Description

The Paleo Chicken Buddha Bowl features succulent, golden-seared chicken breast paired with roasted root vegetables and a velvety, zesty dressing that ties everything together.

Ingredients

Scale

2 large pasture-raised chicken breasts, sliced into medallions or strips
4 cups cauliflower rice or a mix of shredded kale and spinach
1 large sweet potato, cubed
1 cup broccoli florets
1 cup sliced carrots
1 ripe avocado
1/4 cup raw pumpkin seeds (pepitas)
2 tablespoons Avocado Oil
1/4 cup creamy tahini
1 tablespoon Maple Syrup
juice of 1 lemo
1 clove minced garlic
smoked paprika, to taste
sea salt, to taste
cracked black pepper, to taste
fresh parsley for garnish

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Instructions

Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes, broccoli, and carrots in a bowl with one tablespoon of Avocado Oil, sea salt, and smoked paprika. Spread them in a single layer on a baking sheet and roast for 20-25 minutes
While the vegetables roast, season the chicken breasts with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the remaining Avocado Oil. Sear the chicken for 5-6 minutes per side until it reaches an internal temperature of 165°F. Let the chicken rest for five minutes before slicing
If using cauliflower rice, lightly sauté it in the same skillet. If using raw greens, massage kale with a bit of Olive Oil and lemon juice
Combine tahini, Maple Syrup, lemon juice, minced garlic, and a splash of warm water in a bowl. Whisk until smooth
Divide cauliflower rice or greens into bowls. Arrange roasted vegetables and sliced chicken on top. Garnish with avocado, pumpkin seeds, and parsley, then drizzle with tahini dressing

Notes

Store components separately to maintain freshness.

Use a meat thermometer to ensure chicken is not overcooked.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 34 g
Saturated Fat: 5 g
Unsaturated Fat: 29 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 12 g
Protein: 42 g
Cholesterol: 120 mg