By Bring Chicken Buddha Bowls with Ginger-Soy Vinaigrette to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chicken Buddha Bowls with Ginger-Soy Vinaigrette captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Buddha Bowls with Ginger-Soy Vinaigrette becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Quinoa:
1 cup quinoa
2 cups water
1/4 teaspoon salt
For the Chicken:
1 pound boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Vegetables:
1 cup broccoli florets
1/2 cup bell peppers (any color), chopped
1/4 cup chopped red onion
For the Ginger-Soy Vinaigrette:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon sesame oil
1/8 teaspoon red pepper flakes (optional)
PREPARATION STEPS
Cook the Quinoa:
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Prepare the Chicken:
While the quinoa is cooking, heat olive oil in a skillet over medium heat. Season the chicken with garlic powder, onion powder, salt, and black pepper.
Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest before slicing.
Cook the Vegetables:
In the same skillet, add the broccoli florets, bell peppers, and red onion. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Make the Ginger-Soy Vinaigrette:
In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, honey, minced garlic, sesame oil, and red pepper flakes (if using).
Assemble the Bowls:
In serving bowls, start with a base of quinoa. Top with sliced chicken, sautéed vegetables, and drizzle with ginger-soy vinaigrette.
Serve:
Enjoy your nutritious and flavorful Chicken Buddha Bowls with Ginger-Soy Vinaigrette!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
