Chicken, Sundried Tomato & Hummus Buddha Bowl


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Image copyright Spoonzy Ltd

Image copyright Spoonzy Ltd

Chicken, Sundried Tomato & Hummus Buddha Bowl

Limahl Asmall

"Ready in 15-20 minutes and perfect for a packed lunch or tasty dinner. This recipe contains a balanced proportion of protein, wholegrain carbohydrates and vegetables. "

Cook Time: 15 mins | Servings: 2 | Difficulty: easy

2 chicken breasts
165g king prawns
1 tsp olive oil
1 tsp vegetable oil
1 carrot, grated
1 red pepper, sliced
6 pieces sundried tomato
10 olives
80g watercress, spinach and rocket salad
80g mixed salad leaves
250g pre-cooked brown basmati and quinoa
100g quinoa (uncooked weight)
200g hummus
1 avocado, mashed
1 pinch salt
1 pinch pepper

  1. Add the chicken breast to a bowl and season with 1 tsp olive oil and a pinch salt and pepper.
  2. Get a non-stick frying pan hot, and add the breasts. Reduce the heat to medium-low and cook for 6-7 minutes each side until the juices are clear and the meat is white all the way through.
  3. Meanwhile, finely slice 4 the sundried tomatoes and grate a carrot.
  4. If using pre-cooked quinoa and rice, massage the packet to break up the grains, then pour into a pot with a splash of water. Heat for 2-3 minutes until piping hot.
  5. Slice the chicken breast and arrange the salad, rice, hummus, grated carrot and sundried tomatoes in two bowls.

Toasted pine nuts or sunflower seeds


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