With the sunshine finally showing up, there’s nothing better than a fresh, vibrant meal that still fills you up. This colourful Buddha bowl is a brilliant way to enjoy tender chicken breast (or strips), packed with crunchy veggies, creamy avocado, and your choice of dressing.
It’s a light but satisfying plate — perfect for laid-back lunches in the garden or easy dinners when you don’t want to be stuck in the kitchen.
__________________________________________________________________________
Ingredients
(serves 2–3)
• 2 chicken breasts (or strips), lightly seasoned
• 150g cooked white rice (jasmine or basmati works well)
• ½ avocado, sliced
• Handful shredded red cabbage
• Handful rocket (or baby spinach)
• ½ red onion, thinly sliced
• ½ tin chickpeas, drained & rinsed
• ½ red pepper, sliced
• Small handful mixed seeds (pumpkin, sunflower, sesame)
• Olive oil, salt & pepper
• Your choice of dressing: tahini, honey-mustard, balsamic, or even a dollop of yogurt with lemon.
_____________________________________________________________________________
Method
1. Cook the chicken
• Heat a pan over medium-high heat with a little olive oil.
• Season the chicken with salt & pepper (add paprika or garlic powder if you like).
• Cook for about 5–6 mins each side (depending on thickness), until golden & cooked through. Rest a couple of minutes, then slice.
2. Prep your bowl
• Arrange the cooked rice as a base.
• Top with neat piles of avocado, shredded cabbage, rocket, red onion, chickpeas & peppers.
• Lay sliced chicken on top.
3. Finishing touches
• Sprinkle with mixed seeds for crunch.
• Drizzle over your favourite dressing and crack on some extra black pepper.
_____________________________________________________________________________
Whether you’re enjoying this on a sunny patio, packing it up for a picnic, or just treating yourself to a vibrant plate after a long day, this Buddha bowl is all about good food that makes you feel good too.
Wherever you’re set this weekend, hope it’s a warm one — from all of us at Butchery Bocs.