Teriyaki Chicken Buddha Bowls

Step 1

Marinate chicken breast overnight or for at least 2 hours prior to cooking.

Step 2

Preheat oven to 400° .

Step 3

Grill or cook chicken.

Step 4

Chop broccoli, sweet potatoes, and brussels sprouts and put them on a parchment lined baking sheet.

Step 5

Sprinkle them with salt, pepper and some garlic powder.

Step 6

Put them in the oven and set timer for 18 minutes.

Step 7

While the veggies are cooking, mix together the olive oil, apple cider vinegar, honey and dijon mustard.

Step 8

After 18 minutes, remove the broccoli from the sheet pan and put the sheet pan back in the oven. After 7 minutes remove the sweet potatoes from the sheet pan and put the sheet pan back in the oven. After 10 minutes, remove the brussels sprouts.

Step 9

Drizzle the honey mustard dressing over the cooked brussels sprouts.

Step 10

Cook rice.

Step 11

Grate carrots and chop cabbage.

Step 12

Make crispy chickpeas

Step 13

Make Tahini Dressing

Step 14

Start with rice, raw veggies (cabbage, mixed greens, carrots) and top with cooked veggies (brussels, sweet potatoes, broccoli) and then top with chopped cooked chicken, the leftover teriyaki marinade or tahini dressing and the crispy chickpeas.