Hemp-Crusted Chicken & Broccoli Buddha Bowl

Serves 1

Elevate your meal with this nourishing Buddha bowl, featuring a crispy hemp-crusted chicken breast paired with a fresh and vibrant assortment of vegetables. Perfectly balanced with protein, fiber, and healthy fats, this bowl is a wholesome and satisfying option for any time of day.

Ingredients:

• 2 tbsp almond meal
• 2 tbsp hemp seeds
• 1⁄2 tsp garlic powder
• 1⁄2 tsp sweet paprika
• Salt and pepper, to taste
• 1 tbsp tapioca starch, blended with 3 tsp water
• 1 skinless chicken breast
• 1 cup quinoa, cooked
• Small handful pea shoots, to serve

Salad:

• 1⁄4 head broccoli, steamed
• 1 carrot, sliced using a vegetable peeler
• 1 cucumber, peeled and sliced
• 2 radishes, thinly sliced
• Handful of rocket (arugula)

Dressing:

• 2 tbsp extra-virgin olive oil
• 2 tbsp water
• 1 tsp apple cider vinegar
• 1 tbsp hemp seeds
• 1 tbsp tahini
• 1⁄2 tsp grated ginger
• Salt, to taste

Method:

1. Preheat your oven to 200°C (400°F).
2. In a shallow dish, mix the almond meal, hemp seeds, garlic powder, paprika, salt, and pepper. In another shallow dish, combine the tapioca starch and water mixture.
3. Dip the chicken breast first in the tapioca mixture, then coat it with the hemp mixture. Place on a lined baking tray.
4. Bake for 15–20 minutes, or until the chicken is cooked through. Remove from the oven and slice into strips.
5. To prepare the dressing, whisk together the olive oil, water, apple cider vinegar, hemp seeds, tahini, ginger, and salt in a small bowl.
6. For the salad, start by adding cooked quinoa to a large serving bowl. Arrange the broccoli, carrot, cucumber, radishes, and rocket in separate piles on top.
7. Place the sliced chicken on the salad and drizzle generously with the dressing. Finish by scattering pea shoots over the top and enjoy!

A flavorful and nutrient-packed meal that’s as beautiful as it is delicious.