Pistachio Crusted Chicken Buddha Bowl


Oh my goodness, this has to be one of the best things I have every tasted! I am now in love with buddha bowls and will be testing out some different flavours combinations over the next few weeks! 

You don't have to use these exact ingredients - you can use whatever veggies you have in the fridge for the salad and any type of seeds and/or nuts. But I do really like this flavour combination - the cranberries add sweetness, the feta adds creaminess, while the veggies add crunch and freshness, then there is the pistachio crusted chicken which is just divine and tops it all off! 

The pistachio crusted chicken looks fancy, but it is very easy to make! 

Ingredients

Pistachio-Crusted Chicken:

1 chicken breast
1/2 cup pistachios
2 tablespoons of sesame seeds 
½ tsp granulated garlic

Salt for seasoning chicken

Extras for Buddha Bowl: 

1 boiled egg (sliced)
A handful of spinach 
A small handful of dried cranberries (roughly chopped) 
1/4 of an avocado (sliced)
1/4 - 1/2 a cup of cooked quinoa 
Cumber (sliced)
Feta (crumbled) 
Pumpkin seeds 

Method

1. Preheat oven to 200°C and set an iron wrack on top of a baking tray - if you don't have one just line the tray with baking paper or foil. 

2. Pat dry the chicken breast. Cover the chicken breasts with plastic wrap. Using a meat mallet or rolling pin, flatten the breast. This helps ensure even cooking.

3. Sprinkle some granulated garlic and salt onto the breast.

4. Place pistachios in a food processor and blitz until you no longer see big pistachio pieces. It should look like small pistachio crumbs. Pour pistachios onto a large plate. Mix in sesame seeds.

5. Place the chicken on the pistachios and press down slightly so that the pistachios stick. Do the same for the other side and make sure to cover all sides of the chicken with the nuts and seeds. 

6. Place crusted chicken on top of iron rack and bake for 18 to 20 minutes.

7. While the chicken is cooking get the buddha bowl ready by preparing the salad. Place the spinach in the bottom of the bowl, then add the cucumber, avocado, egg, and cranberries around the edge of the bowl. 

8. Once the chicken is cooked, slice and add to the buddha bowl. 

9. Place the cooked quinoa in the middle of the bowl.

10. Finally sprinkle with feta and pumpkin seeds.

11. If you want a healthy dressing to sprinkle over the salad, this Lemon-Honey Vinaigrette is perfect! 

Enjoy x 


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