Chicken Buddha Bowl
  • 2 tbsp. extra virgin olive oil
  • 2 8-ounce boneless, skinless chicken breasts
  • 8 c. red cabbage
  • 4 c. chickpeas
  • 1 avocado
  • 1 pepper
  • 4-ounce cherry tomatoes 
  • 2-ounce walnuts
  • 4-ounce pine nuts
  • 250g brown rice
  • 4-ounce broccoli
  • 1 Lime

Heat oil on medium-high. Stir chicken until they get some colour. Lower the heat and let the chicken cook through. 

Add salt and pepper. 

Empty the pan and add the walnuts, stir until they get a golden colour. 

Cut the vegetables into thin pieces and rinse the chickpeas. 

Cook the brown rice at low heat for 12 minutes. 

Place the rise at the bottom of the bowl and add vegetables and finish off with the chicken and the walnuts. Squeeze the lime juice over the bowl to get that extra zing to it.