Add this buhda bowl to your weekly meal prep! Super easy, filled with protein and packed with veggies.
It’s been a crazy weekend. Christmas was great! I got a bunch of kitchen utensils and food photography items. I can’t wait to try out my new Veggeti Pro, Faberware knives, cast iron skillet and of course an assortment of random dishes! I enjoyed time with family and tried to relax just a little bit. My mom just had foot surgery on Friday, so I made most of the appetizers and cookies. Luckily, my grandparents came to our house on Sunday and grandma helped me make Christmas Dinner. Needless to say there was a lot of baking, cooking and cleaning going on.
Now that the holidays are coming to a close, I definitely need to get back on track and detox this body. I’ll be having Chicken Squash Buhda Bowls this week for lunch to get some good protein and veggies in! I love this bowl, because it’s filling, low carb and easy to make. Perfect for meal prep.
I’m actually just finishing up this week’s meals. Acorn squash is in the oven and the bowls are about to be assembled.
I have a version of the buhda bowl about every week. All you need is a protein, a veggie, a carb (if you want) and a little healthy fat! So go and make these bowls and let me know what you think and what additions you tried!
- • 4 chicken breast, boneless, skinless (5 oz each)
- • 1 acorn squash
- • 1 head of broccoli
- • 4 hard-boiled eggs
- • 4 tablespoons almonds
- • 1 teaspoon garlic salt
- • 1/4 teaspoon salt
- • 1/4 teaspoon pepper
- Preheat oven to 400 degrees and place tin foil on baking sheet and spray one pan.
- Place 4 chicken breast in pan. (I season with Trader Joe's 21 Seasoning Salute.)
- Cut broccoli and place on the baking sheet with tin foil.
- Cut the acorn squash in half and place the flat ends down on the baking sheet with tin foil
- Spray avocado oil spray on broccoli and season with a pinch of salt and pepper and 1 teaspoon garlic salt.
- Put in oven and set timer for 20 minutes.
- While veggies roast, boil 4 eggs for about 6 minutes. Rinse in cold water and let cool.
- Chop almonds, divide into 4 equal parts.
- Check acorn squash for softness at 20 minutes and toss broccoli. Put the baking sheet back in the oven for an additional 20 minutes.
- Once broccoli, squash and chicken are cooked, put everything in the bowl and enjoy!
