Meal Prep These Rainbow Veggies & Chicken Buddha Bowls

This might be my new favorite meal prep. If you have the brown rice and chicken cooked ahead of time, it’s beyond easy to steam some colorful veggies, combine, and add a yummy sauce. I haven’t really used coconut aminos before, but it’s fermented coconut sap with a dash of salt for a slightly sweeter version of soy sauce, but with only a fourth of the sodium. A dash of coconut aminos with some sriracha made a quick and easy blend of sauces. I like steaming the vegetables because it’s so much faster, less oil and clean up are involved, and the veggies are still as tender as ever. Here’s Rainbow Chicken Buddha Bowls, packed with veggies, whole grain and lean baked protein to brighten up your meal prep days.

Ingredients (serves 4).

16 oz chicken tenders, about 8 tender (or 16 oz of chicken breasts)
2 c brown rice, cooked (or grain/”rice” of choice)
1 c edamame
1 c shredded carrots
2 c purple cabbage, chopped
1 avocado, sliced
4 T coconut aminos
Sriracha
Sesame seeds

Directions.

Preheat oven to 350º F. Line roasting pan with foil.
Place chicken tenders in lined pan. Sprinkle with salt, pepper and garlic powder. Bake for 10 min. Flip tenders and sprinkle opposite side with salt, pepper and garlic powder. Bake an additional 7-10 min until cooked through. Remove from heat and let cool.
In a 2 c Pyrex or microwavable container, add 1/4 c edamame, 1/4 c carrots and 1/2 c chopped cabbage. Loosely cover Pyrex and microwave 1 min 30 sec to 2 min or until veggies are fully steamed. Repeat for an additional serving. If serving all at once, steam veggies in groups.
For one serving, add 1/2 c warmed brown rice and top with above veggies. Add 1/4 of cooked chicken. Top with 1/4 of avocado.
Top bowl with 1 T coconut aminos and sriracha to your liking. Sprinkle with sesame seeds.
Enjoy!