The high protein Buddha Bowl Sarah Michelle Gellar swears by

Even action heroes need a lunch break. That’s why MyFitnessPal collaborated with Sarah Michelle on the launch of meals – our latest tools to help you build simple, satisfying meals that actually work for your schedule and goals.

Inside the meal planner you will find some of Sarah’s favorite recipes, including this one: Sarah Michelle Gellar’s Buddha Bowl. It’s colorful, clay and filled with good-to-you-ingredients-aka that kind of power lunch that helps you feel ready for what the day is throwing at you.

This recipe layer is cordial brown rice with tender chicken breast, crispy vegetables, creamy avocado and a zingy sesame-ring dressing. Each bowl watches in with 45 grams of protein and almost 12 grams of fiber to keep you full, focused and energetic.

If you are looking for more meals that hit the sweet place that is both healthy and delicious, you will find them – along with customizable meals – when you try MyFitnessPal’s meal planner.

Create your own meal plan to lock an entire library with recipes to choose from. Yes, you get more favorites from Sarah Michelle Gellar including her protein -Smoothie, Turkey Zucchini -Bats, Broccoli & Lentil Salad and Salmon Avocado salad.

Try MyFitnessPal’s new meal planner to one Personalized, balanced meal plan now.

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Sarah Michelle Gellars Buddha Bowl

Portions: 6 Buddha Bowls (1 Buddha Bowl per Serving)

Ingredients:

• 1½ cup brown rice
• 3 cups of water
• 1½ cup of frozen peeled edamame, thawed
• ½ cup snap peas, trimmed and chopped
• 1 tablespoon low sodium soy sauce
• 1 tbsp plus ⅓ cup olive oil
• 4-5 boned, skinless chicken breast (2 lbs), clapped dry
• ½ tsp plus ¼ tsp salt, divided
• ½ teaspoon black pepper
• ¼ cup rice vinegar
• 1 tbsp ginger, torn
• 1 Lime, juice
• 1 tablespoon honey
• 1 ½ tsp sesame oil
• ½ head red cabbage, chopped
• 1 cup of shredded carrots, chopped
• 1 cucumber, thinly cut
• 2 avocado, thinly cut
• 3 green onions, thinly cut

Instructions:

1. Bring water and rice to a boil in a saucepan. Cover, reduce the heat and simmer until tender, approx. 45 minutes. Add edamame, snap peas and soy sauce in the last 5 minutes of cooking rice and soy sauce to the pan. Stir to combine and cover to complete cooking.
2. Meanwhile, 1 tablespoon of olive oil is heated in a frying pan over medium-high heat. Season chicken with ½ teaspoon salt and black pepper, cook untouched for 8 – 10 minutes until easily released from the pan. Turn chicken and cook until the internal temperature reaches 165f, approx. 8 – 10 minutes. Remove it from the heat and let it rest, approx. 3 minutes, chop the chicken into pieces of bite size.
3. To prepare dressing mixing vinegar, ginger, lime juice, honey, sesame oil and ¼ teaspoon salt. Slowly add ⅓ cup olive oil, and whipping vigorously to make sure dressing is well combined.
4. To serve, throw rice mixture, chicken, cabbage and carrots with dressing. Top with cucumber, avocado and green onions. Season to taste with salt.

Nutrition per Portion: 674 calories, 29.2 g fat, 4.3 g saturated fat, 521.8 mg of sodium, 59.4 g carbohydrates, 11.6 g fiber, 9.4 g sugar, 0.5 g added sugar, 45 g protein

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