The Pioneer Woman Tasty Kitchen
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Chicken Buddha Bowl

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This delicious healthy Chicken Buddha Bowl combines Thai grilled chicken, spinach, brown rice, bell peppers, tomatoes and avocado with a simple Greek yogurt dressing. This easy-to-make recipe brings wholesome food together in a colorful tasty display. There are no artificial ingredients or preservatives in this Chicken Buddha Bowl.

Ingredients

  • FOR THE CHICKEN:
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Sherry
  • 2 Tablespoons Chili Paste (sambal Oelek)
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Sesame Oil
  • 1 Tablespoon Fresh Grated Ginger
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Honey
  • 1-½ pound Chicken Breasts
  • FOR THE BOWL:
  • 1  Yellow Pepper Cut In Half And Seeded
  • 1  Orange Or Red Bell Pepper Cut In Half And Seeded
  • 8 cups Baby Spinach
  • 2 cups Cooked Brown Rice
  • 2 cups Grape Tomatoes, Cut In Half
  • 1  Avocado
  • 4  Lime Wedges
  • FOR THE DRESSING:
  • 1 clove Garlic, Minced
  • ⅓ cups Greek Yogurt
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lime Juice
  • 1 teaspoon Dried Dill
  • ⅛ teaspoons Fresh Cracked Black Pepper

Preparation

For the chicken:
Combine garlic, sherry, chili paste (sambal oelek), rice vinegar, olive oil, sesame oil, ginger, lime juice, brown sugar and honey in a large resealable bag. Add chicken and marinate for 2 hours.

Preheat grill and cook chicken until done flipping halfway through, approximately 7-8 minutes. When cooked through, the chicken will register a temperature of 165ºF. Add peppers (for the bowl) to the grill the last 2–3 minutes, flipping halfway through. Loosely cover the chicken and peppers and let it rest for 10 minutes.

For the dressing, in a small bowl, mix garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.

For the bowl:
Cut the chicken and bell peppers into bite size pieces. Peel, remove seed and slice avocado.

Place 2 cups of baby spinach in the base of each bowl. Top with 1/2 cup cooked rice, 1/4 of the bell peppers, 1/2 cup tomatoes, 1/4 of the avocado, and 1 chicken breast. Add 2 tablespoons of the Greek dressing and 1 lime wedge.

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