Chicken Buddha Bowl
This delicious Chicken Buddha Bowl combines Thai grilled chicken, spinach, brown rice, bell peppers, tomatoes, avocado with a simple Greek yogurt dressing.
Ingredients
Thai Marinade
- 4 cloves garlic minced
- 2 tablespoons sherry
- 2 tablespoons chili paste sambal oelek
- 2 tablespoon 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 1/2 lbs chicken breasts 4
Bowl Content
- 8 cups baby spinach
- 2 cups cooked brown rice
- 1 yellow pepper cut in half and seeded
- 1 orange or red bell pepper cut in half and seeded
- 2 cups grape tomatoes cut in half
- 1 avocado
- 4 lime wedges
Dressing
- 1 clove garlic minced
- 1/3 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoons lime juice
- 1/2 teaspoon dried dill
- 1/8 teaspoon fresh cracked black pepper
Instructions
- Combine garlic, sherry, chili paste (sambal oelek), rice vinegar, olive oil, sesame oil, ginger, lime juice, brown sugar and honey in a large Ziploc bag. Add chicken; marinate for 2 hours.
- Preheat the grill and cook the chicken until done flipping halfway through; approximately 7-8 minutes. When cooked through the chicken will register a temperature of 165 degrees. Add the peppers to the grill the last 2-3 minutes; flipping halfway through. Loosely cover the chicken and peppers and let it rest for 10 minutes.
- In a small bowl mix the garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.
- 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.