Real Recipes From Real Home Cooks ®

chicken buddha bowl

Recipe by
Beth Pierce
Ofallon, MO

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.

yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Grill

Ingredients For chicken buddha bowl

  • THAI CHICKEN MARINADE
  • 4 clove
    garlic minced
  • 2 Tbsp
    sherry
  • 2 Tbsp
    chili paste (sambal oelek)
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
    olive oil
  • 1 tsp
    sesame oil
  • 1 Tbsp
    fresh grated ginger
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    honey
  • 1 1/2 lb
    chicken breasts (4)
  • BOWL CONTENTS
  • 8 c
    baby spinach
  • 2 c
    cooked brown rice
  • 1
    yellow pepper cut in half and seeded
  • 1
    orange or red bell pepper cut in half and seeded
  • 2 c
    grape tomatoes cut in half
  • 1
    avocado
  • lime wedges
  • DRESSING
  • 1 clove
    garlic minced
  • 1/3 c
    greek yogurt
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    lime juice
  • 1/2 tsp
    dried dill
  • 1/8 tsp
    fresh cracked black pepper

How To Make chicken buddha bowl

  • 1
    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.
  • 2
    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.
  • 3
    In a small bowl mix the garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.
  • 4
    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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