Buddha Bowl with Chicken

This delicious Chicken Buddha Bowl combines Thai grilled chicken, spinach, brown rice, bell peppers, tomatoes, avocado with a simple Greek yogurt dressing.

Course bowl

Cuisine American

Keyword buddha bowl with chicken, chicken buddha bowl meal prep, thai chicken buddha bowl

Prep Time 30

Cook Time 10

Servings

Calories 656kcal

Author Beth Pierce

Ingredients

Thai Chicken 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 Contents

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.

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