Best Chicken Buddha Bowl Recipes

Buffalo Chicken Buddha Bowl Recipe by Tasty image

Provided by Chandreyee Sen

Categories Dinner

Time 30m

Yield 4 bowls

Number Of Ingredients 14

2 chicken breasts, shredded
½ cup Frank's® buffalo sauce
¼ cup red onion, diced
1 tablespoon green onion, chopped
1 teaspoon salt
½ teaspoon ground black pepper
2 cups romaine lettuce, chopped
2 cups cauliflower rice
1 cup cherry tomato, halved
1 stalk celery, sliced
1 avocado, sliced
2 fresh cilantro leaves
2 lemon wedges
4 tablespoons ranch dressing

Steps:

Add your shredded chicken, red and green onions and Frank's Buffalo sauce in a bowl. Sprinkle some salt and ground pepper and mix well.
Sprinkle salt and pepper and mix well with a spoon.
Keep aside the mixture.
In another bowl, add some romaine lettuce.
Top this with cauliflower rice, cherry tomatoes, celery and avocado. Next, add your shredded chicken mix to this bowl.
Top that with some cilantro leaves and a lemon wedge, for taste.
Drizzle some ranch dressing or sauce of your choice onto this dish.
Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 27 grams, Sugar 8 grams

Chicken Buddha Bowl image

Provided by Beth Pierce

Categories Chicken

Time 40m

Number Of Ingredients 27

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

Steps:

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.