Recipe Background
The Chicken Buddha Bowl is a complete meal in one colorful, exciting, flavorful dish! Atop a mound of nutty brown rice sits golden, juicy chicken, caramelized sweet potatoes, and fresh green spinach drizzled with a sweet and savory peanut dressing; it’s the stuff of weeknight dinner’s dreams! The Chicken Buddha Bowl is a healthy weeknight meal that doesn’t skimp out on the fun and adventure!
The Chicken Buddha Bowl is a complete meal in one colorful, exciting, flavorful dish! Atop a mound of nutty brown rice sits golden, juicy chicken, caramelized sweet potatoes, and fresh green spinach drizzled with a sweet and savory peanut dressing; it’s the stuff of weeknight dinner’s dreams! The Chicken Buddha Bowl is a healthy weeknight meal that doesn’t skimp out on the fun and adventure!
Ingredients
- 1 large sweet potato peeled and cut into 1/2 inch cubes
- 1 large red onion diced
- 3 tablespoons extra-virgin olive oil divided
- kosher salt to taste
- ground black pepper to taste
- 1 pound chicken breasts boneless and skinless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 clove garlic minced
- 2 tablespoons creamy peanut butter
- 1/4 cup lime juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 4 cups brown rice cooked
- 1 avocado thinly sliced
- 2 cups baby spinach
- 1 tablespoon cilantro optional, chopped, for garnish
- 1 teaspoon toasted sesame seeds optional, for garnish
Directions
- Preheat the oven to 425 degrees F.
- On a large baking sheet, toss the sweet potatoes and onion with 1 tablespoon of the olive oil.
- Season the sweet potatoes and red onion with the salt and pepper.
- Bake until tender, about 20 to 25 minutes.
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
- Season the chicken with the garlic powder, ginger, salt, and pepper.
- Cook the chicken until golden and no longer pink, reading 165 degrees F when tested with a meat thermometer, about 8 minutes per side.
- Let the chicken rest for 10 minutes, then slice.
- In a small bowl, whisk together the garlic, peanut butter, lime juice, soy sauce, and honey.
- Whisk in the sesame oil and the remaining 1 tablespoon of the olive oil until smooth.
- Divide the rice among four bowls and top each with the sweet potato mixture, chicken, avocado, and baby spinach.
- Sprinkle each bowl with the cilantro and sesame seeds and drizzle with the peanut dressing.
- Serve.
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