Try Our Chipotle Chicken Buddha Bowl
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Everywhere you see, Buddha Bowl seems to be the new “buzz word” and we decided that we had to try it out. What could be wrong about veggies, meat and grains in a yummy flavored bowl to tempt the taste buds? Our Buddha bowl has a bit of kick to it with the Chipotle seasoning, but it’s countered nicely with the avocado and only 8 smart points. We suggest you try it if you are new to the entire Buddha craze – it isn’t as daunting as you might think.
You will need:
Chipotle chicken
2 tbsp. of chipotle seasoning
2 boneless, skinless chicken breasts cut in half length wise
1/4 C olive oil
3 tbsp. chipolte adobo sauce
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
1 tbsp. minced garlic
Salad
6 cups mixed greens
1/2 pint cherry tomatoes, sliced
1/4 cup torn fresh cilantro
4 green onions diced
1 avocado, sliced seed removed
Dressing
1 lime, juiced
2 tbsp. olive oil
1/2 tbsp. honey
Lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken stock
1 tbsp. coconut oil
1 lime, juiced and grated
1/4 tsp. salt
CHICKEN MARINATE DIRECTIONS
- In a medium bowl, combine the olive oil, adobe, dijon mustard, cilantro, and garlic and mix until combined
- Place chicken into a ziploc bag and then add the sauce into the bag. Shake well
- Place chicken into the fridge for an hour to marinate
- Grill chicken to your desire.
SALAD DIRECTIONS
- In a small bowl, whisk together the lime juice, olive oil and honey
- In a large bowl, combine the salad and salad dressing and mix until combined
QUINOA DIRECTIONS
- Using a medium sized saucepan with a lid, add the quinoa and chicken stock into the pan and bring to a boil. Stirring frequently
- Once boiling, bring to a simmer and cover with the lid
- Cook for about 15-20 minutes or until all the liquid is absorbed
- Mix in the coconut oil, lime juice, lime zest, and salt
DIRECTIONS TO PUT TOGETHER
Using a dinner bowl, place some salad into the bowl, top with Quinoa, cherry tomato’s, cilantro, chicken, and avocado.
Chipotle Chicken Buddha Bowl
Ingredients
Chipotle Chicken
- 2 tbsp. of chipotle seasoning
- 2 chicken breasts, boneless and skinless, cut in half length wise
- 1/4 cup olive oil
- 3 tbsp chipotle adobo sauce
- 1 tbsp dijon mustard
- 1 tbsp honey mustard
- 2 tbsp chopped fresh cilantro
- 1 tbsp garlic, minced
Salad
- 6 cups mixed greens
- 1/2 pint cherry tomatoes, sliced
- 1/4 cup torn fresh cilantro
- 4 green onions, diced
- 1 avocado, seed removed and sliced
Dressing
- 1 lime, juiced
- 2 tbsp olive oil
- 1/2 tbsp honey
Lime Quinoa
- 1/2 cup uncooked quinoa, rinsed
- 1 cup low-sodium chicken stock
- 1 tbsp coconut oil
- 1 lime, juiced and grated
- 1/4 tsp salt
Instructions
CHICKEN MARINATING DIRECTIONS:
- In a medium bowl, combine the olive oil, adobe, dijon mustard, cilantro, and garlic and mix until combined.
- Place chicken into a ziploc bag and then add the sauce into the bag. Shake well.
- Place chicken into the fridge for an hour to marinate.
- Grill chicken to your desire.
SALAD DIRECTIONS:
- In a small bowl, whisk together the lime juice, olive oil and honey.
- In a large bowl, combine the salad and salad dressing and mix until combined.
QUINOA DIRECTIONS:
- Using a medium sized saucepan with a lid, add the quinoa and chicken stock into the pan and bring to a boil. Stirring frequently.
- Once boiling, bring to a simmer and cover with the lid.
- Cook for about 15-20 minutes or until all the liquid is absorbed.
- Mix in the coconut oil, lime juice, lime zest, and salt.
ASSEMBLY DIRECTIONS:
Using a dinner bowl, place some salad into the bowl, top with Quinoa, cherry tomato’s, cilantro, chicken, and avocado.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 35mgSodium: 403mgCarbohydrates: 27gFiber: 8gSugar: 9gProtein: 18g
