Chicken Buddha Bowls
Overview
Prep Time: 20 min • Cook Time: 20 min
Total Time: 40 min
Makes 4 servings
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what you’ll need:
2 cups cooked brown rice
1 15oz can black beans
1 lb chicken breasts
1 small green cabbage
1 avocado
2 jalapeños
Green onions
Fresh cilantro
Salt and pepper
FOR THE ASIAN DRESSING:
1/3 cup olive oil
1 tbsp tahini
1/2 cup shredded carrots (I used pre shredded)
1/4 cup rice vinegar
1 tsp minced garlic
1 tsp ginger powder
2 tbsp soy sauce
2 1/2 tbsp honey
1/2 tsp sesame oil
FOR THE SRIRACHA AIOLI:
3 tbsp mayo
3 tbsp sriracha
Instructions:
Preheat a skillet over medium-high heat.
Season the chicken with salt and pepper on both sides.
Spray the hot pan with a little avocado oil and add the chicken. Cook for about 5-7 minutes per side until fully cooked. Then, cut it into bite-sized pieces and set aside.
While the chicken is cooking, start cooking the brown rice according to the package instructions.
In a blender, combine all the ingredients for the Asian dressing. Blend on high for about 1 minute or until the dressing is smooth.
In a small bowl, mix the mayonnaise and sriracha to make the sriracha aioli.
Thinly slice the cabbage, green onions, and jalapenos.
Heat the black beans in a small saucepan.
Now it's time to assemble the bowls. In each bowl, add the cooked chicken, chopped cabbage, cooked brown rice, black beans, sliced avocado, green onions, and jalapenos.
Top each bowl with freshly chopped cilantro and a drizzle of the the Asian dressing and a dollop of sriracha mayo.
Enjoy!
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