Chicken Buddha Bowl Recipes

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

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!