Chipotle Chicken Buddha Bowl

In an attempt to eat better this year we’ve been eating Buddha bowls. Here is my favorite one so far. It seems like a lot if you look at these directions, but it’s not. The best part is you can make a bunch at once and then eat on it all week. Fun Fact – I used my George Foreman grill to grill the chicken. I’ve had it for 17 years and it’s still working!

Chipotle Chicken Buddha Bowl



Chipotle Chicken

2 tbsp. of chipotle seasoning

2 boneless, skinless chicken breasts, cut in half lengthwise

1/4 C olive oil

3 tbsp. Chipotle in Adobo sauce 

1 tbsp. Dijon mustard

1 tbsp. honey mustard

2 tbsp. chopped fresh cilantro

1 tbsp. minced garlic


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


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 ziplock 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


Using a dinner bowl, place some salad into the bowl, top with Quinoa, cherry tomato’s, cilantro, chicken, and avocado


img 6619Do you make Buddha bowls? What do you suggest putting in them? Leave a comment below!