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

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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


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