Chicken Buddha Bowls

Ingredients

• 1lb boneless chicken thighs

• 1 sweet potato, cut into 1in cubes

• 1 red onion, diced

• ½ tsp ground ginger

• ½ tsp garlic powder

• 1 clove garlic, minced

• 1 tbsp soy sauce

• 2 tbsp peanut butter

• 1 tbsp molasses (can substitute with honey)

• 1 tbsp sesame oil

• 1 avocado, sliced thinly

• 2 cups raw baby spinach

• Juice of 1 lime

• Sea salt

• Pepper

• Olive oil

• Sesame seeds, for garnish

• 4 servings of cooked white rice

Directions

1. Preheat oven to 425° F.

2. Add the diced sweet potato's and red onion to a baking pan. Lightly coat in olive oil and season with salt and pepper to taste. Toss to coat. Bake for 20-25 minutes or until the sweet potato's are cooked.

3. Combine garlic powder, ginger, salt and pepper to taste. Rub seasoning onto both sides of the chicken thighs. Add chicken thighs to an oiled heated skillet and cook for 6-8 minutes per side, or until fully cooked throughout. Transfer chicken to a plate and let cook before cutting into 1in cubes.

4. Create the dressing by whisking together minced garlic, peanut butter, molasses, soy sauce, lime juice, sesame oil and 1 tbsp olive oil.

5. Assemble the bowls by adding a layer of rice and topping with the sweet potato, chicken and baby spinach. Add avocado slices and top the bowl with the dressing and sesame seeds.

#MainCourse #Chicken #CornFree #GlutenFree #Garlic #Veggies