Chicken Buddha Bowl with Spicy Mango Sauce
Chicken Buddha Bowl with Spicy Mango Sauce is a vibrant, delicious dish that brings a taste of summer to your dinner table. Juicy grilled chicken is perfectly paired with colorful vegetables and fluffy quinoa, all drizzled with a sweet and spicy mango sauce that ignites the palate. This easy-to-prepare recipe is customizable to suit various dietary preferences, making it ideal for casual gatherings or quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Fusion
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed colors), chopped
- 1 cup quinoa
- 1 cup ripe mango puree (or canned)
- 2 tsp chili paste (adjust for heat preference)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep ingredients: Rinse quinoa under cold water.
- Cook quinoa: In a saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Grill or sauté chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for about 6-7 minutes per side until golden brown and cooked through.
- Chop veggies: Add bell peppers to the skillet during the last few minutes of cooking chicken.
- Make sauce: In a small bowl, whisk together mango puree, chili paste, lime juice, salt, and pepper.
- Assemble bowl: Layer cooked quinoa at the bottom of each bowl; add sliced chicken and bell peppers on top. Drizzle generously with spicy mango sauce before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 10g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg