Ingredients

Main Dish

• 2 lbs chicken breast , 1/2 inch in thickness
• 5 tbsps olive oil , extra virgin
• 1 tbsp lime zest , I used 1 tbsp of lime juice instead
• 4 garlic cloves , minced
• 1 1/4 tsp chilli powder
• 1/2 tsp coriander , ground
• 1/4 tsp oregano
• 1 1/4 tsp salt , or to taste
• 1/2 tsp pepper
• 2 tsp honey
• 1 1/2 cups quinoa , rinsed before cooking
• 3/4 tsp salt , or to taste
• topping corn , fresh preferred but canned works too
• topping tomatoes , cubed
• topping avocado , diced
• topping cucumber , sliced or diced
• topping black beans , rinsed
• topping cilantro , chopped

Sauce

• 1 jalapeno , seeded and roughly chopped (seeds can be reserved)
• 1 cup cilantro , fresh
• 1 garlic cloves , roughly chopped
• 1/2 cup mayonnaise , best quality like Hellman's
• 1/4 cup sour cream
• 1 tbsp lime juice , fresh preferred
• 2 tbsp olive oil , extra virgin
• 1/2 tsp salt , or to taste
• 1/8 tsp pepper

Instructions

Instructions

1. For the chicken, and 5 tbsp extra virgin olive oil, 1 tbsp lime zest (or 1 tbsp lime juice), 4 minced cloves of garlic, chilli powder, coriander, dried oregano, salt, black pepper, and honey into a plastic ziplock bag. Add chicken and let marinade. The recipe says for 6 hours but I cooked it right away in a fry pan and it was great. Can also be grilled. Once cooked, slice into bite size pieces.
2. For the sauce, add all sauce ingredients together in a blender and mix well. Refrigerate until ready to use.
3. Cook the quinoa, add to saucepan with 2 2/3 cup of water and 3/4 tsp of salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until water is absorbed.
4. Assemble the buddha bowls but putting quinoa into a bowl, adding any vegetable toppings you’d like (corn, beans, etc.), and drizzling the green sauce over top.