Spicy Mexican Chicken Buddha Bowl
Mexican chicken buddha bowl made with chicken thighs, vegetables, cheese, beans, tortilla chips and a chimichurri dressing.
Ingredients
Shredded Chicken
- 4 Chicken thighs (skinless and boneless)
- 1 tbsp Lime juice
- 1 tsp Cayenne pepper
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Garlic granules
Chimichurri Dressing
- 1/2 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1/2 cup Fresh parsley
- 4 Garlic cloves
- 2 Red chilies
- 1 tsp Dried oregano
Buddha Bowl
- 200g Mixed beans (drained)
- 220g Mexican rice (microwave rice- optional)
- 200g Guacamole (ready-made- or follow my recipe below)
- 200g Salsa (ready-made- or follow my recipe below)
- 100g Sweetcorn (drained)
- 100g Pickled jalapenos
- 100g Grated cheddar cheese
- 1/2 Green pepper (diced)
- 1/2 Red pepper (diced)
- 1 Small red onion (diced)
- 2 Salad tomatoes (diced)
- 4 Spring onions (sliced)
- 1 Red chili (sliced)
Garnish
- 75g Tortilla chips (crushed)
- Chili flakes (optional)
- Mexican hot sauce (optional)
Instructions
- Place the chicken thighs in a medium saucepan and cover with cold water until just covered. Bring to a boil, then turn down to medium heat and cook for 12-15 minutes until cooked through. Drain and shred the chicken using two forks. Add the chicken back to the pan and add the lime juice, cayenne pepper, chili powder, cumin, and garlic granules. Heat on low for 2-3 minutes, stirring frequently, and season with salt and pepper to taste. Set aside.
- Meanwhile, add the mixed beans to a small saucepan with cold water until just covered. Cook on low for 4-5 minutes until warmed through but do not boil. Drain and set aside.
- For the dressing add the extra virgin olive oil, red wine vinegar, parsley, garlic, red chilies, and oregano to a blender. Season with salt and pepper to taste and blend for 30 seconds until well combined. Set aside.
- Heat the Mexican rice (if using) in the microwave for 2 minutes. Divide between the two bowls. Add the shredded chicken to the bowl and the mixed beans. Then add all the Buddha bowl ingredients in blocks to the bowl. (You can make the salsa and guacamole from scratch if you like as well). Top with the crushed tortilla chips and chili flakes (optional). Drizzle the Chimichurri dressing over the Buddha bowl and Mexican hot sauce if you want even more spice, and enjoy.