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Thai Peanut Chicken Buddha Bowl

A vibrant high-protein bowl featuring grilled chicken, fresh crunchy vegetables, and rice, all tied together with a rich and creamy homemade Thai peanut sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 Bowls
Course: Dinner, Lunch
Cuisine: Fusion, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Bowl Base
  • 1 lb chicken breast boneless skinless
  • 2 cups cooked rice jasmine or white
  • 1 cup carrots shredded
  • 1 cup cucumber sliced into rounds
  • 1 cup purple cabbage shredded
Peanut Sauce
  • 0.33 cup creamy peanut butter
  • 2 tbsp soy sauce low sodium
  • 1 tbsp lime juice fresh
  • 1 tbsp maple syrup or honey
  • 1 tsp fresh ginger grated
  • 2-3 tbsp warm water to thin
Garnish
  • 2 tbsp peanuts roasted, crushed
  • 1 stalk green onion chopped

Equipment

  • Grill Pan or Skillet
  • Rice cooker or pot
  • Small whisk
  • Chef's knife

Method
 

  1. Cook rice according to package instructions. Fluff and set aside.
  2. Season chicken breasts with a splash of soy sauce and black pepper.
  3. Heat a grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until cooked through (165°F) and charred marks appear.
  4. Let chicken rest for 5 minutes, then slice into strips.
  5. In a small bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, ginger, and warm water until smooth and pourable.
  6. Assemble bowls: Place rice at the bottom. Arrange carrots, cucumber, and cabbage in sections.
  7. Place sliced chicken on top.
  8. Drizzle generously with peanut sauce and garnish with crushed peanuts and green onions.

Notes

Add sriracha to the sauce for a spicy kick. Store sauce separately if meal prepping.