I have been wanting to create one of these for quite some time to share with you all but have been procrastinating. I now present to you the Mojo Chicken Buddha Bowl with Black beans, Cilantro Lime Quinoa, Pineapple Pico de Gallo and Avocado. This is a powerhouse of delicious and healthy ingredients. I know it looks like a bit much with so many moving parts but it isn’t that serious. It does take a bit of prep but I promise it is worth it.
The Ingredients
First comes the star of the show, the Mojo Chicken. There couldn’t be Mojo Chicken Buddha Bowl without it. This takes a bit of prep, I left it to marinade overnight but if you are in a rush then you can leave it for a few hours. The longer you marinade the deeper the flavors.
Second there is the Cilantro Lime Quinoa. It is the base of the Buddha Bowl. If you have not tried it you definitely should. I used the “Harmony” version which has a mix of grains together. It takes hardly any time to prepare and is delicious. If you prefer, feel free to substitute some Brown Rice to make this Mojo Chicken Buddha Bowl.
Up next for this we have one of my absolute favorites, Black Beans. I will admit that I have tried many Black Bean recipes and I still use the one from the back of the Goya can as my go to version. Incidentally, you will have to google it up as it no longer comes on the back of the can anymore. Funny enough there is now a Quinoa recipe on it.
Then we have a bright and fresh Pineapple Pico de Gallo to add some fresh sweetness to this Buddha Bowl. It is very easy to throw together. One plea is to pretty please hunt down a fresh Pineapple, it makes all the difference I promise! A tip for picking a fresh one is to look for one that has a little yellow along with the green and smell the bottom. if you smell pineapple you are golden.
Last, but never least is the Avocado. I used Hass Avocados in this recipe which are a bit creamier and rich than the larger green Avocados which are a bit sweeter.
Mojo Chicken Buddha Bowl
Course: Recipes4
servings40
minutes25
minutes1
hour5
minutesIngredients
2 lbs Chicken Breast
1/2 cup Fresh squeezed Orange Juice
1/3 cup Fresh squeezed lime juice
3 cloves garlic
1/4 cup Cilantro (chopped)
1 lime zest of 1 lime
1/2 TBSP Cumin
1 tsp Dried Oregano
1 tsp Salt
1/2 tsp Black Pepper
1/2 cup Olive Oil
1 onion (quartered)
1 cup Quinoa (I used Harmony blend)
2 cups Water
1/4 cup cilantro, diced
1 15.5 oz can Goya Black Beans
2 tbsp Goya olive oil
1/2 onion, finely chopped
1/4 cup Bell Peppers, diced
2 cloves Garlic, minced
3/4 cup water
1 tsp Oregano
1 packet Goya Sazon (without annatto)
1 tbsp White Cooking wine or Cider Vinegar
1/2 cup Pineapple, diced
2 Tomatoes , large
1 Onions, diced
1/4 cup Cilantro (diced)
1/2 lime juiced
Directions
- Wash and cut Chicken into bite size pieces, set aside.
- Juice oranges and limes. Add orange juice, lime juice, garlic, cilantro, lime zest, cumin, oregano, salt and black pepper.
- Process for 10 seconds. Add olive oil and process for additional 5 seconds till just combined.
- Pour over chicken in a container and marinade overnight or for at least 4 hours.
- For Black Beans -Heat oil in medium saucepan on medium heat.
- Add onion, pepper, garlic; cook until tender (8-10 mins). Stir in remaining ingredients and bring to boil. Reduce and simmer for about 10 minutes.
- For Quinoa and add it along with water to a pot. Bring to a boil then reduce heat to medium, cover and cook for 15 minutes till water is absorbed.
- Fluff Quinoa and add 1/4 cup Cilantro and 1/2 juiced lime and mix in. Add salt to taste
- For Pineapple Pico de Gallo – Dice Pineapple, Tomatoes 1/4 Cilantro and 1 whole Onion.
- Mix to combine add lime juice and salt to taste (optional).
- Peel and dice Avocados. Squeeze a bit of lime juice to keep from browning and add salt to taste.
- Add a layer of Quinoa on the bottom of the bowl. Add all other toppings as you like. Enjoy.
