Buddha Bowl with Yogurt Marinated Chicken

Buddha Bowl with Yogurt Marinated Chicken (WPLG, INC.)

Buddha Bowl

For the bowl:

steamed rice and steamed quinoa, equal parts mixed together

radish or carrot, thinly shaved

kale, finely shredded

olive oil

lemon

chicken breast marinated in yogurt (recipe below)

yogurt drizzle (recipe below)

kale chips

Start with a base of your favorite grains, we used steamed jasmine rice and quinoa. Top with your favorite vegetables. We used shredded kale tossed with a little olive oil and lemon juice to soften it and shaved radish. Add sliced yogurt marinated chicken and crunchy kale chips. Drizzle with the yogurt drizzle.

Yogurt marinated chicken breast:

2 boneless skinless chicken breasts, if you chicken breast is very thick, butterfly it

½ cup plain yogurt

1 teaspoon ras el hanout

¼ teaspoon salt

freshly ground black pepper, to taste

drizzle extra virgin olive oil

zest from 1 lemon

small squeeze of lemon juice

Mix together the ingredients for the marinade. Let the chicken marinate in the refrigerator overnight. The next day, preheat your oven to 375˚F. Line a baking sheet with parchment paper. Remove the chicken from the marinade, removing any excess marinade with your hands. Place the chicken on the baking sheet. Season with salt and pepper. Bake the chicken for 25-28 minutes or until the chicken is cooked through. Remove and let cool to room temperature before slicing.

Yogurt drizzle

½ cup plain yogurt

1 teaspoon ras el hanout

pinch salt

1 tablespoon Honey

1 tablespoon extra virgin olive oil

¼ cup water, if needed

Whisk together all ingredients. If needed, thin the sauce with a little water to reach a drizzling consistency.


About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.