Buddhas Mediterranean Style Chicken Food

BUDDHA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Heat olive oil in a skillet over medium heat. Add chickpeas, salt, pepper, cumin, garlic powder, turmeric, and chili flakes, and stir until toasted. Remove from pan.
• Heat sesame oil in a skillet over medium heat. Add tofu, and sprinkle with ginger powder, garlic powder, salt, and pepper. Sear until a golden crust forms, then flip and do the same for the other side. Set aside.
• On a baking sheet, toss sweet potatoes and broccoli in oil, salt, and pepper. Bake for 30 minutes.
• In a bowl, combine ingredients for each sauce. Divide into 4 small tupperware containers.
• To build the bowls, fill four tupperwares half with quinoa, half with brown rice. Layer the ingredients of each bowl on top.
• When ready to eat, pour on dressing.
• Enjoy!

ROASTED BUDDHA CHICKEN

Steps:

• In the bowl of a food processor, combine galangal, garlic, Thai chilies, shallots, 1 cup cilantro leaves, coconut milk, chili sauce and salt and pepper to taste. Pulse on high for 30 seconds or until mixture is a smooth puree. Place chicken in a bowl and pour marinade over chicken, turning the chicken several times to coat. Cover and refrigerate for 24 hours.
• Preheat oven to 400 degrees F.
• Remove chicken from marinade and pat dry. Season with salt and pepper. In a large oven-safe saute pan on medium high heat, add canola oil and sear chicken, skin side down. Let chicken cook, undisturbed, for 3 to 4 minutes or until browned well. Place pan in oven for 12 minutes or until chicken is cooked through. Remove chicken from pan and set aside until cool enough to handle. Meanwhile, in the same saute pan, add chicken stock and Buddha Chicken Chili Sauce and bring to a simmer, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits. Let mixture simmer for 6 to 8 minutes. Add butter and stir to incorporate.
• While the sauce is simmering, French the chicken pieces: using a kitchen towel, hold the wing tip of the chicken and scrape the meat toward the breast until the bone is bare. Repeat the process with the drumstick and thigh portion and set aside.
• To serve:
• Using square plates, shingle slices of peeled sliced lime, top with some Choi Sum, place the chicken on top, and drizzle with more sweet Thai chili sauce, if desired.
• In a medium non-reactive bowl, dissolve sugar in lime juice and mix well. Add chili sauce and mix to combine. Place the mixture into the bowl of a food processor and pulse until smooth, about 15 seconds.;
• In a medium pot, bring 4 quarts of salted water to a boil. Place ice cubes in a medium bowl and cover with cold water. When water is boiling, add choi sum and cook for 10 seconds. Remove from water and add to bowl with ice cubes to stop the cooking process. Once cooled, remove from bowl and place onto paper towel lined plate to drain excess water.
• Just before serving, heat oil in a medium saute pan over medium heat. Add garlic and onion and sweat for 15 seconds. Add choi sum, chili sauce, sugar, and lime juice, and continue to cook for 30 seconds. Drain on a paper towel-lined plate before serving.

MEDITERRANEAN STYLE GRILLED CHICKEN

Steps:

• Combine all ingredients, except olive oil and chicken into food processor and puree untill smooth.
• With food processor running, drizzle in olive oil.
• Clean and rinse chicken and place in zip top bag.
• Add marinade to plastic bag. Mix to thoroughly cover chicken and let sit for 1 to 2 hours in refrigerator.
• Grill chicken. Spread extra marinade on chicken while grilling.

MEDITERRANEAN-STYLE BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, prunes, olives, wine, vinegar, oil, oregano, capers, garlic, chili pepper flakes, salt, and bay leaves. Cover and marinate in refrigerator at least 15 minutes and up to 24 hours. If marinating overnight, combine ingredients in a zip-top bag, seal and refrigerate.
• Arrange chicken in a single layer in a casserole dish. Pour marinade over chicken. Sprinkle the sugar evenly over the chicken. Transfer the pan to the oven to bake.
• Bake until chicken is cooked white throughout and top is golden-brown, 40-50 minutes.
• Remove chicken pieces to a plate and top with the remaining pan juices.
• Remove bay leaves before sprinkling basil over the chicken. Serve immediately.

BUDDHA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.