Georgian Chicken Buddha Bowl

A healthy meal full of great ingredients. Khmeli Suneli chicken is just bursting
with flavor, and the avocado tahini sauce really rounds everything out nicely.

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Main Course Main Dish

Cuisine:

Keywords:

Georgian Chicken Buddha Bowl Khmeli Suneli

Instructions

1 Since the rice takes the longest, start with that. Put a cup of rice in a pot
and add 1.5 cups of water. Give it a stir then bring up to a boil, add the lid,
and then turn the heat down to a simmer.
2 Add your vegetables to a bowl along with the balsamic glassa. Give everything a
good toss and a sprinkle of salt. Place into an oven preheated to 200 Celsius.
These will roast for 20 minutes. Don't slice your mushrooms paper thin, about
half a cm is good.
3 Take your chicken breast and pound it out thin-ish. About a cm thickness is
good. Press the Khmeli Suneli seasoning onto both sides.
4 In a skillet add the olive oil and bring the heat up high. Turn the heat to
medium and grill the chicken breast on both sides, about 3-4 minutes a side. Set
aside.
5 Add the Avocado Tahini Sauce ingredients to a blender (or a mixing bowl if you
want to do it by hand) and let it get creamy. If by hand then mash the avocado
and tahini together with the spices, then slowly whisk in the heavy cream.
6 Slice your chicken breast into thin strips. Time to plate.
7 In a bowl or dish add a layer of rice. Then add the chicken, roast balsamic
vegetables, some fresh diced avocado, and then a drizzle of the avocado tahini
sauce. Enjoy!

Georgian Chicken Buddha Bowl

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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