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Grilled Chicken Buddha Bowl Recipe closeup

Grilled Chicken Buddha Bowl with Sweet & Tangy Mango Sauce and Roasted Peanuts

We’re using leftover grilled chicken; however, you can use whatever protein you have on hand, such as store-bought rotisserie chicken, large cooked shrimp, or even leftover grilled steak.
4 from 3 votes
Servings 4
Calories 340 kcal


For the Sweet & Tangy Mango Dressing (makes 1 cup):

  • 1/2 cup mango preserves (jam or chutney)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 tablespoons honey
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons olive oil, avocado oil, or other nutty or fruity oil
  • 1/2 teaspoon sea salt
  • 1/4 cup water

For each Buddha Bowl:

  • 1/2 cup cooked rice pasta, grain, or 1 cup bed of greens
  • 1/2 cup broccoli florets
  • 4 ounces cooked chicken ,sliced (or other protein)
  • Assorted julienned or chopped raw vegetables
  • 2 tablespoons chopped roasted peanuts
  • 1 cup Fresh strawberries and blueberries, or freeze-dried fruits, optional


  • To steam the broccoli: place the small broccoli florets in a microwave-safe vessel. Pour in 2 tablespoons of water. Cover with lid or a towel, and microwave for 2-3 minutes, until broccoli is bright green and crisp-tender.
  • To make the sauce, in a mason jar, add all of the sauce ingredients. Secure tightly with a lid and shake until dressing is mixed.
  • To assemble the bowls, layer the rice, vegetables, then chicken. Drizzle on the Sweet & Tangy Mango Dressing and top with crunchy roasted peanuts. Divide berries between bowls, if desired.


Keep extra sauce refrigerated in an airtight container for 2-3 days.


Sodium: 332mgCalcium: 23mgVitamin C: 17mgVitamin A: 91IUSugar: 33gFiber: 2gPotassium: 199mgCholesterol: 21mgCalories: 340kcalSaturated Fat: 2gFat: 12gProtein: 10gCarbohydrates: 50gIron: 1mg
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