Chipotle Chicken/ Shrimp Buddha Bowls

I’m loving this recipe for a flavorful lunch option lately! It’s perfect for meal prep and is full of nutrients.

What you’ll need:

• 1 pound of chicken breast or thawed shrimp

• 1/4 cup chipotle sauce (just ground chipotle peppers in adobo sauce)

• 1 tbsp minced garlic

• salt and pepper to taste

• 2 tbsp fresh lime juice

• 1/4 cup of chopped cilantro plus more for serving

• 2 cups of cooked quinoa

• 2 cups fire roasted corn

• 1/2 red onion, diced

• 2 tomatoes, diced

• 4 cups spinach

• lime wedges for serving

Chipotle Drizzle:

• 1/4 cup Sir Kensington’s Chipotle Mayo

• 4 tbsp fresh lime juice

How To:

1. if using chicken, cook, cool and shred. Then add to a bowl with the chipotle sauce, minced garlic, salt, pepper, lime juice and 1/4 cup of cilantro. Mix and set aside. If using shrimp, mix raw shrimp with the chipotle sauce, minced garlic, salt, pepper, lime juice and 1/4 cup of cilantro. Add 1-2 tbsp of olive oil and mix. roast in the oven at 400 for 15 minutes until shrimp is cooked through.

2. in a separate bowl, mix the fire roasted corn, tomato and onion

3. Assemble the buddha bowls - spinach, cooked quinoa, chicken or shrimp, corn mixture. Top with chipotle drizzle, fresh cilantro and fresh limes.