Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic minced
  • 2 tablespoons sherry
  • 2 tablespoons chili paste (sambal oelek)
  • 2 tablespoon rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 1/2 lbs chicken breasts (4)
  • 8 cups baby spinach
  • 2 cups cooked brown rice
  • 1 yellow pepper cut in half and seeded
  • 1 orange or red bell pepper cut in half and seeded
  • 2 cups grape tomatoes cut in half
  • 1 avocado
  • 4 lime wedges
  • 1 clove garlic minced
  • 1/3 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoons lime juice
  • 1/2 teaspoon dried dill
  • 1/8 teaspoon fresh cracked black pepper

Instruction

  • Combine garlic, sherry, chili paste (sambal oelek), rice vinegar, olive oil, sesame oil, ginger, lime juice, brown sugar and honey in a large Ziploc bag.  Add chicken; marinate for 2 hours.
  • Preheat the grill and cook the chicken until done flipping halfway through; approximately 7-8 minutes.  When cooked through the chicken will register a temperature of 165 degrees. Add the peppers to the grill the last 2-3 minutes; flipping halfway through.  Loosely cover the chicken and peppers and let it rest for 10 minutes.
  • In a small bowl mix the garlic, Greek yogurt, olive oil, lime juice, dill weed and black pepper.
  • Cut the chicken and bell peppers into bite size pieces. Peel, remove seed and slice avocado. Place 2 cups of baby spinach in the base of each bowl.  Top with 1/2 cup cooked rice, 1/4 of the bell peppers, 1/2 cup tomatoes, 1/4 of the avocado, and 1 chicken breast . Add 2 tablespoons of the Greek dressing and 1 lime wedge.