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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.
Course Main Course, Main Dish
Cuisine California Fusion, Fusion, Georgian
Keyword Georgian Chicken Buddha Bowl, Khmeli Suneli
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Cost $5


  • Pot
  • Pan


  • 1 Chicken Breast Pounded thin (not paper thin, but like a schnitzel)
  • 1 cup Rice White, Brown, or Wild. Adjust boil times to suit your rice
  • 25 grams Khmeli Suneli Georgian seasoning mix
  • 1 Avocado cubed
  • 1 large Carrot diced
  • 100 grams Mushrooms sliced, white button is what I used
  • 2 tbsp Balsamic Glassa I used storebought but you can make it yourself by reducing balsamic vinaigrette about 50%
  • 1 tbsp Olive Oil

Avocado Tahini Sauce

  • 1 large Avocado
  • 2 tbsp Tahini
  • 50 ml Heavy Cream
  • 2 tsp Lemon Juice
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Garlic Powder
  • .5 tsp Salt or to taste
  • 1 tsp Paprika


  • 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.
  • 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.
  • Take your chicken breast and pound it out thin-ish. About a cm thickness is good. Press the Khmeli Suneli seasoning onto both sides.
  • 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.
  • 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.
  • Slice your chicken breast into thin strips. Time to plate.
  • 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!


This surprisingly holds really well in the fridge. Keep the sauce separate if you want to save it, but this makes a great meal-prep meal for the week. Just change scale to suit your needs.