Burrito Bowls
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Make dinnertime more fun with this burrito bowl recipe—loaded with grilled chicken, a zippy green sauce, and all your favorite toppings.
Who doesn’t love a burrito bowl? It’s such a satisfying way to pull together all your favorite flavors in one colorful, crowd-pleasing dish. This version starts with an easy grilled chicken recipe and a bold, zesty green sauce you’ll want to put on everything. From there, you can riff—use any grain you like for the base (rice, quinoa, etc.), then pile on your favorite toppings like corn, beans, tomatoes, avocado, cucumbers, shredded lettuce, cheese, or whatever’s in the fridge.
This easy burrito bowl recipe is perfect for a family dinner or casual get-together—you can prep most of it ahead, then let everyone build their own. They’re fresh, flexible, and naturally gluten-free, so there’s something for everyone.
“This is such a delicious recipe! My tween has declared it her favorite meal and my little guy loves that he can build his own bowl to his liking…Fantastic for next day lunch as well!”
What You’ll Need To Make Burrito Bowls
- Olive oil, lime zest, garlic, ancho chili powder, ground coriander, dried oregano, salt, pepper & honey: This flavorful marinade adds depth, heat, and a touch of sweetness to the chicken.
- Chicken tenderloins or boneless skinless chicken breasts: The lean protein base for the dish. They soak up the bold marinade and grill quickly.
- Green sauce (jalapeño, cilantro, garlic, mayonnaise, sour cream, lime juice, olive oil, salt & pepper): Creamy, tangy, and a little spicy—this bright sauce pulls everything in the bowl together.
- Toppings: Fresh corn, tomatoes, avocado, cucumbers, beans, pickled red onions, pico de gallo, and fresh cilantro all add color, texture, and additional flavor to the bowls—customize as you like!
- Grains: A satisfying base for the dish. I like cilantro lime rice or quinoa, but you can also use brown rice, farro or even cauliflower rice. You can make your own or buy pre-made options from the store; frozen or microwave options make life easy.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Marinate the chicken. Begin by making the marinade. To keep things simple, I mix everything in a ziplock bag—no need to dirty a bowl. Let the chicken marinate in the fridge for at least 6 hours or overnight. If you think of it, flip the bag once or twice during marinating so the chicken stays evenly coated.
Step 2: Make the green sauce. Combine all the sauce ingredients in a blender or food processor and blend until smooth. I include some of the jalapeño seeds for heat—start with a small amount and add more if you like it spicy.
Step 3: Grill the chicken. Up to this point, everything can be made ahead. When you’re ready to cook, preheat the grill. Grill the chicken, covered, for 2 to 3 minutes per side, turning just once. (For the best grill marks and juicy meat, resist the urge to move the chicken too much—let it sear before flipping.)
Step 4: Assemble and serve. Cut the chicken into bite-sized pieces and serve with quinoa, the green sauce, and any toppings you like.
Burrito Bowl Variations
The variations you can use to make the bowls different or to cater to different palates are pretty endless:
- Swap the grain. Try brown or cauliflower rice, farro, or even shredded romaine for a lighter, salad-style bowl.
- Switch up the protein. Instead of chicken, use grilled steak, shrimp, ground beef, or turkey, or even roasted tofu for a vegetarian version.
- Play with the sauce. The green sauce is delicious, but you could use chipotle honey vinaigrette, avocado crema, or salsa verde.
- Mix in veggies. Peppers and onions (like those in this fajita recipe), shredded cabbage, or sautéed zucchini all add flavor and texture.
- Make it breakfast-y. Top it with a fried egg, scrambled eggs, or even leftover hash browns.
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Chicken Burrito Bowls with Spicy Green Sauce
Ingredients
For the Chicken
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon lime zest, from two limes (save the limes for the green sauce)
- 4 cloves garlic, minced
- 1¼ teaspoons ancho chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons honey
- 2 pounds chicken tenderloins (or boneless skinless chicken breasts pounded to an even ½-inch/13-mm thickness)
For the Green Sauce
- 1 jalapeño pepper, seeded and roughly chopped (reserve the seeds; see note)
- 1 cup fresh cilantro
- 1 clove garlic, roughly chopped
- ½ cup mayonnaise, best quality such as Hellmann's or Duke's
- ¼ cup sour cream
- 1 tablespoon fresh lime juice, from 1 lime
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
For Serving
- Fresh corn, tomatoes, avocado, cucumbers, beans, cilantro
- About 4 cups cooked quinoa, basmati rice, or cilantro lime rice
Instructions
- Marinate the Chicken: Combine all of the ingredients except for the chicken breasts in a large resealable freezer bag. Close the bag and squish the marinade around to mix. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
- Cook the Chicken: Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. (Alternatively, you can spray the grates generously with a non-flammable cooking spray.) Place the chicken on the grill and cook, covered, for 2 to 3 minutes per side, turning only once. Transfer to a cutting board and slice into bite-sized pieces.
- Make the Green Sauce: Combine all of the ingredients in a blender or food processor and blend into a smooth sauce. Taste and then blend in some of the reserved jalapeño seeds to add heat, if desired. Taste and adjust seasoning if necessary. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
- Assemble: Scoop warm rice or quinoa into bowls and top with grilled chicken, optional toppings, and green sauce.
Notes
- After touching the seeds of the jalapeño pepper, be sure to wash your hands well and avoid touching your eyes.
- When it comes to the grain base, you can make your own or buy pre-made from the store (frozen or microwave options make life easy!) The rice recipes are linked above. To make your own quinoa, you'll need 1½ cups (270 g) pre-washed quinoa (or rinse it before cooking) and ¾ teaspoon salt. To cook, add the quinoa, salt, and 2⅔ cups (640 ml) water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (Add 1 to 2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.)
- Nutritional information was calculated assuming that approximately 3 Tbsp. of the oil is absorbed by the chicken while marinating.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This recipe is a game-changer for my family. We thought we didn’t like quinoa. While we always crave Tex-Mex style food, it’s often so unhealthy that we rarely eat it. Enter this phenomenal burrito bowl!! My husband and I make the full recipe for dinner (often on weeknights, it’s that easy), and we take leftovers to eat at work the next day. My husband texted me a few weeks ago during lunch: “I’m glad we found this recipe. It tastes so good.” Thanks for always creating the best meals, Chef!
Make this today…speechless…last 4 years I was using your recipes…did so many and was never disappointed…come in Canada 26 years ago and it was definitely hard for me to cook …nothing was tasty and I stick for so long with my mom cousin….background Bosnia and Herzegovina….you helped me with your recipes to experience so many flavors I never thought I will be using in my kitchen….thank you for making me the best cook for my family…they all love your recipes…my daughter order for me both your books…I am so excited specially now I am retired and I can enjoy cooking 🥰
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Love all your stuff…. What would be a good use of extra green sauce.?
Glad you like the recipes! You could drizzle the green sauce over roasted veggies (or dip raw veggies into it). It would also be delicious drizzled on grilled fish or beef.
I love all of Jenn’s recipes. But this dish is my go to comfort delicious every time dish. I like it so much I have to comment. It’s amazingly simple and delicious! Smother me in spicy green sauce please 😅
Hi! Question about cilantro; how much stem is okay to use or should I just pick off the leaves? Can’t I just cut off the thick stems at the bottom of the bunch (after washing) and throw them in? It was my kid’s job to pick the cilantro leaves – but they are both off at university now – and I hate that task (but LOVE this sauce!)
Hi Laura, yes, for the most part, it’s OK to have the stems in there; you just want to make sure that none of them are too thick. Hope that helps!
These burrito bowls are super flavorful and the green sauce takes the dish over the top. There was no quinoa in the pantry so I used farro instead with great success. Thanks for the recipe … we are looking forward to the leftovers!
Great recipe, especially for anybody doing a whole30. Provided quinoa for those who wanted a grain and also served a spring mix as an option for the base, in lieu of the quinoa. Converted the green sauce to be whole30 compliant by subbing compliant coconut milk yogurt for the sour cream and using homemade mayo (no sugar).
Also subbed the honey in the chicken recipe with the same amount of date paste. Used chicken breast, pounded and cut into strips and marinated for 2 days for extra flavor. Cooked under the broiler for 5 minutes per side and the chicken remained moist and flavorful.
This is going to become a regular! Thanks for a great recipe.
Made this for dinner tonight, and it was a big hit! Will definitely make again. In addition to the chicken, we topped with cucumbers and tomatoes from the garden, and black beans. The green sauce was delicious, and we have a fair amount left over — any ideas on how else we might use the leftover green sauce?
So glad you enjoyed, Emily! The sauce is good on everything – chicken, fish, shrimp, steak, fries, veggies, etc.
Delicious and very satisfying! I will definitely make this again without changing a thing!
Have you tried it with brown rice instead?
I haven’t personally, but I think it would also be delicious with brown rice!