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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I was skeptical after l I started making it since we don’t eat a lot of quinoa but I’m definitely keeping this recipe.The sauce is the boss and the honey in the chicken plays up nicely with the spice in jalapeno. My son was planning a super sandwich using the sauce. Thanks Jenn
I have Chicken Tikka on the menu as well.
What can I use instead of mayo in the green sauce?
Hi Laura, you can use plain yogurt here, but it will make the dressing a bit tangier, so you may want to cut back on the lime juice. (Also, if you’re using the yogurt here, you could just use it in place of the sour cream as well.)
Hi Jenn,
I haven’t done a review in a while but don’t think that means I am not making your recipes on a regular basis! This one is another “keeper.” The cilantro sauce is delicious and versatile. I’ve used it as a dip for grilled shrimp and a spread for sandwiches too. Love the smoky, lime flavor of the marinade. Will use it for shrimp next. Tonight we will try your version of Chicken Tikka. Can’t wait!
I made this pretty much as instructed in the recipe. It became a n immediate favourite and, now, it’s a Go-To for myself and anyone within serving distance. I’m rarely, if ever, one to talk to friends in terms of “you gotta make this,” but, yes, with this one I’ve become that person.
I actually triple the green sauce and use it on salad and as a condiment. It lasts for 3 days if properly refrigerated. Oh! Yeah. I used yoghurt instead of sour cream. Also served the chicken cold. It’s a great summer, patio dish and very high yum factor.
Burrito Bowls are delicious! Great meal to take to a casual summer Bocce game to share with fellow players as they can choose from the several toppings and your friends who don’t eat bread are happy too.
This is awesome! Made the recipe as written except used flat leaf parsley instead of cilantro. The sauce definitely took this dish up a notch! I did use the fresh corn and was amazed at the flavor it added! Thank you! DELICIOUS!
I served this to a group of men and women at our church staff meeting. There were 25 people there. The men were very skeptical, but Everyone all 25 liked it! Love this and I’m sharing this recipe a lot!
Thank you
Gotta tell you ! your ‘green sauce’ is awesome & i make it weekly! I put it on almost everything.. Not sure if i read correctly but this recipe serving is 600+ calories? And that’s without the green sauce, .. I don’t get it.. It’s chicken & vegetables & quinoa… By the way, I have NEVER had a fail recipe with you.. thanks for helping us all out!!!
So glad you like the green sauce– it’s kind of addictive! And yes, I know the calories seem high (I checked it twice) but the nutritional information is correct.
How do you calculate calories with the marinade? It’s hard to determine how much oil is absorbed.
Hi Alicia, I calculated the nutritional information based on the assumption that about 3 Tbsp. of the oil is absorbed. Hope that helps!
Absolutely delicious! I broiled the chicken in the oven along with some peppers and onions, then served everything with roasted corn, homemade pico de gallo, fresh avocado and the spicy green sauce. It was excellent. How long will the sauce last in the fridge? Thank you for another great recipe!
We loved this, made following your directions exactly, Jenn. There are just two of us and I am so glad to have some leftovers for another delicious meal. The chicken and green sauce are so delicious, and I think they would be terrific in fajitas or tacos. I think I will make extra marinade next time to brush on onion slices and peppers before grilling them while the chicken grills, and give it a try, maybe with avocado… I can almost taste that! I will also use more of the jalapeno seeds in the sauce. I suspect the grandkids will give me even more ideas for using that green sauce and delicious chicken. Thank you so much!!!