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 is a keeper! I made it exactly to the recipe and I wouldn’t change a thing. Thanks for another winner Jenn!
Another winning recipe! My husband said that this was the best thing that “I” had cooked yet 😉 My first attempt at quinoa which turned out pretty well by following your directions, and I marinated the chicken for 2 days – which turned out juicy and delicious. Next time, I want to add a little more of the jalapeno seeds to kick up the spice a touch. Can’t wait for friends and family to visit so that I can make this for them!!
Great recipe! I love quinoa. Other veggies such as avocados, red peppers, carrots, shredded red cabbage, scallions or other veggies can be use also.
Hi! I love your recipes! Can I marinate the chicken for two days? I made your chicken chili with white beans yesterday and still have some left over… it was delicious😊
Sure, Lena – two days is fine. 🙂
Thanks again for yet another “crowd pleaser.” Only change was brown rice instead of quinoa. I loved the marinade and that sauce is fantastic!
I have never tasted anything like this. It is a new favorite in our house. We like it with avocado and Pico de Gallo. The chicken tastes perfect and the green sauce pairs perfectly with it all.
This recipe is a staple in our home! It never disappoints and the sauce and marinade are a perfect marriage!
I find it baffling that this recipe is not in the most popular recipes section on your site. I have made and loved countless recipes of yours (from both the book and the website) over the last few years but somehow only recently stumbled upon this one. It instantly became a favorite in my house. The marinade works so well (even tried it with tofu – yum!), the green sauce pulls everything together, big kids and little kids alike love it. A true winner all around!
Your recipes are amazing. My family loves this recipe and my daughter asked for it for her family birthday party. We are having 15 people. We are planning to grill the chicken (I always use chicken breasts) Can I warm the chicken in the oven before cutting and serving? What temperature would you recommend and should I cover the pan???
Thank you
Sara
Hi Sara, Thanks for your kind words about the recipes – so glad you like them! Yes, you can warm the chicken up in a 325-degree oven. The best way to retain the moisture for the chicken would be to wrap it in a foil packet, place it on a baking sheet, and reheat until the internal temperature of the meat is 165 degrees Fahrenheit on a meat thermometer. Hope everyone enjoys and happy birthday to your daughter!
Wow my quinoa-hating husband and daughter couldn’t get enough of this dish! The sauce is so delicious! Used parsley because that’s what I had but I bet cilantro would be amazing. Thank you so much for another wonderful recipe!