Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
Spice up dinnertime with delicious burrito bowls! Packed with grilled chicken, a spicy green sauce, and toppings to your heart’s content, these bowls are always a crowd-pleaser.
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 thickness)
For the Green Sauce
- 1 jalapeƱo chili pepper, seeded and roughly chopped (reserve the seeds; see note)
- 1 cup fresh cilantro leaves
- 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
For the Chicken
- Combine all of the ingredients except for the chicken breasts in a 1-gallon 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.
- 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.
For 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 jalapeƱo 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.
To Assemble
- Scoop warm rice or quinoa into bowls and top with grilled chicken, optional toppings, and green sauce.
- Note: 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 1Ā½ cups pre-washed quinoa (or rinse it before cooking) and Ā¾ teaspoon salt. To cook, add the quinoa, salt, and 2ā cups 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.)
- Note: After touching the seeds of the jalapeƱo pepper, be sure to wash your hands well and avoid touching your eyes.
- Note: Nutritional information was calculated assuming that approximately 3 Tbsp. of the oil is absorbed by the chicken while marinating.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1 bowl (data does not include green sauce or vegetable toppings)
- Calories: 627
- Fat: 33 g
- Saturated fat: 6 g
- Carbohydrates: 53 g
- Sugar: 3 g
- Fiber: 5 g
- Protein: 29 g
- Sodium: 701 mg
- Cholesterol: 62 mg
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.