Chicken & Quinoa Burrito Bowls with Spicy Green Sauce

Tested & Perfected Recipes

Good and good for you! You’ll love these protein-packed chicken and quinoa burrito bowls with a spicy green sauce.

burrito bowls

These burrito bowls are really three stand-alone dishes in one: an easy grilled chicken recipe you’ll put on repeat throughout grilling season; a spicy green sauce you’ll want to put on everything; and foolproof quinoa. The toppings are up to you – fresh corn, beans, tomatoes, cucumbers, avocado, or whatever your heart desires. These bowls are totally doable for a dinner party since you can make most of the recipe ahead, and everyone will love assembling their own bowls. They’re healthy and gluten-free to boot.

What you’ll need to make Burrito Bowls

Mexican Quinoa Bowl-2

How to make burrito bowls

Begin by making the marinade for the chicken. To make life easy, I combine everything in a ziplock bag (no dirty bowls!).

Mexican Quinoa Bowl-4

Lime gives the chicken wonderful flavor but note that I only use the zest. Lime juice, or any acidic ingredient, will turn lean boneless skinless chicken breasts to shoe leather before they ever hit the grill. To zest the limes, it’s best to use a rasp grater like the one above.

Mexican Quinoa Bowl-5

Marinate the chicken in the refrigerator for at least six hours or overnight.

Mexican Quinoa Bowl-6

Next make the sauce.

Mexican Quinoa Bowl-7

Simply combine all of the ingredients in a blender or food processor and blend until smooth. You’ll notice that I add some of the seeds of the jalapeño to make it spicy — go easy at first and add more to your liking.

Mexican Quinoa Bowl-8

Finally, make the quinoa by combining the quinoa, salt, and water in a medium saucepan. You’ll notice that my recipe calls for a little less water than the instructions on the package. I find it comes out better (read: less mushy) this way, and you can always add a little more water at the end if need be. Cover and simmer until the quinoa is cooked.

Mexican Quinoa Bowl-9

Up to this point, the entire recipe can be made ahead. Come dinnertime, preheat the grill. Place the chicken on the grill and cook, covered, for 2-3 minutes per side, turning only once.

grilled chicken

Cut the chicken into bite-sized pieces and serve with the quinoa, green sauce, and toppings of your choosing.

chicken quinoa bowl-11-

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Chicken & Quinoa Burrito Bowls with Spicy Green Sauce

Good and good for you! You’ll love these protein-packed chicken and quinoa burrito bowls with a spicy green sauce.

Servings: 4-6
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour, plus at least 6 hours to marinate the chicken


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
  • 1-1/4 teaspoons ancho chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons honey
  • 2 pounds chicken tenderloins (or boneless skinless chicken breasts pounded to an even 1/2-inch thickness)

For the Green Sauce

  • 1 jalapeño chili pepper, seeded and roughly chopped (reserve the seeds) (see note)
  • 1 cup fresh cilantro leaves
  • 1 clove garlic, roughly chopped
  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice, from 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

For the Quinoa

  • 1-1/2 cups pre-washed quinoa (or rinse it before cooking)
  • 3/4 teaspoon salt

Suggested Toppings

  • Fresh corn, tomatoes, avocado, cucumbers, beans, cilantro


For the Chicken

  1. 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.
  2. 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 2-3 minutes per side, turning only once. Transfer to a cutting board and slice into bite-sized pieces.

For the Green Sauce

  1. 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.

For the Quinoa

  1. Add quinoa, salt and 2-2/3 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. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl.

To assemble

  1. Scoop warm quinoa into bowls and top with grilled chicken, optional toppings, and green sauce.
  2. Note: After touching the seeds of the jalapeño pepper, be sure to wash your hands well and avoid touching your eyes.
  3. 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

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, 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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Reviews & Comments

  • I made this exactly as written, and it was perfection in a bowl. I am curious if you think it would be good with salmon, but only marinade is for about an hour. The recipe calls for lime zest (not juice which is acidic and can cook fish & seafood quickly). What are your thoughts on using salmon?

    • — Karen Boddy on September 17, 2020
    • Reply
    • Glad you liked them! Yes, what you’re suggesting with salmon should work. Please LMK how it turns out!

      • — Jenn on September 17, 2020
      • Reply
  • This recipe was out of this world! The marinade was perfect and I could drink the sauce alone. My husband actually made it. He loves to cook, but doesn’t like to choose what he’s making, so I always select the recipes to give to him. He faithfully follows every recipe as written, so rest assured, if you make this recipe as stated, you won’t be disappointed!

    • — Maria on September 9, 2020
    • Reply
  • I made this last night for supper and it was amazing! Very healthy and tasty. The green sauce is what really put it over the top. I used one jalapeño and half the seeds to give it a little kick. Hubby is not a quinoa fan, but he even said it was okay! I’m still working on him! 🙂 Will definitely be making this again and love that you can customize the veggies to put in it.

    • — Cindy on July 21, 2020
    • Reply
  • This was excellent! Made exactly as written. Thanks so much!

    • — Julie on June 12, 2020
    • Reply
  • This meal is delicious, my husband and teen daughters all loved it- definitely restaurant quality. Thank you for this recipe!

    • — Janet Peterson on June 1, 2020
    • Reply
  • I have to say that this is one of my favourite bowls! The flavour is fantastic!!! The perfect bowl to prep for lunches. And can I just say that the sauce is out of this world!!! I want to put it on everything lol. Also, my husband who hates cilantro, can’t wait for me to make it.
    Thank you so much for making so many amazing recipes. They are on regular rotation in my house. Loving your cook book too. Will there be a second book soon? 😄

    • — Daniella on May 29, 2020
    • Reply
  • Hi Jenn –

    Do you cook or roast the corn or serve fresh off the cob?

    Thank you!

    • — Cindi on April 30, 2020
    • Reply
    • Hi Cindi, If you’re using fresh corn on the cob, you’ll need to cook the corn first. Hope you enjoy!

      • — Jenn on May 1, 2020
      • Reply
  • Delicious! My family loved this meal. I had always thought quinoa would be hard to cook & figured my family wouldn’t eat it. Boy was I wrong. We loved the flavour of this entire meal & I made recipe exactly as written. My boys who are 8 & 4 didn’t find this spicy. Thank you for another awesome recipe!!!!

    • — TracyV on February 18, 2020
    • Reply
  • This recipe is wonderful. It proved to my family that quoina can make meals healthy and delicious. This recipe is going in my favorites folder! Thank you for sharing!

    • — Sandy on January 22, 2020
    • Reply
  • O m g. These were amazing. Used fresh tomatoes from our garden. I didn’t grill the chicken, just baked it, but wow! Definitely a keeper recipe. The sauce I could put on anything, its that tasty! Thank you

    • — Shawn on September 25, 2019
    • Reply
  • This was a fabulous late summer meal. We had sides of home-grown cherry tomatoes, green beans and peppers. The sauce was delicious although I only used 3/4 of a jalepeno. Thanks for a fantastic recipe!

    • — Jeanette Spence on September 7, 2019
    • Reply
  • I love this green sauce..but I was just wondering if I could substitute Crema Mexicana for the Mayo/sour cream?

    • — Paula on August 20, 2019
    • Reply
    • Yes, that should be fine, Paula. Enjoy!

      • — Jenn on August 22, 2019
      • Reply
  • Hi Jenn,
    do you recommend removing the tendon from the chicken before or after cooking?

    • — kim goodman on July 27, 2019
    • Reply
    • I would recommend before. Here’s some guidance. Hope you enjoy the bowls!

      • — Jenn on July 28, 2019
      • Reply
  • Just made the spicy green sauce today for the first time and we both LOVED it!! Had it over quinoa and steamed cauliflower and it was so delicious — and easy! It would literally be good on anything. Thanks, Jenn, for another crazy good recipe. 😊

    • — Corinne Forster on July 8, 2019
    • Reply
  • Who couldn’t love this recipe??? The marinated grilled chicken could easily stand alone as a main dish, but add all the veggies, Quinoa, and the DELECTABLE green sauce and it is indescribably delicious! I have made the green sauce just to have on hand for salads/ dips. SOOOO good! Everyone loves it! Thank you… AGAIN!!!

    • — Buff Cavender on June 29, 2019
    • Reply
  • Great marinade and green sauce is very flavorful. My husband liked it as a salad dressing as well. Very fresh, flavorful and versatile recipe. This is a great all around crowd pleasing recipe! Thank you again for such great all star recipes! I always look forward to your posts.

    • — Karen on June 18, 2019
    • Reply
  • This is a keeper! I made it exactly to the recipe and I wouldn’t change a thing. Thanks for another winner Jenn!

    • — njoylife54 on June 3, 2019
    • Reply
  • 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!!

    • — Sue H. on May 13, 2019
    • Reply
  • Great recipe! I love quinoa. Other veggies such as avocados, red peppers, carrots, shredded red cabbage, scallions or other veggies can be use also.

    • — Sally on April 14, 2019
    • Reply
  • 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😊

    • — Lena on April 14, 2019
    • Reply
    • Sure, Lena – two days is fine. 🙂

      • — Jenn on April 14, 2019
      • Reply
  • Thanks again for yet another “crowd pleaser.” Only change was brown rice instead of quinoa. I loved the marinade and that sauce is fantastic!

    • — Nora on April 12, 2019
    • Reply
  • 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.

    • — Michelle on April 11, 2019
    • Reply
  • This recipe is a staple in our home! It never disappoints and the sauce and marinade are a perfect marriage!

    • — Trudie on February 21, 2019
    • Reply
  • 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!

    • — Aileen on February 4, 2019
    • Reply
  • 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 on February 1, 2019
    • Reply
    • 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!

      • — Jenn on February 2, 2019
      • Reply
  • 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!

    • — Linda T on January 16, 2019
    • Reply
  • This is indeed a VERY tasty meal! I followed the recipe exactly and the chicken was moist and flavorful, the sauce a perfect compliment to the other flavors. So glad to find this and other delicious recipes by Jenn that include quinoa!

    • — Linda on December 21, 2018
    • Reply
  • This is one of my daughter’s favorite meals! The marinade for the chicken is very flavorful, and the green sauce is awesome. Have made with brown rice as a substitute for the quinoa and it’s just as good!

    • — Nancy on October 4, 2018
    • Reply
  • Hi Jenn! I bought all the ingredients to make this, but I bought couscous instead of quinoa by mistake. Will it make a big difference?

    • — Carol on October 1, 2018
    • Reply
    • Not at all, Carol – couscous will be good!

      • — Jenn on October 1, 2018
      • Reply
  • I’ve made this twice in the past week – the second time per request. The green sauce is amazing. Thank you for another great recipe.

  • A-mazing green sauce! I prepped the chicken sauce and quinoa in the morning and pulled it together right before dinner. It was just too hot to grill so I broiled the chicken and it was perfectly charred and the spices spot on. The real star of this dish is the spicy green sauce. I am so glad I have extra – will use on scrambled eggs tomorrow morning

  • Would it be OK to bake the chicken instead ?

    • I’d broil it. 🙂

  • Hi Jenn!
    My family LOVES this chicken and I make it often. I’ve always grilled it, but today it’s raining and I don’t want to grill. Can I bake it instead? If so, at what temperate and for how long?

    • Sure, Jodie – I’d broil it though. Time will be about the same per side. Hope that helps!

  • My family loved this recipe especially the spicy green sauce. The delicious marinated chicken and green sauce take our grain bowls up a notch.

  • Hi Jenn,
    This sounds delicious, but we are not big cilantro fans at our house. Can you suggest a possible substitute that might work in its place? Also, I love your cookbook-it already has worn and spotty pages -the mark of a really good cookbook!

    • Hi Jane, You can just leave the cilantro out – no biggie :). And so happy you’re enjoying the book!

  • This recipe is outstanding. Ive made it several times for my family and for parties. It is always a hit!! Everyone always asks me for the recipe.

  • This recipe is HEAVILY in rotation at my house. I use rice instead of quinoa. SOSOSOO GOOD

  • Hey Jen, I made this dish not once but twice in two weeks time. You hit the jackpot with this one. The marinade for the chicken is delicious, and you’re right it will be on repeat this summer. The sauce is the bomb! My vegetarian daughter loves it. I had to make sure to make extra for her she puts it on everything. I just have to be careful with it. I get a little heartburn if I eat too much of it. And I just received your/my cookbook ☺️I’m so HAPPY I’ve already marked several pages of recipes to try. Thank you Jen😌

  • Made this for dinner this evening. I could eat this every single day for the rest of my life.

  • Okay Jen, I picked up the chicken I’m going to season it up tonight for tomorrow’s dinner. I’ll let you know how it turns out. My mouth is watering just thinking about it yummm.

  • This chicken recipe is awesome!! And the sauce is super light. I am not a fan of mayo or sour cream so we replace with Greek yogurt and it taste wonderful! And I skip jalapeños only because I never have any either.

    Honestly just the chicken by itself is great! I will put it over rice or noodles or even in a sandwich.

    My kids love it and they are 6 and 4 years old.

  • Hi Jenn
    Would it be okay to substitute rice for the quinoa?
    Cannot wait to make this

  • Made this last night and it was OMG delicious! The green sauce is outstanding. The chicken I had was already cut for stir-fry so I marinated that for several hours and stir-fried it. I used every topping suggested and added sliced green onions. I also added freshly made papadums and went “taco-style” on this meal. It was wonderful. Thank you for a great recipe!

  • Great recipe! I used yogurt in place of the mayo (reduced lime juice) in the sauce and since I had steak I used that in place of the chicken. I like that you can customize it. The sauce was so good I could have licked the bowl lol

  • This looks great but my husband hates mayo so I was wondering what I could substitute in the sauce? Maybe Greek yogurt?

    • Hi Anne, you can substitute plain yogurt for the mayo, but it will make the dressing a bit tangier, so you may want to cut back on the lime juice. Enjoy!

  • I just made this for dinner tonight, it is soooo good! Loved it!!!

    • — Stephanie Leonard
    • Reply
  • Absolutely Delicious, and my 18 year old daughter was mightily impressed because it was so flavorful and very healthy – quinoa & all! The green sauce has become a staple to top all sorts of other dishes and the marinated grilled chicken was terrific, all on its own, as well! This is the first recipe I’ve tried from “Once Upon…” and I am eager to try many more recipes! Great Hit…thank you!

  • I have made this recipe twice now. The first time I made it as it is written and last night I made it with shrimp instead and it came out great both times. I think I liked the shrimp even more than the chicken! Thanks for another great recipe Jenn!

  • Excellent healthy and easy to make recipe and the green sauce is a keeper. I used greek yoghurt instead of the sour cream. The chicken turned out perfect. I didn’t need to substitute or add anything else to this awesome bowl!

  • This was SO.GOOD. Another excellent recipe, Jenn! Chicken had delicious flavor and I could believe how good the sauce came out from a few simple ingredients. Excited for the cookbook!

  • I loved this salad. The sauce is delicious – I don’t love a lot of heat but it was easy to adjust the level of heat by avoiding the seeds. We added fresh mango as well and it was a hit across the board. Great as leftover lunch the next day.

  • Hi Jenn,
    Would this be ok to cooked and put in the fridge to be eaten as a cold lunch at work the following day, and should I add green sauce just before eating?
    Many thanks

    • Yes and yes! Hope you enjoy!

  • Can I use this marinade for shrimp?
    I love the chicken but wanted to know if it would work for shrimp.

    • Sure, Erin – I think that’d work well. Please lmk how it turns out. 🙂

  • We LOVE this recipe! Perfect as is, or I’ve used the chicken tenders in fajitas, on salad, etc. Now I’ve learned that I can put the chicken tenders in the marinade when I come home from the store, portion it in the marinade in meal sizes (for our family of two) into separate plastic bags and freeze them. Then I thaw a bag in the refrigerator on the day when I am ready to grill the chicken. It’s a time-saver for me, and an easy almost-made-ahead dinner.

  • This is a great dish. I’ve made it many times. Love the green sauce!

  • I give this recipe 5 stars. Not only is it delicious but easy to prepare. It is one among many of your ‘salad’ dishes that we love. Hope you will give this one a try.

  • I do not have the words to express how good this is. Please make it. I topped mine with corn, goya black beans, and sliced grape tomatoes. I should be accustomed to how good Jen’s recipes are but this exceeded my expectations. My husband does not like leftovers and he asked if we can have the leftovers tonight.

  • Hi Jen,
    This recipe has been on my list to try for months, but nobody in my family likes cilantro. Do you have any ideas for a different sauce I could make or a substitution for the cilantro?

    • — Helene Winschel
    • Reply
    • Sure, Helene – you can use parsley.

  • This recipe is a family favorite. The marinade is spot on and the spicy green sauce is the perfect finishing touch. I make the marinade the night before and in the morning place the chicken in the bag.
    This is a great week night dinner.

  • This was addictive! The flavors were bright and spot on, and this will be in my normal recipe rotation. I broiled my chicken instead of grilling it, and I think my ancho chile powder had lost it’s punch, so I’ll buy fresh and give this another shot…maybe add some dried chipotle powder for a smoky hint of heat. Thanks so much, Jenn!

  • Love this recipe! I have made is a few times now and even a hit with friends that aren’t into those “weird grains”

  • I made this last week and it was delicious! This is perfect for when you’re craving Chipotle but want to save money/calories! In addition to the sauce (my fiance doesnt like Cilantro) I made an additional sauce with nonfat plain greek yogurt. I thinned it out by putting a little water in it and mixing it up so it drizzles over the dish so you still get the look and the taste with more protein and less fat. I also finish it off with Cholula because I love spicy and jalapenos are just not enough sometimes 🙂 I would recommend this for a big group as well and serve it Chipotle style!

  • If I do not like mayo can I sub extra sour cream or plain greek yogurt?

    • — kristen Conord
    • Reply
    • Hi Kristen, you can use plain yogurt in place of the mayo, but it will make the dressing a bit tangier, so you may want to cut back on the lime juice. Enjoy!

  • I’d like to make the chicken and quinoa burrito bowl for my book club. We usually drink wine, but it doesn’t seem like that would work with this. Any suggestions for beverages?

    • Hi Tami, I think a bright and dry white or sparkling wine would work – but margaritas or a tequila-based punch would be good too.

  • A new healthy family favorite. The marinade and green sauce flavors make this quinoa dish fantastic. Thank you!

  • If subbing plain yogurt for the mayo, would you suggest plain Greek yogurt? And would you suggest a cup?

    • — Lynne Harris Marsh
    • Reply
    • Hi Lynne, yes, either plain Greek or traditional yogurt would work in place of the mayo. And I’d use 1/2 cup (the same amount of mayo that is called for). Enjoy!

  • 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.

    • — Dolores Fisette
    • Reply
  • 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!!!

  • Oh my. This was delicious, and I don’t usually like quinoa. Chicken was super tasty, and sauce was fantastic. I had it cold (made chicken and quinoa this morning, ate it tonight for dinner). Made enough to have for dinner tomorrow night as well, and will be looking forward to it all day at work.

  • Hi Jenn, Can the sauce be made dairy free? If so, what would you recommend to replace the sour cream? Thanks, Elisa

    • Hi Elisa, Not sure if they make non-dairy sour cream, but if not, you could use non-dairy yogurt instead. Enjoy!

  • Recipe sounds intriguing and I want to try it. My problem is I really cannot abide cilantro. Any ideas on another sauce or a substitution?

    • Hi Mommo, while it does have a different flavor, you could get away with using flat-leaf parsley here.

      • Thanks Jenn. I’ll give it a try.

  • Rave review. This meal was so delicious, people were fighting over the leftovers. Glad I made a double batch. I added lime juice to the marinade and more lime juice in the green sauce (love that, so basic, green sauce because it is) but otherwise followed the recipe. My “that’s a keeper” pinterest file is getting loaded up with Once Upon a Chef recipes.

  • Fabulous and easy dish to make.

  • Wow. This is one of the best dishes we have ever made. Everyone in the family including my sometimes picky 5 year old loved it. We will definitely make this again. Not everyone in my family loves spicy food so I omitted the chilli powder and jalapeños. I put some jalapeños on the side for whoever wants it. I also don’t like using mayo so used Greek yogurt instead of the mayo and sour cream, still very yummy.

    • — Travellerwannabe
    • Reply
    • Forgot to mention that we make the chicken in the oven it took a good 20-30 minutes though, maybe it was too thick.

      • — Travellerwannabe
      • Reply
    • I will serve this to guests next week. What dessert would you suggest?

      • — Carol on June 15, 2019
      • Reply
  • This was incredible and fairly easy to make. I made extra of the sauce and want to put it on everything- makes a great salad dressing.

  • I especially loved the marinade and will use it again with other dishes. The only two things my husband and I thought could make this recipe even better was to add another jalapeño to the green sauce and to add crushed tortilla chips to the topping list for some added crunch. Lovely again Jen, thanks!

  • Recipe states Total Time 1 hour but doesn’t mention the 6 hours to marinate!

    • Thanks for catching that, Christine – it has been corrected!

  • This could also be turned into a fantastic vegan dish. We used cubed tofu instead of the chicken and marinated it the same way. I broiled it in the oven to get a beautiful crust. We used vegan sour cream and vegan mayo for the green sauce It turned out just wonderful. This is a keeper recipe. Thanks, Jenn!

  • Love this recipe! I skipped the cilantro since I don’t like the taste of it, but everything else is very delicious! I broiled the chicken 10 mins each side instead since they were pretty thick, also with the oven door slightly opened, cus I forgot to pound the chicken evenly. Then I cutted the chicken into strips and broiled about 3 more mins on the thicker parts to make sure they were fully cooked. With a little chard on the outer edge, the chicken was perfect! Thank you for this awesome recipe!

  • Jenn, you have done it again! I feel like I say the same thing about every recipe of yours that I try but this was so delicious. I knew the minute I tasted the sauce that this was going to be a winner. My son, who is my barometer of sanity and second set of taste buds, was floored. His comment was, “this is better than Chipotle!”, the highest compliment imaginable from a teenager 🙂

  • Delicious! Adding this to my favorite recipes! I made a few slight changes; chicken broth for the quinoa, ranch dressing for the Sour cream (I didn’t have any!) an extra jalapeno in the sauce. We also added black beans and salsa in the bowl. That chicken was delicious!

  • Made this burrito bowl last night and, both my husband and I agreed, it was amazing! Beautiful to look at, healthy to eat, and very flavorful. I left out the chili pepper in the sauce, and it was still spicy enough. Thanks for sharing this great recipe with us.

  • This has to be the best burrito bowl I’ve ever had! Beautiful to look at, chicken flavorful and juicy and the sauce was absolutely incredible! I will be making this again in a few days for company. Delicious!

  • Hi Jenn, if I don’t have a grill, how can I cook the chicken in the oven?

    • Hi Serena, sure, you can broil the chicken for the same amount of time specified for the grill (2 – 3 minutes per side). Enjoy!

  • This looks fantastic! Can’t wait to make it.

  • What’s the spice level for the chicken? I’m concerned because my young kids won’t eat anything spicy. Can I substitute something else for the ancho chili powder? I love your site and can’t wait for the cookbook! Thanks!

    • Hi Pam, The chicken is not at all spicy — all the heat comes from the sauce. My kids leave the sauce off and gobble this up! I’d use the ancho chili powder if possible but you can sub regular chili powder if need be. Hope you enjoy it and so glad you’re enjoying the site!

      • This was delicious! Didn’t change a thing and the kids and adults all loved it. Definitely a keeper.

  • Jenn, can the chicken be air fried? This recipe looks like a winner. Thanks.

    • Paula, I’m not familiar with an air fryer, but it if cooks chicken nicely, I suspect it should work (though it won’t have the same grill marks and flavor you get from the grill). Enjoy!

  • Can you substitute nonfat yogurt instead of mayo?

    • Gwen, Sure, 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.)

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