Chicken & Quinoa Burrito Bowls with Spicy Green Sauce
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Good and good for you! You’ll love these protein-packed chicken and quinoa burrito bowls with a spicy green sauce.
These burrito bowls are really three stand-alone dishes in one: an easy grilled chicken recipe youāll 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 ā 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. Theyāre healthy and gluten-free to boot.
Table of Contents
What You’ll Need To Make Burrito Bowls
This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.
Step-by-Step Instructions
Begin by making the marinade for the chicken. To make life easy, I combine everything in a ziplock bag (no dirty bowls!).
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 into shoe leather before they ever hit the grill. To zest the limes, it’s best to use a rasp grater like the one above.
Marinate the chicken in the refrigerator for at least six hours or overnight.
Next make the sauce.
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 jalapeƱo to make it spicy — go easy at first and add more to your liking.
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.
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.
Cut the chicken into bite-sized pieces and serve with the quinoa, green sauce, and toppings of your choosing.
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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.
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 the Quinoa
- 1½ cups pre-washed quinoa (or rinse it before cooking)
- ¾ teaspoon salt
Suggested Toppings
- Fresh corn, tomatoes, avocado, cucumbers, beans, cilantro
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 2-3 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.
For the Quinoa
- Add quinoa, salt and 2⅔ 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
- Scoop warm quinoa into bowls and top with grilled chicken, optional toppings, and green sauce.
- 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
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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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. š
We LOVE this recipe! Perfect as is, or Iāve used the chicken tenders in fajitas, on salad, etc. Now Iāve 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. Itās 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?
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 š 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?
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?
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 youāre 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!!!
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 jalapeƱos. I put some jalapeƱos 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.
Forgot to mention that we make the chicken in the oven it took a good 20-30 minutes though, maybe it was too thick.
I will serve this to guests next week. What dessert would you suggest?
Hi Carol, If you’d like to stick with a Mexican theme, a couple options are the Tres Leches Cake, Coconut-Lime Mexican Wedding Cookies, or this Caramel Flan. Really you could do anything though. Hope that helps!
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 jalapeƱo 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 š
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? Iām concerned because my young kids wonāt 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.)