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Chicken Burrito Bowls with Spicy Green Sauce

A flavorful and vibrant Chicken Burrito Bowl topped with a spicy green sauce, perfect for a nutritious weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 10 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 5 tablespoons extra-virgin olive oil Rich in flavor, perfect for marinating.
  • 1 tablespoon lime zest The zest of two limes for a vibrant, citrusy kick.
  • 4 cloves garlic, minced Aromatic and warmly pungent, adding depth to your dish.
  • 1.25 teaspoons ancho chili powder Bringing a subtle smokiness to the chicken.
  • 0.5 teaspoon ground coriander A slightly citrusy herb that enhances flavor.
  • 0.25 teaspoon dried oregano Earthy and fragrant, to tie flavors together.
  • 1.25 teaspoons salt Essential for enhancing all other flavors.
  • 0.5 teaspoon freshly ground black pepper A touch of heat to brighten the dish.
  • 2 teaspoons honey A hint of sweetness to balance the spices.
  • 2 pounds chicken tenderloins Juicy and tender, perfect for grilling.
For the Green Sauce
  • 1 jalapeño pepper seeded and roughly chopped Adds a spicy kick to the sauce (reserve the seeds for more heat).
  • 1 cup fresh cilantro Bright and fresh, it’s a must-have for the green sauce.
  • 1 clove garlic, roughly chopped For an extra punch in the green sauce.
  • 0.5 cup mayonnaise A creamy base for the sauce.
  • 0.25 cup sour cream For creaminess and tang.
  • 1 tablespoon fresh lime juice For that fresh burst of flavor.
  • 2 tablespoons extra-virgin olive oil Helps to blend the sauce smoothly.
  • 0.5 teaspoon salt To season the sauce perfectly.
  • 0.125 teaspoon freshly ground black pepper To add nuance to the sauce.
For Serving
  • 4 cups cooked quinoa A nutritious base for your bowl, packed with protein and flavor.
  • to taste Fresh corn, tomatoes, avocado, cucumbers, beans, cilantro Optional toppings that add crunch and freshness.

Method
 

Marinate the Chicken
  1. Combine the extra-virgin olive oil, lime zest, minced garlic, ancho chili powder, ground coriander, dried oregano, salt, black pepper, and honey in a large resealable freezer bag. Mix well.
  2. Add the chicken tenderloins, ensuring they are evenly coated in the marinade. Seal the bag and refrigerate for at least six hours or preferably overnight.
Cook the Chicken
  1. Preheat your grill to high. Coat the grates with vegetable oil using a paper towel.
  2. Place the marinated chicken onto the grill and cook covered for about 2 to 3 minutes on each side, turning just once. Transfer to a cutting board and slice into bite-sized pieces.
Make the Green Sauce
  1. Blend the jalapeño, cilantro, chopped garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and black pepper until smooth.
  2. Taste the sauce and add some of the reserved jalapeño seeds for extra heat. Adjust seasoning as necessary and refrigerate until ready to serve.
Assemble
  1. Start with a scoop of warm cooked quinoa as the base.
  2. Layer on grilled chicken pieces and your favorite toppings such as fresh corn, diced tomatoes, sliced avocado, and beans.
  3. Drizzle generously with the spicy green sauce.

Notes

For maximum flavor, marinate the chicken overnight. Customize your toppings based on your preferences, or make it vegan by substituting chicken with grilled vegetables or tofu and using vegan mayonnaise.