Description
Flavorful chicken burrito bowls topped with a creamy, spicy green sauce and fresh vegetables. Perfect for a hearty and customizable meal.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon lime zest (from two limes)
- 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
- 1 jalapeño pepper, seeded and roughly chopped
- 1 cup fresh cilantro
- 1 clove garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Fresh corn
- Tomatoes
- Avocado
- Cucumbers
- Beans
- Cilantro
- About 4 cups cooked quinoa
Instructions
- In a large resealable bag, combine olive oil, lime zest, minced garlic, ancho chili powder, coriander, oregano, salt, pepper, and honey. Add the chicken and massage to coat evenly. Seal and refrigerate for at least 6 hours or overnight.
- Preheat the grill to high heat and lightly oil the grates. Grill the chicken for 2 to 3 minutes per side until fully cooked. Transfer to a cutting board and slice into bite-sized pieces.
- In a blender or food processor, combine jalapeño, cilantro, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper. Blend until smooth. Adjust heat with reserved jalapeño seeds if desired and refrigerate until ready to use.
- Assemble bowls by adding cooked quinoa, sliced chicken, and desired toppings such as corn, tomatoes, avocado, cucumbers, beans, and cilantro. Drizzle with green sauce and serve.
Notes
- Marinate the chicken overnight for maximum flavor.
- Use rice instead of quinoa if preferred.
- Adjust spice level by adding or omitting jalapeño seeds.
- Store components separately in the refrigerator for up to 3 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
