Description
A vibrant and flavorful Chicken Burrito Bowl recipe featuring grilled marinated chicken tenderloins served over quinoa with fresh toppings and a zesty spicy green sauce. This dish combines smoky, tangy, and spicy flavors perfect for a healthy and satisfying meal.
Ingredients
Chicken Marinade
- 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/13-mm thickness)
Spicy Green Sauce
- 1 jalapeño pepper, seeded and roughly chopped (reserve the seeds)
- 1 cup fresh cilantro
- 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
Assembly and Additional Ingredients
- Fresh corn
- Tomatoes
- Avocado
- Cucumbers
- Beans
- Cilantro
- About 4 cups cooked quinoa
Instructions
- Marinate the Chicken: Combine the olive oil, lime zest, minced garlic, ancho chili powder, ground coriander, dried oregano, salt, black pepper, and honey in a large resealable freezer bag. Close and mix the marinade by squishing the bag. Add the chicken tenderloins, massage the marinade evenly into the meat, seal the bag, and refrigerate for at least 6 hours or overnight to infuse the flavors.
- Cook the Chicken: Preheat and clean your grill to high heat. Lightly oil the grill grates by dipping a wad of paper towels in vegetable oil and rubbing over the grates using tongs or by spraying with non-flammable cooking spray. Place the marinated chicken on the grill, cover, and cook for 2 to 3 minutes per side, turning only once to ensure even cooking and attractive grill marks. After cooking, transfer the chicken to a cutting board and slice into bite-sized pieces.
- Make the Green Sauce: In a blender or food processor, combine the jalapeño pepper (with seeds reserved), cilantro, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and black pepper. Blend until smooth. Taste the sauce and add some of the reserved jalapeño seeds if more heat is desired. Adjust seasoning to your preference, then transfer to a bowl, cover, and refrigerate until serving.
- Assemble the Bowls: Place warm cooked quinoa into each serving bowl. Top with the grilled chicken pieces and add fresh corn, tomatoes, avocado, cucumbers, beans, and cilantro as desired. Drizzle with the spicy green sauce for a flavorful finish. Serve immediately and enjoy.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- The grilled chicken can be substituted with boneless skinless chicken breasts that are pounded thin for even cooking.
- The green sauce can be adjusted for heat by adding more or fewer jalapeño seeds according to taste.
- Quinoa can be substituted with rice if preferred.
- For a complete meal, add beans and avocado as toppings for extra protein and healthy fats.
