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.
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.
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.
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.
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.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken & Quinoa Burrito Bowls with Spicy Green Sauce.
What you’ll need to make Burrito Bowls
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!).
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.
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.
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.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken & Quinoa Burrito Bowls with Spicy Green Sauce.