Chicken Burrito Bowls with Spicy Green Sauce
These build-your-own burrito bowls are perfect for busy weeknights—set out the toppings and let everyone make their own just the way they like it.
Foto: Once Upon a Chef
Ingredients
- 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))
- 1 jalapeño pepper, (seeded and roughly chopped (reserve the seeds; see note))
- 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
- Fresh corn, (tomatoes, avocado, cucumbers, beans, cilantro)
- About 4 cups cooked quinoa,
Steps
-
Marinate the Chicken: Combine all of the ingredients except for the chicken breasts in a large resealable 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.
-
Cook the Chicken: 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 to 3 minutes per side, turning only once. Transfer to a cutting board and slice into bite-sized pieces.
-
Make 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 jalapeño 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.
-
Assemble: Scoop warm rice or quinoa into bowls and top with grilled chicken, optional toppings, and green sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 5 tablespoons | - | - |
| lime zest | 1 tablespoon | - | - |
| garlic | 4 cloves | - | - |
| ancho chili powder | 1.25 teaspoons | Rp 8.000/100g | Rp 10.000 |
| ground coriander | 0.5 teaspoon | - | - |
| dried oregano | 0.25 teaspoon | - | - |
| salt | 1.25 teaspoons | - | - |
| freshly ground black pepper | 0.5 teaspoon | - | - |
| honey | 2 teaspoons | - | - |
| chicken tenderloins | 2 pounds | - | - |
| jalapeño pepper | 1 | - | - |
| fresh cilantro | 1 cup | - | - |
| garlic | 1 clove | - | - |
| mayonnaise | 0.5 cup | - | - |
| sour cream | 0.25 cup | - | - |
| fresh lime juice | 1 tablespoon | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| salt | 0.5 teaspoon | - | - |
| ⅛ teaspoon freshly ground black pepper | - | - | - |
| Fresh corn | - | - | - |
| About 4 cups cooked quinoa | 4 cup | - | - |
*Estimated market prices, may vary by region
Loading comments...