Burrito Bowls | The Epoch Times - Aman Shanti News

Who doesn’t love a burrito bowl? It’s such a satisfying way to pull together all your favorite flavors in one colorful, crowd-pleasing dish. This version starts with an easy grilled chicken recipe and a bold, zesty green sauce you’ll want to put on everything. From there, you can riff—use any grain you like for the base (rice, quinoa, etc.), then pile on your favorite toppings like corn, beans, tomatoes, avocado, cucumbers, shredded lettuce, cheese, or whatever’s in the fridge.

This easy burrito bowl recipe is perfect for a family dinner or casual get-together—you can prep most of it ahead, then let everyone build their own. They’re fresh, flexible, and naturally gluten-free, so there’s something for everyone.

What You’ll Need To Make Burrito Bowls

Olive oil, lime zest, garlic, ancho chili powder, ground coriander, dried oregano, salt, pepper, and honey: This flavorful marinade adds depth, heat, and a touch of sweetness to the chicken.
Chicken tenderloins or boneless skinless chicken breasts: The lean protein base for the dish. They soak up the bold marinade and grill quickly.
Green sauce (jalapeño, cilantro, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper): Creamy, tangy, and a little spicy—this bright sauce pulls everything in the bowl together.
Toppings: Fresh corn, tomatoes, avocado, cucumbers, beans, pickled red onions, pico de gallo, and fresh cilantro all add color, texture, and additional flavor to the bowls—customize as you like!
Grains: A satisfying base for the dish. I like cilantro lime rice or quinoa, but you can also use brown rice, farro or even cauliflower rice. You can make your own or buy pre-made options from the store; frozen or microwave options make life easy.

Step-by-Step Instructions

Step 1: Marinate the chicken. Begin by making the marinade. To keep things simple, I mix everything in a ziplock bag—no need to dirty a bowl. Let the chicken marinate in the fridge for at least 6 hours or overnight. If you think of it, flip the bag once or twice during marinating so the chicken stays evenly coated.

Step 2: Make the green sauce. Combine all the sauce ingredients in a blender or food processor and blend until smooth. I include some of the jalapeño seeds for heat—start with a small amount and add more if you like it spicy.

Step 3: Grill the chicken. Up to this point, everything can be made ahead. When you’re ready to cook, preheat the grill. Grill the chicken, covered, for 2 to 3 minutes per side, turning just once. (For the best grill marks and juicy meat, resist the urge to move the chicken too much—let it sear before flipping.)

Step 4: Assemble and serve. Cut the chicken into bite-sized pieces and serve with quinoa, the green sauce, and any toppings you like.

Burrito Bowl Variations

The variations you can use to make the bowls different or to cater to different palates are pretty endless:

Swap the grain. Try brown or cauliflower rice, farro, or even shredded romaine for a lighter, salad-style bowl.
Switch up the protein. Instead of chicken, use grilled steak, shrimp, ground beef, or turkey, or even roasted tofu for a vegetarian version.
Play with the sauce. The green sauce is delicious, but you could use chipotle honey vinaigrette, avocado crema, or salsa verde.
Mix in veggies. Peppers and onions (like those in this fajita recipe), shredded cabbage, or sautéed zucchini all add flavor and texture.
Make it breakfast-y. Top it with a fried egg, scrambled eggs, or even leftover hash browns.