Is it weird to say that Mexican food makes me feel happy about life, especially this time of year? Margaritas, guac, chips and salsa, mariachi, summer nights – I just love it all. As such, I’ve got plenty of Mexican recipes on the site, but these protein-packed chicken and quinoa burrito bowls are my latest south-of-the-border obsession. The recipe is really three stand-alone dishes in one: an easy grilled chicken recipe you’ll put on repeat throughout grilling season; an addictively creamy and spicy yet cooling green sauce; and foolproof quinoa. The toppings are up to you – fresh corn, beans, tomatoes, cucumbers, avocado, or whatever your heart desires. These burrito bowls are totally doable for a dinner party since you can do most of it ahead, and everyone will love assembling their own bowls. They’re festive, healthy, and gluten-free to boot. Happy Cinco de Mayo!
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 to 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.
Next make the sauce.
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.
Cut the chicken into bite-sized pieces and serve with the quinoa, green sauce, and toppings of your choosing.
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