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Sriracha Chicken Burrito Bowls

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A spicy and healthy twist on traditional burritos, featuring seasoned chicken, quinoa, and fresh vegetables.

Ingredients

Scale
  • 2 chicken breasts (boneless, skinless)
  • 3 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • Freshly ground pepper to taste
  • 1 (14 oz) can chickpeas (drained)
  • 2 red bell peppers (halved & cored)
  • 1 cup corn (fresh or frozen)
  • 1 cup quinoa (cooked & cooled)
  • 1/4 cup chunky salsa
  • 2 cups arugula
  • 1 cup cherry tomatoes (halved)
  • 1 avocado (halved & sliced)
  • 3 tbsp mayonnaise
  • 1 tbsp sriracha sauce (adjust to taste)
  • 1 tbsp honey
  • 1 lime (sliced into wedges)
  • 4 tbsp cilantro (chopped)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare a large rimmed baking sheet with parchment paper.
  3. Mix 3 tbsp olive oil, 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt in a large bowl.
  4. Season the chickpeas and toss them in about 1/3 of the olive oil mixture.
  5. Arrange the seasoned chickpeas in a single layer on the baking sheet.
  6. Toss the chicken breasts in the remaining olive oil mixture and place them on the baking sheet.
  7. Place the bell peppers cut side down on the baking sheet.
  8. Toss the corn with the residual seasoning and spread it on the remaining space on the baking sheet.
  9. Sprinkle everything with freshly ground pepper.
  10. Bake for about 30 minutes, turning halfway through.
  11. Cool before slicing the chicken.
  12. Stir salsa into the cooked and cooled quinoa.
  13. Slice the cooked chicken across the grain.
  14. Make the sauce by whisking together mayonnaise, sriracha, and honey.
  15. Assemble the bowls starting with quinoa and layering vegetables and chicken on top.

Notes

Store components separately for up to 4 days in the fridge. You can marinate the chicken ahead of time for enhanced flavor.

Nutrition

Find it online: https://us.recipesfood.org/sriracha-chicken-burrito-bowls/

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