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Sriracha Chicken Burrito Bowls

A flavorful fusion of spicy marinated chicken, roasted vegetables, and fluffy quinoa, drizzled with creamy Sriracha mayo, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 2 pieces chicken breasts (boneless, skinless) Use high-quality organic chicken for best flavor.
  • 3 tablespoons olive oil (extra virgin) The healthiest fat.
  • 2 tablespoons chili powder Use a smoky variety for depth.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • to taste freshly ground pepper
Vegetables and Grains
  • 1 can (14 oz) chickpeas (drained and rinsed) Canned is convenient, but dry chickpeas work great if cooked.
  • 2 pieces red bell peppers (halved, cored) Feel free to use any color you like.
  • 1 cup corn (fresh or frozen) Sweet corn adds wonderful flavor.
  • 1 cup quinoa (cooked & cooled) Rinse your quinoa before cooking for fluffier results.
  • 1/4 cup salsa Chunky for added texture.
  • 2 cups arugula (or your favorite greens)
  • 1 cup cherry tomatoes (halved) Substitute with diced tomatoes if needed.
  • 1 piece avocado (halved & sliced) Ripe avocados will provide the best creaminess.
Sriracha Mayo and Toppings
  • 3 tablespoons mayonnaise Use your favorite brand; vegan mayo works too.
  • 1 tablespoon Sriracha sauce Adjust to taste based on your spice tolerance.
  • 1 tablespoon honey Balances the heat; swap for agave to make it vegan.
  • 1 piece lime (sliced into wedges) Adds a fresh citrus zing.
  • 4 tablespoons cilantro (chopped) Omit if you’re not a fan.

Method
 

Preparation
  1. Set your oven to 425°F. This temperature is perfect for roasting and gets everything nice and caramelized.
  2. Line a large rimmed baking sheet with parchment paper to simplify clean-up. This also helps the ingredients roast evenly.
  3. In a large bowl, whisk together the olive oil, chili powder, cumin, and garlic powder, along with salt to create a flavorful marinade.
  4. Pat the chickpeas as dry as possible with paper towels, then toss them in your oil mixture until evenly coated. Spread them in a single layer over one-third of the baking sheet.
  5. Toss the chicken breasts in the remainder of the oil mixture and place them beside the chickpeas on the baking sheet.
  6. Halve the red bell peppers, removing the seeds and core. Place the bell pepper halves cut-side down on the baking sheet.
  7. Toss the corn kernels in the olive oil mixture, then spread them over another section of the baking sheet.
  8. Sprinkle everything with freshly ground pepper to taste, adding an extra kick of flavor.
Cooking
  1. Bake in the preheated oven for 30 minutes, turning everything halfway through for even cooking.
  2. After 30 minutes, remove from the oven and let it cool slightly to enhance the flavors.
Assembly
  1. Stir the salsa into the cooked quinoa in a separate bowl.
  2. Once the chicken has cooled slightly, slice it across the grain into juicy strips.
  3. Carefully peel the skin off the roasted bell peppers (they should slide off easily when rinsed under cold water) and slice them into strips.
  4. In a small bowl, whisk together the mayonnaise, Sriracha, and honey until smooth.
  5. In a bowl, layer the quinoa, add the roasted chickpeas, chicken, bell peppers, corn, arugula, cherry tomatoes, and avocado.
  6. Drizzle with the Sriracha mayo and sprinkle with chopped cilantro. Serve with lime wedges on the side.

Notes

Opt for quality ingredients, make it ahead for quick assembly, and store leftovers smartly to keep them fresh.