Sriracha Chicken Burrito Bowls
A flavorful and customizable meal that combines spicy Sriracha chicken with fresh veggies and quinoa, perfect for any occasion.
Ingredients
Chicken and Spices
- 2 pieces chicken breasts (boneless, skinless) Look for free-range or organic if you can; they tend to have better flavor.
- 3 tbsp olive oil Extra virgin is preferred for its rich taste.
- 2 tbsp chili powder A medium blend works well, but adjust according to your heat intolerance.
- 1 tsp garlic powder Fresh garlic can also be used for an extra punch.
- 1 tsp cumin This adds depth—don’t skip it!
- 1 tsp salt Adjust as needed based on your dietary preferences.
- Freshly ground pepper Always add this to taste for that added zing!
Veggies and Grains
- 1 14 oz can chickpeas (drained) Great for protein and fiber.
- 2 pieces red bell peppers (halved & cored) Sweet and crunchy.
- 1 cup corn (fresh or frozen) Use fresh for maximum sweetness!
- 1 cup quinoa (cooked & cooled) A fantastic base for protein and fiber.
- 2 cups arugula For a peppery kick.
- 1 cup cherry tomatoes (halved) Sweet and juicy.
- 1 pieces avocado (halved & sliced) Creamy perfection.
Sauce and Toppings
- 3 tbsp mayonnaise This forms the base of your dressing.
- 1 tbsp Sriracha sauce (adjust to taste) More heat? Add it!
- 1 tbsp honey Just a touch of sweetness balances everything out.
- 1 pieces lime (sliced into wedges) Fresh lime juice adds brightness.
- 4 tbsp cilantro (chopped) Fresh herbs make everything pop!
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, chili powder, cumin, garlic powder, and salt.
- Pat the chickpeas as dry as possible using a paper towel. Toss them in the seasoned olive oil mixture until well coated. Spread them in a single layer over one-third of the bake sheet.
- Toss the chicken breasts in the remaining olive oil mixture and place them on the baking sheet beside the chickpeas.
- Halve the red bell peppers, placing the cut side down on the sheet. Repeat this step with the corn kernels.
- Sprinkle everything on the baking sheet with freshly ground pepper.
Cooking
- Place the loaded baking sheet in the oven and bake for 30 minutes, turning the veggies and chicken halfway through.
- Remove from the oven and allow to cool. Stir salsa into the cooked quinoa in a large bowl, then slice the chicken across the grain.
- Remove the skin from the peppers and slice them into strips.
Assembly
- In a small bowl, whisk together mayonnaise, Sriracha, and honey until smooth.
- Layer your quinoa, arugula, roasted chickpeas, chicken, bell peppers, corn, cherry tomatoes, and avocado in bowls.
- Drizzle with the spicy sauce and sprinkle with cilantro. Serve with lime wedges on the side.
Notes
You can swap ingredients like using black beans for chickpeas or quinoa for brown rice. Leftovers can be stored separately in airtight containers for 3-4 days.