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Sriracha Chicken Burrito Bowls

A vibrant and flavorful dish featuring roasted chicken, crispy chickpeas, and fresh veggies, all topped with spicy Sriracha sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Chicken and Chickpeas
  • 2 pieces chicken breasts (boneless, skinless) Preferably organic for the best flavor
  • 3 tbsp olive oil (extra virgin) For richness
  • 2 tbsp chili powder Adjust based on your spice preference
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • Freshly ground pepper To taste
  • 1 14 oz can chickpeas Drained and rinsed
For the Vegetables
  • 2 pieces red bell peppers Halved and cored; can substitute with other bell pepper colors
  • 1 cup corn Fresh or frozen
  • 2 cups arugula Or any leafy green
  • 1 cup cherry tomatoes Halved
  • 1 avocado Avocado Halved and sliced
For the Sauce
  • 3 tbsp mayonnaise Use an egg-free version for a lighter choice
  • 1 tbsp Sriracha sauce Adjust to taste for that extra kick
  • 1 tbsp honey Or maple syrup for a vegan option
For Serving
  • 1 piece lime Sliced into wedges
  • 4 tbsp cilantro Chopped for garnish, optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, whisk together the olive oil, chili powder, cumin, garlic powder, and salt.
  4. Pat the chickpeas dry and toss them in half of the seasoned olive oil mixture until coated.
  5. Spread the chickpeas in a single layer over one-third of the baking sheet.
  6. Toss the chicken breasts in the remaining olive oil mixture and place on the baking sheet next to the chickpeas.
  7. Place the halved bell peppers cut-side down on the baking sheet.
  8. Add the corn to the remaining open space on the baking sheet.
  9. Sprinkle everything with freshly ground black pepper.
Cooking
  1. Bake in the oven for 30 minutes, turning everything halfway through.
  2. Remove from the oven and let cool for a few minutes.
Assembly
  1. Stir salsa into the cooked quinoa until well combined.
  2. Slice the cooked chicken across the grain.
  3. Remove the skins from the roasted bell peppers, slice them into strips.
  4. Whisk together the mayonnaise, Sriracha, and honey in a small bowl.
  5. Start with a scoop of quinoa in the base of each bowl, top with sliced chicken, roasted chickpeas, bell pepper strips, arugula, cherry tomatoes, and avocado slices.
  6. Drizzle with Sriracha mayo and garnish with cilantro and lime wedges.

Notes

Assemble the bowls just before serving to retain freshness. Store leftovers separately for optimal freshness.