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Chicken Quinoa Burrito Bowl_MidPage@2x

Chicken Quinoa Burrito Bowl

This chicken quinoa burrito bowl is an explosion of sweet and spicy flavors. Served with smoky black beans and plenty of avocado, you'll love this chicken and quinoa recipe!
4.25 from 4 votes
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Cook Time: 50 minutes
Inactive Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 678kcal


  • Small pot
  • Small pot
  • Large skillet


Sweet and spicy chicken:

  • 2 tablespoons smokey sriracha sauce
  • 1 tablespoon fig preserves
  • 1 tablespoon maple syrup optional
  • 1 lime juiced
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1.5 pounds boneless skinless chicken thighs
  • 1 tablespoon neutral oil for frying
  • 1 yellow onion peeled and thinly sliced
  • 2 bell peppers trimmed, seeded, and sliced into strips
  • ½ cup loosely packed cilantro minced
  • Salt and pepper


  • 1 tablespoon butter
  • 1 cup quinoa rinsed
  • 2 cups water or vegetable stock
  • Salt to taste

Black beans:

  • 1 teaspoon neutral oil
  • 1 yellow onion peeled and diced
  • 15- ounce can black beans drained and rinsed
  • 1 tablespoon fresh or pickled jalapeños chopped, optional
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup water or vegetable stock
  • Salt and pepper to taste

For serving:

  • 1 avocado peeled, pitted, and diced
  • Lime wedges
  • Sour cream
  • Shredded cheese


Marinate the chicken:

  • Combine the sriracha, fig preserves, maple syrup, lime juice, chili powder, and paprika in a large bowl and whisk until smooth. Add salt and pepper, and then adjust seasonings to taste. If you like a sweeter marinade, add more maple syrup or preserves. If you like it spicier, add more sriracha.
  • Add the chicken thighs and toss to coat with the marinade. Cover with plastic wrap and transfer to the refrigerator for 30 minutes.

Prepare the quinoa:

  • Melt the butter in a small pot over medium heat. Rinse the quinoa under cold water and then add to the pot. Cook for 1–2 minutes until lightly toasted. Pour in the water or stock and bring to a boil. Season with salt, and then reduce heat and cover. Simmer, covered, for 20–25 minutes or until all of the liquid is absorbed. Turn off the heat and let the quinoa rest for 5 minutes before fluffing with a fork.

Prepare the beans:

  • Heat the oil in another small pot over medium heat. Add the onion and sauté for 5 minutes. Add pickled or fresh jalapeños. Next, add the black beans and all spices and cook for 1 minute. Add the water or stock and bring to a boil. Reduce heat and simmer for 15 minutes. You can mash some of the beans lightly for a creamier texture if you like.

Cook the chicken:

  • Heat a skillet over high heat. Add 1 tablespoon neutral oil. Once hot, add the onions and peppers and cook for 6–8 minutes or until charred and transfer to a big bowl. Next, add the chicken thighs and cook in an even layer for 6–7 minutes or until a nice char forms. Flip and continue cooking until the chicken reaches 165ºF.
  • Transfer the chicken to a cutting board and dice it into cubes. Add the chicken to the bowl of onions and peppers, add the minced cilantro, and toss to coat. Taste and season with salt and pepper.

To serve:

  • Spoon the quinoa into bowls and pile the beans and chicken on top. Serve with lime wedges, sour cream, cheese, and avocado!


Calories: 678kcal | Carbohydrates: 69g | Protein: 52g | Fat: 23g | Sodium: 693mg | Fiber: 18g | Sugar: 11g | Vitamin C: 96mg
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