Chicken Burrito Bowls with Spicy Green Sauce

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Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon lime zest, (from two limes (save the limes for the green sauce))
4 cloves garlic, (minced)
1¼ teaspoons ancho chili powder
½ teaspoon ground coriander
¼ teaspoon dried oregano
1¼ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons honey
2 pounds chicken tenderloins ((or boneless skinless chicken breasts pounded to an even ½-inch/13-mm thickness))
1 jalapeño pepper, (seeded and roughly chopped (reserve the seeds; see note))
1 cup fresh cilantro
1 clove garlic, (roughly chopped)
½ cup mayonnaise, (best quality such as Hellmann's or Duke's)
¼ cup sour cream
1 tablespoon fresh lime juice, (from 1 lime)
2 tablespoons extra-virgin olive oil
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
Fresh corn, (tomatoes, avocado, cucumbers, beans, cilantro)
About 4 cups cooked quinoa,

As published by Once Upon a Chef.

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