Grilled Chicken Burrito Bowls with Avocado Salsa

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! These Grilled Chicken Burrito Bowls with Avocado Salsa are layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. Perfect for meal prep or a weeknight dinner, this recipe is not only delicious but also packed with nutrients!

Why You’ll Love This Recipe

• Healthy Alternative: Using quinoa instead of tortillas adds fiber and protein while keeping the dish gluten-free.
• Flavor-Packed: The combination of spices and fresh ingredients creates a burst of flavor in every bite.
• Easy to Customize: You can easily swap ingredients based on your preferences. Add more veggies or switch up the protein!
• Quick Prep Time: With just 25 minutes of prep and 20 minutes of cooking, you can have a wholesome meal ready in under an hour.
• Great for Meal Prep: This dish stores well, making it perfect for lunches throughout the week.

Tools and Preparation

To make these Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need some essential kitchen tools that will help streamline your cooking process.

Essential Tools and Equipment

• Grill or grill pan
• Medium saucepan
• Mixing bowls
• Meat mallet
• Instant-read thermometer

Importance of Each Tool

• Grill or grill pan: Provides the perfect sear on the chicken, locking in moisture and flavor.
• Medium saucepan: Ideal for cooking quinoa evenly without burning.
• Mixing bowls: Great for preparing the avocado salsa and mixing ingredients together.

Ingredients

For the Quinoa:

• 1 1/2 cups dry quinoa
• 3 cups low-sodium chicken broth
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper

For the Chicken:

• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil

For the Bowl Assembly:

• 1 2/3 cups frozen corn (warmed) (optional)
• 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)

For the Avocado Salsa:

• 3 medium roma tomatoes (diced)
• 1 1/2 medium avocados (diced)
• 1/2 cup chopped red onion (rinsed)
• 1 jalapeño (seeded for less heat if desired and minced)
• 1 clove garlic (minced)
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1/4 cup finely chopped cilantro

How to Make Grilled Chicken Burrito Bowls with Avocado Salsa

Step 1: Cook the Quinoa

In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest for 5 minutes.

Step 2: Prepare the Chicken

Meanwhile, heat a grill (or indoor grill, panini press, or cook over stovetop in a grill pan) to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder along with salt and pepper. Pound chicken breasts using the flat side of meat mallet to even out their thickness. Brush both sides with olive oil then season both sides of chicken with the spice mixture. Grill chicken until center registers 165 degrees on an instant-read thermometer, about 4 minutes per side. Transfer chicken to a plate, cover and let rest for 5 minutes before cutting into pieces.

Step 3: Make Avocado Salsa

While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.

Step 4: Assemble Your Bowls

To assemble burrito bowls, divide quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans, cheese if desired, avocado salsa and Greek yogurt. Serve immediately.

Enjoy these delicious and wholesome Grilled Chicken Burrito Bowls with Avocado Salsa at any gathering or as part of your weekly meal prep!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are versatile and can be enjoyed in many ways. Here are some serving suggestions to elevate your meal experience.

For a Healthy Twist

• Leafy Greens: Serve the burrito bowl over a bed of fresh spinach or kale for added nutrients.
• Whole Wheat Tortilla Chips: Add a side of crispy tortilla chips for a crunchy texture that complements the bowl.

Family-Style Serving

• Large Serving Platter: Arrange all components on a large platter, allowing everyone to build their own bowls at the table.
• Mix and Match Toppings: Set out extra toppings like diced jalapeños, additional cheese, or fresh herbs for personalization.

Leftover Lunches

• Meal Prep Containers: Store leftovers in individual meal prep containers for quick and easy lunches throughout the week.
• Wraps: Use the ingredients to make wraps using whole wheat tortillas for a portable option.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

To ensure your Grilled Chicken Burrito Bowls turn out perfectly every time, consider these helpful tips.

• Bold Seasoning: Marinate your chicken in the spice mix for at least 30 minutes before grilling to enhance flavor.
• Use Fresh Ingredients: Fresh avocados, tomatoes, and herbs will elevate the taste of your avocado salsa.
• Cook Quinoa Properly: Rinse quinoa before cooking to remove bitterness and achieve a fluffier texture.
• Check Chicken Temperature: Use an instant-read thermometer to ensure chicken reaches 165°F for safe consumption.
• Customize Your Bowl: Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and color.
• Serve Immediately: For the best flavor and texture, serve the bowls right after assembling them.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes with your Grilled Chicken Burrito Bowls can enhance your dining experience. Here are some great options:

1. Mexican Street Corn: Charred corn on the cob topped with lime, chili powder, and cotija cheese adds a deliciously sweet and spicy flavor.
2. Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime complements the bold flavors of your burrito bowl well.
3. Black Bean Salad: A refreshing salad made with black beans, corn, diced tomatoes, and lime dressing provides additional protein.
4. Guacamole: Creamy guacamole made from ripe avocados adds richness and pairs perfectly with the chicken bowl.
5. Mango Salsa: A fruity salsa brings sweetness that contrasts nicely with savory components of the burrito bowl.
6. Zucchini Fritters: Crispy fritters packed with zucchini provide a delightful crunch alongside your main dish.

Common Mistakes to Avoid

When preparing Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make a few common mistakes that can affect the final dish. Here’s what to watch out for.

• Skipping the resting time: Allowing the chicken to rest after grilling helps retain its juices, making it more tender and flavorful.
• Using too much salt: Season gradually and taste as you go. Over-salting can overpower the dish.
• Not rinsing canned beans: Rinsing black beans removes excess sodium and improves texture. Always drain and rinse before adding them.
• Ignoring quinoa cooking instructions: Follow the quinoa package directions closely for perfect texture. Under- or overcooking can ruin the dish.
• Overloading on toppings: While toppings are great, too many can overwhelm the flavors. Choose a few favorites for balance.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• Grilled Chicken Burrito Bowls will last up to 3 days in the fridge.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Use freezer-safe containers to store individual portions.
• They can be frozen for up to 2 months for best quality.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat to 350°F (175°C) and bake until heated through, about 20 minutes.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat on high until warm, about 2-3 minutes.
• Stovetop: Heat on medium in a skillet, stirring occasionally until warmed through.

Frequently Asked Questions

What is the focus keyphrase for this recipe?

The focus keyphrase is Grilled Chicken Burrito Bowls with Avocado Salsa.

Can I use brown rice instead of quinoa?

Yes! Brown rice is a great substitute and offers a different texture while still being nutritious.

How do I customize my Grilled Chicken Burrito Bowls?

You can add your favorite veggies like bell peppers or zucchini, or switch up the protein using turkey or beef.

Are there vegetarian options for this recipe?

Absolutely! You can replace chicken with grilled vegetables or plant-based proteins like tofu or tempeh.

What should I serve with these burrito bowls?

These bowls pair well with a side of tortilla chips and salsa or a fresh green salad for added crunch.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also incredibly versatile. You can easily customize them to suit your taste preferences while enjoying a healthy meal. Give this recipe a try; it’s sure to become a family favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Chicken Burrito Bowls with Avocado Salsa

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Grilled Chicken Burrito Bowls with Avocado Salsa are a delightful and wholesome twist on traditional burritos, offering all the flavor without the tortilla. This recipe features tender, seasoned grilled chicken paired with nutritious quinoa, hearty black beans, sweet corn, and a zesty avocado salsa that brightens every bite. Perfect for meal prep or a quick weeknight dinner, these bowls are fully customizable to suit your taste and packed with nutrients to fuel your day. Enjoy this satisfying dish that’s not only easy to make but also sure to impress at any gathering.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups dry quinoa
• 3 cups low-sodium chicken broth
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil
• 1 2/3 cups frozen corn (optional)
• 1 (14.5 oz) can black beans, drained and rinsed (optional)
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)
• 3 medium roma tomatoes, diced
• 1 1/2 medium avocados, diced
• 1/2 cup chopped red onion, rinsed
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1/4 cup finely chopped cilantro

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Instructions

1. In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest for 5 minutes.
2. Meanwhile, heat a grill (or indoor grill, panini press, or cook over stovetop in a grill pan) to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder along with salt and pepper. Pound chicken breasts using the flat side of meat mallet to even out their thickness. Brush both sides with olive oil then season both sides of chicken with the spice mixture. Grill chicken until center registers 165 degrees on an instant-read thermometer, about 4 minutes per side. Transfer chicken to a plate, cover and let rest for 5 minutes before cutting into pieces.
3. While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.
4. To assemble burrito bowls, divide quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans, cheese if desired, avocado salsa and Greek yogurt. Serve immediately.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 4g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 12g
• Protein: 35g
• Cholesterol: 90mg