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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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