Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful twist on the classic burrito. Packed with nutritious quinoa, tender grilled chicken, and a zesty avocado salsa, this recipe is perfect for family dinners or meal prep for the week. The vibrant colors and flavors make it a standout dish that everyone will enjoy.

Why You’ll Love This Recipe

• Quick Preparation: With just 25 minutes of prep time, you can have a delicious meal ready in under an hour.
• Nutritious Ingredients: This bowl is loaded with healthy ingredients like quinoa, black beans, and fresh vegetables.
• Flavorful and Satisfying: The combination of spices and fresh salsa creates a burst of flavor in every bite.
• Versatile Meal: Customize your bowl with your favorite toppings or add seasonal vegetables for variety.
• Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a weekend gathering, these burrito bowls impress every time.

Tools and Preparation

To get started on your Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need some essential tools to make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Grill (or indoor grill pan)
• Medium saucepan
• Mixing bowls
• Meat mallet
• Instant read thermometer

Importance of Each Tool

• Grill: Cooking on a grill adds a smoky flavor to the chicken that enhances the overall taste of the dish.
• Medium saucepan: Perfect for cooking quinoa evenly and effectively.
• Mixing bowls: Great for preparing sauces and salsas without any mess.
• Instant read thermometer: Ensures your chicken is cooked to perfection at 165 degrees F.

Ingredients

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! It’s layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn and a refreshing avocado salsa. So many delicious flavors!

For the Quinoa Base

• 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 Grilled Chicken

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

For Toppings (Optional)

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

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: Grill the Chicken

Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with olive oil then season both sides of chicken with the chili powder mixture (use all of it). 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 then cut into pieces; season with more salt to taste if desired.

Step 3: Prepare the Avocado Salsa

While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together 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 with chicken, corn, black beans, cheese if using, avocado salsa and Greek yogurt if using. Serve immediately.

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are versatile and can be customized to suit various tastes. Here are some delightful serving suggestions to elevate your meal experience.

Customize Your Bowl

• Add Extra Protein: Consider adding grilled shrimp or sautéed turkey for an additional protein boost.
• Top with Fresh Greens: Incorporate a handful of spinach or arugula for added nutrition and color.

Make it Spicy

• Include Hot Sauce: Drizzle your favorite hot sauce on top for an extra kick.
• Chili Flakes: Sprinkle some chili flakes over the bowl for a spicy touch.

Garnish Creatively

• Fresh Cilantro: Add more chopped cilantro on top for a burst of freshness.
• Lime Wedges: Serve with lime wedges to squeeze over the bowl, enhancing the flavors.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

For the best results, follow these tips to ensure your Grilled Chicken Burrito Bowls turn out perfectly every time.

• Use High-Quality Chicken: Opt for fresh and organic chicken breasts for better flavor and texture.
• Marinate Ahead of Time: Letting the chicken marinate in spices and olive oil for at least 30 minutes can enhance its taste.
• Monitor Cooking Temperature: Ensure your grill is preheated properly; this helps achieve those perfect grill marks while keeping the chicken juicy.
• Rest Your Chicken: Allow the grilled chicken to rest before slicing. This keeps it tender and juicy by letting the juices redistribute.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pair your Grilled Chicken Burrito Bowls with complementary side dishes that enhance the overall meal. Here are some fantastic options:

1. Mexican Street Corn: Sweet corn grilled and topped with cheese, lime, and chili powder adds a delicious twist.
2. Black Bean Salad: A refreshing mix of black beans, corn, tomatoes, and cilantro dressed in lime provides a zesty side.
3. Quinoa Salad: A light quinoa salad mixed with cucumbers, bell peppers, and a citrus dressing complements the bowl well.
4. Guacamole and Tortilla Chips: Classic guacamole served with crispy tortilla chips offers a delightful crunch alongside your meal.
5. Roasted Vegetables: Seasoned roasted bell peppers, zucchini, and onions bring color and nutrients to your plate.
6. Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime makes for a great accompaniment that ties all flavors together.

Common Mistakes to Avoid

When preparing your Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make simple mistakes that can affect the final dish. Here are some common pitfalls and tips on how to avoid them.

• Bold seasoning choices: Skipping the spice blend can lead to bland chicken. Always season your chicken thoroughly for maximum flavor.
• Bold quinoa cooking: Not rinsing quinoa before cooking can result in a bitter taste. Make sure to rinse it under cold water to remove saponins.
• Bold ingredient prep: Cutting the vegetables too large can affect the texture of your salsa. Dice them finely for a better mix and easier eating.
• Bold resting time: Not letting the grilled chicken rest can dry it out. Always allow it to sit for a few minutes before slicing to retain juices.
• Bold assembly order: Layering ingredients without thought can lead to soggy bowls. Assemble your burrito bowls carefully, starting with quinoa and topping with heavier items last.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in airtight containers.
• They will stay fresh for up to 4 days in the refrigerator.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Use freezer-safe containers or bags to prevent freezer burn.
• These bowls can be frozen for up to 3 months.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat to 350°F (175°C). Place bowls covered with foil for about 20-25 minutes until warmed through.
• Microwave: Heat in microwave-safe containers on high for 2-3 minutes, stirring halfway through for even heating.
• Stovetop: Warm on medium heat in a skillet, stirring occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions about making Grilled Chicken Burrito Bowls with Avocado Salsa.

How do I make Grilled Chicken Burrito Bowls with Avocado Salsa healthier?

You can reduce calories by using less cheese or opting for low-fat yogurt instead of sour cream. Additionally, increase veggies in the bowl.

Can I substitute quinoa in Grilled Chicken Burrito Bowls?

Yes! You can use brown rice or cauliflower rice as alternatives if you prefer a different base.

What toppings go well with Grilled Chicken Burrito Bowls with Avocado Salsa?

Consider adding fresh lime wedges, jalapeños, or hot sauce for extra flavor. You can also top with fresh cilantro.

How long do leftovers last?

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile. This recipe allows you to customize each bowl according to your preferences. From adding more veggies to adjusting spices, feel free to make it your own! Enjoy this wholesome meal that brings together vibrant flavors and nutritious ingredients.

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

📖 Recipe Card

Print

Grilled Chicken Burrito Bowls with Avocado Salsa

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 55 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Grilled Chicken Burrito Bowls with Avocado Salsa offer a healthy and delicious twist on traditional burritos, making them perfect for family dinners or meal-prepping for the week. Each bowl is a colorful medley of tender grilled chicken, protein-packed quinoa, hearty black beans, sweet corn, and a zesty avocado salsa. This vibrant dish bursts with flavor and nutrition, ensuring everyone at the table will enjoy it.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups dry quinoa
• 3 cups low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 Tbsp ancho chili powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1 (14.5 oz) can black beans (warmed along with liquid from the can then drained)
• 1 2/3 cups frozen corn (warmed)
• 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
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse quinoa under cold water. Combine with chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes until absorbed.
2. Preheat grill to 425°F. Season chicken breasts with olive oil and spice blend; grill for about 4 minutes per side or until cooked through (165°F).
3. While chicken rests, prepare avocado salsa by mixing diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, and olive oil.
4. To serve, divide quinoa among bowls; top with sliced chicken, black beans, corn, cheese if desired, and avocado salsa.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (450g)
• Calories: 525
• Sugar: 4g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 11g
• Protein: 38g
• Cholesterol: 100mg