Description
Grilled Chicken Burrito Bowls with Avocado Salsa are a vibrant and satisfying meal that brings the bold flavors of Mexican cuisine to your table. This recipe features tender grilled chicken, fluffy quinoa, and a zesty avocado salsa, making it perfect for lunch, dinner, or meal prep. With a balance of protein and fiber from chicken and quinoa, each bowl is both nutritious and filling. The dish is easily customizable, allowing you to mix in your favorite toppings and ingredients based on your preferences or what you have at home. Enjoy a deliciously fresh meal that’s sure to impress family and friends alike!
Ingredients
Scale
- 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 Tbsp ancho chili powder
- 1 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper
- 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 (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 your grill to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder, salt, and pepper. Pound chicken breasts to even out their thickness using the flat side of a meat mallet. Brush both sides with olive oil then season them 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 with foil, let rest for 5 minutes then cut into pieces.
- While the chicken is resting, prepare your avocado salsa. In a medium mixing bowl gently toss together diced tomatoes, avocados, red onion, jalapeño, minced garlic, lime juice, olive oil, cilantro. Season with salt and pepper to taste.
- To assemble burrito bowls, divide cooked quinoa among serving bowls. Top each bowl with grilled chicken pieces, warmed corn, black beans if desired, cheese if using, avocado salsa, and Greek yogurt or sour cream as toppings. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (450g)
- Calories: 550
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 70mg