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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa

Indulge in the vibrant flavors of Grilled Chicken Burrito Bowls with Avocado Salsa, a delightful twist on traditional burritos that omits the tortilla in favor of nutritious quinoa. This dish combines tender grilled chicken, hearty black beans, and a refreshing avocado salsa bursting with freshness. Perfect for weeknight dinners or meal prep, these bowls are both satisfying and customizable to fit any palate. With layers of flavors and textures, every bite is a celebration of wholesome ingredients that everyone will adore.

Ingredients

Scale
  • 1 ½ cups dry quinoa
  • 3 cups low-sodium chicken broth
  • 1 ½ lbs boneless skinless chicken breasts
  • 1 ½ Tbsp olive oil
  • 1 Tbsp ancho chili powder
  • 1 ½ tsp ground cumin
  • ¼ tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 2/3 cups frozen corn (warmed optional)
  • 1 (14.5 oz) can black beans (warmed)
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek yogurt or light sour cream (optional)
  • 3 medium roma tomatoes (diced)
  • 1 ½ medium avocados (diced)
  • ½ cup chopped red onion (rinsed)
  • 1 jalapeño (seeded and minced)
  • 1 clove garlic (minced)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • ¼ cup finely chopped cilantro

Instructions

  1. In a medium saucepan, combine quinoa and chicken broth; boil, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Preheat grill to 425°F. Season chicken with spices; grill for about 4 minutes per side until cooked through.
  3. For the avocado salsa, mix tomatoes, avocados, onion, jalapeño, garlic, lime juice, olive oil, and cilantro in a bowl.
  4. To assemble the bowls, layer quinoa as the base and top with grilled chicken, warmed corn, black beans, cheese if desired, avocado salsa, and Greek yogurt.

Nutrition

Keywords: Customize your bowls by adding other veggies or spices based on your preference. Marinating chicken beforehand enhances flavor.