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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa
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Grilled Chicken Burrito Bowls with Avocado Salsa offer a vibrant and nutritious twist on classic burritos. This dish combines tender grilled chicken, protein-packed quinoa, and a fresh avocado salsa, making it perfect for casual dinners or meal prepping for the week. The layers of flavors and textures ensure that everyone at your table will enjoy every bite. It’s quick to prepare, customizable, and packed with wholesome ingredients—an ideal choice for those seeking a delicious yet healthy meal.

Ingredients

Scale
  • 1 1/2 cups dry quinoa
  • 3 cups low-sodium chicken broth
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 2/3 cups frozen corn (warmed)
  • 1 (14.5 oz) can black beans (drained)
  • 3 medium roma tomatoes (diced)
  • 1 1/2 medium avocados (diced)
  • 1 jalapeño (seeded and minced)
  • 1/2 cup chopped red onion (rinsed)
  • 1 clove garlic (minced)
  • 2 Tbsp fresh lime juice
  • 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

Instructions

  1. In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat. 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 stove with a grill pan) 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 with the chili powder mixture. Grill chicken until center registers 165 degrees on an instant-read thermometer—about 4 minutes per side. Transfer chicken to a plate, cover it with foil, and let rest for another 5 minutes before cutting into pieces.
  3. While the chicken rests, prepare your avocado salsa. In a medium mixing bowl gently toss together diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro. Season with salt and pepper to taste.
  4. To assemble burrito bowls, divide cooked quinoa among serving bowls. Top each bowl with grilled chicken pieces, warmed corn, black beans if using, cheese if desired, avocado salsa, and Greek yogurt. Serve immediately for best flavor!

Nutrition

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