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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 are a delightful twist on your favorite burrito, offering all the flavors without the tortilla. This vibrant dish features tender grilled chicken layered over fluffy quinoa, complemented by hearty black beans, sweet corn, and a refreshing avocado salsa. Perfect for meal prep or a casual family dinner, these bowls are not only satisfying but also packed with nutrients. Customize them to suit your taste with various toppings, making them an excellent choice for any occasion. Enjoy a wholesome meal that’s quick to prepare and bursting with flavor!

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 to taste
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 2/3 cups frozen corn (warmed) (optional)
  • 1 (14.5 oz) can black beans (warmed along with liquid from the can then drained) (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 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

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 simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest for 5 minutes.
  2. Heat your grill to 425 degrees F. Season chicken breasts with olive oil, ancho chili powder, cumin, garlic powder, salt, and pepper. 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.
  3. Prepare the avocado salsa by gently tossing together tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro in a mixing bowl. Season with salt and pepper to taste.
  4. To assemble burrito bowls, divide cooked quinoa among serving bowls. Top each bowl with sliced chicken, warmed corn, black beans if using, avocado salsa, and Greek yogurt or sour cream if desired. Serve immediately.

Nutrition

Find it online: https://chefangelina.com/grilled-chicken-burrito-bowls-with-avocado-salsa/