Grilled Chicken Burrito Bowls with Avocado Salsa
Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! Our Grilled Chicken Burrito Bowls with Avocado Salsa are perfect for any occasion. They combine tender grilled chicken, hearty black beans, and vibrant flavors into a wholesome meal that is sure to satisfy. Plus, this dish is versatile enough to serve at family dinners, casual lunches, or even meal prep for the week ahead!
Why You’ll Love This Recipe
- Packed with Flavor: Each bite bursts with delicious spices and fresh ingredients that elevate the classic burrito experience.
- Nutritious Ingredients: With quinoa as the base, this recipe offers a healthy twist to traditional burritos, making it suitable for health-conscious eaters.
- Quick and Easy: The preparation and cooking time is minimal, allowing you to whip up a satisfying meal in just 45 minutes.
- Customizable Options: You can easily adjust ingredients based on your preferences for a personalized touch—add more veggies or switch up the proteins!
- Perfect for Meal Prep: These burrito bowls store well in the fridge, making them an ideal option for meal prepping.

Tools and Preparation
To make these flavorful burrito bowls, you’ll need some essential tools. Having the right equipment will ensure your cooking process is smooth and enjoyable.
Essential Tools and Equipment
- Grill (or indoor grill/panini press)
- Medium saucepan
- Mixing bowls
- Meat mallet
- Instant read thermometer
Importance of Each Tool
- Grill: Ideal for achieving that perfect char on your chicken while locking in juices.
- Medium saucepan: Necessary for cooking quinoa evenly without burning it.
- Mixing bowls: Great for combining ingredients like the avocado salsa without spilling.
- Meat mallet: Ensures even thickness in chicken breasts for thorough cooking.
Ingredients
Ingredients:
– 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
– 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 and minced for less heat if desired)
– 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 add 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 both sides of chicken 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 and let rest for 5 minutes before cutting into pieces.
Step 3: Prepare Avocado Salsa
While the chicken rests, 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 Burrito Bowls
To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken pieces, corn, black beans, cheese if using, avocado salsa and Greek yogurt. Serve immediately!
How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa
Grilled Chicken Burrito Bowls with Avocado Salsa are versatile and can be enjoyed in various ways. Whether you’re hosting a gathering or enjoying a family dinner, these bowls can be customized to suit any palate.
Customize Your Bowls
- Add Extra Protein: Include grilled shrimp or beef for a heartier meal.
- Include More Veggies: Add sautéed bell peppers or roasted zucchini for additional flavor and nutrition.
Create a DIY Bar
- Toppings Station: Set up toppings like jalapeños, olives, or pickled red onions for guests to personalize their bowls.
- Sauce Options: Offer salsa verde or chipotle sauce for added heat and zest.
Pair with Refreshing Drinks
- Iced Tea: A refreshing glass of iced tea pairs perfectly with the flavors of the bowl.
- Lemonade: Homemade lemonade adds a sweet and tangy contrast.
How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa
To make your Grilled Chicken Burrito Bowls with Avocado Salsa even better, consider these helpful tips. Each one can elevate the dish and impress your guests.
- Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor of your salsa.
- Marinate Chicken: Let the chicken marinate for at least 30 minutes before grilling to deepen the flavor.
- Cook Quinoa Properly: Rinse quinoa before cooking to remove any bitterness and ensure it cooks evenly.
- Adjust Spice Levels: Tailor the spice levels in your seasoning mix according to your taste preferences.
- Warm Your Bowls: Serve in warmed bowls to keep everything hot longer.
- Garnish Generously: Don’t hold back on garnishes like extra cilantro or lime wedges for added freshness.
Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa
Pairing side dishes with your Grilled Chicken Burrito Bowls can create a complete meal experience. Here are some great options that complement the flavors beautifully.
- Mexican Street Corn Salad: A tangy salad made with corn, lime, and cotija cheese that adds a crunchy texture.
- Chips and Guacamole: Crispy tortilla chips served with creamy guacamole provide a delightful crunch.
- Black Bean Soup: A hearty soup that echoes the flavors in your burrito bowls while adding warmth.
- Cilantro Lime Rice: Light and fluffy rice infused with lime and cilantro enhances the overall meal experience.
- Grilled Vegetables: Seasonal vegetables tossed on the grill add smokiness and color to your table setting.
- Pico de Gallo: A fresh tomato salsa that brings brightness and zest, perfect for scooping up with chips.
Common Mistakes to Avoid
When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make a few common mistakes. Here are some tips to ensure your dish turns out perfectly.
- Overcooking the Chicken: Cooking chicken for too long can lead to dryness. Use a meat thermometer to check for an internal temperature of 165°F and remove it from the grill promptly.
- Not Rinsing Quinoa: Skipping this step can result in a bitter taste. Always rinse quinoa under cold water before cooking to remove its natural coating called saponin.
- Ignoring Seasoning: Failing to season properly can lead to bland flavors. Season each component, including the quinoa and chicken, for a well-rounded taste.
- Skipping the Avocado Salsa: This vibrant topping adds freshness and flavor. Don’t skip it; make sure to prepare it right before serving for the best texture.
- Assembling Too Early: Assembling your burrito bowls in advance can lead to soggy ingredients. Wait until you’re ready to serve to combine all elements for optimal texture.

Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers.
- They will last for up to 4 days in the fridge.
Freezing Grilled Chicken Burrito Bowls with Avocado Salsa
- You can freeze the chicken and quinoa separately for up to 2 months.
- Avoid freezing avocado salsa as it does not thaw well.
Reheating Grilled Chicken Burrito Bowls with Avocado Salsa
- Oven: Preheat your oven to 350°F and place the bowl covered with foil for about 20 minutes until heated through.
- Microwave: Heat in short intervals of 1-2 minutes, stirring between each interval until warm.
- Stovetop: Use a skillet over medium heat, stirring gently until heated throughout.
Frequently Asked Questions
Here are some common questions about Grilled Chicken Burrito Bowls with Avocado Salsa.
Can I use brown rice instead of quinoa?
Yes! Brown rice is a great substitute if you prefer it over quinoa. Just adjust cooking times accordingly.
How do I make this dish vegetarian?
To make Grilled Chicken Burrito Bowls with Avocado Salsa vegetarian, simply replace chicken with grilled vegetables or tofu.
What toppings can I add?
You can customize your burrito bowls with toppings like jalapeños, olives, or additional veggies based on your preference!
Can I prepare avocado salsa in advance?
It’s best to prepare avocado salsa fresh right before serving to maintain its vibrant color and texture.
Final Thoughts
Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile. You can customize them according to your taste preferences or dietary needs. Don’t hesitate to try different proteins or add even more veggies! Enjoy this healthy meal that brings joy and satisfaction at every bite.
Grilled Chicken Burrito Bowls with Avocado Salsa
Grilled Chicken Burrito Bowls with Avocado Salsa are a vibrant, nutritious twist on traditional burritos. This dish features tender grilled chicken, fluffy quinoa, and a refreshing avocado salsa, all packed into a colorful bowl that’s perfect for any meal occasion. Whether you’re hosting a family dinner or prepping meals for the week, these burrito bowls are versatile and satisfying. The combination of spices elevates the flavors while the fresh ingredients add a burst of nutrition. Easy to customize, you can adapt them to your taste preferences by adding extra veggies or proteins. Enjoy this wholesome dish as a hearty lunch or dinner that promises to delight everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Ingredients
- 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
- 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 and minced for less heat if desired)
- 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 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 add 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 both sides of chicken 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 and let rest for 5 minutes before cutting into pieces.
- While the chicken rests, 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.
- To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken pieces, corn, black beans, cheese if using, avocado salsa and Greek yogurt. Serve immediately!
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 525
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 95mg