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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 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!

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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