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Grilled Chicken Burrito Bowls with Avocado Salsa Recipe

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4.4 from 11 reviews

This Grilled Chicken Burrito Bowl with Avocado Salsa is a flavorful and nutritious meal that combines perfectly grilled chicken breast with fluffy quinoa, fresh avocado salsa, and optional toppings like corn, black beans, and cheese. Ready in 45 minutes, it’s a satisfying dish perfect for a wholesome lunch or dinner.

Ingredients

Quinoa and Broth

  • 1 1/2 cups dry quinoa
  • 3 cups low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste

Chicken and Seasoning

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Additional Bowl Ingredients (Optional)

  • 1 2/3 cups frozen corn, warmed
  • 1 (14.5 oz) can black beans, warmed with liquid then drained
  • Mexican blend cheese or queso fresco
  • Plain Greek yogurt or light sour cream

Avocado Salsa

  • 3 medium roma tomatoes, diced
  • 1 1/2 medium avocados, diced
  • 1/2 cup chopped red onion, rinsed
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook Quinoa: In a medium saucepan, combine the quinoa and low-sodium chicken broth. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low. Let it simmer for 15 minutes or until the broth is fully absorbed. Remove from heat and let it rest for 5 minutes to complete cooking and fluffing.
  2. Prepare and Grill Chicken: Preheat your grill or indoor grill pan to 425°F. In a small bowl, whisk together ancho chili powder, ground cumin, garlic powder, salt, and black pepper. Pound the chicken breasts to even thickness. Brush both sides with olive oil and season generously with the chili powder mixture. Grill the chicken for about 4 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let it rest for 5 minutes before slicing.
  3. Make Avocado Salsa: In a medium mixing bowl, gently combine the diced tomatoes, diced avocados, chopped red onion, minced jalapeño, minced garlic, fresh lime juice, olive oil, and chopped cilantro. Season with salt and pepper to taste, tossing carefully to avoid mashing the avocado.
  4. Assemble the Burrito Bowls: Divide the cooked quinoa evenly among five serving bowls. Top with sliced grilled chicken, warmed corn, warmed black beans, cheese of choice, a generous scoop of avocado salsa, and finish with a dollop of Greek yogurt or light sour cream if using. Serve immediately for the best flavor and texture.

Notes

  • To control the heat of the salsa, adjust the amount of jalapeño or remove seeds completely.
  • Quinoa can be cooked ahead of time and refrigerated for up to 2 days.
  • Substitute chicken with tofu or shrimp for a different protein option.
  • Use low-fat cheese and reduced-fat sour cream or Greek yogurt to keep the dish lighter.
  • Fresh lime juice enhances the flavors; avoid bottled lime juice if possible.

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