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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 delicious twist on traditional burritos by replacing the tortilla with nutritious quinoa. This vibrant dish is loaded with seasoned grilled chicken, black beans, sweet corn, and topped with a fresh avocado salsa that adds a burst of flavor. Ideal for any occasion—be it family dinners or meal prep—these bowls are not only satisfying but also packed with essential nutrients. Customize them to suit your taste, making them a perfect fit for health-conscious eaters and flavor seekers alike.

Ingredients

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  • 1 1/2 cups dry quinoa
  • 3 cups low-sodium chicken broth
  • 1 1/2 lbs boneless skinless chicken breasts
  • 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 Tbsp olive oil
  • 1 2/3 cups frozen corn
  • 1 (14.5 oz) can black beans
  • Mexican blend cheese or queso fresco
  • Plain Greek yogurt or light sour cream
  • 3 medium roma tomatoes
  • 1 1/2 medium avocados
  • 1/2 cup chopped red onion
  • 1 jalapeño
  • 1 clove garlic
  • 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. Meanwhile, heat your grill 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 a meat mallet. Brush both sides with olive oil then season both sides of chicken with the spice mixture. Grill chicken until center registers 165 degrees on an instant-read thermometer—about 4 minutes per side. Transfer cooked chicken to a plate, cover it up, let it rest for 5 minutes then cut into pieces.
  3. While the chicken rests, prepare your 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 cooked quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans, cheese if using, avocado salsa and Greek yogurt. Serve immediately for maximum freshness.

Nutrition

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

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