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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa

  • Author: Fleck
  • Total Time: 45 minutes
  • Yield: Serves approximately 4 people 1x

Description

Grilled Chicken Burrito Bowls with Avocado Salsa are a vibrant, wholesome alternative to traditional burritos, featuring tender grilled chicken served over a bed of fluffy quinoa. This dish is packed with flavor, layering seasoned black beans, sweet corn, and a refreshing avocado salsa that elevates every bite. Perfect for weeknight dinners or meal prep, these bowls can be customized to fit any dietary preference, ensuring everyone at the table will love them. With nutritious ingredients and bold tastes, this recipe is sure to become a family favorite.

Ingredients

Scale
  • 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 (warmed optional)
  • 1 (14.5 oz) can black beans (warmed 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 (minced)
  • 1 clove garlic (minced)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro

Instructions

  1. Cook the quinoa: In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.
  2. Grill the chicken: Heat grill to 425°F. Season chicken breasts with spices and olive oil. Grill for about 4 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
  3. Prepare avocado salsa: In a bowl, mix diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro; season with salt and pepper.
  4. Assemble bowls: Divide quinoa among bowls; top with sliced chicken, warmed corn, black beans, avocado salsa, and optional toppings like cheese or Greek yogurt.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 500g)
  • Calories: 520
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 12g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: Marinate the chicken for deeper flavor. Rinse quinoa before cooking to remove bitterness. Customize toppings based on personal preferences or dietary needs.

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