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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 delicious and healthy twist on traditional burritos. This recipe swaps out tortillas for a base of fluffy quinoa, layered with juicy grilled chicken, hearty black beans, sweet corn, and topped with a refreshing avocado salsa. Perfect for weeknight dinners or meal prep, these bowls are not only vibrant in flavor but also customizable to fit various dietary preferences. Enjoy the rich combination of spices and fresh ingredients that make each bite satisfying and nutritious. Whether you’re looking for a quick meal or a wholesome dish to share with family and friends, this recipe guarantees flavor-packed goodness in every bowl.

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 for less heat if desired and minced)
  • 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 along with salt and pepper. Pound chicken breasts to even out their thickness using the flat side of 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 then cut into pieces. Season with more salt if desired.
  3. While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together diced tomatoes, avocados, red onion, jalapeno, minced 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, avocado salsa and Greek yogurt if desired. Serve immediately.

Nutrition

Find it online: https://savorymealspot.com/grilled-chicken-burrito-bowls-with-avocado-salsa-2/