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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa

Indulge in the vibrant flavors of Grilled Chicken Burrito Bowls with Avocado Salsa, a nutritious twist on traditional burritos. This easy recipe swaps tortillas for protein-packed quinoa, creating a lighter yet satisfying meal perfect for family dinners or meal prep. The combination of tender grilled chicken and fresh avocado salsa delivers an explosion of taste in every bite. Customize your bowl with optional toppings like corn, black beans, or cheese to cater to everyone’s preferences. With a total preparation time of just 45 minutes, you can enjoy this hearty dish any day of the week!

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 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, 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, optional for less heat)
  • 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 the quinoa and chicken broth. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and let it simmer for about 15 minutes or until all the broth is absorbed. Remove from heat and let it rest for 5 minutes.
  2. Heat your grill to 425 degrees F. In a small bowl, whisk together ancho chili powder, cumin, garlic powder, salt, and pepper. Use a meat mallet to pound the chicken breasts evenly. Brush both sides with olive oil and season them with the spice mixture. Grill until the center reaches 165 degrees on an instant-read thermometer—about 4 minutes per side. Transfer chicken to a plate, cover it with foil, and let it rest for another 5 minutes before slicing.
  3. While your chicken rests, make the avocado salsa. In a mixing bowl, gently toss together diced tomatoes, avocados, red onion, jalapeño, minced garlic, lime juice, olive oil, cilantro—seasoning with salt and pepper to taste.
  4. To serve your Grilled Chicken Burrito Bowls with Avocado Salsa, divide cooked quinoa among serving bowls. Top each bowl with sliced grilled chicken, warmed corn, black beans if using, cheese if desired, generous portions of avocado salsa, and a dollop of Greek yogurt or sour cream. Enjoy immediately!
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 510
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 9g
  • Protein: 36g
  • Cholesterol: 90mg

Keywords: For added flavor, marinate the chicken for at least 30 minutes before grilling. Feel free to customize toppings based on your dietary preferences or what you have on hand.