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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa

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Discover the vibrant flavors of Grilled Chicken Burrito Bowls with Avocado Salsa, a nutritious twist on classic burritos! This satisfying meal replaces the traditional tortilla with protein-packed quinoa, layered with tender grilled chicken, hearty black beans, sweet corn, and a refreshing avocado salsa. Ideal for busy weeknight dinners or meal prep, this dish is as easy to customize as it is delicious. Enjoy every bite while staying healthy and energized!

Ingredients

Scale
  • 1 1/2 cups dry quinoa
  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 1 (14.5 oz) can black beans
  • 1 2/3 cups frozen corn (warmed optional)
  • 3 medium roma tomatoes (diced)
  • 1 1/2 medium avocados (diced)
  • 1 jalapeño (seeded and minced if desired)
  • 1/2 cup chopped red onion (rinsed)
  • 1 clove garlic (minced)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 cup finely chopped cilantro
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek yogurt or light sour cream (optional)
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper

Instructions

  1. Rinse quinoa and combine it with chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let rest for 5 minutes.
  2. Preheat the grill to 425°F. Season chicken breasts with olive oil and spices before grilling for about 8 minutes until cooked through.
  3. While chicken rests, mix diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, and cilantro into a bowl to create the avocado salsa.
  4. To serve, assemble bowls by layering quinoa, sliced chicken, black beans, corn, cheese (if desired), and top with avocado salsa.

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