Grilled Chicken Burrito Bowls with Avocado Salsa

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! It’s layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. Grilled Chicken Burrito Bowls with Avocado Salsa are perfect for busy weeknights or casual gatherings, offering a delightful mix of textures and flavors. The best part? They are packed with nutrition while still being incredibly satisfying.

Why You’ll Love This Recipe

• Nutritional Powerhouse: Packed with protein from grilled chicken and fiber-rich quinoa and beans.
• Quick to Prepare: Ready in just 45 minutes, this recipe is perfect for weeknight dinners.
• Flavor Explosion: Seasoned chicken and fresh avocado salsa make every bite memorable.
• Customizable: Add your favorite toppings or swap out ingredients to suit your taste.
• Healthy Alternative: Enjoy the beloved flavors of a burrito without the extra carbs from tortillas.

Tools and Preparation

Before you begin making your Grilled Chicken Burrito Bowls with Avocado Salsa, gather the necessary tools. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Grill or grill pan
• Medium saucepan
• Mixing bowl
• Meat mallet
• Measuring cups and spoons

Importance of Each Tool

• Grill or grill pan: Provides that smoky flavor while ensuring even cooking of the chicken.
• Medium saucepan: Perfect for cooking quinoa evenly with broth for added flavor.
• Mixing bowl: Essential for preparing the fresh avocado salsa without mess.

Ingredients

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! It’s layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. So many delicious flavors!

For the Quinoa Base

• 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

For the Chicken

• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil

For the Toppings

• 1 2/3 cups frozen corn (warmed optional)
• 1 (14.5 oz) can black beans (warmed along with liquid from can then drained optional)
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)

For the Avocado Salsa

• 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Grilled Chicken Burrito Bowls with Avocado Salsa

Step 1: Cook the Quinoa

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.

Step 2: Grill the Chicken

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, salt (3/4 tsp), and pepper (1/4 tsp). 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 it to let it rest for 5 minutes then cut into pieces; season with more salt if desired.

Step 3: Prepare the Avocado Salsa

While the chicken is resting, prepare 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.

Step 4: Assemble Burrito Bowls

To assemble burrito bowls, divide quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans if using, cheese if desired, avocado salsa, and Greek yogurt. Serve immediately.

Enjoy your delicious Grilled Chicken Burrito Bowls with Avocado Salsa!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are versatile and can be customized to suit your taste. Here are some delicious serving suggestions that will elevate your meal experience.

Add Extra Protein

• Grilled Shrimp: For a seafood twist, top your bowl with marinated grilled shrimp for added flavor.
• Tofu: Sautéed or grilled tofu is a great plant-based protein option that pairs well with quinoa.

Garnish with Fresh Herbs

• Cilantro: A sprinkle of fresh cilantro enhances the dish’s freshness and adds vibrant flavor.
• Green Onions: Chopped green onions add a mild onion flavor and a pop of color to your bowls.

Include Crunchy Toppings

• Tortilla Strips: Crispy tortilla strips provide a satisfying crunch and complement the soft ingredients in the bowl.
• Chopped Nuts: Toasted pumpkin seeds or sliced almonds can add an unexpected crunch and nutritional boost.

Pair with Your Favorite Sauces

• Hot Sauce: A drizzle of your favorite hot sauce can bring a spicy kick to the dish.
• Salsa Verde: This tangy sauce adds a different flavor profile and complements the avocado salsa beautifully.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

Perfecting your Grilled Chicken Burrito Bowls with Avocado Salsa takes practice, but these tips will help you achieve delicious results every time.

• Bold seasoning: Don’t skimp on spices! Season chicken generously for maximum flavor throughout the dish.
• Cook quinoa perfectly: Rinse quinoa before cooking to remove bitterness. Follow cooking instructions closely for fluffy results.
• Use fresh ingredients: Opt for ripe avocados and fresh tomatoes for the best avocado salsa. Fresh ingredients enhance overall taste.
• Let chicken rest: Allow grilled chicken to rest before cutting. This keeps it juicy and flavorful.
• Customize toppings: Feel free to mix in other veggies or proteins based on what you have available for added variety.
• Serve immediately: These bowls are best enjoyed fresh, so assemble them just before serving to maintain texture and flavor.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes with your Grilled Chicken Burrito Bowls enhances the meal further. Here are some excellent options to consider.

1. Mexican Street Corn Salad: This vibrant salad combines corn, lime, cheese, and spices for a flavorful side that complements burrito bowls.
2. Black Bean Soup: A warm bowl of black bean soup adds extra protein and is perfect for dipping tortilla chips.
3. Guacamole and Chips: Creamy guacamole served with crunchy tortilla chips is always a crowd-pleaser alongside burrito bowls.
4. Spanish Rice: Fluffy Spanish rice flavored with tomato and spices provides a hearty accompaniment to the meal.
5. Roasted Vegetables: Seasonal roasted vegetables add color and nutrition while enhancing the overall presentation of your platter.
6. Pico de Gallo: Fresh pico de gallo offers bright flavors and pairs well as a refreshing topping or dip.

Common Mistakes to Avoid

When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make a few common errors. Here are some mistakes to watch out for:

• Skipping the marinade: Not marinating the chicken can lead to bland flavors. Marinate for at least 30 minutes to enhance taste.
• Overcooking the quinoa: If you let quinoa cook too long, it becomes mushy. Follow the cooking time closely and let it rest after cooking.
• Neglecting seasoning: Underseasoning can make your dish taste flat. Taste as you go and adjust salt and spices accordingly.
• Ignoring resting time for chicken: Cutting into chicken immediately can dry it out. Allow it to rest after grilling for juicier meat.
• Using ripe avocados: Unripe avocados won’t provide the creamy texture you want in your salsa. Check for ripeness before use.

Refrigerator Storage

• Store Grilled Chicken Burrito Bowls in an airtight container.
• They will last up to 3-4 days in the refrigerator.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• For best results, freeze the components separately (chicken, quinoa, beans).
• Use freezer-safe containers or bags; they can be stored for up to 3 months.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes until heated through.
• Microwave: Place in a microwave-safe dish and heat in short intervals, stirring in between.
• Stovetop: Heat over medium heat in a pan, adding a splash of water if necessary to keep moist.

Frequently Asked Questions

How can I make Grilled Chicken Burrito Bowls with Avocado Salsa healthier?

You can use less cheese or substitute Greek yogurt for sour cream. Adding more veggies can also boost nutrition without adding many calories.

Can I customize my Grilled Chicken Burrito Bowls?

Absolutely! Feel free to switch out ingredients like beans or add different vegetables based on your preference.

What toppings go well with Grilled Chicken Burrito Bowls with Avocado Salsa?

Additional toppings like jalapeños, hot sauce, or extra fresh herbs complement the flavors beautifully.

How do I ensure my chicken is juicy when making burrito bowls?

Make sure to marinate the chicken and allow it to rest after cooking. This helps retain moisture.

Can I make this recipe vegetarian?

Yes! Replace the chicken with grilled vegetables or tofu for a delicious vegetarian option.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also customizable! You can mix and match ingredients according to your taste preferences. This recipe is perfect for meal prep or a quick weeknight dinner. Don’t hesitate to try it and enjoy all the vibrant flavors!

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Grilled Chicken Burrito Bowls with Avocado Salsa

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• Author: Sofia
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Grilled Chicken Burrito Bowls with Avocado Salsa offer a satisfying twist on the classic burrito, swapping out tortillas for a nutritious quinoa base. This vibrant dish features tender grilled chicken, hearty black beans, sweet corn, and a refreshing avocado salsa that brings together diverse flavors and textures. Ready in just 45 minutes, these bowls are perfect for busy weeknights or casual gatherings. With plenty of protein and fiber, they provide a wholesome meal that’s both delicious and filling. Customize your bowl with your favorite toppings to make it uniquely yours!

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Ingredients

Scale 1x2x3x

• 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 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
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Cook quinoa by combining it with chicken broth in a medium saucepan; bring to boil, cover, reduce heat, and simmer for 15 minutes.
2. Preheat grill to 425°F. Season chicken with spices and grill for about 4 minutes per side until cooked through (165°F internal temperature). Let rest before slicing.
3. Prepare avocado salsa by mixing diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, and olive oil in a bowl; season with salt and pepper.
4. Assemble each bowl with quinoa as the base topped with grilled chicken slices, corn, black beans, avocado salsa, and optional Greek yogurt.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 12g
• Protein: 36g
• Cholesterol: 75mg

Keywords: Feel free to swap ingredients based on your preferences; try adding grilled shrimp or sautéed tofu for extra protein. For added crunch, top bowls with crispy tortilla strips or nuts.