Name: Grilled Chicken Burrito Bowls with Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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

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!

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 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

Instructions

Cook quinoa by combining it with chicken broth in a medium saucepan; bring to boil, cover, reduce heat, and simmer for 15 minutes.
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.
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.
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.