Description
Grilled Chicken Burrito Bowls with Avocado Salsa are a nutritious and flavorful twist on traditional burrito bowls, featuring tender grilled chicken served over a bed of fluffy quinoa, complemented by hearty black beans, sweet corn, and a vibrant avocado salsa.
Ingredients
Scale
- 1 ½ cups dry quinoa
- 3 cups low-sodium chicken broth
- 1 ½ lbs boneless skinless chicken breasts
- 1 Tbsp olive oil
- 1 Tbsp ancho chili powder
- 1 ½ tsp ground cumin
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper
- 1 2/3 cups frozen corn (optional)
- 1 (14.5 oz) can black beans (drained after warming) (optional)
- Avocado salsa (3 medium roma tomatoes, 1 ½ medium avocados, 1/2 cup chopped red onion, 1 jalapeño, 1 clove garlic, 2 Tbsp fresh lime juice, 2 Tbsp olive oil, 1/4 cup finely chopped cilantro)
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until liquid is absorbed. Let rest for 5 minutes.
- Preheat grill to 425°F. Season flattened chicken breasts with olive oil and spices (ancho chili powder, cumin, garlic powder, salt, pepper). Grill for about 8 minutes (4 minutes per side) until cooked through (internal temperature of 165°F). Allow to rest before slicing.
- Prepare avocado salsa by mixing diced tomatoes, avocados, onion, jalapeño, garlic, lime juice, olive oil in a bowl; season with salt and pepper.
- To assemble bowls: divide quinoa among serving bowls topped with sliced chicken, corn, black beans, avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 580
- Sugar: 4g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Customize toppings with cheese or Greek yogurt. Marinate chicken beforehand for extra flavor.