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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa
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Indulge in the vibrant flavors of Grilled Chicken Burrito Bowls with Avocado Salsa, a delightful twist on traditional burritos that swaps out tortillas for a nutritious base of quinoa. These hearty bowls are packed with tender grilled chicken, hearty black beans, sweet corn, and a refreshing avocado salsa that adds a burst of freshness to every bite. Perfect for meal prep or a quick weeknight dinner, this recipe is not only easy to make but also customizable to suit your family’s preferences. Each bowl is a delightful medley of textures and flavors, making it a satisfying and wholesome meal option that you can enjoy any day of the week.

Ingredients

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  • 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)
  • 1 (14.5 oz) can black beans (warmed along with liquid from can then drained)
  • 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

Instructions

  1. 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.
  2. 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 and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 Tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant-read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat). Transfer chicken to a plate, cover and let rest for 5 minutes then cut into pieces; season with more salt to taste if desired.
  3. While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro; season with salt and pepper to taste.
  4. To assemble burrito bowls, divide quinoa among serving bowls. Top with grilled chicken pieces, corn, black beans, cheese if desired, avocado salsa and Greek yogurt. Serve immediately.

Nutrition

Find it online: https://cookingwithlola.com/grilled-chicken-burrito-bowls-with-avocado-salsa/