Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! Grilled Chicken Burrito Bowls with Avocado Salsa are perfect for any occasion, from casual weeknight dinners to festive gatherings. This dish combines tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. It’s a delightful way to enjoy all the robust flavors of a burrito while keeping it wholesome and satisfying.
Why You’ll Love This Recipe
- Healthier Option: Instead of traditional tortillas, this recipe uses nutrient-rich quinoa, making it a wholesome choice.
- Flavor Explosion: The combination of spices on the chicken and the fresh ingredients in the salsa create a vibrant taste in every bite.
- Quick Preparation: With a total time of just 45 minutes, you can whip up these delicious bowls easily.
- Customization Friendly: You can adjust toppings and ingredients based on your preferences or dietary needs.
- Great for Meal Prep: These bowls store well, making them perfect for lunches or quick dinners throughout the week.
Tools and Preparation
For this recipe, having the right tools makes preparation easier and more enjoyable. Follow these essential steps to ensure you’re ready to cook up these delicious Grilled Chicken Burrito Bowls with Avocado Salsa.
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: This is crucial for achieving that perfect char on your chicken.
- Medium saucepan: You’ll need this for cooking the quinoa to fluffy perfection.
- Mixing bowl: Essential for combining ingredients for the avocado salsa seamlessly.
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!
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 the 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
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 it rest for 5 minutes.
Step 2: Grill the Chicken
- Heat a grill (or indoor grill, panini press, or grill pan) to 425 degrees F.
- In a small bowl whisk together ancho chili powder, cumin, garlic powder, salt, and pepper.
- Pound chicken breasts using the flat side of a meat mallet to even out their thickness.
- Brush both sides with olive oil then season generously 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, and let rest for 5 minutes before cutting into pieces.
Step 3: Prepare Avocado Salsa
- In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro.
- Season with salt and pepper to taste.
Step 4: Assemble Burrito Bowls
- Divide cooked quinoa among serving bowls.
- Top each bowl with grilled chicken pieces, corn, black beans, cheese if using, avocado salsa and Greek yogurt if desired.
- Serve immediately and enjoy your 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 in many ways. Here are some creative serving suggestions to elevate your meal.
Add Extra Protein
- Grilled Shrimp: For a seafood twist, add grilled shrimp marinated in lime and spices.
- Tofu: For a vegetarian option, use grilled or sautéed tofu seasoned with similar spices.
Incorporate More Veggies
- Roasted Bell Peppers: Sweet roasted bell peppers add color and flavor to your bowl.
- Sautéed Zucchini: Lightly sautéed zucchini provides a fresh taste and complements the other ingredients.
Spice It Up
- Hot Sauce: Drizzle your favorite hot sauce for an extra kick.
- Pickled Jalapeños: Add pickled jalapeños for tanginess and heat.
Garnish Creatively
- Lime Wedges: Serve with lime wedges for squeezing over the top to enhance flavor.
- Chopped Green Onions: Fresh green onions add crunch and a burst of flavor.
How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa
Creating the perfect Grilled Chicken Burrito Bowls with Avocado Salsa requires attention to detail. Here are some tips to elevate your dish.
- Marinate the Chicken: Marinate your chicken breasts for at least 30 minutes in citrus juice for added flavor and tenderness.
- Use Fresh Ingredients: Choosing fresh avocados and tomatoes enhances the overall taste of the salsa.
- Don’t Skip Resting Time: Allowing the chicken to rest after grilling ensures it remains juicy when sliced.
- Season Generously: Be generous with salt and pepper; it’s key to bringing out all the flavors in your bowl.
- Customize Your Grains: If you’re not a fan of quinoa, try brown rice or cauliflower rice as alternatives.
- Mix Textures: Combine creamy elements like Greek yogurt with crispy toppings like tortilla strips for added contrast.
Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa
Pairing side dishes with your Grilled Chicken Burrito Bowls can enhance the meal experience. Here are some tasty options to consider.
- Mexican Street Corn Salad: A refreshing salad made with grilled corn, lime, cilantro, and cotija cheese.
- Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime pairs nicely with the flavors of the burrito bowl.
- Black Bean Soup: A hearty soup that complements the bowls while adding additional protein and fiber.
- Chips and Guacamole: Crunchy tortilla chips served with guacamole make for a great appetizer or snack.
- Roasted Sweet Potatoes: Sweet potatoes drizzled with olive oil and spices provide a sweet contrast to savory flavors.
- Mixed Greens Salad: A light salad dressed in vinaigrette offers freshness alongside the rich burrito bowls.
Common Mistakes to Avoid
When preparing Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make some common mistakes that can affect the flavor and presentation. Here are a few tips to help you avoid them.
- Ignoring the quinoa cooking method: Not using enough broth can lead to bland quinoa. Always follow the ratios for broth to quinoa to ensure flavor.
- Overcooking the chicken: This can dry out the chicken and make it less enjoyable. Use a meat thermometer to check for doneness at 165 degrees F.
- Skipping the seasoning: Some may forget to season their ingredients sufficiently. Always taste as you go and adjust spices accordingly for a flavorful dish.
- Not letting the chicken rest: Cutting into chicken too soon can release juices. Allow it to rest for five minutes before slicing for maximum tenderness.
- Rushing the avocado salsa preparation: If you mash or mix avocados too aggressively, they may turn brown quickly. Gently toss your ingredients together just before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in airtight containers in the refrigerator.
- They will last for up to 3 days.
Freezing Grilled Chicken Burrito Bowls with Avocado Salsa
- You can freeze the components separately.
- Store in freezer-safe containers for up to 2 months.
Reheating Grilled Chicken Burrito Bowls with Avocado Salsa
- Oven: Preheat to 350°F, cover bowls with foil, and heat for about 20 minutes.
- Microwave: Heat in short intervals, stirring in between until warmed through.
- Stovetop: Reheat on medium heat in a skillet, adding a splash of water or broth if needed.
Frequently Asked Questions
These are some common questions about making Grilled Chicken Burrito Bowls with Avocado Salsa.
Can I use brown rice instead of quinoa?
Yes, brown rice is a great substitute. Just adjust cooking times according to package instructions.
How can I customize my burrito bowl?
Feel free to add toppings like jalapeños, sour cream, or different types of beans based on your preference!
What should I serve with these burrito bowls?
Consider pairing them with tortilla chips or a fresh green salad for added texture and flavor.
Are Grilled Chicken Burrito Bowls healthy?
Absolutely! They are packed with protein from chicken and fiber from beans and quinoa, making them nutritious and filling.
Final Thoughts
Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile. You can easily modify the ingredients based on your taste preferences or available items. Make sure to try this recipe and enjoy a hearty meal that everyone will love!
Grilled Chicken Burrito Bowls with Avocado Salsa
- Total Time: 45 minutes
- Yield: Serves 4
Description
Grilled Chicken Burrito Bowls with Avocado Salsa offer a fresh and flavorful twist on traditional burritos, minus the tortilla. This nutritious dish features tender grilled chicken atop a bed of fluffy quinoa, paired with hearty black beans, sweet corn, and a vibrant avocado salsa. Perfect for weeknight dinners or gatherings, these bowls are easily customizable to suit any palate. Each bite bursts with flavor while providing a healthy balance of protein, fiber, and essential nutrients. Enjoy a wholesome meal that satisfies both the body and taste buds!
Ingredients
- 1 1/2 cups dry quinoa
- 3 cups low-sodium chicken broth
- 1 1/2 lbs boneless skinless chicken breasts
- 1 Tbsp ancho chili powder
- 1 (14.5 oz) can black beans (warmed along with liquid from the can then drained, optional)
- 1 2/3 cups frozen corn (warmed, 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)
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil (for salsa)
- Salt and freshly ground black pepper to taste
- Mexican blend cheese or queso fresco (optional)
- Plain Greek yogurt or light sour cream (optional)
Instructions
- Rinse quinoa and cook in chicken broth according to package instructions until fluffy.
- Preheat grill to 425°F. Season chicken breasts with spices and olive oil; grill for about 4 minutes per side or until cooked through.
- In a bowl, combine diced tomatoes, avocados, onion, lime juice, and season with salt and pepper to prepare avocado salsa.
- Assemble bowls by layering quinoa, grilled chicken slices, black beans, corn, and avocado salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 34g
- Cholesterol: 80mg
Keywords: For added flavor, marinate the chicken in lime juice or your favorite seasoning blend before grilling. Customize your bowls with additional toppings like shredded cheese or Greek yogurt for creaminess.
