Description
Grilled Chicken Burrito Bowls with Avocado Salsa transform the classic burrito into a healthy, low-carb delight. This vibrant dish features succulent grilled chicken served atop a bed of fluffy quinoa, complemented by hearty black beans, sweet corn, and a refreshing avocado salsa. Perfect for meal prep, family dinners, or a quick lunch, these bowls are not only easy to prepare but also customizable to suit your taste. With fresh ingredients and rich flavors in every bite, this recipe is sure to impress both family and friends alike.
Ingredients
Scale
- 1 ½ cups dry quinoa
- 3 cups low-sodium chicken broth
- 1 Tbsp ancho chili powder
- 1 ½ tsp ground cumin
- 1/4 tsp garlic powder
- Salt and freshly ground black pepper
- 1 ½ lbs boneless skinless chicken breasts
- 1 ½ Tbsp olive oil
- 1 ⅔ 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 ½ medium avocados (diced)
- ½ 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
- ¼ cup finely chopped cilantro
Instructions
- In a medium saucepan, stir together quinoa and chicken broth. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and let simmer for 15 minutes or until broth is absorbed. Remove from heat and let rest for 5 minutes.
- Preheat your grill to 425°F. In a small bowl, whisk together ancho chili powder, cumin, garlic powder, salt, and pepper. Pound chicken breasts to an even thickness using the flat side of a meat mallet. Brush both sides with olive oil and coat with the spice mixture. Grill chicken until it reaches an internal temperature of 165°F on an instant-read thermometer—about 4 minutes per side. Transfer chicken to a plate, cover it, and let it rest for 5 minutes before slicing.
- While the chicken rests, make the avocado salsa. In a medium mixing bowl, gently toss together diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro. Season with salt and pepper to taste.
- Divide cooked quinoa among serving bowls. Top each bowl with sliced grilled chicken, warmed corn, black beans if using, cheese if desired, avocado salsa, and Greek yogurt. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Customize with additional proteins like shrimp or tofu. Add more veggies such as bell peppers or zucchini. Serve with lime wedges for an extra zing.