Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful twist on traditional burritos, combining all the classic flavors in a healthy bowl format. These bowls are perfect for meal prep or a family dinner, bringing together tender grilled chicken, hearty quinoa, and vibrant avocado salsa. The freshness of the ingredients makes this dish not only tasty but also visually appealing, making it a great option for various occasions.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe is straightforward and quick, making it perfect for busy weeknights.
• Flavor-Packed: Each ingredient contributes to a rich flavor profile that satisfies your taste buds.
• Nutritious Ingredients: Packed with protein and fiber, this bowl is a healthy choice without sacrificing taste.
• Versatile Meal: Customize with your favorite toppings or substitute ingredients based on your preferences.
• Meal Prep Friendly: Perfect for preparing in advance, these bowls store well for quick lunches or dinners.

Tools and Preparation

To create the perfect Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need some essential tools. Having the right kitchen equipment can make the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Grill or grill pan
• Medium saucepan
• Mixing bowls
• Meat mallet
• Instant-read thermometer

Importance of Each Tool

• Grill or grill pan: This tool ensures even cooking of the chicken, giving it those beautiful grill marks and enhancing flavor.
• Medium saucepan: Ideal for cooking quinoa perfectly without sticking or burning.
• Mixing bowls: Useful for mixing ingredients like avocado salsa and keeping everything organized during preparation.

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!

For the Quinoa

• 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

For the Chicken

• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil

For the Toppings

• 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)

For the Avocado Salsa

• 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 rest 5 minutes.

Step 2: Grill the Chicken

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.

Step 3: Prepare Avocado Salsa

While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.

Step 4: Assemble Your Bowls

To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans (if using), cheese (if using), avocado salsa and Greek yogurt (if using). Serve immediately. Enjoy these delicious Grilled Chicken Burrito Bowls with Avocado Salsa!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa offer a vibrant and satisfying meal. Here are some creative serving suggestions to enhance your dining experience.

With Extra Toppings

• Fresh Herbs: Sprinkle finely chopped cilantro or parsley on top for added freshness.
• Hot Sauce: Add your favorite hot sauce for a spicy kick to elevate the flavors.
• Sour Cream Alternative: Use plant-based yogurt for a creamy finish that complements the dish.

As a Meal Prep Option

• Pack in Containers: Divide the components into separate containers for easy grab-and-go meals during the week.
• Layering: Keep ingredients separate until ready to eat to maintain freshness, especially the avocado salsa.

With Tortilla Chips

• Crunchy Side: Serve alongside tortilla chips for a delightful crunch that pairs well with the creamy avocado salsa.
• Dipping Delight: Use chips to scoop up the burrito bowl components, making it a fun and interactive meal.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

Creating the perfect Grilled Chicken Burrito Bowls requires attention to detail. Here are some essential tips for success.

• Bold Seasoning: Ensure seasoning is generous on both chicken and quinoa. This enhances overall flavor.
• Cook Quinoa Properly: Rinse quinoa before cooking to remove bitterness and ensure fluffy grains.
• Rest Chicken After Grilling: Allowing chicken to rest before slicing keeps it juicy and tender.
• Use Fresh Ingredients: Fresh avocados, tomatoes, and herbs make a significant difference in taste and texture.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pair your delicious Grilled Chicken Burrito Bowls with these complementary side dishes for a well-rounded meal.

1. Black Bean Salad: A refreshing mix of black beans, corn, and bell peppers dressed in lime juice.
2. Mexican Street Corn (Elote): Grilled corn on the cob topped with chili powder, lime, and vegan cheese for an authentic touch.
3. Cilantro Lime Rice: Fluffy rice flavored with fresh lime juice and cilantro, offering a zesty contrast.
4. Roasted Vegetables: Seasonal vegetables roasted to perfection provide added nutrition and flavor.
5. Guacamole: Creamy avocado dip seasoned with lime, garlic, and salt, perfect for scooping up flavors.
6. Zucchini Fritters: Lightly fried or baked zucchini cakes that add crunch and taste without overpowering the main dish.
7. Pico de Gallo: A fresh salsa made from diced tomatoes, onions, jalapeños, cilantro, and lime juice adds brightness.
8. Fruit Salad: A sweet mix of seasonal fruits provides a refreshing palate cleanser after savory bites.

Common Mistakes to Avoid

When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.

• Skipping the resting time for chicken: Resting the chicken after grilling allows the juices to redistribute, keeping it moist. Don’t skip this step; let it rest for at least 5 minutes.

• Not seasoning enough: Proper seasoning enhances flavors. Ensure you season your chicken and quinoa adequately with salt and spices. Taste as you go!

• Using cold ingredients in salsa: For the best flavor, use fresh, room-temperature ingredients in your avocado salsa. This ensures a vibrant taste and better texture.

• Overcooking quinoa: Cooking quinoa too long can lead to a mushy texture. Follow the instructions carefully and keep an eye on it while it simmers.

• Forget to add lime juice: Lime juice not only adds flavor but also helps prevent avocados from browning. Don’t skip this crucial ingredient in your salsa!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last up to 3-4 days in the fridge.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Place individual portions in freezer-safe containers or bags.
• These can be frozen for up to 2-3 months.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat oven to 350°F (175°C). Place bowls in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until warmed through.

• Microwave: Transfer portions to a microwave-safe bowl. Cover and heat on medium power for 2-3 minutes, stirring halfway through.

• Stovetop: In a skillet over medium heat, reheat each component separately until warmed through, about 5-7 minutes.

Frequently Asked Questions

Here are some common questions regarding Grilled Chicken Burrito Bowls with Avocado Salsa.

Can I use other proteins instead of chicken?

You can absolutely substitute chicken with turkey, beef, or lamb based on your preference! Adjust cooking times accordingly to ensure they reach safe temperatures.

How can I make this recipe vegetarian?

To create a vegetarian version of Grilled Chicken Burrito Bowls with Avocado Salsa, simply replace the chicken with grilled vegetables or plant-based protein options like tofu or tempeh.

What can I use instead of quinoa?

If you prefer another grain, try brown rice, farro, or even cauliflower rice for a low-carb option. Each will provide its unique flavor and texture.

How do I store leftovers?

Leftovers should be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile! You can easily customize them by adding different vegetables or proteins that suit your taste preferences. This dish is perfect for meal prep or a hearty dinner that everyone will enjoy. Give it a try and savor the delightful flavors!

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Grilled Chicken Burrito Bowls with Avocado Salsa

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• Author: Olivia
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Grilled Chicken Burrito Bowls with Avocado Salsa are a delightful and nutritious twist on traditional burritos, served in a vibrant bowl format. This recipe combines tender grilled chicken, fluffy quinoa, hearty black beans, and a refreshing avocado salsa for a meal that is as satisfying as it is visually appealing. Perfect for meal prep or family dinners, these bowls are packed with flavor and can be customized to suit your taste.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups dry quinoa
• 3 cups low-sodium chicken broth
• 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
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper

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Instructions

1. Cook the quinoa by combining it with the chicken broth in a medium saucepan. Bring to a boil, then simmer covered for 15 minutes until absorbed. Let it rest for 5 minutes.
2. Preheat the grill to 425°F. Season the chicken with olive oil and spices, grill until cooked through (165°F), about 4 minutes per side. Rest for 5 minutes before slicing.
3. Prepare the avocado salsa by mixing diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro in a bowl; season to taste.
4. Assemble the bowls by dividing quinoa among serving dishes and topping with sliced chicken, black beans (if using), corn (if using), and avocado salsa.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 540
• Sugar: 4g
• Sodium: 330mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 34g
• Cholesterol: 85mg