Grilled Chicken Burrito Bowls with Avocado Salsa

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. Perfect for lunch or dinner, these Grilled Chicken Burrito Bowls with Avocado Salsa are both delicious and nutritious!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe is straightforward and perfect for busy weeknights. You can have dinner on the table in under an hour.
• Flavor-Packed: The combination of spices and fresh ingredients makes each bite burst with flavor. Enjoy the delightful contrast between the savory chicken and the zesty avocado salsa.
• Nutritious Ingredients: Packed with quinoa, veggies, and lean protein, this dish provides wholesome nutrition without sacrificing taste.
• Customizable: Feel free to adjust the toppings to your liking. Add your favorite vegetables or switch up the protein for endless variations.
• Meal Prep Friendly: These burrito bowls store well in the fridge, making them great for meal prep. Enjoy leftovers throughout the week!

Tools and Preparation

To create these delicious Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need a few essential tools that will streamline your cooking process.

Essential Tools and Equipment

• Medium saucepan
• Grill (or indoor grill/panini press)
• Meat mallet
• Mixing bowls
• Measuring cups and spoons

Importance of Each Tool

• Medium saucepan: Ideal for cooking quinoa perfectly while absorbing all the flavors from the chicken broth.
• Grill: Essential for achieving that smoky flavor on the chicken that elevates this dish to another level.
• Meat mallet: Ensures even cooking of the chicken by flattening it to a uniform thickness.
• Mixing bowls: Help in preparing the vibrant avocado salsa without making a mess.

Ingredients

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 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: Prepare 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 for 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, salt, and pepper. Pound chicken breasts to even out their thickness using the flat side of a meat mallet. Brush both sides with 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. Transfer chicken to a plate, cover, and let rest for 5 minutes before cutting into pieces.

Step 3: Make 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 Burrito Bowls

To assemble burrito bowls, divide quinoa among serving bowls. Top with grilled chicken pieces, corn, black beans, cheese if using, avocado salsa, and Greek yogurt if desired. Serve immediately.

Enjoy your flavorful Grilled Chicken Burrito Bowls with Avocado Salsa!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Serving Grilled Chicken Burrito Bowls with Avocado Salsa is a delightful experience. These bowls can be customized to suit different tastes and preferences, making them perfect for gatherings or a family dinner.

Build Your Own Bowl

• Start with a base of quinoa and let everyone add their choice of toppings like grilled chicken, corn, beans, and cheese for a personalized meal.

Add Extra Flavor

• Serve with additional lime wedges and hot sauce on the side to allow guests to enhance their bowls with extra zest.

Garnish Creatively

• Top each bowl with fresh cilantro or sliced jalapeños for an appealing finish that adds color and flavor.

Pair with Fresh Drinks

• Offer refreshing beverages like iced tea or homemade limeade to complement the flavors of the burrito bowls.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

Creating the perfect Grilled Chicken Burrito Bowls with Avocado Salsa requires attention to detail. Follow these simple tips to elevate your dish.

• Use Fresh Ingredients: Fresh vegetables enhance flavor and texture. Choose ripe avocados and seasonal tomatoes for the best results.
• Season Generously: Don’t skimp on seasonings for the chicken. A well-seasoned protein makes a significant difference in taste.
• Cook Quinoa Properly: Ensure the quinoa is cooked just right—fluffy but not mushy. Rinse it before cooking for better texture.
• Let Chicken Rest: Allowing the grilled chicken to rest before slicing helps retain its juices, resulting in tender pieces.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

To enhance your meal, consider serving some delicious side dishes alongside your Grilled Chicken Burrito Bowls with Avocado Salsa. Here are some great options:

1. Mexican Street Corn: Grilled corn on the cob slathered in mayo, cheese, lime juice, and chili powder for a flavorful addition.
2. Black Bean Salad: A refreshing mix of black beans, corn, tomatoes, and cilantro dressed in lime vinaigrette complements the main dish beautifully.
3. Guacamole: Creamy avocado dip seasoned with lime and cilantro that adds richness to your meal.
4. Chips and Salsa: Crispy tortilla chips served with fresh salsa make a crunchy side that pairs perfectly with burrito bowls.
5. Cilantro Lime Rice: Fluffy rice infused with cilantro and lime juice offers another layer of flavor that works well in burrito bowls.
6. Roasted Veggies: Seasoned bell peppers, zucchini, and onions roasted until tender add healthy variety to your table.
7. Pico de Gallo: Fresh tomato salsa made from diced tomatoes, onions, jalapeños, and cilantro provides a zesty kick.

Common Mistakes to Avoid

Making Grilled Chicken Burrito Bowls with Avocado Salsa can be a breeze, but there are some common pitfalls to watch out for.

• Skipping the seasoning: Failing to season the chicken well can lead to bland flavors. Make sure to use the spice mixture generously for the best taste.
• Overcooking the quinoa: Cooking quinoa too long can make it mushy. Follow the instructions carefully and keep an eye on it while simmering.
• Not allowing chicken to rest: Cutting into the chicken too soon can cause juices to escape, resulting in dryness. Let it rest before slicing for moist and tender bites.
• Ignoring ingredient temperature: Adding cold ingredients like cheese or yogurt can lower the dish’s overall temperature. Ensure all components are warmed before serving for a delightful experience.
• Neglecting customization options: Sticking strictly to the recipe may limit your creativity. Feel free to add your favorite toppings or substitute ingredients based on what you have on hand.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for optimal freshness.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Freeze in individual portions using freezer-safe containers.
• Best consumed within 2-3 months for best quality.

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 minutes or until warmed through.
• Microwave: Heat on medium power for 2-3 minutes, stirring halfway through. Check temperature before serving.
• Stovetop: In a skillet, warm over medium heat. Stir occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

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

How do I customize my grilled chicken burrito bowl?

You can personalize your bowl by adding toppings like jalapeños, different beans, or various vegetables. Experiment with flavors that you love!

Can I make this recipe ahead of time?

Absolutely! You can prepare all components beforehand and store them separately in the fridge. Just assemble right before serving.

What substitutions work best for this recipe?

If you don’t have quinoa, brown rice or cauliflower rice can work as great alternatives. Additionally, you can swap chicken for grilled tofu or beans for a vegetarian option.

How spicy is this dish?

The spice level largely depends on how much jalapeño you include. For a milder version, skip the jalapeño or remove the seeds before dicing.

Can I serve this dish cold?

Yes! These burrito bowls taste delicious either warm or cold, making them a versatile meal option for any occasion.

Final Thoughts

These Grilled Chicken Burrito Bowls with Avocado Salsa offer a wonderful mix of flavors and textures that are sure to please everyone at your table. Feel free to customize your bowls with different toppings and ingredients based on your preferences. Enjoy this healthy and satisfying meal any day of the week!

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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 vibrant and nutritious twist on traditional burritos. Instead of a tortilla, these bowls feature a base of fluffy quinoa, layered with seasoned grilled chicken, hearty black beans, sweet corn, and a zesty avocado salsa. Packed with flavor and wholesome ingredients, they make for an ideal lunch or dinner option that is both satisfying and healthy. This customizable dish allows everyone to build their perfect bowl, ensuring a delightful meal for the whole family.

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Ingredients

Scale 1x2x3x

• 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
• 2 cups corn (fresh or frozen)
• 1 (14.5 oz) can black beans (warmed along with liquid from can then drained)
• 3 medium roma tomatoes (diced)
• 3 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
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)

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Instructions

1. Rinse quinoa under cold water and cook in chicken broth according to package instructions until fluffy.
2. Preheat the grill to 425°F. Season chicken breasts with olive oil and spices, then grill for about 4 minutes per side until cooked through.
3. While the chicken rests, prepare the avocado salsa by mixing diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, and olive oil in a bowl.
4. Assemble bowls by layering quinoa first, followed by sliced grilled chicken, black beans, corn, avocado salsa, and optional toppings like cheese or yogurt.

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

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 14g
• Protein: 38g
• Cholesterol: 90mg