Grilled Chicken Burrito Bowls with Avocado Salsa

Name: Grilled Chicken Burrito Bowls with Avocado Salsa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 serving
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; 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional); Mexican blend cheese or queso fresco; Plain Greek yogurt or light sour cream; 3 medium Roma tomatoes; 1 1/2 medium avocados; 1/2 cup chopped red onion; 1 Jalapeño; 1 clove garlic; 2 Tbsp fresh lime juice; 2 Tbsp olive oil; 1/4 cup finely chopped cilantro

User Reviews

5.0

63 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
5
Course
Main Course
Cuisine
Mexican

Grilled Chicken Burrito Bowls with Avocado Salsa

Iris Warren

Report

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!

Share:

I Made This!

47 people made this

Print

12 people printed this

Save this

37 people saved this

Ingredients

Servings

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)

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

Add to Shopping List

Instructions

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.
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 or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired.
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 and season with salt and pepper to taste.
To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. Serve immediately.

Notes

*Rinse quinoa under water in a sieve if it's not listed on the package that it's pre-rinsed.
**If you don't like spicy food just omit the jalapeño, replace it with 1/4 cup finely chopped bell pepper if desired.
Recipe source: Cooking Classy