Grilled Chicken Burrito Bowls with Avocado Salsa
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Grilled Chicken Burrito Bowls with Avocado Salsa
Description
Grilled Chicken Burrito Bowls with Avocado Salsa combine seasoned grilled chicken breast with fluffy quinoa cooked in chicken broth, enhanced by warm spices like ancho chili powder and cumin. The avocado salsa adds a refreshing contrast with diced tomatoes, avocado, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro, providing a bright and zesty finish. The chicken is grilled until juicy and tender, then sliced and served atop the cooked quinoa along with optional warmed corn, black beans, cheese, and Greek yogurt or sour cream, creating a flavorful, well-rounded dish.
The dish brings together grilled, spiced chicken and a warm, earthy grain base with a creamy, tangy salsa that adds freshness and acidity. The texture contrasts between the soft quinoa, tender chicken, and chunky avocado salsa make for a lively bowl meal. Serving suggestions include adding toppings like cheese and Greek yogurt to enrich and balance the flavors.
For best results, rinse quinoa before cooking if it is not pre-rinsed. Adjust the spicy heat by omitting or seeding the jalapeño in the salsa if desired. Let grilled chicken rest before slicing to retain juices and improve tenderness. This recipe yields a satisfying blend ideal for lunch or dinner.
Ingredients
- 1 1/2 cups quinoa dry
- 3 cups chicken broth low-sodium
- 1 Tbsp ancho chili powder
- 1 1/2 tsp cumin ground
- 1/4 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 1 1/2 lbs chicken breast boneless skinless
- 1 1/2 Tbsp olive oil
- 1 2/3 cups corn warmed (optional, frozen
- 1 black beans canned (14.5 oz), warmed with liquid then drained, optional
- Mexican blend cheese optional, or queso fresco
- plain Greek yogurt optional, or light sour cream
Avocado salsa
- 3 Roma tomato diced, medium
- 1 1/2 avocado diced, medium
- 1/2 cup onion rinsed, red, chopped
- 1 jalapeño , seeded for less heat if desired and minced**
- 1 clove garlic , minced
- 2 Tbsp lime juice fresh
- 2 Tbsp olive oil
- 1/4 cup cilantro finely chopped
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 unless noted as pre-rinsed to remove saponins and reduce bitterness.
- Omit jalapeño or replace with finely chopped bell pepper for less heat in the avocado salsa.
- Let grilled chicken rest about 5 minutes after cooking to keep it juicy before slicing.
- Use leftover grilled chicken or quick-cook on an indoor grill or grill pan if outdoor grilling is unavailable.
User Reviews
Overall Rating
5
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