Grilled Chicken Burrito Bowls with Avocado Salsa

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! The Grilled Chicken Burrito Bowls with Avocado Salsa are layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. These bowls are perfect for meal prep, family dinners, or a fun gathering with friends. Their vibrant flavors and colorful presentation make them an appealing choice for any occasion.

Why You’ll Love This Recipe

• Flavorful and Satisfying: Enjoy the delicious combination of grilled chicken, quinoa, and fresh toppings that create a satisfying meal.
• Nutritious Ingredients: Packed with protein from chicken and fiber from black beans and quinoa, these bowls are healthy without sacrificing taste.
• Versatile Options: Customize your bowls with your favorite toppings like cheese or Greek yogurt to suit individual preferences.
• Quick Preparation: With a total time of just 45 minutes, you can whip up these delicious burrito bowls even on busy weeknights.
• Easy Meal Prep: Make a big batch ahead of time for lunches throughout the week or a quick dinner option.

Tools and Preparation

To make the Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need some essential kitchen tools to streamline your cooking process.

Essential Tools and Equipment

• Grill (or indoor grill/panini press)
• Medium saucepan
• Mixing bowls
• Meat mallet
• Instant-read thermometer

Importance of Each Tool

• Grill: Perfect for achieving that smoky flavor on the chicken while ensuring it cooks evenly.
• Medium saucepan: Ideal for cooking the quinoa to fluffy perfection using broth for added flavor.
• Mixing bowls: Essential for preparing the avocado salsa and combining ingredients without mess.
• Instant-read thermometer: Ensures your chicken is cooked safely to 165 degrees, keeping it juicy and tender.

Ingredients

For the Quinoa Base

• 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 Grilled Chicken

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

For the Bowl 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: 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 for 5 minutes.

Step 2: Prepare the Grilled 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 meat mallet. Brush both sides with olive oil then season both sides of chicken with the chili powder mixture. 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; season with more salt if desired.

Step 3: Make the Avocado Salsa

While the chicken is resting, prepare 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.

Step 4: Assemble Your Burrito Bowls

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

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are versatile and can be customized to suit your taste. Here are some serving suggestions to enhance your meal experience.

Add Extra Protein

• Chickpeas: Toss in some roasted chickpeas for added crunch and protein.
• Tofu: Grilled or sautéed tofu makes a great plant-based protein option.

Include More Veggies

• Sautéed Bell Peppers: Add vibrant colors and flavor by topping your bowl with sautéed bell peppers.
• Zucchini Noodles: For a low-carb option, use zucchini noodles instead of quinoa as a base.

Experiment with Dressings

• Cilantro Lime Dressing: Drizzle a zesty cilantro lime dressing over the top for an extra burst of flavor.
• Chipotle Sauce: A smoky chipotle sauce can add a spicy kick that complements the dish beautifully.

Pair with Crunchy Toppings

• Tortilla Strips: Add some crunch with crispy tortilla strips sprinkled on top.
• Pumpkin Seeds: For a nutty flavor, toss in some roasted pumpkin seeds.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

Creating the perfect Grilled Chicken Burrito Bowls requires attention to detail. Here are some tips to ensure your dish is outstanding.

• Bold seasoning: Use generous amounts of spices to enhance the chicken’s flavor. Don’t shy away from the ancho chili powder!
• Rest the chicken: Allowing the chicken to rest after grilling helps keep it juicy and flavorful.
• Fresh ingredients: Always opt for fresh vegetables, especially for the avocado salsa, to maximize taste and nutrition.
• Texture variation: Incorporate different textures by mixing soft ingredients like avocado with crunchy elements like corn or pumpkin seeds.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes can elevate your meal. Here are some excellent options that complement Grilled Chicken Burrito Bowls perfectly.

1. Mexican Street Corn Salad: A refreshing salad combining grilled corn, lime, cilantro, and cheese offers bright flavors.
2. Guacamole and Chips: Creamy guacamole served with crunchy tortilla chips is always a hit at gatherings.
3. Black Bean Soup: A warm bowl of black bean soup adds heartiness and pairs well with the main dish.
4. Spanish Rice: Flavored rice cooked in tomato broth brings an extra layer of taste and texture.
5. Roasted Vegetables: Seasonal roasted vegetables provide healthy fiber and color to your plate.
6. Fruit Salad: A light fruit salad made from seasonal fruits serves as a refreshing contrast to the savory burrito bowls.

Common Mistakes to Avoid

When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to overlook a few key steps. Here are common mistakes to avoid for a perfect dish.

• Skipping the Resting Time: Not letting the chicken rest after grilling can result in dry meat. Always allow it to rest for about 5 minutes before cutting.

• Overcooking the Quinoa: Cooking quinoa for too long can make it mushy. Follow the instructions carefully and remove it from heat once all the broth is absorbed.

• Neglecting Flavor Balance: Under-seasoning your ingredients can lead to bland bowls. Season each component as you go, especially the chicken and salsa.

• Ignoring Fresh Ingredients: Using old or subpar veggies can affect the taste of your avocado salsa. Always use fresh produce for the best flavor and texture.

• Forgetting to Rinse Beans: Not rinsing canned beans can add extra sodium and an off taste. Always drain and rinse them before using.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers for up to 4 days.
• Allow food to cool completely before sealing to prevent moisture buildup.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Freeze in individual portions for up to 2 months.
• Use freezer-safe containers or bags, removing as much air as possible.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
• Microwave: Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Heat over medium heat in a skillet until warmed through, adding a splash of broth if needed.

Frequently Asked Questions

Here are some common questions regarding Grilled Chicken Burrito Bowls with Avocado Salsa that may help you out!

Can I customize the toppings for the burrito bowls?

Absolutely! You can add any toppings you like, such as jalapeños, olives, or different types of cheese.

How can I make this dish vegetarian?

To make Grilled Chicken Burrito Bowls with Avocado Salsa vegetarian, simply substitute grilled chicken with sautéed vegetables or tofu.

What can I use instead of quinoa?

If you’re looking for alternatives, brown rice or cauliflower rice works well in place of quinoa.

How long do leftovers last?

Leftovers should last about 4 days when stored properly in an airtight container in the fridge.

Final Thoughts

These Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful mix of flavors and textures that everyone will love. The recipe is versatile; feel free to customize it with your favorite toppings or substitute ingredients based on dietary preferences. Give it a try, and enjoy a healthy twist on a classic favorite!

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Grilled Chicken Burrito Bowls with Avocado Salsa

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

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Description

Enjoy a fresh twist on a classic favorite with these Grilled Chicken Burrito Bowls with Avocado Salsa. Packed with the vibrant flavors of grilled chicken, hearty quinoa, and a zesty avocado salsa, this dish is perfect for meal prep, family dinners, or a fun gathering with friends. The combination of protein-rich chicken, fiber-filled black beans, and the creamy texture of avocados creates a satisfying and nutritious meal that will please everyone at the table. With customizable toppings and an easy preparation process, you can whip up these delicious bowls in just 45 minutes.

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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 (14.5 oz) can black beans
• 3 medium roma tomatoes
• 1 1/2 medium avocados
• 2 Tbsp fresh lime juice
• Olive oil
• Ancho chili powder
• Ground cumin
• Garlic powder
• Salt
• Freshly ground black pepper
• 1 2/3 cups frozen corn (optional)
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)
• 1/2 cup chopped red onion (rinsed)
• 1 jalapeño (seeded and minced)
• 1 clove garlic (minced)
• 2 Tbsp olive oil for salsa
• 1/4 cup finely chopped cilantro

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Instructions

1. Rinse quinoa and cook it in chicken broth according to package instructions until fluffy.
2. While quinoa cooks, season chicken breasts with olive oil and spices; grill until internal temperature reaches 165°F.
3. Prepare avocado salsa by mixing diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, and cilantro in a bowl.
4. Assemble bowls by layering cooked quinoa, sliced grilled chicken, black beans (if using), avocado salsa, and any additional toppings desired.

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

Nutrition

• Serving Size: 1 bowl (about 450g)
• Calories: 550
• Sugar: 4g
• Sodium: 640mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 12g
• Protein: 40g
• Cholesterol: 90mg