Craving a meal that’s both nutritious and bursting with flavor? These Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa are the perfect solution! They’re easy to prepare, making them an ideal choice for a quick weeknight dinner.
With tender chicken, fluffy quinoa, and a zesty avocado salsa, every bite is a delightful mix of textures and tastes. Whether you’re meal-prepping for the week or serving dinner to your family, these bowls offer a wholesome and satisfying option that’s sure to please everyone. Enjoy the fresh flavors and simplicity of this dish!
Steps
- Combine quinoa and chicken broth in a medium saucepan. Bring it to a boil over medium-high heat, then cover and reduce the heat to medium-low, allowing it to simmer for 15 minutes or until the broth is absorbed. Remove from heat and let it sit for 5 minutes.
- Preheat a grill to 425°F. Mix ancho chili powder, cumin, garlic powder, salt, and pepper in a small bowl. Flatten chicken breasts to an even thickness, brush with olive oil, and coat with the spice mixture. Grill until the center reaches 165°F, about 4 minutes per side, then let rest for 5 minutes before cutting.
- While the chicken is resting, prepare the avocado salsa by gently mixing together chopped tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro in a bowl. Add salt and pepper to taste.
- Divide the cooked quinoa into serving bowls. Top with grilled chicken, corn, black beans, shredded cheese, avocado salsa, and a dollop of Greek yogurt. Serve immediately.
Ingredients
- Quinoa
- Chicken broth
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Ancho chili powder
- Ground cumin
- Garlic powder
- Chicken breasts
- Frozen corn
- Black beans
- Shredded cheese
- Greek yogurt or sour cream
- Tomatoes
- Avocados
- Red onion
- Jalapeño (optional, can be replaced with 1/4 cup finely chopped bell pepper)
- Garlic
- Lime juice
- Olive oil
- Cilantro
Nutritional Values
Calories: 3130 | Calories from Fat: 1215 | Fat: 135g | Saturated Fat: 20g | Cholesterol: 435mg | Sodium: 1200mg | Potassium: 7600mg | Carbohydrates: 285g | Fiber: 50g | Sugar: 10g | Protein: 210g | Vitamin A: 4975IU | Vitamin C: 117mg | Calcium: 320mg | Iron: 23mg
FAQ
- Can I prepare the Grilled Chicken Burrito Bowls ahead of time?
- Yes, you can prepare everything except the avocado salsa in advance. These bowls are ideal for meal prepping and can be stored in an airtight container for a few days.
- Is it possible to substitute chicken breasts with chicken thighs in this recipe?
- Absolutely, you can use chicken thighs instead of breasts. Just be aware that the grilling time may vary from the original instructions.
- What can I use as an alternative to quinoa in the burrito bowls?
- You can replace quinoa with brown rice or cauliflower rice if you prefer.
- How do I select the best avocados for the salsa?
- Look for avocados that are firm yet yield slightly to gentle pressure, without any bruises or blemishes.
- Can I make these burrito bowls using grilled corn instead of frozen corn?
- Yes, grilled corn would be a delicious addition to these burrito bowls.
Tips
- Select the Right Avocados: When choosing avocados for the salsa, ensure they are firm to the touch and free from any bruises or blemishes for the best texture and flavor.
- Pre-Rinse Quinoa: If your quinoa package doesn’t specify that it’s pre-rinsed, make sure to rinse it under water using a sieve. This step helps remove any bitterness from the quinoa.
- Adjust Spice Levels: If you prefer a milder flavor, replace the jalapeño in the avocado salsa with finely chopped bell pepper to reduce the heat.
- Alternative Grains: Feel free to substitute quinoa with brown rice or cauliflower rice if you desire a different base for your burrito bowl.
Equipment
- Medium saucepan
- Grill or indoor grill/panini press/grill pan
- Instant-read thermometer
- Meat mallet
- Small mixing bowl
- Medium mixing bowl
- Sieve (for rinsing quinoa)
