Description

Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful twist on traditional burritos by replacing the tortilla with a nutritious quinoa base. This recipe is a perfect blend of vibrant flavors and textures, making it an excellent choice for family dinners or meal prep.

Ingredients

Scale

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)
1 (14.5 oz) can black beans (warmed along with liquid from the can then drained)
Mexican blend cheese or queso fresco
Plain Greek yogurt or light sour cream
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

Instructions

Cook the quinoa: Combine quinoa and chicken broth in a medium saucepan, bring to a boil, then simmer for 15 minutes until absorbed. Let rest.
Prepare the chicken: Season pounded chicken breasts with spices and grill at 425°F for about 8 minutes total or until cooked through. Rest before slicing.
Make avocado salsa: Toss diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro in a bowl.
Assemble bowls: Divide quinoa into serving bowls and top with grilled chicken, corn, black beans (if desired), cheese (if using), avocado salsa, and Greek yogurt or sour cream.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 480mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 40g
Cholesterol: 85mg

Keywords: For added variety, substitute chicken with shrimp or tofu. Enhance nutrition by incorporating more vegetables like bell peppers or zucchini. Store leftovers in airtight containers; they can last up to 3-4 days in the fridge.