Grilled Chicken Burrito Bowls with Avocado Salsa

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. These Grilled Chicken Burrito Bowls with Avocado Salsa are perfect for any occasion, whether it’s a quick weeknight dinner or a gathering with friends. Enjoy the vibrant flavors while nourishing your body with wholesome ingredients.

Why You’ll Love This Recipe

  • Deliciously Flavorful: The combination of grilled chicken, spices, and fresh avocado salsa creates a mouthwatering dish that everyone will love.
  • Nutritious Ingredients: Packed with protein from the chicken and quinoa, plus healthy fats from avocados, this bowl is a nourishing meal option.
  • Easy to Customize: Feel free to swap out ingredients or add your favorites—this recipe is versatile and adaptable!
  • Quick Preparation: With just 45 minutes from start to finish, you can serve a satisfying meal without spending hours in the kitchen.
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Tools and Preparation

To make these Grilled Chicken Burrito Bowls with Avocado Salsa, you’ll need some essential tools that simplify the cooking process.

Essential Tools and Equipment

  • Grill or grill pan
  • Medium saucepan
  • Mixing bowls
  • Meat mallet
  • Instant-read thermometer

Importance of Each Tool

  • Grill or grill pan: This tool ensures perfectly cooked chicken with those desirable grill marks and smoky flavor.
  • Medium saucepan: Essential for cooking quinoa evenly without burning it.
  • Mixing bowls: Useful for combining ingredients smoothly when making the avocado salsa.

Ingredients

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!

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 Chicken

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

For Toppings (Optional)

  • 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

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: Grill the 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 and 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 spice 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 then cut into pieces.

Step 3: Prepare Avocado Salsa

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.

Step 4: Assemble Burrito Bowls

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

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Serving your Grilled Chicken Burrito Bowls with Avocado Salsa can elevate the meal experience. Here are some creative suggestions to enhance your presentation and flavor.

Make it Colorful

  • Use a variety of toppings like diced bell peppers and sliced olives to add more color and texture.

Add Fresh Herbs

  • Garnish with fresh cilantro or parsley for a burst of freshness that complements the flavors in the bowl.

Serve with Lime Wedges

  • Squeeze fresh lime juice over the bowls just before eating for an extra zesty kick.

Pair with Tortilla Chips

  • Serve crispy tortilla chips on the side for a satisfying crunch that contrasts beautifully with the soft ingredients.

Create a Build-Your-Own Bar

  • Set up a DIY station where guests can customize their burrito bowls with additional toppings like jalapeños, cheese, or sour cream.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

To ensure your Grilled Chicken Burrito Bowls turn out perfectly every time, follow these helpful tips.

  • Use quality chicken: Opt for fresh, high-quality chicken breasts for the best flavor and texture.
  • Marinate for flavor: Let the chicken marinate in olive oil and spices for at least 30 minutes before grilling for deeper flavor.
  • Watch cooking time: Grill until the internal temperature reaches 165 degrees Fahrenheit to avoid dry chicken.
  • Rinse quinoa: Always rinse quinoa before cooking to remove its natural coating, which can taste bitter.
  • Experiment with toppings: Don’t hesitate to try different ingredients such as black olives or corn salsa to find your favorite combination.
  • Store leftovers properly: Keep leftovers in an airtight container in the fridge for up to three days, ensuring you enjoy this dish again!

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes with your Grilled Chicken Burrito Bowls can create a balanced meal. Here are some excellent options:

  1. Mexican Street Corn Salad: A refreshing salad made from grilled corn, lime, cilantro, and cotija cheese.
  2. Guacamole: A classic dip made from ripe avocados, lime juice, and spices that complements any Mexican-inspired dish.
  3. Black Bean Salad: A protein-packed salad featuring black beans, corn, red onion, and a zesty dressing.
  4. Spanish Rice: Fluffy rice cooked in tomato sauce with spices adds a flavorful base that pairs well with burrito bowls.
  5. Pico de Gallo: This fresh salsa made from tomatoes, onions, cilantro, and lime adds brightness and acidity to each bite.
  6. Cilantro Lime Rice: Light and fragrant rice seasoned with lime juice and cilantro creates a perfect accompaniment.

Common Mistakes to Avoid

When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

  • Overcooking the quinoa: Quinoa can become mushy if cooked too long. Make sure to follow the cooking time and let it rest afterward.
  • Skipping seasoning: A bland bowl is unappealing. Don’t forget to season your chicken and quinoa properly for full flavor.
  • Not resting the chicken: Cutting chicken right after grilling can make it dry. Always let it rest before slicing to retain moisture.
  • Ignoring avocado ripeness: Using unripe avocados can ruin the salsa. Choose ripe avocados for a creamy texture and rich flavor.
  • Forgetting about toppings: Toppings add essential flavor and texture. Include cheese, yogurt, or extra salsa for a complete meal.
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Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container.
  • Keeps well for 3-4 days in the refrigerator.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

  • Use freezer-safe containers for storage.
  • Can be frozen for up to 3 months; separate components if possible.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

  • Oven: Preheat oven to 350°F, cover with foil, and heat for about 20 minutes until warm.
  • Microwave: Place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until hot.
  • Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about Grilled Chicken Burrito Bowls with Avocado Salsa.

Can I use brown rice instead of quinoa?

Yes! Brown rice is a great alternative but may require different cooking times.

How do I customize my burrito bowl?

Feel free to add or substitute ingredients like grilled vegetables or different proteins based on your preferences.

What can I use instead of black beans?

You could use pinto beans or chickpeas as alternatives to black beans for variety.

How do I store leftovers?

Store leftovers in airtight containers in the fridge for up to four days or freeze them for longer preservation.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also highly customizable. Whether you want to add extra veggies or switch up the protein, this recipe offers endless possibilities. Give it a try and enjoy a flavorful meal that everyone will love!

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Grilled Chicken Burrito Bowls with Avocado Salsa

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Grilled Chicken Burrito Bowls with Avocado Salsa offer a delicious twist on traditional burritos by replacing the tortilla with a wholesome quinoa base. This vibrant dish is layered with tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. Perfect for a quick weeknight dinner or a gathering with friends, these bowls are not only satisfying but also packed with nutrients. Each bite bursts with flavor while nourishing your body with wholesome ingredients. Customize them easily to suit your taste, making them a versatile meal option for any occasion.

  • Author: Sophie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Grilling/Simmering
  • Cuisine: Mexican

Ingredients

Scale
  • 1 1/2 cups dry quinoa
  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 1 (14.5 oz) can black beans
  • 1 2/3 cups frozen corn
  • 3 medium roma tomatoes
  • 1 1/2 medium avocados
  • 1/2 cup chopped red onion
  • 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 Tbsp olive oil
  • Cheese (Mexican blend or queso fresco)
  • Plain Greek yogurt or light sour cream

Instructions

  1. Cook quinoa in chicken broth until absorbed (15 minutes), then let it rest.
  2. Grill seasoned chicken breasts until cooked through (about 8 minutes total). Let rest and slice.
  3. Prepare avocado salsa by mixing diced tomatoes, avocados, onion, jalapeño, garlic, lime juice, and cilantro.
  4. Assemble bowls with quinoa at the base topped with grilled chicken, corn, black beans, cheese (if desired), avocado salsa, and Greek yogurt.

Nutrition

  • Serving Size: 1 bowl (approx. 450g)
  • Calories: 540
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 11g
  • Protein: 37g
  • Cholesterol: 80mg

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