Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! Grilled Chicken Burrito Bowls with Avocado Salsa bring together seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa. These bowls are perfect for family dinners, meal prep, or a casual gathering with friends. You’ll love the blend of textures and flavors that make this dish unique!
Why You’ll Love This Recipe
- Easy to Prepare: With simple steps, this dish comes together quickly—perfect for busy weeknights.
- Nutritious Ingredients: Quinoa is packed with protein and fiber, making this bowl a healthy choice.
- Versatile Options: Customize your bowl with various toppings or swap ingredients to suit your taste preferences.
- Flavor Explosion: The combination of spices and fresh ingredients creates a delightful burst of flavors in every bite.
- Meal Prep Friendly: These burrito bowls store well, making them great for meal prepping lunches or dinners.
Tools and Preparation
To make your cooking experience smooth and efficient, gather the following tools before you start.
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: Essential for achieving that perfectly grilled flavor on the chicken.
- Medium saucepan: Used for cooking the quinoa evenly without burning it.
- Instant read thermometer: Ensures the chicken is cooked to perfection at 165 degrees F.
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 Toppings
- 1 2/3 cups frozen corn (warmed optional)
- 1 (14.5 oz) can black beans (warmed along with liquid from the 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: 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, salt (3/4 tsp), and pepper (1/4 tsp). Pound chicken breasts to even out their thickness using the flat side of a 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.
Step 3: Prepare Avocado Salsa
While the chicken rests, 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 quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans, cheese if using, avocado salsa, and Greek yogurt if desired. 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 in various ways. Whether serving them for a casual family dinner or a festive gathering, here are some delightful serving suggestions.
Add Extra Proteins
- Shrimp: Grilled shrimp can add a seafood twist, enhancing the flavor and texture of your bowl.
- Tofu: For a vegetarian option, replace chicken with marinated grilled tofu for added protein.
Customize Your Toppings
- Sour Cream or Greek Yogurt: A dollop on top adds creaminess and balances the spiciness of the dish.
- Hot Sauce: Drizzle your favorite hot sauce to give an extra kick to the flavors.
Serve with Fresh Lime Wedges
- Lime Wedges: A squeeze of fresh lime juice enhances the freshness and brightens up all the flavors.
Use Different Grains
- Brown Rice or Cauliflower Rice: Swap quinoa for brown rice or cauliflower rice for a different texture and flavor profile.
How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa
Perfecting your Grilled Chicken Burrito Bowls with Avocado Salsa takes just a few simple adjustments. Here are some tips to elevate your dish.
- Bold Seasoning: Make sure to season your chicken well before grilling. This enhances flavor and keeps the meat juicy.
- Quality Ingredients: Use fresh herbs and vegetables for the avocado salsa. Fresh ingredients make a significant difference in taste.
- Rest Your Chicken: Allowing the chicken to rest after grilling helps retain its juices, making it more tender and flavorful.
- Mix Your Quinoa Well: Fluff the quinoa after cooking to prevent clumping and ensure even distribution in your bowls.
Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa
Pairing side dishes with Grilled Chicken Burrito Bowls can enhance your meal experience. Here are some great options that complement this delicious main course.
- Mexican Street Corn Salad: A refreshing salad made with corn, cilantro, lime, and spices that adds sweetness and crunch.
- Guacamole: A creamy avocado dip that pairs perfectly with tortilla chips or as an added topping on the burrito bowl.
- Chips and Salsa: Classic tortilla chips served with fresh salsa provide a crunchy texture alongside your bowl.
- Spicy Black Bean Salad: This salad combines black beans, corn, tomatoes, and spices, adding extra protein and fiber.
- Cilantro Lime Rice: Fluffy rice seasoned with cilantro and lime complements the flavors of the burrito bowl beautifully.
- Roasted Vegetables: Roasted zucchini, bell peppers, or asparagus add color, flavor, and nutrition to your meal.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your cooking experience. Here are some pitfalls to watch for when making Grilled Chicken Burrito Bowls with Avocado Salsa.
- Using uncooked quinoa: Ensure you rinse the quinoa before cooking to remove its natural coating, which can make it taste bitter.
- Overcooking chicken: Monitor the chicken’s internal temperature with a meat thermometer. Pull it off the grill at 165 degrees F to keep it juicy.
- Ignoring seasoning: Don’t skip the spice mix on the chicken! Proper seasoning enhances flavor and makes a significant difference in taste.
- Forgetting to let ingredients rest: Allowing the chicken to rest after grilling ensures that juices redistribute, keeping it tender.
- Skipping the avocado salsa: The salsa adds freshness and brightness. Don’t omit it; instead, customize it with your favorite ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container in the fridge.
- Best used within 3-4 days for optimal freshness.
Freezing Grilled Chicken Burrito Bowls with Avocado Salsa
- Portion into freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Grilled Chicken Burrito Bowls with Avocado Salsa
- Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
- Microwave: Heat in a microwave-safe dish on medium power for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Heat gently over medium heat in a skillet, adding a splash of broth or water to prevent sticking.
Frequently Asked Questions
Here are some common questions about Grilled Chicken Burrito Bowls with Avocado Salsa.
How do I make my Grilled Chicken Burrito Bowls healthier?
You can replace cheese and sour cream with lower-fat options or skip them entirely. Add more vegetables or use quinoa as a base for added nutrients.
Can I use other proteins in my burrito bowls?
Absolutely! Feel free to swap chicken with turkey, beef, or lamb for varied flavors and textures.
What are some toppings I can add?
Consider adding extra veggies like bell peppers, jalapeños, or even shredded lettuce! You can also try different salsas for a twist.
How do I store leftovers of Grilled Chicken Burrito Bowls with Avocado Salsa?
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze them!
Can I prepare this meal ahead of time?
Yes! You can cook the quinoa and grill the chicken ahead of time. Assemble everything just before serving for maximum freshness.
Final Thoughts
These Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful mix of flavors and textures that everyone will love. They are versatile too—feel free to customize them based on your preferences or what you have on hand. Enjoy experimenting!
Grilled Chicken Burrito Bowls with Avocado Salsa
Experience a delightful twist on traditional burritos with these Grilled Chicken Burrito Bowls featuring fresh Avocado Salsa. This vibrant dish brings together tender grilled chicken, fluffy quinoa, hearty black beans, and sweet corn, all topped with a refreshing avocado salsa that bursts with flavor. Perfect for busy weeknights or meal prep, these bowls are not only nutritious but also customizable to suit your taste. Whether you serve them at family dinners or casual get-togethers, they are sure to impress!
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
- 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 optional)
- 1 (14.5 oz) can black beans (warmed along with liquid from the can then drained optional)
- Mexican blend cheese or queso fresco (optional)
- Plain Greek yogurt or light sour cream (optional)
- 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
- 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.
- 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 (3/4 tsp), and pepper (1/4 tsp). Pound chicken breasts to even out their thickness using the flat side of a 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.
- While the chicken rests, 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.
- To assemble burrito bowls, divide quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans, cheese if using, avocado salsa, and Greek yogurt if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 75mg