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 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