Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa offer a delightful twist on traditional burritos, turning them into vibrant, nutritious bowls. This dish is perfect for any occasion—whether it’s a quick weeknight dinner or a fun get-together with friends. The combination of seasoned grilled chicken, fresh ingredients, and hearty quinoa creates a satisfying meal that’s both healthy and full of flavor.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal cooking time, you can whip this up in no time.
• Flavorful Ingredients: Each layer brings unique flavors, from the smoky spices on the chicken to the refreshing avocado salsa.
• Nutritious Quinoa Base: Instead of tortillas, enjoy protein-packed quinoa that complements all the toppings beautifully.
• Customizable: Feel free to adjust toppings based on your preferences or pantry staples.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week!

Tools and Preparation

To make these Grilled Chicken Burrito Bowls with Avocado Salsa, having the right tools will streamline your cooking process.

Essential Tools and Equipment

• Grill (or indoor grill)
• Medium saucepan
• Mixing bowls
• Meat mallet
• Cutting board
• Knife

Importance of Each Tool

• Grill: Gives the chicken delicious char marks while sealing in moisture for tender meat.
• Medium saucepan: Perfect for cooking quinoa evenly and efficiently with broth for added flavor.
• Mixing bowls: A must-have for preparing salsa and keeping ingredients organized.
• Knife & Cutting Board: Essential for chopping veggies safely and efficiently.

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 with liquid from 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, 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 diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.

Step 4: Assemble Burrito Bowls

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

Enjoy your flavorful Grilled Chicken Burrito Bowls with Avocado Salsa! They are sure to impress at any table!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are a delightful and customizable meal option. These bowls can be tailored to suit different tastes and preferences, making them perfect for any occasion.

Custom Toppings

• Sour Cream: A dollop of Greek yogurt or light sour cream adds a creamy texture that complements the flavors.
• Cheese Options: Sprinkle some Mexican blend cheese or queso fresco on top for an extra cheesy bite.
• Fresh Cilantro: Garnish with additional cilantro for a pop of color and fresh flavor.
• Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce for those who enjoy heat.

Flavorful Additions

• Lime Wedges: Serve lime wedges on the side for an extra burst of citrus flavor.
• Guacamole: A scoop of guacamole pairs wonderfully with the other ingredients in the bowl.
• Extra Vegetables: Include grilled bell peppers or zucchini for added nutrition and crunch.

Presentation Ideas

• Layering Ingredients: Layer ingredients in clear bowls to showcase their vibrant colors.
• Family Style Serving: Set up a buffet-style meal where everyone can build their own burrito bowls.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

To ensure your Grilled Chicken Burrito Bowls turn out perfectly every time, keep these tips in mind.

• Bold Seasoning: Use enough seasoning on your chicken to enhance its flavor. The spices used in this recipe create a deliciously smoky taste.
• Cook Quinoa Properly: Make sure to follow the package instructions for cooking quinoa. It should be fluffy and tender, not mushy.
• Rest Your Chicken: Allow the grilled chicken to rest before slicing. This keeps it juicy and flavorful.
• Taste as You Go: Adjust seasoning in the avocado salsa according to your preference. Fresh lime juice can brighten flavors immensely.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes with your Grilled Chicken Burrito Bowls enhances the meal experience. Here are some fantastic suggestions:

1. Mexican Street Corn Salad: A fresh salad made with corn, lime juice, cotija cheese, and cilantro adds sweetness and zest.
2. Black Bean Soup: A hearty soup made from black beans provides extra protein and is rich in flavor.
3. Cilantro Lime Rice: Fluffy rice seasoned with cilantro and lime complements the burrito bowls beautifully.
4. Chips and Salsa: Crunchy tortilla chips served with fresh salsa make for a fun appetizer or side dish.
5. Grilled Veggies: Seasonal vegetables like zucchini, bell peppers, or asparagus add color and nutrition when grilled lightly.
6. Pico de Gallo: A fresh mix of diced tomatoes, onions, cilantro, and lime juice adds a refreshing touch to your meal.

Common Mistakes to Avoid

Avoiding common mistakes can lead to better results when making Grilled Chicken Burrito Bowls with Avocado Salsa.

• Skipping the soaking step: Not rinsing or soaking quinoa before cooking can result in a bitter taste. Always rinse quinoa under cold water before cooking to enhance its flavor.
• Overcooking chicken: Cooking chicken too long can make it dry. Use a meat thermometer to ensure it reaches 165 degrees F and remains juicy.
• Neglecting seasoning: Under-seasoning can lead to bland flavors. Be generous with spices, salt, and pepper to elevate the dish’s overall taste.
• Ignoring resting time: Cutting chicken immediately after cooking can cause juices to run out. Let it rest for a few minutes before slicing for maximum juiciness.
• Not balancing ingredients: Overloading on one ingredient can overpower others. Aim for a balanced mix of chicken, beans, corn, and salsa for a harmonious bowl.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last up to 3 days in the fridge.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• Freeze in individual portions using freezer-safe containers.
• Best if consumed within 2-3 months for optimal freshness.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat oven to 350°F (175°C). Place bowls in an oven-safe dish and cover with foil. Heat for about 20-25 minutes until warmed through.
• Microwave: Heat individual servings on medium power for 2-3 minutes or until hot. Stir midway for even heating.
• Stovetop: Warm over medium heat in a skillet, stirring occasionally until heated through.

Frequently Asked Questions

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

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with brown rice or farro for different textures and flavors.

How do I customize my Grilled Chicken Burrito Bowls?

You can add your favorite vegetables like bell peppers or zucchini, or replace chicken with turkey or beef for variety.

What toppings work well with this recipe?

Consider adding shredded lettuce, jalapeños, or extra lime juice for added flavor and freshness.

Are these burrito bowls healthy?

Absolutely! They are high in protein and fiber while being lower in carbs than traditional burritos.

How do I make this dish vegetarian?

To make it vegetarian, simply omit the chicken and increase the amount of black beans and corn. You can also add tofu or tempeh as protein alternatives.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile. You can easily customize them based on your preferences by adding different proteins, vegetables, or toppings. This recipe is perfect for meal prepping or serving at gatherings—give it a try!

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Grilled Chicken Burrito Bowls with Avocado Salsa

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• Author: Amelia
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Grilled Chicken Burrito Bowls with Avocado Salsa are a vibrant and nutritious twist on traditional burritos. This dish combines seasoned grilled chicken, fluffy quinoa, and a refreshing avocado salsa, making it perfect for quick weeknight dinners or lively gatherings. Packed with flavor and customizable to fit your preferences, these bowls can be tailored with various toppings to suit any palate. Enjoy a hearty meal that’s not only satisfying but also healthy!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups dry quinoa
• 3 cups low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 Tbsp olive oil
• 3 medium roma tomatoes (diced)
• 1 1/2 medium avocados (diced)
• 1/2 cup chopped red onion (rinsed)
• 1 jalapeño (seeded and minced)
• 1 clove garlic (minced)
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1/4 cup finely chopped cilantro
• 1 Tbsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1 2/3 cups frozen corn (warmed, optional)
• 1 (14.5 oz) can black beans (warmed then drained, optional)
• Mexican blend cheese or queso fresco (optional)
• Plain Greek yogurt or light sour cream (optional)

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Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil and then simmer for 15 minutes until the broth is absorbed. Let it rest for 5 minutes.
2. Preheat the grill to 425°F. Season the chicken with olive oil and spices. Grill for about 4 minutes per side or until cooked through (165°F). Let rest before slicing.
3. In a mixing bowl, combine diced tomatoes, avocados, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro to create the avocado salsa.
4. To serve, divide quinoa among bowls and top with sliced chicken, corn, black beans, cheese if desired, and avocado salsa.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 450g)
• Calories: 525
• Sugar: 3g
• Sodium: 440mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 38g
• Cholesterol: 85mg