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Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa
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Indulge in a deliciously healthy meal with Grilled Chicken Burrito Bowls with Avocado Salsa. This delightful dish offers all the classic flavors of a burrito, minus the tortilla, and incorporates nutritious quinoa for a wholesome twist. Perfect for busy weeknights or meal prep, these bowls are filled with seasoned grilled chicken, hearty black beans, creamy cheese, sweet corn, and a zesty avocado salsa. Each bite is bursting with flavor and freshness, making it an ideal choice for those seeking a satisfying yet nutritious option. Customize your bowl to suit your tastes—whether you prefer extra spice or additional toppings—making it versatile enough for any occasion.

Ingredients

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  • 1 ½ cups dry quinoa
  • 3 cups low-sodium chicken broth
  • 1 Tbsp ancho chili powder
  • 1 ½ tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 ½ lbs boneless skinless chicken breasts
  • 1 ½ Tbsp olive oil
  • 1 2/3 cups frozen corn (warmed)
  • 1 (14.5 oz) can black beans (warmed along with liquid from can then drained)
  • Mexican blend cheese or queso fresco
  • Plain Greek yogurt or light sour cream
  • 3 medium roma tomatoes (diced)
  • 1 ½ 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

  1. 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.
  2. Meanwhile, heat your 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 chili powder mixture. Grill chicken until center registers 165 degrees on an instant-read thermometer—about 4 minutes per side. Transfer chicken to a plate, cover it, and let it rest for 5 minutes before cutting into pieces.
  3. 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. Season with salt and pepper to taste.
  4. To assemble burrito bowls, divide quinoa among serving bowls. Top each bowl with grilled chicken pieces, corn, black beans if using them, cheese if desired, avocado salsa, and Greek yogurt. Serve immediately for maximum freshness!

Nutrition

Find it online: https://bitejoykitchen.com/grilled-chicken-burrito-bowls-with-avocado-salsa-2/