Grilled Chicken Burrito Bowls with Avocado Salsa

Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead! Grilled Chicken Burrito Bowls with Avocado Salsa are perfect for any occasion, from casual family dinners to meal prep for the week. This recipe combines seasoned grilled chicken, hearty black beans, flavorful cheese, sweet corn, and a refreshing avocado salsa, creating a dish bursting with delicious flavors that everyone will love.

Why You’ll Love This Recipe

• Healthy Alternative: This dish replaces traditional tortillas with quinoa, making it a nutritious option without sacrificing taste.
• Quick Preparation: With a total time of just 45 minutes, you can have a wholesome meal ready in no time.
• Versatile Ingredients: Customize your burrito bowls by adding or removing toppings based on your personal preferences.
• Flavor Packed: The combination of spices and fresh ingredients creates an explosion of flavor in every bite.
• Meal Prep Friendly: These bowls can be easily stored and reheated, making them ideal for busy weekdays.

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure a smooth experience. Having the right equipment makes all the difference when preparing Grilled Chicken Burrito Bowls with Avocado Salsa.

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: Provides the perfect char on the chicken, enhancing flavor.
• Medium saucepan: Ideal for cooking quinoa evenly and efficiently.
• Mixing bowls: Useful for combining ingredients like the avocado salsa without mess.

Ingredients

Here are the ingredients you’ll need for these delightful Grilled Chicken Burrito Bowls with Avocado Salsa:

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 the Bowls

• 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. Cover and reduce heat to medium-low. Allow it to simmer for 15 minutes or until the broth has been absorbed. Remove from heat and let it rest for 5 minutes.

Step 2: Grill the Chicken

Meanwhile, heat your grill or 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 a meat mallet. Brush both sides with olive oil and season with the spice mixture. Grill chicken until its center registers 165 degrees on an instant-read thermometer—about 4 minutes per side. Transfer chicken to a plate, cover, and let it rest for another 5 minutes before cutting into pieces.

Step 3: Prepare Avocado Salsa

While the chicken rests, prepare your avocado salsa. In a medium mixing bowl, gently toss together diced tomatoes, avocados, red onion, jalapeño, minced garlic, lime juice, olive oil, cilantro along with salt and pepper to taste.

Step 4: Assemble Your Burrito Bowls

To assemble your burrito bowls, divide cooked quinoa among serving bowls. Top each bowl with grilled chicken pieces, warmed corn, black beans if using them, cheese if desired, avocado salsa, and Greek yogurt or sour cream as your final touch. Serve immediately!

Enjoy this vibrant dish that brings together all your favorite burrito flavors in one delicious bowl!

How to Serve Grilled Chicken Burrito Bowls with Avocado Salsa

Grilled Chicken Burrito Bowls with Avocado Salsa are a delightful and healthy meal option that can be customized to suit various tastes. Here are some creative serving suggestions to enhance your dining experience.

Customize Your Bowl

• Add Extra Greens: Toss in fresh spinach or arugula for added vitamins and a crunchy texture.
• Layer with Rice: Substitute quinoa with brown or white rice for a different base while keeping the flavors intact.

Flavor Boosts

• Spicy Kick: Top your bowl with sliced jalapeños or a drizzle of hot sauce for those who enjoy heat.
• Zesty Lime Wedges: Serve with lime wedges on the side to squeeze over the bowl, enhancing the freshness.

Garnishes and Toppings

• Fresh Herbs: Sprinkle additional cilantro or parsley for a burst of flavor.
• Nutty Crunch: Add toasted pumpkin seeds or chopped nuts for an extra crunch.

How to Perfect Grilled Chicken Burrito Bowls with Avocado Salsa

Creating the perfect Grilled Chicken Burrito Bowls with Avocado Salsa is all about attention to detail. Here are some tips to ensure your dish turns out amazing every time.

• Bold Seasoning: Use fresh spices instead of dried when grilling chicken for a richer flavor.
• Perfectly Cooked Quinoa: Rinse quinoa before cooking to remove its natural bitterness and achieve a fluffy texture.
• Rest Your Chicken: Allow grilled chicken to rest before slicing; this keeps it juicy and tender.
• Chill the Salsa: Let the avocado salsa sit in the fridge for 30 minutes before serving for enhanced flavors.
• Mix Textures: Combine creamy, crunchy, and soft ingredients in each bowl for a satisfying bite.
• Taste as You Go: Adjust seasoning based on your preference; always taste each component before serving.

Best Side Dishes for Grilled Chicken Burrito Bowls with Avocado Salsa

Pairing side dishes with your Grilled Chicken Burrito Bowls can elevate the meal further. Here are some delicious options that complement the main dish beautifully.

1. Mexican Street Corn Salad: A flavorful blend of corn, lime, cheese, and spices that adds sweetness and crunch.
2. Cilantro Lime Rice: Light and zesty rice that pairs well with the bold flavors of the burrito bowls.
3. Black Bean Soup: A hearty soup loaded with flavor that can serve as a warm counterpoint to your bowls.
4. Guacamole and Tortilla Chips: Creamy guacamole served with crispy chips makes an irresistible appetizer.
5. Pico de Gallo: Fresh tomato salsa that provides a refreshing kick and enhances overall flavor profiles.
6. Roasted Vegetables: Seasonal roasted veggies add color, nutrients, and a smoky char that complements the chicken perfectly.

Common Mistakes to Avoid

When making Grilled Chicken Burrito Bowls with Avocado Salsa, it’s easy to overlook some important details. Here are common mistakes to watch out for:

• Overcooking the Chicken: Grilling the chicken too long can lead to dry meat. Use a meat thermometer to ensure it reaches 165°F for perfect tenderness.
• Not Rinsing Quinoa: Skipping the rinse can leave a bitter taste. Always rinse quinoa under cold water before cooking to remove saponins.
• Skipping Seasoning: Failing to season your ingredients properly may result in bland flavors. Don’t be shy—season each layer, especially the chicken and quinoa.
• Ignoring Avocado Ripeness: Using unripe avocados can ruin your salsa’s texture and flavor. Always choose avocados that yield slightly when pressed for the best taste.
• Assembling Too Early: Assembling bowls ahead of time can make them soggy. Prepare each component separately and assemble just before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Grilled Chicken Burrito Bowls in airtight containers.
• They will last up to 3-4 days in the refrigerator.

Freezing Grilled Chicken Burrito Bowls with Avocado Salsa

• To freeze, place components separately in freezer-safe containers.
• They can be frozen for up to 2 months; however, it’s best not to freeze the avocado salsa due to texture changes.

Reheating Grilled Chicken Burrito Bowls with Avocado Salsa

• Oven: Preheat your oven to 350°F. Place bowls covered with foil for about 15-20 minutes until warmed through.
• Microwave: Use a microwave-safe container and heat in short intervals (1-2 minutes), checking frequently to avoid overheating.
• Stovetop: Heat components in a skillet over medium heat, stirring occasionally until warmed throughout.

Frequently Asked Questions

Can I use brown rice instead of quinoa for my burrito bowls?

Yes, you can substitute brown rice for quinoa if preferred. Just adjust cooking times according to package instructions.

How do I make my avocado salsa more spicy?

To increase the heat, add more jalapeño or include some diced serrano peppers in your avocado salsa.

Can I prepare the Grilled Chicken Burrito Bowls with Avocado Salsa ahead of time?

Yes! You can prepare individual components ahead and store them separately until you are ready to serve.

What can I use instead of Greek yogurt?

If you prefer, sour cream or vegan yogurt are great alternatives that will still add creaminess to your burrito bowls.

Final Thoughts

Grilled Chicken Burrito Bowls with Avocado Salsa are not only delicious but also versatile. You can customize them by adding different toppings or ingredients like black olives or bell peppers. This recipe is perfect for meal prep or a quick weeknight dinner. Try it today and enjoy a wholesome meal packed with flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Grilled Chicken Burrito Bowls with Avocado Salsa

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Grilled Chicken Burrito Bowls with Avocado Salsa are a vibrant and nutritious twist on traditional burritos, featuring protein-packed grilled chicken and a base of fluffy quinoa. This recipe is perfect for any occasion, from busy weeknight dinners to meal prep for the week ahead. Each bowl is loaded with hearty black beans, sweet corn, and a fresh avocado salsa that brings an explosion of flavor in every bite. Easy to customize, these bowls allow you to mix and match your favorite toppings, ensuring everyone at the table finds something they love. Enjoy a healthy yet delicious meal that’s ready in just 45 minutes!

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook quinoa by boiling it in chicken broth for about 15 minutes until absorbed; let rest.
2. Grill seasoned chicken breasts on medium-high heat until cooked through (about 8 minutes total). Let rest before slicing.
3. Prepare avocado salsa by combining diced tomatoes, avocados, onions, jalapeño, garlic, lime juice, olive oil, and cilantro in a bowl.
4. Assemble bowls by layering quinoa as the base and topping with sliced chicken, black beans, corn (if using), avocado salsa, and optional yogurt or cheese.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 475
• Sugar: 3g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 12g
• Protein: 34g
• Cholesterol: 70mg