Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

I love trying different meals! It makes our meal more appealing and my cooking time more enjoyable. Nothing is better than your excitement for cooking after a long day at work. Sometimes I let my kids involve in the cooking if the food is easy enough to them. We have a lot of fun together and I think, it’s a good way to tighten family’s relations.

And, this post is about Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa that I’ve tasted recently. Chicken is seasoned with spices, grilled on a grill until cooked through and browned. It’s then cut into bite-sized pieces once cool enough to handle. It’s finally assembled in a bowl, along with cooked quinoa, avocado salsa, corn, black beans and Greek yogurt. Coming out delicious and flavorful, it gets my family hooked. Yummy!

If you want to spice up today’s dinner, this grilled chicken and quinoa burrito bowl with avocado salsa is the way to go. Loaded with flavors, it promises to keep you satisfied. Those who are adopting a low-carb diet, may replace quinoa with cauliflower rice and Greek yogurt with sour cream. It’s still tasty while keeping you stick to your diet. Let’s check it out!

Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

Recipe by GenevaWatsonCourse: Dinner, MainCuisine: MexicanDifficulty: Medium

Servings

5

servings

Prep time

25

minutes

Cooking time

20

minutes

Chicken is seasoned with spices, grilled on a grill until cooked through and browned. It’s then cut into bite-sized pieces once cool enough to handle. It’s finally assembled in a bowl, along with cooked quinoa, avocado salsa, corn, black beans and Greek yogurt.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts

• 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 tbsp. olive oil

• Avocado salsa

• 3 medium Roma tomatoes , diced

• 1 1/2 medium avocados , diced

• 1/2 cup chopped red onion , rinsed

• 1 jalapeño, seeded-removed and minced

• 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)

• 1 clove garlic , minced

• 2 tbsp. fresh lime juice

• 2 tbsp. olive oil

• 1/4 cup finely chopped cilantro

Directions

• Cook quinoa and chicken broth in a medium saucepan. Bring to a boil, cover, then reduce heat to medium-low. Let simmer for 15 minutes, until broth has been absorbed.
• Remove from heat and let rest for 5 minutes.
• Heat a grill of oven to 425 degrees F.
• Whisk chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper in a small bowl. Pound chicken breasts, brush both sides with 1 1/2 tbsp. olive oil, season with chili powder mixture.
• Grill chicken about 4 minutes per side, until center registers 165 degrees on an instant read thermometer.
• Transfer to a plate, cover and let rest 5 minutes. Cut into bite-sized pieces, season with more salt to taste, if desired.
• To make avocado salsa, gather tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to a medium mixing bowl. Mix to combine.
• To assemble, divide quinoa between serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt.
• Serve immediately!