How To Make Chicken Burrito Bowls with Avocado Salsa
Dig in these burrito bowls loaded with quinoa, grilled chicken, black beans, and cheese, topped with yogurt and avocado salsa.
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, and ¾ teaspoon salt and ¼ teaspoon pepper.
Pound chicken breasts to even out their thickness using the flat side of a meat mallet. Brush both sides with the olive oil then season both sides of the chicken with the chili powder mixture.
Grill chicken for about 4 minutes per side until center registers 165 degrees F on an instant-read thermometer. If using an indoor electric grill or panini press set at high heat or sear, grill for 4 minutes total.
Transfer chicken to a plate, cover and let rest for 5 minutes then cut into pieces. Season with more salt to taste if desired.
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, and season with salt and pepper to taste.
To assemble burrito bowls, divide the quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt. Serve immediately.
- Calories: 1002.22kcal
- Fat: 37.76g
- Saturated Fat: 7.48g
- Trans Fat: 0.14g
- Monounsaturated Fat: 20.04g
- Polyunsaturated Fat: 7.62g
- Carbohydrates: 109.80g
- Fiber: 23.25g
- Sugar: 7.58g
- Protein: 60.68g
- Cholesterol: 91.41mg
- Sodium: 1386.22mg
- Calcium: 183.55mg
- Potassium: 2546.51mg
- Iron: 9.40mg
- Vitamin A: 87.93µg
- Vitamin C: 21.13mg
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