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Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

Jaclyn, Cooking Classy
  • minutes
  • Serves 5


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 ounce 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))


medium roma tomatoes (, diced)

1 1/2

medium avocados (, diced)

1/2 cup

chopped red onion (, rinsed)


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

    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 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 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 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 quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. Serve immediately.

    Elaine Sanchez • 2022-11-14

17 people Recommend This Recipe