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Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

Jaclyn, Cooking Classy
  • minutes
  • Serves 5

INGREDIENTS

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))

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

15 people Recommend This Recipe