Name: Grilled Chicken Burrito Bowls with Avocado Salsa
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 servings
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 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

My Go-To Grilled Chicken Burrito Bowls (With Avocado Salsa Because Obviously)

Okay, tell me you’re not totally into burrito bowls right now?? I mean, who wouldn’t want all the good stuff from a burrito but without the mess of a tortilla? It’s like a cozy hug in a bowl. And let’s be real, I’ve made these so many times I could probably do it blindfolded. (Not that I’d recommend it, lol.)

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: I’m in the grocery store, cart overflowing with quinoa, because I’ve decided to be healthy (or at least pretend to be). You’ll want about 1.5 cups of dry quinoa—trust me, it’s a game changer. Then grab some chicken broth (3 cups), a bunch of spices that make it tasty—ancho chili powder, cumin, and garlic powder are key! Don’t forget the chicken (1.5 lbs, boneless and skinless, please), and a handful of fresh veggies: tomatoes, avocados, red onion, and a jalapeño. Oh, and cheese—because… cheese! Just grab whatever Mexican blend floats your boat. And you *might* want some Greek yogurt or sour cream for the creamy finish.

So Here’s Why I Make This Constantly

I can’t even tell you how many times I’ve made these burrito bowls. Like, it’s basically my dinner party staple. One time, I had some friends over, and we were just chillin’ when I whipped these up on a whim. They were all “OMG, this is SO good” and I was like, “Right?!” But here’s the kicker: I totally forgot to season the chicken at first. I mean, it was still yum, but seasoning is everything! Not to mention how they were mind-blown by that avocado salsa. I even had to share the recipe because it was that good. 😂

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up—pounding the chicken! Seriously, it makes all the difference. Pound it out to an even thickness before seasoning and grilling. This way, it cooks evenly and you don’t end up with a chewy mess (been there, done that). Just take the flat side of a meat mallet and go to town. Just don’t let your neighbors think you’re fighting, haha!

Don’t Mess This Up (My Top Tips)

1. Check your chicken temp! Like, get an instant-read thermometer. You want 165°F in the center.
2. Don’t skip the resting step! Letting the chicken chill for a few minutes after grilling makes it juicier.
3. Taste as you go! I can’t stress this enough, especially with the avocado salsa. And seriously, don’t forget the salt. It’s magic.

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, so if you somehow have leftovers (which is rare), just store everything separately in airtight containers. Like, quinoa here, chicken there, and salsa in another. They’ll last in the fridge for a few days, but let’s be honest—you’ll be too busy inhaling them to have leftovers. 😅

If You Liked This, You’ll Probably Like These Too

Okay, if this made you wanna cook more, you’ve gotta try my Loaded Veggie Quesadillas or Spicy Chipotle Shrimp Tacos. Both are bomb and super easy!

So, what’s your go-to meal when you wanna impress your friends? Let’s swap some recipes! 🍽️💖

Grilled Chicken Burrito Bowls with Avocado Salsa

Flavor-packed Grilled Chicken Burrito Bowls with Avocado Salsa with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
25 minutes

Cook Time
20 minutes

Total Time
45 minutes

Category: Dinner

Yield: 5 servings servings

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 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

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.