This vibrant and nourishing dish brings together all your favorite burrito flavors—tender grilled chicken, fluffy quinoa, black beans, sweet corn, cheese, and a refreshing avocado salsa. It’s a wholesome, high-protein meal that’s as satisfying as it is healthy.
Why You’ll Love This Recipe
This recipe is perfect for anyone who loves fresh, flavorful, and balanced meals. The grilled chicken is seasoned beautifully, the quinoa adds a nutty base, and the avocado salsa brings a zesty, creamy finish. It’s easy to make, ideal for meal prep, and customizable for different tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bowl:
1½ cups dry quinoa
3 cups low-sodium chicken broth
1 tablespoon ancho chili powder
1½ teaspoons ground cumin
¼ teaspoon garlic powder
Salt and freshly ground black pepper
1½ pounds boneless, skinless chicken breasts
1½ tablespoons olive oil
1⅔ cups frozen corn, warmed
1 (14.5-ounce) can black beans, warmed and drained
Mexican blend cheese or queso fresco
Plain Greek yogurt or light sour cream
For the avocado salsa:
3 medium Roma tomatoes, diced
1½ medium avocados, diced
½ cup chopped red onion, rinsed
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
¼ cup finely chopped cilantro
Directions
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then cover and simmer on medium-low for 15 minutes or until liquid is absorbed. Let rest 5 minutes.
Preheat the grill to 425°F (220°C).
Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Brush with olive oil.
Grill chicken for about 5–6 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
In a bowl, combine tomatoes, avocado, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro to make the salsa.
Divide quinoa among 5 bowls. Top each with chicken slices, corn, black beans, cheese, avocado salsa, and a dollop of Greek yogurt or sour cream.
Substitute quinoa with brown rice or cauliflower rice for a different texture.
Swap chicken for grilled shrimp or tofu for a vegetarian version.
Add grilled bell peppers or sautéed onions for extra flavor.
Use salsa verde instead of avocado salsa for a tangy twist.
Storage/Reheating
Store leftovers in airtight containers for up to 3 days in the refrigerator. Reheat the chicken, quinoa, and beans in the microwave or on the stovetop. Add the avocado salsa just before serving to keep it fresh and vibrant.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare all components except the avocado salsa ahead. Assemble just before serving.
Can I use chicken thighs instead of breasts?
Absolutely, just adjust cooking time as thighs may take slightly longer to grill.
Can I cook the chicken on the stove instead of grilling?
Yes, a grill pan or skillet works great—just cook over medium-high heat until golden and cooked through.
What can I use instead of quinoa?
Brown rice, white rice, or cauliflower rice are all great substitutes.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free when using gluten-free broth and seasonings.
Can I make this spicy?
Increase the jalapeño or add a dash of cayenne pepper for extra heat.
Can I meal prep this for the week?
Yes, it stores well for a few days—just keep the salsa separate until ready to eat.
What cheese works best?
Mexican blend, cheddar, or queso fresco all complement the flavors perfectly.
Can I omit the beans or corn?
Definitely. Adjust the toppings to your liking—try roasted vegetables instead.
How do I keep the avocado salsa from browning?
Add extra lime juice and store it tightly covered in the fridge.
Conclusion
Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa are a wholesome, flavorful way to enjoy a balanced meal packed with protein and fresh ingredients. Perfect for lunch, dinner, or meal prep, this recipe is as satisfying as it is nutritious—your new go-to for healthy eating that doesn’t compromise on taste.
A vibrant and nourishing burrito bowl featuring grilled chicken, quinoa, black beans, corn, cheese, and a zesty avocado salsa. This wholesome, high-protein dish is perfect for a healthy lunch or dinner.
Author:Sophia
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:5 servings
Category:Main Course
Method:Grilling
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
1½ cups dry quinoa
3 cups low-sodium chicken broth
1 tablespoon ancho chili powder
1½ teaspoons ground cumin
¼ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts
1½ tablespoons olive oil
1⅔ cups frozen corn, warmed
1 (14.5-ounce) can black beans, warmed and drained
Mexican blend cheese or queso fresco, to taste
Plain Greek yogurt or light sour cream, for serving
3 medium Roma tomatoes, diced
1½ medium avocados, diced
½ cup chopped red onion, rinsed
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
¼ cup finely chopped cilantro
Instructions
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then cover and simmer on medium-low for 15 minutes or until liquid is absorbed. Let rest 5 minutes.
Preheat the grill to 425°F (220°C).
Season chicken with chili powder, cumin, garlic powder, salt, and pepper. Brush with olive oil.
Grill chicken for about 5–6 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
In a bowl, combine tomatoes, avocado, red onion, jalapeño, garlic, lime juice, olive oil, and cilantro to make the salsa.
Divide quinoa among 5 bowls. Top each with chicken slices, corn, black beans, cheese, avocado salsa, and a dollop of Greek yogurt or sour cream.
Notes
Substitute quinoa with brown rice or cauliflower rice if preferred.
Swap chicken for grilled shrimp or tofu for a vegetarian version.
Store components separately for optimal freshness when meal prepping.
Add extra lime juice to the avocado salsa to prevent browning.
