Published February 9, 2017. Updated August 21, 2019
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Grilled Chicken Burrito Bowls, do we need much more in life than good Mexican food like so? Here you get everything you’d find in a burrito sans tortilla and with nutritious quinoa instead of rice! It’s brimming with goodness and incredible flavor!
Chicken Burrito Bowl Recipe
I’ve always craving Mexican, and I’ll never get sick of it. I just love the flavors of the classic Mexican herbs and spices (the wide range of dried chilies and chili powders, cumin, cilantro, Mexican oregano), and they are a go-to at my house.
Plus, I love all the fresh salsas and veggies that are found in Mexican food. And I could live on fresh flour tortillas. But that’s for another day. Because these chicken quinoa bowls are all about keeping it healthy.
These protein-packed chicken burrito bowls are brimmingwith so much delicious fresh flavor, and it’s a recipe the whole family will love!
Want to see how to make burrito bowls? Watch the video!
Chicken Burrito Bowl Ingredients
For the quinoa and chicken burrito bowl, you’ll need:
- Quinoa
- Chicken broth
- Spices (chili powder, cumin, garlic powder)
- Salt and pepper
- Chicken breasts
- Olive oil
- Frozen corn
- Black beans
- Shredded cheese
- Greek yogurt or sour cream
And for the avocado salsa, you’ll need:
- Tomatoes
- Avocados
- Red onion
- Jalapeño
- Garlic
- Lime juice
- Olive oil
- Cilantro
How to Make Burrito Bowls
- Cook the quinoa.
- Preheat grill. Season and grill the chicken. Let rest 5 minutes before cutting.
- Make avocado salsa while the chicken is resting.
- Divide quinoa among 5 serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt.
Can I Prep These Burrito Bowls in Advance?
Everything but the avocado salsa can be prepped in advance. These chicken quinoa protein bowls are easily meal prepped and keep for a few days if stored in an airtight container.
Can I Use Chicken Thighs for This Recipe?
Of course! Just note that the grilling time may be different than what the recipe states.
Tips for the Best Burrito Bowl
- Substitute quinoa with brown rice or cauliflower rice if desired.
- To pick good avocados, they should be fairly firm and not mushy. They should also be free of bruises or marks.
- Try these chicken burrito bowls with grilled corn too!
More Mexican Recipes You’ll Love:
- Chicken Street Tacos
- Chicken Enchiladas with Homemade Enchilada Sauce
- Taco Lettuce Wraps (made with Ground Turkey)
- Sheet Pan Chicken Fajitas
- Chicken Chimichangas
- Mexican Chopped Salad with Cilantro Lime Ranch
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 21 votes
Grilled Chicken Burrito Bowls with Avocado Salsa
Here you get everything you'd find in a burrito sans tortilla and with nutritious quinoa instead! It's layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn and a refreshing avocado salsa. So many delicious flavors!
Watch the video
Servings: 5
Prep25 minutes minutes
Cook20 minutes minutes
Ready in: 45 minutes minutes
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)
Avocado salsa
- 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.
Notes
*Rinse quinoa under water in a sieve if it's not listed on the package that it's pre-rinsed.
**If you don't like spicy food just omit the jalapeño, replace it with 1/4 cup finely chopped bell pepper if desired.
Recipe source: Cooking Classy
Nutrition Facts
Grilled Chicken Burrito Bowls with Avocado Salsa
Amount Per Serving
Calories 626Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 87mg29%
Sodium 240mg10%
Potassium 1520mg43%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 2g2%
Protein 42g84%
Vitamin A 995IU20%
Vitamin C 23.4mg28%
Calcium 64mg6%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main Course
Cuisine: Mexican
Keyword: Burrito Bowl
Author: Jaclyn
Categorized:
- Healthy
- Main Dish
- Poultry
- Videos
Tagged:
- ancho chili powder
- avocados
- black beans
- cheddar cheese
- chicken
- chicken broth
- cilantro
- corn
- cumin
- garlic
- garlic powder
- jalapeno
- limes
- queso fresco
- quinoa
- red onion
- tomatoes
You Might Also Like:
- Chicken Burrito Bowls
- Mexican Honey-Lime Chicken Sweet Potato and Black Bean Skillet (+Burrito Bowls)
- Baja Grain Bowls
- Slow Cooker Chicken Enchilada Quinoa Soup
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64 Comments
Paula
What a GREAT recipe! We just found out my husband is gluten intolerant and I’m diabetic so finding recipes we can both have is a challenge. This was perfect for both of us and the flavor was amazing! I did not put the avocado in the salsa but just served them alongside it. I also cooked the chicken on the stove. I will add this recipe to our regular rotation. Thank you so very much for sharing.
Tree B
Excellent dish! I added spicy mayo (1/2 mayo, about 2 to 3 TBSP fresh lime juice and a tsp of Cholula ( I use the garlic flavor) hot sauce. Adjust for needed consistency and heat. Charred two cobs of corn on the grill along with the chicken. Made rice in the rice cooker instead (it is what I had on hand). I also used Cotija cheese instead. Made the salsa (excellent) and black beans. So, so yummy! Will be a great summer time dish when the hot, hot heat comes back to Phoenix, AZ!
Megan Shallcross
All together a great and tasty recipe. The chicken seasoning is delicious, reminded me of Chipotle’s chicken, so that’s a definite keeper. Surprisingly I did have a panini press and cooked the chicken on there. I loved the way it turned out, juicy with a little bit of char. Like cooking on the grill without cooking on the grill.
Tips:
Quinoa- I added some fried onions, cilantro, and lime juice after it was cooked to give it more flavor.
Salsa- I advise making the salsa as directed but leaving out the avocado. Reason is it made quite a bit of salsa and the avocado seemed to add a pasty texture when it was stirred a number of times. It will probably be the first to go bad amongst the other ingredients. I’d say with the avocado you have about one extra day for use. Next time I will dice the avocado and add as a side like the corn and beans. I did add a packet of Sazon seasoning to the salsa for an added boost of flavor.
Thank-you for sharing this recipe, I am looking forward to trying others. Definitely a keeper for the recipe book.Tree B
Thanks Megan!
Great tip to separate the avocado from the salsa and serve on the side like the corn and beans. Avocado goes south really quickly so the salsa will last a few days in the fridge without it. I made this dish on Saturday. Today is Monday and the salsa looked bad so I threw it out.
Jen
Easy and delicious!!!
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