Grilled chicken and quinoa burrito bowls with avocado salsa

Yield 4-6 servings



Avocado salsa

*Rinse quinoa under cold water in a sieve if it's not listed on the package that it's pre-rinsed.


  1. 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.
  2. Remove from heat and let rest five minutes, then fluff with fork.
  3. Meanwhile, using a grill or grill pan, heat to 425F.
  4. In a small bowl whisk together Ancho chili powder, cumin, garlic powder and 3/4 teaspoons salt and 1/4 teaspoon pepper.
  5. Brush both sides of chicken with the 1 1/2 tablespoon olive oil then season both sides of chicken with all of the chili powder mixture.
  6. Grill chicken until center registers 165F on an instant read thermometer, about four minutes per side. Repeat process until all chicken is cooked.
  7. Transfer chicken to a plate, cover with foil and allow to rest five minutes. Cut into bite-sized pieces.
  8. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil and cilantro.
  9. To assemble burrito bowls, divide quinoa evenly among individual bowl. Top with chicken, corn, black beans, Mexican cheese, avocado salsa and sour cream.

Courses Main Course

Recipe by Grateful | at