If you frequent Mexican restaurants or find yourself chasing down Mexican food trucks in search of tongue-tantalizing Mexican fare, you’re going to love our grilled chicken and quinoa burrito bowls with avocado salsa inspired by Cooking Classy. No need to fork out lots of cash or go food truck hunting when you can easily make an amazing Mexican-inspired meal right in your very own Cocina. The large entrees at Mexican restaurants can leave you feeling fat and happy…until the happy wears off and you just feel overstuffed. We’ve lightened up our Mexican meal by featuring grilled chicken, quinoa, black beans and corn. ALSO TRY: Easy, healthy sweet potato quinoa bowls This healthy bounty of ingredients are delectably spiced with a Mexican flair. We skip the rice and tortillas and serve the ingredients as a burrito bowl, which is a wildly popular way to enjoy your favorite foods without the extra empty calories. Best yet, we’ve boosted the eye and flavor appeal of this dish with a homemade fresh avocado salsa. Can you say “Delicioso!”? If you haven’t made quinoa before, you might feel intimidated by it. But making quinoa is kind of like making rice or couscous. That is, it’s simple! Also, you can’t beat a fresh salsa featuring plump, juicy tomatoes and buttery chunks of avocado. This is the perfect combination of flavors that will complement the chicken, quinoa and black beans. Commas!
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Prepare quinoa
Bring quinoa and chicken broth to a boil, cover and simmer until the broth has been absorbed and the quinoa is tender. Remove the quinoa from the heat and let it sit for a few minutes. Fluff and set aside.
Prepare chicken
Prepare your chicken by cutting the chicken breasts in half lengthwise and pounding them to even thickness. This ensures that they will cook evenly. Make a seasoning blend by combining Ancho chili powder, cumin, garlic, salt and pepper.
Coat chicken in spice mixture
Brush chicken all over with olive oil then thoroughly season with the spice mixture.
Cook chicken for Grilled chicken and quinoa burrito bowls with avocado salsa
Grill chicken for about four minutes per side or until cooked through. Set the chicken aside and keep warm.
Prepare salsa
In a bowl, combine diced tomatoes, avocados, onion, jalapeno, garlic, lime juice, olive oil and cilantro. Toss well so the flavors meld.
Layer bowls
When ready to serve, cut the chicken into bite-sized pieces. To assemble the burrito bowls, evenly divide the warm quinoa into bowls.
Continue adding ingredients to bowls
Top quinoa with grilled chicken, corn, black beans, Mexican cheese, avocado salsa and sour cream.
Colorful salsa goes on the top for Grilled chicken and quinoa burrito bowls with avocado salsa
Finish layering ingredients into bowls
As gorgeous as it is good for you!
Try a bite today
So much good stuff packed into one bowl!
Just the salsa alone is to-die-for
Healthy and tasty…hard to beat that combo!
Courses Main Course
1-1/2 cups dry white quinoa*3 cups low-sodium chicken broth1 tablespoon Ancho chili powder1-1/2 teaspoon ground cumin1/2 teaspoon garlic powder3/4 teaspoon saltFreshly ground black pepper1-1/2 pounds (three) boneless skinless chicken breasts, sliced in half lengthwise and pounded thin evenly to equal six pieces1-1/2 tablespoons olive oil1-2/3 cups fresh or frozen corn1-14.5 ounce can black beansMexican blend cheese, shredded3/4 cup sour cream
Avocado salsa
3 medium roma tomatoes, diced1-1/2 medium avocados, diced1/2 cup red onion, diced1 jalapeño, seeds and membranes removed, minced1 large clove garlic, minced2 tablespoons fresh lime juice2 tablespoons olive oil1/4 cup cilantro, minced
*Rinse quinoa under cold water in a sieve if it’s not listed on the package that it’s pre-rinsed.
