Grilled Chicken Burrito Bowls
Ingredients
The Burrito Bowl
-
1½
cups
dry quinoa
-
3
cups
low-sodium chicken broth
-
1
Tbsp
ancho chili powder
-
1½
tsp
ground cumin
-
¼
tsp
garlic powder
-
to taste
salt and freshly ground black pepper
-
1½
lbs
boneless skinless chicken breasts
-
1½
Tbsp
olive oil
-
2⅔
cups
frozen corn
-
1
(14.5 oz) can
black beans
-
to taste
Mexican blend cheese or queso fresco
-
to taste
plain Greek yogurt or light sour cream
The Avocado Salsa
-
3
medium
roma tomatoes
-
1½
medium
avocados
-
½
cup
chopped red onion
-
1
jalapeño
-
1
clove
garlic
-
2
Tbsp
fresh lime juice
-
2
Tbsp
olive oil
-
¼
cup
finely chopped cilantro
Instructions
- Cook the quinoa in chicken broth until absorbed, then let it rest.
- Preheat the grill and season the chicken with spices, then grill until fully cooked.
- Let the chicken rest for 5 minutes before slicing.
- Prepare the avocado salsa by mixing all the salsa ingredients in a bowl.
- Assemble the burrito bowls by dividing quinoa into bowls and topping with chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt.
Nutrition Facts (estimated)
Servings
5
Calories
626
Total fat
27g
Total carbohydrates
57g
Total protein
42g
Sodium
240mg
Cholesterol
87mg
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