How to : Cook the best Grilled Chicken and Quinoa Burrito Bowl – Defrost Buddy™

How to : Cook the best Grilled Chicken and Quinoa Burrito Bowl

Chicken Quinoa Wrap



Barbequed Chicken Burrito Containers, do we require much more in life than good Mexican food like therefore? Here you receive every thing you’d find within a burrito sans tortilla and along with nutritious quinoa as an alternative to rice! It’s filled with goodness and incredible flavor!


Poultry Burrito Bowl Recipe

I’ve always craving Mexican, and I can never get sick of it. I simply love the flavors from the classic Mexican herbs and spices or herbs (the wide selection associated with dried chilies and chili powders, cumin, cilantro, Mexican oregano), and they are a first choice at my house. In addition, I really like all the fresh salsas plus veggies which are found in Mexican food. And I can survive fresh flour tortillas. But that’s for another day. Due to the fact these chicken quinoa bowls are regarding keeping it healthy. These protein-packed poultry burrito bowls are usually brimming with so much delightful fresh flavor, and it’s a recipe the entire family will like!




Chicken Burrito Dish Ingredients

For the particular quinoa and chicken burrito bowl, you’ll need:

Quinoa Chicken broth Spices (chili powder, cumin, garlic powder) Salt plus pepper Chicken breasts Olive oil Frozen corn Black beans Shredded cheese Greek fat free yogurt or sour lotion

As well as for the avocado salsa, you’ll need:

Tomatoes Avocados Red-colored onion Jalapeño Garlic clove Lime juice (or if you have to lemon juice) Olive essential oil Cilantro

Steps to make Burrito Bowls

Cook the quinoa. Preheat barbeque grill. Season and barbeque grill the chicken. Allow rest 5 mins prior to cutting. Make avocado salsa as the poultry is resting. Separate quinoa among five serving bowls. Best with chicken, corn, black beans, parmesan cheese, avocado salsa and Greek yogurt.

May I Prep These Burrito Bowls ahead of time?

Everything but the avocado salsa may be prepped within advance. These poultry quinoa protein containers are easily food prepped and maintain for a couple of days if kept within an airtight container. May i Use Chicken Thighs for This Recipe?

Obviously! Simply note that the grilling time might be different than what the recipe says.

Tips for the very best Burrito Bowl

Substitute quinoa with brownish rice or cauliflower rice if desired. To pick great avocados, they should be fairly company and not soft. They should also be free of bruises or marks. Attempt these chicken burrito bowls with grilled corn too!


Barbequed Chicken Burrito Bowls with Avocado Salsa

Here you receive everything you'd find in a burrito sans tortilla plus with nutritious quinoa instead! It's split with seasoned, soft grilled chicken, delicious black beans, tasty cheese, sweet hammer toe and a refreshing avocado salsa. So many scrumptious flavors!

Cooking Info
Servings  5
Prep Time 25 Minute
Cook Time 20 Minutes
Total Time 45 Minutes



  • 1 1/2 cups dry quinoa
  • 3 cups low-sodium chicken broth
  • one Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic clove powder
  • Salt and freshly ground dark pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • one 1/2 Tbsp olive oil
  • 1 2/3 mugs frozen corn, moderately dewrinkled (optional)
  • 1 (14. 5 oz) may black beans, moderately dewrinkled along with water from your can then drained (optional)
  • Mexican blend cheese or queso fresco (optional)
  • Plain Greek fat free yogurt or light sour cream (optional)
  • Avocado salsa
  • 3 moderate roma tomatoes, diced
  • 1 1/2 medium avocados, diced
  • 1/2 cup chopped red onion, washed
  • one jalapeño, seeded with regard to less heat in case desired and minced**
  • 1 clove garlic, minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1/4 mug finely chopped cilantro


Inside a moderate saucepan stir with each other quinoa and poultry broth. Provide for a boil over medium-high heat then cover, reduce heat in order to medium-low and permit to simmer with regard to a quarter-hour or till broth has already been absorbed. Remove through heat and allow rest 5 mins.

At the same time, heat a barbeque grill (or indoor barbeque grill, panini press, or cook on the stove in a barbeque grill pan) to 425 degrees F. In a smaller bowl beat together ancho soup powder, cumin, garlic clove powder and 3/4 tsp salt plus 1/4 tsp spice up. Pound chicken chests to even away their thickness making use of the flat part of meat mallet. Brush both sides with the one 1/2 tbsp essential olive oil then season each sides of poultry with the soup powder mixture (use all it). Barbeque grill chicken until middle registers 165 levels on an instant go through thermometer, about four minutes per part (or about 4 minutes total in case utilizing an indoor electrical grill or panini press set in high temperature or sear). Transfer chicken in order to a plate, protect and let sleep 5 minutes then cut into items, season with a lot more salt to flavor if desired.

While the chicken will be resting, prepare avocado salsa. Inside a moderate mixing bowl softly toss together tomato vegetables, avocados, red red onion, jalapeno, garlic, lime green juice, olive oil, cilantro and time of year with salt plus pepper to flavor.

To put together burrito bowls, divide quinoa amongst serving bowls. Top with chicken, corn, black beans, parmesan cheese, avocado salsa plus Greek yogurt. Function immediately.

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