Chicken Burrito Quinoa Bowl
A vibrant, wholesome bowl loaded with juicy seasoned chicken, fluffy quinoa, and all your favorite burrito fixings. Fresh pico de gallo, creamy avocado, and sweet corn come together for a satisfying meal that feels indulgent but is packed with lean protein and fiber.
For 4 servings
- prep
Season the chicken.
1.In a bowl, mix chili powder, cumin powder, garlic powder, smoked paprika, black pepper, and salt.2.Coat the chicken breasts with 1 tablespoon olive oil.3.Rub the spice mix evenly over both sides of the chicken. Set aside. - boil · ~20 min
Cook the quinoa.
1.Bring quinoa and water to a boil in a saucepan over high heat.2.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.3.Remove from heat and let it stand covered for 5 minutes. Fluff with a fork.TIPRinsing quinoa removes its natural bitter coating called saponin. - grill · ~14 min
Grill the chicken.
1.Heat a grill pan over medium-high heat and brush with remaining 1 tablespoon olive oil.2.Place chicken on the hot pan and cook for 6 to 7 minutes per side, until internal temperature reaches 165°F.3.Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.TIPResting the chicken keeps the juices locked inside for tender, moist meat. - mix
Make the fresh pico de gallo.
1.Combine diced tomato, red onion, jalapeno, cilantro, and lime juice in a mixing bowl.2.Toss gently and let it sit while you assemble the bowls. - assemble
Assemble the bowls.
1.Divide quinoa evenly among 4 bowls.2.Top with sliced chicken, black beans, corn, pico de gallo, and diced avocado.3.Finish with a dollop of plain yogurt on each bowl.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the grilled chicken for 5 minutes before slicing to keep it juicy.
- 2Rinse quinoa thoroughly to remove its natural bitter saponin coating.
- 3Use a hot grill pan to get nice sear marks without overcooking the chicken.
- 4Make the pico de gallo first so its flavors meld while you cook.
- 5Slice chicken against the grain for the most tender bite.
- 6Thawed frozen corn works well; pat it dry to avoid watering down the bowl.
- 7Store assembled components separately to keep leftovers crisp.
Adapt it for your goals.
Vegetarian
Replace chicken with grilled portobello mushrooms or extra black beans; the quinoa and beans still deliver ample protein.
low carbLow-carb
Swap quinoa for cauliflower rice and double the avocado for healthy fats to keep the meal keto-friendly.
spicySpicy
Add 1 minced chipotle pepper in adobo to the chicken marinade or stir hot sauce into the yogurt drizzle for extra heat.
dairy freeDairy-free
Skip the yogurt and use a dollop of cashew cream or mashed avocado mixed with lime juice for a creamy non-dairy finish.
Why this is on our healthy list.
High in Lean Protein
Chicken breast and quinoa together provide a complete, muscle-friendly protein without excessive saturated fat.
Rich in Fiber
Black beans, quinoa, and fresh vegetables offer soluble and insoluble fiber that supports digestive health.
Packed with Antioxidants
Tomatoes, peppers, and cumin deliver lycopene, capsaicin, and other antioxidants that help fight inflammation.
Heart-Healthy Fats
Avocado and olive oil provide monounsaturated fats that support cardiovascular function.
Naturally Gluten-Free
All ingredients in this bowl are naturally gluten-free, making it suitable for those with gluten sensitivity.
Low in Added Sugar
This savory bowl contains no added sugars, relying on the natural sweetness of corn and the tang of lime.
Frequently asked questions
Yes, use leftover or rotisserie chicken; just warm it briefly in the grill pan with a little olive oil to revive the spices.
