Grilled Chicken Burrito Bowls with Avocado Salsa. Assemble Four Bowls: Place the quinoa and kale mixture in the bowl. Try this delicious Chicken Macro Bowl sent in by 28 Day Weight Loss Challenge member Cassie.. Cassie says, ‘This macro bowl is a perfect way to quickly prepare a protein packed nutritious meal. I am a vegetarian so I substitute roasted chickpeas for the chicken using the same spices and it is so good. Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees F. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). I like to make the chicken & avocado salsa and add it to my quesadillas. Cooking is my passion so please follow along and share what I create! Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. The end result? While the chicken is resting, prepare avocado salsa. Each of these bowls were made with the same base – chicken and quinoa. This healthy make-ahead chicken burrito bowl is filled with protein-rich quinoa, creamy avocado, pico de gallo and pickled onions. Halve avocado, remove pit and thinly slice in the skin, scooping flesh out with a spoon. But that’s for another day. If you’re stretched for time, shredded rotisserie chicken works like a charm. All Rights Reserved. Add chicken and sauté until cooked through and slightly browned, about 7-9 minutes; set aside until you’re ready to assemble bowls. Thank you SO much, Jaclyn, for another fantastic recipe! These chicken quinoa protein bowls are easily meal prepped and keep for a few days if stored in an airtight container. To assemble bowls - use 1/2 up cooked quinoa per bowl, top with 1/2 chicken breast (about 4-6 oz), and divide toppings between the bowls. Meanwhile, place the chicken cubes in a medium bowl and season with all of the spices (cumin through cayenne.) prepared according to package instructions. Add quinoa. To prepare the quinoa bowl, rinse the broccoli and place it in a bowl still wet. Thanks for your review! Top with equal parts of the sautéd chicken, avocado slices. Garlic cloves. I just keep coming back to this recipe again and again. Serve and mix it all together for a nice creamy delicious meal. Your email address will not be published. Season and grill the chicken. I LOVE this recipe. Add quinoa to bowl, place chicken on top along with cucumber, feta, artichoke hearts, olives and avocado. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. To prepare the pickled onions, place onions, lime juice and salt in a bowl and toss well. To prepare the pickled onions, place onions, lime juice and salt in a bowl and toss well. Will definitely be making this again. While the quinoa is cooking, melt ghee in cast iron skillet. It's layered with seasoned, tender grilled chicken, hearty black beans, flavorful cheese, sweet corn and a refreshing avocado salsa. They should also be free of bruises or marks. will have to try ASAP! Learn how your comment data is processed. Notify me via e-mail if anyone answers my comment. It’s super quick and easy, and adds a whole new level of flavor to what could either be a snack or whole meal! Instructions. My secret? Preheat grill. Let chicken stand 5 minutes before slicing. This healthy make-ahead chicken burrito bowl is filled with protein-rich quinoa, creamy avocado,and pico de gallo.The ultimate high protein recipe. Liz is the founder and creator of The Lemon Bowl. Chipotle peppers in adobo sauce. Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Add it to a serving bowl and add the chicken, black beans, green onions, cherry tomatoes, kale, cilantro and avocado. Plus, I love all the fresh salsas and veggies that are found in Mexican food. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste. Water. Then add the quinoa and chicken to the bowl, and microwave for another minute. A perfectly balanced, nutrient-dense, flavor packed meal in a bowl. Substitute quinoa with brown rice or cauliflower rice if desired. 6. Divide quinoa among 5 serving bowls. Nutrition. As an Amazon Associate I earn from qualifying purchases. Repurpose them! Pour some of the Tahini Dressing over the top and sprinkle it with the pumpkin seeds. Grilled Chicken Burrito Bowls, do we need much more in life than good Mexican food like so? Could you provide the nutritional information? Serve immediately. Loved this recipe! Set aside to rest. Lemon juice. Read our disclosure policy. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Leftovers can be a touchy subject. The ultimate high protein, gluten free lunch or dinner recipe. Garbanzo beans. Because these chicken quinoa bowls are all about keeping it healthy. Heat olive oil in a large sauté pan over medium-high heat. Looks like the perfect weeknight meal! * Percent Daily Values are based on a 2000 calorie diet. To prepare the chicken: In a small bowl add the chili powder, paprika, onion powder, cumin, garlic … For a boost of freshness and a little welcomed acidity to balance the creamy avocado, I top each bowl with a big scoop of pico de gallo and a couple tablespoons of pickled onions. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker, and The Cooking Channel. Remove pan from oven; turn chicken over. In a small bowl, whisk together the garlic, harissa, vinegar and olive oil. I’ve had this recipe pinned for quite a while, but never made time to try it until recently. Need a filling dinner after a busy day? This chicken and quinoa salad bowl makes a fantastic energy-boosting lunch! **If you don't like spicy food just omit the jalapeño, replace it with 1/4 cup finely chopped bell pepper if desired. I love the flavor of the chicken. Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. this looks delicious! Your email address will not be published. I definitely want to try this, looks delicious!! Then remove the lid and fluff the quinoa. I just love the flavors of the classic Mexican herbs and spices (the wide range of dried chilies and chili powders, cumin, cilantro, Mexican oregano), and they are a go-to at my house. Try these chicken burrito bowls with grilled corn too. In the past, I made a ton of rice-based bowls, like my sesame salmon rice bowl and my Asian ground turkey and rice bowl . (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional), , seeded for less heat if desired and minced**. Season chicken with salt and pepper and place in skillet. Let rest 5 minutes before cutting. 7. Thanks so much. Edamame (aka soy beans). Almond flour. Add pepitas and cranberries to the cooked quinoa, mix through and adjust seasoning as necessary.