This grilled chicken quinoa burrito bowl is everything I want on a weeknight: smoky, bright, and endlessly customizable. It pairs perfectly-charred chicken with fluffy quinoa, black beans, corn, and a simple avocado salsa that keeps the whole bowl feeling fresh and vibrant. It’s one of those recipes that’s healthy without feeling like sacrifice — satisfying protein, good grains, and a punchy topping that ties it all together.

My husband is the one who pushed this from “nice idea” to weekly rotation. He loves anything with char and will happily test every variation — sometimes a little too enthusiastically when it comes to extra salsa. Our kids (when they’re being adventurous) pick at the bright avocado and steal the charred corn, and on nights when everyone’s tired, this bowl is the kind of meal that lands on the table hot and gets cleaned up fast. I remember the first time I made it for a friend who’d just moved into a tiny apartment; she texted three days later asking for leftovers because she’d been thinking about it nonstop. That’s when I knew it had staying power.

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Why You’ll Love This Easy Grilled Chicken Quinoa Burrito Bowls with Avocado Salsa

– Balanced and hearty: protein from the chicken, fiber from quinoa and beans, and healthy fats from avocado make this a real meal that keeps you full.
– Flavor contrast: smoky grilled chicken and charred veg meet a bright, citrusy avocado salsa for layers of taste in every bite.
– Weeknight-friendly: components are quick to cook or can be prepped ahead, so dinner comes together fast.
– Flexible: swap proteins, grains, or toppings to match what’s in your fridge without losing the essence of the dish.

Behind the Recipe

This recipe came out of wanting a bowl that felt like a treat but worked for dinner five nights a week. The trick is letting each element do one thing well: perfectly grilled chicken for savory depth, quinoa cooked fluffy with a little salt, and a salsa that’s sharp and bright so you don’t need heavy sauces. I’ve learned that resting the chicken after grilling keeps it juicier, and tossing the quinoa with a little lime and olive oil makes it taste fresher. People often overdress the avocado salsa — a light hand preserves texture and keeps it from getting watery. Little touches I love: a quick char on the corn and a sprinkle of coarse salt at the end to bring everything to life.

★Top Reader Reviews

I loved how quick and healthy this bowl is—the grilled chicken and fluffy quinoa make a satisfying base, and the avocado salsa brightens everything up. The chicken was a touch mild for my taste so I'd marinate a bit longer or add more spices next time, but overall it's an easy, flavorful weeknight winner.

– Ella

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs for more forgiveness and flavor, or breasts if you prefer lean meat; thighs stay juicier on the grill.
– Grains/Pasta: Look for quinoa labeled pre-rinsed to save a step; tri-color quinoa is pretty on the plate but white cooks fastest.
– Produce/Fruit: Pick firm-but-yielding avocados — they should give slightly when pressed and have no dark indentations.
– Fresh Herbs: Cilantro brightens the salsa, but parsley works if cilantro isn’t your thing; buy a small bunch and use stems for cooking stock or dressings.
– Fats & Oils: Use a good-quality olive oil for finishing and a neutral oil with a higher smoke point for grilling if you’re using a hot grate.

Prep Ahead Ideas

– Grill and slice the chicken a day ahead and store it in an airtight container; reheat gently or serve at room temperature over quinoa.
– Cook the quinoa up to 3 days ahead and keep it chilled; fluff with a fork and a splash of lime before serving.
– Make the avocado salsa the morning of and store it tightly covered with plastic pressed to the surface, or keep avocado halves with pits intact to slow browning and finish right before serving.
– Roast or char corn and peppers in advance; they hold well in the fridge and add quick color and texture.

Time-Saving Tricks

– Use a hot grill pan indoors or a cast-iron skillet if you don’t have outdoor space — you’ll still get good char and save time.
– Cook quinoa in a rice cooker or instant pot on the “white rice” setting for a hands-off approach.
– Buy canned black beans (low-sodium) for convenience—rinse them well to reduce sodium and starch.
– Prep a mise en place: chop veggies, measure spices, and have dressings ready so you can assemble bowls quickly once the chicken is done.

Common Mistakes

– Overcooking the chicken: I once left thighs on the grill too long chasing extra char and ended up with dry meat; aim for a slight give and rest it 5 minutes.
– Watery salsa: dicing tomatoes or onions too finely releases water; drain or pat dry if needed and dress the avocado last.
– Underseasoned quinoa: quinoa needs salt while it cooks; otherwise it tastes flat next to seasoned chicken and salsa.
– Burning the herbs: add fresh herbs at the end — high heat dulls their brightness quickly.

What to Serve It With

Serve these bowls with extra lime wedges, a simple green salad to start, or warm tortillas on the side for a more handheld option. A dollop of plain yogurt or a tangy crema is excellent if you want creaminess without overpowering the avocado. For a crunch element, toasted pepitas or a handful of crushed tortilla chips are delightful.

✔Tips & Mistakes

If you like heat, add sliced pickled jalapeños or a drizzle of hot sauce at the end rather than mixing spicy elements into the salsa — it keeps spice levels adjustable for everyone at the table. Avoid letting the avocado salsa sit for hours; it’s best within a day and tastes brightest if made the same day. If your chicken looks done but feels tough, give it a 5–10 minute rest under foil to redistribute juices.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap chicken for grilled shrimp or sliced flank steak if you want something quicker to cook. Quinoa can be replaced by brown rice, farro, or cauliflower rice for lower carbs; just adjust cooking times and liquid. If you don’t love cilantro, use flat-leaf parsley or fresh basil for a different but delicious profile. For a dairy option, crumble cotija or feta over the finished bowl. Avoid swapping avocado for a mayo-based dressing — it changes the bowl’s light, fresh character.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yes. Quinoa is naturally gluten-free and the rest of the ingredients are safe as long as you swap soy sauce (if using in a marinade) for tamari or coconut aminos and check packaged toppings for hidden gluten.

Can I make this without a grill?

Absolutely. Use a hot grill pan, cast-iron skillet, or even the broiler for charred edges — just watch carefully so the exterior chars without overcooking the inside.

Can I swap quinoa for rice or another grain?

Yes. Brown rice, farro, or bulgur all work nicely; they’ll change the texture and cooking time, so adjust liquid and simmering time according to the grain you choose.

How do I keep the avocado from browning in the salsa?

Toss avocado with lime juice right before serving and store any leftovers in an airtight container with the surface covered; keeping the pit in a bowl of the salsa can slow browning too, though results vary.

How long will leftovers keep?

Store components separately when possible: quinoa and beans up to 4 days, chicken 3–4 days. Avocado salsa is best within 24 hours for optimal color and texture.

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