Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa

Do we need much more in life than good Mexican food like these healthy and delicious Grilled Chicken Burrito Bowls with Avocado Salsa? I’ve been craving Mexican/Southwestern food lately (and always). We’ve been eating it a lot the last few weeks and I’ll never get sick of it! 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) they are a go-to at my house. Plus, I love all the fresh salsas and veggies that are found in Mexican food. And I could live on fresh flour tortillas. But that’s for another day. Because these burrito bowls are all about keeping it healthy.

Ingredients:

1 1/2 cups dry quinoa*
3 cups low-sodium chicken broth
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp olive oil
1 2/3 cups frozen corn , warmed (optional)
1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
Mexican blend cheese or queso fresco (optional)
Plain Greek yogurt or light sour cream (optional)

Avocado salsa

3 medium roma tomatoes , diced
1 1/2 medium avocados , diced
1/2 cup chopped red onion , rinsed
1 jalapeño , seeded for less heat if desired and minced**
1 clove garlic , minced
2 Tbsp fresh lime juice
2 Tbsp olive oil
1/4 cup finely chopped cilantro

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