Grilled Chicken Burrito Bowls with Avocado Salsa

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 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
• 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

Directions

1. Combine the quinoa and chicken broth in a medium saucepan and stir. Set it over medium-high heat and bring it to a boil, then cover the pan, lower the heat to medium-low, and simmer for 15 minutes, until the broth is absorbed. Take the pan off the heat and leave it covered to rest for 5 minutes.
2. While the quinoa cooks, heat a grill, indoor grill, panini press, or grill pan on the stove to 425 degrees F. In a small bowl, whisk the ancho chili powder, cumin, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper together. Use the flat side of a meat mallet to pound the chicken breasts so they are an even thickness. Brush the chicken on both sides with the 1 1/2 tbsp olive oil, then coat both sides with all of the chili powder mixture. Grill until an instant-read thermometer inserted into the center reads 165 degrees, about 4 minutes on each side, or about 4 minutes total if you are using an indoor electric grill or panini press on high heat or sear. Move the chicken to a plate, cover it, and let it rest for 5 minutes. Cut it into pieces, and add more salt to taste if you’d like.
3. As the chicken rests, make the avocado salsa. In a medium mixing bowl, gently fold together the tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, and cilantro, then season with salt and pepper to taste.
4. For the bowls, spoon the quinoa into serving bowls. Add the chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt over the top. Serve right away.