Ingredients

1½cupsdry quinoa

3cupschicken broth,low-sodium

1tbspancho chili powder

1½tspground cumin

¼tspgarlic powder

salt and freshly ground black pepper

1½lbschicken breasts,boneless, skinless

1½tbspolive oil

1⅔cupsfrozen corn,warmed, optional

14.5ozblack beans,(1 can), 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

3medium Roma tomatoes,diced

1½medium avocados,diced

½cupred onion,chopped, rinsed

1jalapeno,seeded for less heat if desired and minced

1clovegarlic,minced

2tbspfresh lime juice

2tbspolive oil

¼cupcilantro,finely chopped

Preparation

In a medium saucepan stir together quinoa and chicken broth.

Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest for 5 minutes.

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 ¾ teaspoon salt and ¼ teaspoon pepper.

Pound chicken breasts to even out their thickness using the flat side of a meat mallet. Brush both sides with the olive oil then season both sides of the chicken with the chili powder mixture.

Grill chicken for about 4 minutes per side until center registers 165 degrees F on an instant-read thermometer. If using an indoor electric grill or panini press set at high heat or sear, grill for 4 minutes total.

Transfer chicken to a plate, cover and let rest for 5 minutes then cut into pieces. Season with more salt to taste if desired.

While the chicken is resting, prepare avocado salsa. 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.

To assemble burrito bowls, divide the quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt. Serve immediately.