Craving a delicious and wholesome meal? These Grilled Chicken and Quinoa Burritos are a fantastic choice for a healthy burrito recipe. You’ll love how satisfying and flavorful this dish is, perfect for a quick weeknight dinner or meal prep.
Key Ingredients & Substitutions
- Chicken Breast: You can use chicken thighs for a juicier texture.
- Quinoa: Brown rice or farro work well as alternatives.
- Tortillas: Opt for whole wheat or corn tortillas. Lettuce wraps are a great low-carb option.
- Black Beans: Kidney beans or pinto beans are good substitutes.
- Salsa: Use your favorite mild or medium salsa.
Ingredients
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 4 large whole wheat tortillas
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Spices:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
How Much Time Will You Need?
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 burritos
Calories Per Serving: Approximately 450 calories (varies with ingredients)
Tools Needed: Grill or grill pan, medium saucepan, large bowl.
Step-by-Step Instructions
1. Cook the Quinoa
First, rinse the quinoa under cold water. Combine the quinoa and water or broth in a medium saucepan. Bring it to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
2. Prepare the Chicken
Pat the chicken breasts dry. In a shallow dish, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Add the chicken and turn to coat. Marinate for at least 10 minutes.
3. Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink inside. Let it rest for a few minutes, then shred or dice the chicken.
4. Assemble the Filling
In a large bowl, combine the cooked quinoa, shredded chicken, black beans, corn, salsa, and fresh cilantro. Mix everything gently until well combined. Taste and adjust seasonings if needed.
5. Build Your Burritos
Warm the tortillas according to package directions. Lay a tortilla flat and spoon about 1/4 of the filling onto the center. Fold in the sides, then roll up tightly from the bottom. Serve immediately.
Variation Ideas
- Add a sprinkle of shredded cheese (like cheddar or Monterey Jack).
- Include diced avocado or a dollop of guacamole.
- For extra heat, add a pinch of cayenne pepper to the chicken rub or a drizzle of hot sauce.
- Incorporate other vegetables like bell peppers or onions.
- Try a different type of protein like grilled fish or tofu for a different healthy burrito recipe.
Storage Instructions
You can store leftover Grilled Chicken and Quinoa Burritos wrapped individually in foil or plastic wrap in the refrigerator for up to 3 days. Reheat them in a microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through.
Frequently Asked Questions (FAQ)
Q: Can I make these burritos ahead of time for meal prep?
A: Yes, you can assemble the filling components a day or two in advance. Store them separately and combine just before rolling to prevent soggy tortillas.
Q: How can I make these burritos vegetarian?
A: Simply omit the chicken and add extra beans, more quinoa, or grilled vegetables like bell peppers and zucchini.
Q: Are these burritos freezer-friendly?
A: Yes, once assembled, you can wrap them tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Q: What are some good toppings for these healthy burrito recipes?
A: Sour cream, Greek yogurt, avocado slices, guacamole, pickled jalapeños, or extra salsa are all excellent choices.
Q: What kind of tortillas should I use?
A: Whole wheat tortillas are recommended for a healthier option, but any large tortilla will work. You can even use lettuce leaves for a low-carb version.
Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover grilled chicken or a rotisserie chicken, you can shred it and skip the grilling step.
