I made these Easy Grilled Chicken Quinoa Burrito Bowls with Avocado Salsa because I wanted dinner that felt impressive without making me cry over cilantro. It’s basically summer in a bowl: smoky grilled chicken, nutty quinoa, bright avocado salsa, and just enough tang to pretend I’m fancy. It’s special because it’s fast, forgiving, and somehow looks like I planned ahead — which, for the record, I did not.

My husband once tried to grill pineapple for this and ended up with a fruit sculpture that looked like modern art and tasted like charcoal. The kids voted to add hot sauce to everything (including the salsa), which led to a brief family revolution and a lot of crying — mostly from the youngest who thought “mild” meant “mildly incendiary.” I told them dinner was “deconstructed” and put chips on the table to distract them. Works every time.

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

– It tastes like you had time to cook a real meal, even if you only had time to not burn the chicken.
– Protein + quinoa + veggies = a bowl that fills you without being a nap-inducing brick.
– Avocado salsa makes everything feel indulgent and healthy at the same time — the kitchen version of wearing sweatpants with a blazer.
– Forgiving recipe: overcook the quinoa, under-season the chicken, add more lime — it still forgives you.

Time-Saving Hacks

– Use pre-cooked or store-bought rotisserie chicken when you’re somehow also running the PTA and inventing an excuse for why laundry exists.
– Quinoa cook shortcut: toast it for a minute, then pressure-cook with a 1:1.5 water ratio for 1 minute high and quick release. Fewer pans, less fuss.
– Make the salsa while the chicken rests. Resting chicken = real chef energy, and it’s a good excuse to avoid washing the pan immediately.
– Buy pre-chopped veggies if your knife skills are a hazard to salads. I won’t judge; I’ll just secretly be jealous.
– Grill pineapple rings in a grill basket or use a grill pan to avoid turning the grill into a sticky fruit massacre.

Serving Ideas

– Serve with a cold beer or a margarita, depending on how dramatic you want dinner to feel. Wine works too; pick whatever shuts your relatives up.
– Offer tortilla chips for scooping and dual-purpose spooning. Little hands love bowls that are also crunchy.
– Keep it simple: a lime wedge, quick cilantro scatter, and a nap because you will probably sneeze from the chopped onions.
– Serve with a side salad if you want to feel virtuous. Or fries if you want to be honest about your priorities.

What to Serve It With

– Black beans or charred corn salad for more texture.
– A dollop of Greek yogurt or crema if someone in your house camouflages their spice tolerance with dairy.
– Warm tortillas to turn it into an actually fun do-it-yourself taco night.
– Pineapple salsa on the side for the pineapple-committed members of your household.

Tips & Mistakes

– Don’t skip the resting time for grilled chicken — it’s not a suggestion, it’s a tiny act of kindness to your future self.
– Salt the quinoa while it cooks. Underseasoned quinoa is the silent dinner killer.
– Watch the avocado salsa for oxidation: toss gently with lime and serve promptly, or keep the pit in the bowl like a sad avocado security guard.
– If your grill is too hot, your chicken will develop an impressive char and zero tenderness. Medium-high for flavor, medium for sanity.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep components separate if you plan to meal-prep for a few days: chicken in one container, quinoa in another, salsa on the side. Keeps textures happier.
– Use airtight containers and eat within 3–4 days. The avocado salsa will be the first to lose its personality.
– Reheat gently: microwave the chicken with a damp paper towel to avoid turning it into leather.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Vegetarian swap: grilled tofu or roasted chickpeas for crunch and protein.
– Grain swap: brown rice, farro, or cauliflower rice for low-carb vibes.
– Heat swap: jalapeños for mild, serrano for commitment, pickled jalapeños for emotional complexity.
– Dairy swap: crema, plain yogurt, or crumbled cotija — pick your cheese identity and own it.

Frequently Asked Questions

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

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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