This grilled chicken quinoa burrito bowl brings all the fun of takeout night without the usual gut drama. It is low-FODMAP, dairy-free, gluten-free, and built with simple ingredients that feel good to eat after a workout, a long day, or both.
You still get juicy chicken, fluffy quinoa, sweet corn, fresh salsa, and creamy avocado in every bite. It is balanced, filling, and steady enough to keep your energy on your side instead of sending your stomach into a group chat meltdown.
Ingredients:
Serves: 4
- 1 cup dry quinoa
- 2 cups low-sodium chicken broth or water
- 1 1/4 lb boneless, skinless chicken breasts
- 1 1/2 tbsp garlic-infused olive oil, divided (garlic flavor, low-FODMAP)
- 1 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 3/4 cup canned black beans, drained and rinsed well (3 tbsp per serving)
- 1/2 cup corn kernels, thawed or warmed (2 tbsp per serving)
- 2 tbsp lactose-free shredded cheddar-style cheese
- 2 cups chopped romaine or baby spinach
- 4 lime wedges
- 2 tbsp chopped cilantro, for topping
Fresh Avocado Salsa:
- 1/2 medium avocado, diced (30 g per serving keeps the portion more low-FODMAP friendly)
- 2 medium Roma tomatoes, diced
- 1/2 cup diced cucumber
- 2 tbsp green onion tops only, thinly sliced
- 1 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1 tbsp garlic-infused olive oil
- 1 tsp finely minced jalapeño, optional
- 1/4 tsp fine sea salt
Materials needed:
- Medium saucepan with lid
- Large skillet or grill pan, about 10 to 12 inches
- Medium mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Fork for fluffing quinoa
How to Make It:
-
Cook the quinoa.
Add the quinoa and broth or water to a medium saucepan. Bring to a boil, cover, then reduce the heat and simmer for 15 minutes. The quinoa should look fluffy, and the liquid should be absorbed. -
Let it rest.
Turn off the heat and leave it covered for 5 minutes, then fluff with a fork. It should smell light and nutty and look tender, not wet. If it looks a little flat at first, do not worry. A fork and one minute of fluffing fixes a lot. -
Season the chicken.
In a small bowl, stir together 1 tablespoon garlic-infused olive oil, lime juice, smoked paprika, cumin, oregano, salt, and pepper. Rub it all over the chicken so every side becomes coated. -
Cook the chicken.
Heat a large skillet or grill pan over medium heat. Cook the chicken for 5 to 6 minutes per side, until the outside is golden and the center reaches 165°F. You want lightly browned edges and that warm, savory smell that makes dinner feel promising. -
Rest and slice.
Transfer the chicken to a plate and let it rest for 5 minutes, then chop into bite-size pieces. This keeps it juicy and easier to pile into the bowls. If your pan is small, work in batches. Crowding = steaming. -
Warm the beans and corn.
Add the black beans and corn to the same pan over low heat for 2 to 3 minutes, just until warmed through. They should look glossy and bright. We want dinner energy, not sad microwave energy. -
Make the avocado salsa.
In a medium bowl, gently mix the avocado, tomatoes, cucumber, green onion tops, cilantro, lime juice, garlic-infused olive oil, jalapeño if using, and salt. It should look chunky, fresh, and juicy enough to spoon over the top. -
Build the bowls.
Divide the greens between 4 bowls. Add quinoa, chicken, black beans, corn, and avocado salsa. Finish with a small sprinkle of lactose-free cheese, cilantro, and a lime wedge. Taste and adjust salt or lime at the end. That is where the bowl really wakes up.
Better Than Takeout
Try this bowl the next time you want something fresh, filling, and a whole lot friendlier on your stomach. If you make it, share your version on Instagram and tag @tmrwsnutrition. Show us your best overhead bowl shot or your most dramatic lime squeeze moment.