This easy Rotisserie Chicken Taco Bowl with Cilantro Lime Quinoa makes a healthy delicious dinner, is perfect for lunch time meal prep, and is packed with nutritious ingredients. Jump to Recipe
This Rotisserie Chicken Taco Bowl is the ideal “I don’t know what to have for dinner” recipe!
Taco bowls are one of my favorite go-to foods when I’m not sure what I want to eat – or when I have a bunch of different ingredients I need to use up. That’s exactly what this recipe does: uses your leftover rotisserie chicken, some beans, and quinoa, along with some veggies.
I’ll also admit that sometimes I buy a rotisserie chicken just so I can make this taco bowl. It’s such a simple idea and great for those times when you’re driving home from work and you know you don’t have anything at home to make for dinner. The rotisserie chicken is on sale because it’s the end of the day, so why not?!
What Goes in a Rotisserie Chicken Taco Bowl?
As a fantastic option if you're avoiding gluten in the tortillas, or if you just want a taco by another name, then I absolutely love a good taco bowl. One of the things that makes this recipe so special is that it takes just 30 minutes to make, thanks to the rotisserie chicken which you can make yourself or just buy at the grocery store for ease.
Along with your chicken you will be adding quinoa, black beans, peppers, red onion, mushrooms, and tomatoes. This is in addition to garlic, cilantro, and guacamole. You can even add some salsa on top if you have some handy or you need to use up your extra tomatoes, peppers, and onion!
How to Meal Prep Taco Bowls
The short answer is yes. The longer answer is that there isn’t any part of this bowl that won’t play well with others. The only suggestion I have is that you fold up a paper towel and rest it on top of the food inside your air tight container.
This will help soak up some of the moisture that will develop.
Also, be sure that you don’t close the lid on your food until it has stopped giving off steam and cooled to room temperature. This will further aid the moisture problem that can develop and encourage mold to flourish.
How to Make it Vegan
Since nearly everything in this quinoa bowl is practically vegan on its own – that makes it incredibly easy to turn it into a vegan dish. You can of course, simply leave out the chicken and add a little bit more beans and quinoa so you don’t see a difference in the amount of food it is.
Or you could add a meat substitute like tofu, seitan, or one of those faux chickens/pork you can find in the frozen section. Both are fantastic options.
Customizing your Taco Bowl
One of the reasons I love bowls so much, and one of the reasons it is so popular is that it is so easy to make them into whatever you want. Literally, every part of the bowl can be swapped out for something else.
Here are just a few ideas for swaps you can make in your taco bowl:
- Meat: Pork, Beef, Turkey, Tofu, Saitan, Jackfruit
- Veggies: Grilled Avocado, Mushrooms, Roasted Mexican Corn, Zucchini, Grilled Onions, Eggplant
- Quinoa: Rice, Cauliflower Rice, Potatoes, Hashbrowns
- Guacamole: Salsa, Refried Beans, BBQ Sauce, Hot Sauce
DIY Taco Seasoning
Have you ever looked at how much a packet of taco seasoning actually costs? They quickly make the price of your meal shoot up. Spices are incredibly expensive! But, there’s a bit of a trick behind it.
If you buy individual spices in larger amounts and then mix them together it is a lot cheaper! That’s why I recommend for this recipe you mix your own.
Here is my recipe for homemade taco seasoning – it's my favorite when I’m making tacos and taco bowls.
Turn it Into a Salad
If you end up with a bit of everything leftover from your bowl but you don’t really have enough to make another bowl, you might be looking for something else to do. It’s always the way isn’t it? You either make too much or not enough.
Well, if you’ve made too much, then consider turning it into a salad! It is super simple to do – just take whatever leafy greens you happen to have like romaine, spinach, kale, or even iceberg lettuce and make a bed for the rest of your ingredients to lay on.
Then pile on everything you’ve got leftover. If you have any left use your cilantro, lime, some honey, salt, and olive oil blended together to make a delicious dressing. Or you can use salsa as the liquid component of your salad.
More Quinoa Bowl Recipes
Rotisserie Chicken Taco Bowls
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 cup quinoa
- 1/4 cup water
- 2 U garlic cloves, minced
- 1/3 cup cilantro
- 1 U lime, juice only
- 1 U red pepper, sliced thin
- 1 U green pepper, sliced thin
- 1/2 U red onion, sliced thin
- 1 cup mushrooms
- 3 cups cooked boneless skinless chicken breast (I used rotisserie chicken breast and removed the skin)
- 1 cup canned black beans, rinsed and drained
- 2 U tomatoes, chopped
- 4 tbsp guacamole
- shopping_cartGet IngredientsinfoNEW!
Meanwhile, add the water, peppers, red onion, mushrooms, and taco seasoning to a small pan. Cook over medium high heat for 6-10 minutes until tender and cooked to your liking. If desired, you could add the chicken during this step as well and some extra taco seasoning to kick up the flavor of the chicken as well.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.