These easy Rotisserie Chicken Taco Bowls make a healthy delicious dinner or a great make-ahead lunch. Nutritious, filling, and versatile!
This Rotisserie Chicken Taco Bowl is the ideal “I don’t know what to have for dinner” recipe! All you need is a rotisserie chicken, rice or quinoa, and taco toppings!
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 paired with whole grains, beans, and whatever veggies you have on hand.
I’ll also admit that sometimes I buy a rotisserie chicken just so I can make this taco bowl. It’s seriously the best rotisserie chicken recipe. It's also great for meal prep.
Why We Love These Rotisserie Chicken Taco Bowls
- Great for leftover rotisserie chicken: Repurpose leftover chicken into a brand-new meal! This recipe is packed with quinoa and beans, so it's a great way to stretch the chicken.
- Versatile: Although the recipe includes cilantro lime quinoa, black beans, and fajita veggies - you can make this meal with whatever you have on hand. Use rice, any type of beans, and veggies. The options are endless.
- Meal prep friendly: This is a great meal to pack on Sundays and have ready to go for the week. It makes a great on-the-go lunch or dinner.
Making a taco bowl from scratch? Try these easy Chicken Taco Bowls with the most delicious avocado pico de gallo.
What Goes in a Rotisserie Chicken Taco Bowl?
I absolutely love a good taco bowl. Think about this recipe as a blueprint and then build your own rotisserie chicken bowls. One of the things that makes this recipe so special is that it is quick, easy, and versatile.
- Chicken: While my go-to easy option is rotisserie chicken, you could also make this with shredded chicken, chicken tinga, or grilled chicken.
- Beans: To add fiber and nutrients, beans are affordable and easy, Use any canned beans or make homemade Frijoles Charros, Pinto Beans, or Black Beans.
- Quinoa, rice, cauliflower rice: For the base of the taco bowl, choose any rice or grain you like. Most of the time I use quinoa or brown rice tossed with cilantro and lime. Use precooked or frozen quinoa or rice to save time. Cauliflower rice is also delicious and lower in carbohydrates.
- Veggies: Anything goes when it comes to veggies. Go in a fajita direction with peppers and onions. Get creative and use cauliflower, zucchini, or kale tossed with taco seasoning. Use fresh raw vegetables or leftover roasted vegetables.
- Taco Toppings: Go crazy with all your favorite taco and burrito bowl toppings including salsa, guacamole, shredded cheese, cilantro, fresh lime juice, corn salsa, or this amazing creamy chipotle sauce.
How to Meal Prep Taco Bowls
These taco bowls are perfect for meal prep! Make a big batch on Sunday and use them all week for lunches or quick dinners. 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 to soak up any moisture. Also, don't add wet ingredients like salsa or guacamole until it is served.
Make sure everything has fully cooled before storing it in the fridge.
This dish can be eaten warmed up, at room temperature, or even cold like a taco salad.
Variations for this Rotisserie Chicken Bowl
This recipe is easy to customize and make your own.
- Make it a salad: Add a crunchy green like Romaine lettuce to this and turn it into a tasty salad with this jalapeno ranch dressing.
- Wrap it up as a burrito: Grab a large flour tortilla or whole wheat tortilla and add all the fillings inside for a portable meal.
- Make soup: Believe it or not, this makes a delicious soup with the addition of chicken broth. Just season it well.
- Stuffed peppers: Instead of adding sauteed peppers to the bowls, stuff everything inside of parboiled bell peppers. Add a can of diced tomatoes and top with cheese.
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: Try this bowl with carnitas, Mexican shredded beef, ground turkey, tofu, or blackened fish.
- Veggies: Add some grilled avocado, Mexican street corn salad, grilled onions, or spicy cabbage slaw.
- Rice and beans: Make it with Mexican cauliflower rice, Borracho beans, or any grain you like.
- Toppings: Add pico de gallo, Ranchero sauce, pineapple salsa, or your favorite store-bought toppings.
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. It's also free from added sugar and preservatives.
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.
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.
Frequently Asked Questions
Here are the most common question about making these taco bowls.
If you find yourself with a dry rotisserie chicken, the best thing to do is add moisture to the chicken. Start by shredding it and then add chicken broth, canned diced tomatoes, or salsa. Warm the mixture until it is just heated. Make sure not to boil it or the chicken will dry out more.
This really depends on your dietary needs. Rotisserie chicken is high in protein and low in carbohydrates. The breast meat is very lean and the chicken is packed with vitamins and nutrients.
However, the skin of the chicken is high in saturated fat. Additionally, some store-bought rotisserie chickens are very high in sodium. To counteract this, remove the skin, which is where most of the fat and excess sodium is located. You can also look for a low sodium rotisserie chicken.
Rotisserie Chicken Taco Bowls
- Get in your Inbox
- 1 cup quinoa
- 1/4 cup water
- 2 garlic cloves, minced
- 1/3 cup cilantro
- 1 lime, juice only
- 1 red pepper, sliced thin
- 1 green pepper, sliced thin
- 1/2 red onion, sliced thin
- 1 cup mushrooms
- 2 tbsp. taco seasoning (storebought or homemade)
- 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 tomatoes, chopped
- 4 tbsp guacamole
Like this Recipe? Try our Meal Plans!
- Weekly Meal Plans
- Easy Shopping List
- Healthy, Low Carb, & Vegetarian
- Nutritional Information
Switch to prevent your screen from going dark.
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.