Make the most of your rotisserie chicken with these easy taco bowls! Add all your favorite toppings and make an easy and healthy meal in just 15 minutes.
Step 1
Add the quinoa, water, and garlic to a pot. Bring to a boil and stir. Cover and reduce heat to low. Cook for 15 minutes and turn off the heat. Let sit covered for 5 minutes. Open and fluff and a fork. Stir in the cilantro and lime juice. Season with salt and pepper.
Step 2
Heat a large skillet over medium high heat. Drizzle in the olive oil. Add the peppers, red onion, mushrooms, and taco seasoning. Cook over medium high heat for 6-10 minutes until tender crisp 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.
Step 3
Heat the black beans in the microwave or on the stovetop. Assemble the bowls by starting with the quinoa. Add the black beans, chicken, veggies, tomatoes, and guacamole. Drizzle salsa over top if desired. If prepping these ahead of time for lunches, pack the guacamole separately if you are planning on eating it warm.