Rotisserie Chicken Taco Bowls


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These easy Rotisserie Chicken Taco Bowls make a healthy delicious dinner or a great make-ahead lunch. Nutritious, filling, and versatile!
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Rotisserie Chicken Taco Bowls
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What you need:

  • 1 cup quinoa
  • 2 cups water (or broth)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro
  • 1 lime, juice only
  • 1 tbsp olive oil
  • 1 red pepper, sliced thin
  • 1 green pepper, sliced thin
  • 1/2 red onion, sliced thin
  • 1 cup mushrooms
  • 2 tbsp. taco seasoning (store-bought or homemade, more to taste)
  • 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
  • 1/4 cup guacamole
  • 1/4 cup salsa
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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.
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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.
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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.
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We hope you enjoy this delicious Rotisserie Chicken Taco Bowls recipe.
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