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Rotisserie Chicken Taco Bowls Recipe

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These Rotisserie Chicken Taco Bowls are a quick, flavorful, and healthy meal combining fluffy cilantro-lime quinoa, sautéed bell peppers and mushrooms seasoned with taco spices, tender rotisserie chicken, black beans, fresh tomatoes, guacamole, and salsa. Perfect for a nutritious weeknight dinner or meal prep, this recipe is ready in just 30 minutes and serves 4.

Ingredients

Quinoa Base

  • 1 cup quinoa
  • 2 cups water (or broth)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro, chopped
  • 1 lime, juice only

Vegetables & Seasonings

  • 1 tbsp olive oil
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1/2 red onion, sliced thin
  • 1 cup mushrooms, sliced
  • 2 tbsp taco seasoning (store-bought or homemade, more to taste)

Protein & Toppings

  • 3 cups cooked boneless skinless chicken breast (rotisserie chicken breast, skin removed)
  • 1 cup canned black beans, rinsed and drained
  • 2 tomatoes, chopped
  • 1/4 cup guacamole
  • 1/4 cup salsa

Instructions

  1. Cook quinoa: In a medium pot, combine quinoa, water (or broth), and minced garlic. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, cover the pot, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 5 minutes to absorb steam.
  2. Fluff and season quinoa: Remove the lid and fluff the quinoa gently with a fork. Stir in chopped cilantro and freshly squeezed lime juice. Season with salt and pepper to taste.
  3. Cook vegetables: Heat a large skillet over medium-high heat and drizzle in olive oil. Add sliced red and green bell peppers, red onion, mushrooms, and taco seasoning. Sauté for 6-10 minutes until the vegetables are tender-crisp and cooked to your liking.
  4. Optional chicken seasoning: If desired, add cooked chicken to the skillet along with some extra taco seasoning during the last few minutes of cooking to infuse more flavor.
  5. Heat black beans: Warm the rinsed black beans in the microwave or on the stovetop until hot.
  6. Assemble taco bowls: In each serving bowl, start by layering a base of cilantro-lime quinoa, then add black beans, cooked chicken, sautéed vegetables, and chopped tomatoes. Top with a dollop of guacamole and drizzle with salsa.
  7. Serve or store: Serve immediately or pack for lunch. If packing for later, keep guacamole separate to maintain freshness, especially if reheating the bowls.

Notes

  • Use broth instead of water when cooking quinoa for extra flavor.
  • Feel free to customize the vegetables with your favorites, like corn or zucchini.
  • For a spicier kick, add extra taco seasoning or a dash of hot sauce.
  • Guacamole can be substituted or complemented with sliced avocado if preferred.
  • Store extra salsa separately to keep the bowls from getting soggy if prepping meals in advance.

Find it online: https://marthatasty.com/rotisserie-chicken-taco-bowls-recipe/