Zesty Rotisserie Chicken and Avocado Quinoa Bowls with Citrus Vinaigrette
This vibrant and nutritious bowl combines leftover rotisserie chicken with fluffy quinoa, creamy avocado, and a zesty citrus vinaigrette, creating a satisfying meal that's bursting with flavor and color.
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Start by cooking 1 cup of quinoa according to package instructions, using vegetable broth instead of water for added flavor.
While the quinoa cooks, shred 2 cups of leftover rotisserie chicken and set aside. In a small bowl, whisk together the juice of 1 orange, the juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon of honey, and a pinch of salt and pepper to create the citrus vinaigrette.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly. In a large mixing bowl, combine the cooked quinoa, shredded chicken, 1 diced avocado, 1 cup of cherry tomatoes halved, and 1/2 cup of chopped fresh cilantro.
Drizzle the citrus vinaigrette over the mixture and toss gently to combine. Serve the quinoa bowl in individual bowls, garnished with additional cilantro and lime wedges for an extra burst of flavor.
Enjoy your healthy and satisfying meal!
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