Chicken Verde Quinoa Bowls (Gluten Free)
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Chicken Verde Quinoa Bowls – full of flavor and protein, these quick bowls are the prefect make ahead lunch or potluck dish!
Sometimes you come upon a great recipe totally by accident. The other day as I was cleaning out the frig of leftovers, I came up with this delicious combo! Last week I made a batch of Salsa Verde Chicken in the Instant Pot (soooo easy!) for taco night. I also had some left over quinoa, peppers, and tomatoes. Throw in a can of back beans, and this recipe was born.
The Salsa Verde Chicken is so totally versatile. I love it for tacos, burritos, in salads, and now these quinoa bowls! Because I like it a little spicy, I typically use a jarred salsa verde that is medium level heat. Mild is great too, just adjust to your own tastes. Since this was a true “clean out the frig” recipe, I encourage you to do the same and add veggies or other ingredients based on what you have! Corn, cheese, and olives would be great additions.
I love a recipe that offers so many layers of nutritional value. This dish contains tons of fiber, protein, and plenty of Vitamin A & C too. The perfect make ahead, satisfying lunch!
Make this ahead and portion out in these containers for lunch all week!
Chicken Verde Quinoa Bowls
- 1 1/2 cups Salsa Verde Chicken , see recipe below
- 1 cup cooked quinoa
- 1/2 cup chopped tomatoes
- 1/2 cup chopped orange and yellow bell peppers
- 1 can low sodium black beans, drained and rinsed
- chopped fresh cilantro
- additional salsa verde (optional)
- Combine chicken, quinoa, tomatoes, peppers, and beans together in a large bowl and stir well. Add salt and pepper to taste. Refrigerate or serve immediately.
- For serving, top with additional salsa verde and cilantro if desired.
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