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!

Chicken Verde Quinoa Bowls - full of flavor and protein, these quick bowls are the prefect make ahead lunch or potluck dish! | tastythin.com

Chicken Verde Quinoa Bowls - full of flavor and protein, these quick bowls are the prefect make ahead lunch or potluck dish! | tastythin.com

Make this ahead and portion out in these containers for lunch all week!

Chicken Verde Quinoa Bowls - full of flavor and protein, these quick bowls are the prefect make ahead lunch or potluck dish! | tastythin.com

Chicken Verde Quinoa Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Chicken Verde Quinoa Bowls - full of flavor and protein, these quick bowls are the prefect make ahead lunch or potluck dish! 
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Ingredients 

  • 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)

Instructions

  • 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.  

Notes

Click here for Salsa Verde Chicken recipe
Or combine 1 1/2 cups plain shredded cooked chicken with 1/2 cup salsa verde!

Nutrition

Calories: 226kcal, Carbohydrates: 29g, Protein: 20g, Fat: 2g, Cholesterol: 36mg, Sodium: 519mg, Potassium: 710mg, Fiber: 9g, Sugar: 1g, Vitamin A: 90IU, Vitamin C: 40.5mg, Calcium: 57mg, Iron: 3.3mg

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