Ingredients
Scale
- 1 rotisserie chicken (shredded)
- 2 cups cooked rice or quinoa (optional base)
- 1 cup diced vegetables (bell peppers, onions, broccoli or your choice)
- 1 can black beans (rinsed and drained)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup salsa (for flavor)
- Taco seasoning (optional for extra flavor)
- Fresh herbs (like cilantro or parsley for garnish)
- Tortillas or lettuce leaves (for wraps)
Instructions
- Start by shredding the rotisserie chicken. You can use your hands or two forks.
- If you’re making a rice bowl, heat the cooked rice in a microwave or on the stovetop until warm.
- In a large skillet, add a little oil and toss in your diced vegetables. Sauté for about 5-7 minutes until tender.
- Add the shredded chicken to the skillet along with the black beans and salsa. Mix and let it warm through for 5 minutes.
- For a taco night, add taco seasoning during this step for an extra kick!
- Serve the mixture over rice or in tortillas, topped with cheese and fresh herbs.
- Prep Time: 10
- Cook Time: 5