These chipotle chicken quinoa bowls are perfect for using up leftover roast chicken. A simple and healthy dinner, use any veg you have and make it your own.
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Chipotle Chicken Quinoa Bowls

These chipotle chicken quinoa bowls are perfect for using up leftover roast chicken. A simple and healthy dinner, use any veg you have and make it your own.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 436kcal
Author Amy Fulwood

Ingredients

  • 2 tsp Olive Oil
  • Salt and Pepper
  • 400 g Cooked Chicken cut into chunks
  • Handful Baby Spinach
  • 400 g Quinoa cooked according to package instructions
  • 1 Yellow Pepper chopped into strips
  • 1 Aubergine cut with a mandolin
  • 2 Spring Onions chopped
  • Fresh Coriander chopped
  • Sour Cream
  • Chipotle Sauce

Instructions

  • Heat the oven to 200°C. Sprinkle the slices of aubergine with salt on both sides and leave for 5 minutes to draw the moisture out. Pat dry with a paper towel. Place on an oiled baking tray in a single layer (you might need more than one baking tray) and sprinkle with a little more salt and some pepper. Place in the oven for 15-20 minutes.
  • Heat the olive oil over a medium high heat then add the chicken and cook for a minute until crispy. Add the spinach and allow to wilt for another minute until removing from the heat.
  • Place the cooked quinoa into bowls and top with a helping of chicken and spinach, some yellow pepper, chipotle sauce, sour cream, aubergine slices, coriander and spring onion.

Nutrition

Calories: 436kcal