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.
Servings 4 servings
- 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
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.