Brown Bagging It

Between being out of town, having family and friends in town, birthday dinners and summer temptations, cooking in my kitchen seems like a distant memory.

Last night was the first time in at least a month that my husband and I were able to do a full grocery shopping trip. Our kitchen is colorful again, stocked with delicious fruits and vegetables and yummy snacks. We were able to enjoy a fresh home-cooked dinner and I prepared food for lunch for the rest of the week. I really appreciate when I have the time to do this, especially since it had been so long.

One of my favorite concoctions is quinoa, roasted veggies and rotisserie chicken mixed together to make a one-container lunch that can easily be transported to work. The best part about this recipe is that a batch can be made in advance and it’s easily modified, depending on what you have on hand. I often switch out the quinoa for Israeli couscous or orzo, and change up the veggies to keep it interesting.


Veggies ready for roasting

Ready for Lunch

Roasted Vegetables with Rotisserie Chicken and Quinoa

What You Need

  • 1 cup quinoa

  • 2 cups low-sodium chicken broth

  • 1 zucchini, chopped

  • 1 orange bell pepper, chopped

  • 2 carrots, cut into thin discs

  • 2 green onions chopped

  • 1 package mushrooms

  • 1 store-bought rotisserie chicken

  • Olive oil

  • Balsamic vinegar

  • White balsamic vinegar

  • Salt and pepper

  • Parmesan cheese

What To Do

  1. Preheat oven to 350°.
  2. Cook 1 cup of quinoa with 2 cups of chicken broth according to package directions.
  3. Lightly coat chopped zucchini, peppers, carrots, onion and mushrooms with olive oil, pepper and salt. Spread vegetables on a baking sheet in an even layer. Roast in oven for 15 to 20 minutes until vegetables are cooked, flipping once.

  4. Remove skin and meat from rotisserie chicken. Cut or pull chicken into pieces.

  5. Once quinoa and vegetables are cooked and cooled, combine in large bowl. Add chicken.

  6. Pour 2 tablespoons of olive oil, 2 tablespoons balsamic and 2 tablespoons white balsamic vinegar and mix well.

  7. Add salt, pepper and Parmesan cheese to taste.

  8. Add additional balsamic and/or seasonings to taste.

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