CTV Recipes
Search Recipes
Rotisserie chicken, chickpea and quinoa bowl with chili lime dressing
Pick up a rotisserie chicken at your local grocery store and use it in this delicious recipe. Combine with roasted chickpeas and quinoa, and serve with a homemade chili lime dressing. This dish requires minimal effort and ingredients and is guaranteed to impress your family!
SERVES
4
Ingredients
Chili Lime Salt
- 2 tbsp chili flakes
- Zest of 6 limes
- 1/2 cup flaky sea salt
Rotisserie Chicken
- 1-2 cups cooked rotisserie chicken, shredded
Chickpeas
- 1 19-ounce can chickpeas, rinsed, well drained, and towel dried
- 1 tbsp sesame oil
- 1 tbsp white miso paste
- 2 tsp sambal oelek chili garlic sauce
- 2 tbsp maple syrup
- Chili lime salt to taste
Quinoa
- 2 cups quinoa, cooked
Vegetables
- 1 ½ cups mixed thinly sliced crunchy vegetables, such as carrots, cucumbers, red cabbage, peppers
- 2 cups leafy greens, such as kale, spinach, iceberg or frisee
Chili Lime Dressing
- 1 tbsp white miso
- 2 tbsp sesame oil
- 2 tsp sambal oelek, chili garlic sauce
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp lime juice, plus more to taste
- 1/4 cup seasoned rice vinegar
- 1-2 cloves garlic, minced
- Chili lime salt to taste
Directions
For the Chili Lime Salt
- In the bowl of a spice grinder, add the chili flakes and lime zest, and process until finely chopped, about one minute, then add salt and pulse until mixture is well blended, about 30 seconds more.
- Pour mixture into an airtight container, set aside. Tip: if you don't use all the salt mixture for this recipe, you can store it in the container for up to one month.
For the Chicken
- Break the chicken down into parts. If the chicken came in a container with a top and a bottom, these work great for separating the good meat from the skin and bones. Start by peeling off as much of the skin as you can, scraping away any excess fat as you go, and discarding it in the bottom part of the container.
- Pull off the legs and wings, placing them in the top container to be shredded. You may need a knife to separate them at the joints, but they are usually soft enough to pull apart.
- Run a knife down either side of the breast bone to separate the breast meat, and then make sure to remove any of the tenderloin that doesn’t come away cleanly with them. Flip the chicken over and remove the meat from the back of the chicken, and discard the bones.
- Using two forks, shred and pull the meat apart. Set aside for serving.
For the Chickpeas
- Preheat oven to 425*F.
- Rinse and drain chickpeas well then pat very dry with paper towels. To a medium mixing bowl add sesame oil, miso paste, maple syrup, and sambal oelek and whisk to combine. Then add chickpeas and toss to coat. Season with the chili lime salt.
- Arrange on a parchment-lined baking sheet and bake for 15-20 minutes, tossing/stirring once at the halfway point to ensure even baking. They’re done when crisp and deep golden brown. Set aside.
Cook the Quinoa
- Cook the quinoa according to directions on the package. Set aside for assembly.
For the Vegetables
- While the quinoa is cooking, slice up crunchy vegetable of choice (ie: carrots, cucumbers, red cabbage, peppers). Set aside for salad.
- Prepare leafy greens of choice (ie: kale, spinach, iceberg lettuce). Set aside for salad.
Make the Dressing
- To prepare the dressing, add white miso, sesame oil, sambal oelek, maple syrup, soy sauce, lime juice, rice vinegar, and minced garlic into a small mixing bowl and whisk to combine.
- Season with chili lime salt. Set aside for assembly.
To Assemble and Serve
- To serve, toss the quinoa, chicken, sliced vegetables with the Chili Lime Dressing. Divide into serving bowls and top with chickpeas and roasted chopped peanuts (optional). Enjoy!
