Chicken Salsa Verde & Cilantro Vinaigrette Quinoa Bowls

I tend to make a big batch of this chicken salsa verde once a week and use it in a variety of ways all week. It's a staple in my house because 1) it's delicious 2) my toddler inhales it and 3) it's super versatile in a number of different ways. See, I really don't like eating straight up leftovers (no matter how delicious the original dish was), but I love finding new ways to repurpose food I've made so it doesn't go bad and I don't have to cook from scratch every night. This chicken is one of my favorite things that checks all the boxes.

So for night one, I'll use it on this bowl. Night two, I'll make a chicken and refried bean tostada. Next day I'll use it in a salad with some fresh avocado, scallions, canned black beans, and some crushed up tortilla chips (or leftover tostadas). It's also delicious thrown inside a quesadilla with the leftover black beans and whatever cheese you have in your fridge! So many possibilities from a simple one pan chicken.

This recipe makes 4 servings, or 2 with plenty of leftover chicken, quinoa, and vinaigrette. It's also GF, and dairy free if you skip the cortina cheese.