Cool Rotisserie Chicken Heirloom Tomato Corn Bowls

When summer heat calls for something cool and unfussy, these bowls lean on shredded rotisserie chicken with peak heirloom tomatoes and sweet corn. A lemony olive-oil toss over cooled quinoa keeps lunch bright without the stove.

Serves 4 · 20 min prep

Estimate for one serving

• 485 cal
• 38g protein
• 32g carbs
• 24g fat
• 7g fiber

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Ingredients

• 3 cups rotisserie chicken meat, shredded
• 3 cups heirloom tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, diced
• 1/2 cup fresh basil leaves, torn
• 8 oz fresh mozzarella pearls
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cooked quinoa, cooled
• 1 large avocado, sliced

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and place it in a large mixing bowl, discarding any skin if preferred for a lighter lunch.
2. 2Add the chopped heirloom tomatoes, fresh corn kernels, diced cucumber, torn basil, and mozzarella pearls to the chicken.
3. 3In a small jar, shake together the olive oil, lemon juice, salt, and pepper until emulsified, then pour the dressing over the bowl contents.
4. 4Gently toss everything so the tomatoes release a little juice and coat the chicken and vegetables without crushing the mozzarella.
5. 5Divide the cooled quinoa among four lunch bowls or meal-prep containers as the base.
6. 6Spoon the chicken-tomato-corn mixture generously over the quinoa in each bowl.
7. 7Top each serving with avocado slices and an extra crack of black pepper.
8. 8Cover and chill at least 15 minutes if packing for work so flavors meld, or serve immediately while still cool and bright.
9. 9Taste and adjust salt or lemon at the table if needed before eating.