1 Rotisserie Chicken, 2 people, 3 meals
Meal 1 - Chicken Salad
1 breast of rotisserie chicken, skinned removed and shredded
1 Heart of Romaine Lettuce
1 half avocado diced (use the rest meal 2)
2-3 broccoli florets (use the rest meal 3)
1/4 green pepper (use the rest meal 2)
Onions, carrots, celery, walnuts - whatever you like on your salad or whatever you have around the house!
Dressing (homemade or store bought)
Directions- Make two large salads.
Meal 2 - Chicken Quesadillas
Rotisserie chicken's leg and thigh meat skinned and shredded
4 whole wheat or spelt tortillas
3/4 of a green pepper thinly sliced
3/4 of an onion thinly sliced
1-2 sprays of cooking oil
1-2 teaspoons chili powder
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
salt and pepper
1 cup shredded cheese
1/2 Avocado diced
1/4 Onion diced
1-2 teaspoon from a packet of avocado seasoning ( I usually make several batches from one packet)
Juice from one half of a lime or lemon
Preheat oven to 375.
Make Guacamole by combining all ingredients in a container w/ a tight fitting lid. Chill in refrigerator while you make the Quesadillas. Spray a skillet with cooking oil. Cook onions and peppers on a medium-high heat until soft and aromatic. Lower heat to medium-low add shredded chicken to skillet. Sprinkle seasonings to coat chicken and veggies. Cook until chicken is re-heated. Spray cookie sheet lightly with oil. Place two tortillas on sheet. Layer with chicken/veggie mixture and cheese. Top with remaining tortilla. Bake in oven 8-12 minutes until cheese is melted. Cut into wedges with pizza cutter. Serve with Guacamole.
Meal 3 - Chicken and broccoli pasta Alfredo
1 breast of chicken from rotisserie chicken skinned and diced into bite-size pieces
1 head of broccoli cut into small florets
1 jar Alfredo sauce
2 servings of pasta prepared according to package (I like penne or linguine)
1 clove garlic diced
1-2 sprays of cooking oil
1/2 teaspoon dried parsley
1/8 teaspoon dried pepper flakes
Salt and pepper
In a 5 quart sauce pan with a tight fitting lid place one inch of water and the broccoli. Cover. Bring water to a simmer and steam until broccoli is bright green. Drain broccoli in a colander. Wipe pan dry and reuse for next step. Spray pan with cooking oil. Add garlic, chicken, and spices. Cook on a medium heat until chicken is heated through and garlic is aromatic. Add Alfredo sauce and cook until heated. Add broccoli. Serve over pasta. (I served it with a small salad left over from the ingredients from meal 1.)
This was the first time I'd ever purchase a rotisserie chicken. I needed something quick and healthy for dinner and figured I would use the rest of the chicken somehow. I was truly happy with all three meals and none of them took more that 30 minutes to make.
Please post in the comments your favorite rotisserie chicken dishes.