Weeknights are hard! Rotisserie chicken is easy! Every market carries rotisserie chicken so whether you pick one up on the way home from work or plan ahead, it’s one of my favorite ways to get a healthy and light dinner on the table in a hurry. It’s also a versatile ingredient. Here are some ways to make a meal out of a rotisserie chicken. All recipe ideas serve one person, but you can adjust the ingredients depending on how many people you’re serving.
Zoodles with pesto: Start with 2 c. spiraled zucchini noodles or spaghetti squash (bought pre-spiralizedor made prior). In a skillet over medium heat, cook the zoodles in about 2 tsp. extra virgin olive oil until softened. Toss with 1 Tbsp. store bought pesto. To zoodle mixture, add 5 grape tomatoes, halved, 1/4 c. canned cannellini beans (rinsed and drained), and ½ cup shredded rotisserie chicken. Top with 2 tsp. toasted pine nuts.
Asian Chicken Salad Bowl: To 2 c. shredded coleslaw mix, add 1 c. shredded rotisserie chicken. Make dressing: 1 ½ Tbsp. peanut butter, a squeeze of lime, and a splash of soy sauce. Add 1 Tbsp. warm water to thin. Toss coleslaw and chicken mixture with dressing. Top with 2 tsp. chopped peanuts and sliced green onions, if desired.
Burrito Bowl: Mix 2 c. romaine lettuce with 5 grape tomatoes, halved, ½ red pepper, sliced (fresh or sauteed), ¼ c. canned black beans (drained and rinsed), and ½ c. shredded or cubed chicken. Toss with 2 tsp. extra virgin olive oil and freshly squeezed lime. Add a spoonful of store-bought salsa and ¼ avocado, if desired. Optional: 5 tortilla chips either on the side or crumbled on top.
Tangy BBQ Chicken with Cauliflower Mash: Make dressing: Mix 2 Tbsp. lower-sugar BBQ sauce (such as Stubbs original) with 1 tsp. red wine vinegar and 1-2 tsp. water (depending on how thin it gets). Toss sauce with 1 c. shredded rotisserie chicken and heat the mixture in a warm skillet . Serve with cauliflower mash. To make cauliflower mash, start with fresh or frozen riced cauliflower. Steam cauliflower in the microwave until soft. Using an immersion blender or regular blender, whip the cauliflower until it reaches potato consistency. Use a splash of milk to make it creamy. Add salt and pepper to taste.