8 Ways to Prepare Rotisserie Chicken
Recipes
Morgan Medeiros MSc
August 8, 2017
0

Ways to prepare Rotisserie ChickenRotisserie chicken is the lazy man’s protein. Ok, maybe not lazy- maybe just busy. Let’s face it, we could all stand to eat a little better, but most of us just don’t have the time or energy to devote to slow-roasting our own meats. Meat cooked in a pan on the stovetop or on a tabletop grill just doesn’t compare to the juiciness of meat cooked on the bone.

Purchasing rotisserie chicken and pulling meat from the bone provides a more full-flavored protein supplement for lengthy cooking time. These recipes featured shredded rotisserie chicken- be sure to remove the skin prior shredding for a healthy, high-protein main that’s sure to satisfy.

Barbecue Ranch Chicken Salad.

Toss together 4 oz shredded rotisserie chicken (skin removed) with desired amount romaine lettuce + ¼ cup black beans + grape tomatoes + thinly sliced cucumber + minced green onion + shredded carrot + 2 tbsp BBQ sauce + 2 tbsp yogurt-based ranch dressing of choice (Lighthouse, Bolthouse Farms or similar, 50 Calories or less per 2 tbsp).

Buffalo Blue Chicken Salad.

Toss together 6 oz shredded rotisserie chicken (skin removed) with desired amount romaine lettuce + grape tomatoes + thinly sliced cucumber + minced green onion + shredded carrot + chopped celery 2 tbsp buffalo sauce + 2 tbsp yogurt-based blue cheese dressing of choice (Bolthouse Farms or similar, 50 Calories or less per 2 tbsp).

Spicy Asian Chicken Wraps.

Spray pan with nonstick spray. Saute thinly sliced yellow onion + thinly sliced mushrooms. As veggies near completion, add 6 oz shredded rotisserie chicken (skin removed) + 3 tbsp teriyaki sauce + desired amount sriracha to pan. Wrap in green leaf lettuce to serve.

French Onion Skillet.

Spray pan with nonstick spray. Saute thinly sliced yellow onion + mixed thickly sliced mushrooms in 1 tsp oil. As veggies near completion, add 6 oz shredded rotisserie chicken (skin removed) + ¼ cup condensed french onion soup to pan. Sprinkle with 2 tbsp parmesan cheese and garnish with fresh ground black pepper + fresh minced parsley to serve.

Fiesta Chicken Skillet.

Spray pan with nonstick spray. Saute thinly sliced yellow onion + thinly sliced red bell pepper + thinly sliced green bell pepper in nonstick spray. Season with taco seasonings. As veggies near completion, add 4 oz shredded rotisserie chicken (skin removed) + ¼ cup pinto beans + ¼ cup diced avocado. Cook until mixture is heated through and garnish with minced green onion + fresh minced cilantro + 2 tbsp light sour cream to serve.

Parmesan Chicken Zoodle Bowl.

Shred 6 oz rotisserie chicken (skin removed). Dice red and green bell peppers, onion, and mushrooms. Spray pan with nonstick spray, saute veggies. Add chicken and ¾ c prepared marinara sauce as veggies near completion. Top with 2 tbsp parmesan cheese and serve over zoodles.

Hula Chicken Skillet.

Spray pan with nonstick spray. Saute thinly sliced red onion + thinly sliced red bell pepper + thinly sliced green bell pepper in nonstick spray. As veggies near completion, add 6 oz shredded rotisserie chicken (skin removed) + ⅓ cup fresh diced pineapple + 3 tbsp teriyaki sauce to pan. Cook until mixture is heated through and garnish with minced green onion to serve.

Cali Chicken Salad.

Toss together 4 oz shredded rotisserie chicken (skin removed) with desired amount romaine lettuce + spinach + ¼ cup diced avocado + grape tomatoes + thinly sliced cucumber + thinly sliced green onion + shredded carrot + thinly sliced red bell pepper + 3 tbsp yogurt-based ranch dressing of choice (Lighthouse, Bolthouse Farms or similar, 50 Calories or less per 2 tbsp) + 2 tbsp sunflower seeds.

Morgan Medeiros is a certified nutritionist, holding a both a Bachelor and Master’s Degree in Clinical Nutrition. Morgan completed her undergraduate education at Central Washington University, and her graduate education at Northeastern University. During her time as a graduate student, Morgan focused her area of expertise in health education, weight management, and behavioral change. Morgan has experience working in areas of nutritional neuroscience and disease prevention, obesity prevention, and weight loss. Morgan also works in areas of nutritional analysis and menu labeling for restaurants, where she is able to creatively bridge her interest in food culture and health education. In her free time, Morgan enjoys traveling, reading, writing, running, and spending time with her family and friends (including- most importantly- her dog, Clyde).

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