5 Meals Using (Purchased) Rotisserie Chicken

Fall is on its way and for many of us, that means life gets even busier.

Rotisserie chicken (or roast/grilled chicken) can quickly become pretty boring, but it’s still a relatively fast and healthy grab for a weeknight dinner.

Pair it with a small potato and one of the many roasted veggie options, or try some new suggestions below:

1. Chicken quinoa bowl. Layer quinoa, green onions, red pepper, spinach, avocado, roasted corn, and shredded chicken. Dress with a lemon or red wine vinaigrette. Will post this soon.

2. Asian inspired salad with brown rice – bagged broccoli or coleslaw mix, bagged shredded carrots, chopped green onions, cilantro, chopped peanuts optional, shredded chicken, your favorite Asian or sesame ginger dressing. Brown rice on the side.

3. Chicken tacos. Shredded chicken (sprinkled with organic taco seasoning optional), sautéed onions and bell peppers, sliced green onions, avocado, salsa or pico de Gallo inside a warm whole wheat or gluten free tortilla. Fruit on the side.

4. End of summer salad. Layer pearled couscous (use quinoa or brown rice for gluten free), roasted sweet potato or butternut squash cubes, arugula, avocado, green onion, shredded chicken. Dress with a lemon or red wine vinaigrette or light honey Dijon.

5. Chicken soba noodle soup (gluten free). Sauté 1 pint shiitake mushrooms and 3 chopped carrots until lightly browned. Add 2 tsp grated ginger, 1 clove minced garlic, 3 scallions and 1 cup sugar snap peas. Add this to 4 cups chicken stock or organic bone broth with ~2 cups prepared soba noodles (8 oz dry), 1 cup shredded leftover chicken, 2 Tbsp soy sauce or coconut aminos. Serve by itself or with sautéed bok choy.

*you can substitute sautéed tofu or tempeh for the chicken to make these plant based. Will work well for all except the tacos.