5 Quick & Easy Meals with Rotisserie Chicken

As the summer holidays come to a close and we inch closer to a new school year, it is inevitable that the pace life speeds up for parents and kids alike.

I will be showing the team at CTV Morning Live 5 simple, family-friendly recipes made with rotisserie chicken that can be dinner one night and a packed lunch the next day.


ONE POT CHICKEN CURRYIMG_3370

I love the “one pot” meals. It saves time in cooking and cleaning up. This recipe uses anti-inflammatory-rich ginger, garlic and turmeric. The spices add flavour but not heat, so even the younger members of your family will enjoy it. The yams add a slow-release carbohydrate so there is no need to cook rice to go along with this curry.

Serves 4

Ingredients

  • 1 inch piece fresh root ginger
  • 1 onion, chopped
  • 1 tablespoon expeller pressed canola oil
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 cup of chicken or vegetable stock
  • 1 small cauliflower, separated into bite size pieces
  • 1 medium sweet potato or yam, chopped into 3/4 inch pieces
  • 1 cup low fat coconut milk
  • 1 cup shredded rotisserie chicken
  • Fresh cilantro to garnish

Preparation

Cut the brown skin off the ginger and then slice into thin pieces. Crush the garlic. Heat a large pan and add oil and spices, stir for one minute. Add onion, ginger and garlic and stir for 2 minutes. Add yams and cauliflower and cook until they start to brown, about another 3-5 minutes. Add the stock and the coconut milk. Partially cover the pan, turn down the heat to medium-low and cook for 15 minutes  or until the yams and cauliflower are soft but not mushy. Add shredded chicken for the last 3 minutes of cooking to warm through. Serve warm with chopped cilantro on top.

 

CHICKEN & BARLEY GREEK SALADIMG_3369

Everyone loves Greek salad. As well as the chicken, this version adds the whole grain barley. Barley is loaded with fibre, vitamin E and has been shown to help control blood sugar. It’s also a local grain to boot, grown right here in BC.

Serves 4

Ingredients

  • 1 cup of shredded rotisserie chicken
  • 1 cup uncooked pearl barley (3 cups water or chicken stock)
  • 2 cups cubed cucumber
  • 1 cup grape tomatoes, halved
  • 1/2 cup cubed yellow bell pepper
  • 1/3 cup reduced-fat feta cheese
  • 1/4 cup chopped pitted kalamata olives
  • Dressing:
  • 1 garlic clove cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon torn fresh basil
  • Pinch of salt & freshly ground pepper

Preparation

Bring 3 cups chicken stock or water to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients in a large bowl.

To prepare dressing, cut one garlic clove in half and rub the inside of a small bowl to impart the garlic flavour. Add to the garlic-flavoured bowl 3 tablespoons of extra virgin olive oil along with remaining ingredients; stir well. Add to the barley & chicken mixture; toss well. Cover and chill or serve immediately. 

 

THE NEW WALDORF CHICKEN SALADIMG_3372

A new take on an old classic. This version substitutes the mayo for Greek yogurt adding a great source of probiotics to your meal which can help boost your immune system. The high quality protein in the chicken will satisfy your appetite and keep you and your kids going through the school/work day and from activity to activity to homework to bed.

Serves 4

Ingredients

  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • Pinch of salt & freshly ground black pepper
  • 2 Gala apples julienned
  • 1 cup sliced celery
  • 1 cup seedless red grapes, halved
  • 1 cup shredded rotisserie chicken
  • 4 cups baby arugula
  • 1/3 cup coarsely chopped walnuts, toasted (optional)

Preparation

Combine yogurt, mayonnaise, lemon juice, salt and pepper in a large bowl, stirring with a whisk. Add apple, celery, grapes and chicken; toss to coat.

Place 1 cup arugula on each of 4 plates. Spoon 1 cup of salad over arugula on each plate. Sprinkle with walnuts.

 

CHICKEN & WHITE BEAN SOUPIMG_3368

We all love chicken noodle soup, but let’s give the noodles a break and opt for some iron and magnesium-rich beans instead. White beans are also packed with fibre, protein and slow-releasing carbohydrates which will ensure your blood sugar levels stay stable. Did I mention they were cheap and easy? Give tinned beans a rinse before you add them to the soup to reduce the sodium content.

Serves 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 3/4 cup celery, chopped
  • 1 cup carrots, chopped
  • Salt and pepper
  • 1 bay leaf
  • 4 cups of chicken stock (homemade if possible)
  • 1 cup white beans (navy or Great Northern bean)
  • 1 cup of shredded rotisserie chicken

Preparation

Add oil to a warm saucepan and add onion, celery, carrots, salt and pepper.  Sauté on medium heat for 5 minutes stirring frequently.  Add bay leaf and stock. Cover pan and simmer for 15 minutes. Add beans and shredded chicken to heat through for final couple of minutes. Remove bay leaf before serving. Serve hot.

 

10 MINUTE CHICKEN TACOSIMG_3376

This recipe is very flexible. Substitute your own favourite veggies, or whatever you find in your fridge at 6pm.  Keep a bottle of popular salsa on hand and, if ripe and ready, a few slices of avocado would add some healthy unsaturated fats to the meal. 

Serves 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 red pepper
  • 1 yellow pepper
  • 1 small onion
  • 1 clove of garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper
  • 1 cup of shredded rotisserie chicken, divided in 4
  • Favourite salsa
  • 1 avocado
  • Grated sharp cheddar cheese (optional)
  • 8 corn tortillas

Preparation

Preheat oven to 350°F. Wrap corn tortillas in tinfoil and heat for 10 minutes.

Heat oil in frying pan and add spices, onion, garlic and peppers. Add pinch of salt and freshly ground pepper. Cook on high for about 5 minutes stirring frequently until peppers soften.  Add the chicken towards the end and toss through to warm and add the flavour of the spices. Layer the peppers & chicken on the tortilla and top with your favourite salsa, slices of avocado and/or grated cheese. Roll up and enjoy.

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