One of the easiest ways to prepare a quick meal is to use a rotisserie chicken. I can't remember the last time I actually roasted a whole chicken. Your local grocery has them available all times of the day. For around $10 you have protein available for a couple of meals. Here are some ideas for you to try this week.
I whipped this up last night. It's so good. The cream cheese adds a nice touch to traditional green chile.
shred the meat of one breast
2 cans of green chilies
1/4 cup chopped onions
1/2 brick of cream cheese
3 cups of chicken broth
3 T arrow root
dash white pepper
Add chopped onions and 1 can of green chiles to a skillet with avocado oil and cook until the onion are translucent, you may also need to add a little broth to the veggie mixture as it cooks.
Add 2 cups of chicken broth, arrowroot and 1 can of green chiles to blender or NutraBullet to mix well.
Add the liquid to the skillet and cook on medium until thick.
Add cream cheese. The mixture may get thick, so use the last cup of chicken broth to get the consistency that you like.
Add shredded chicken and then fill tortillas. Put remaining mixture over the top.
You could also build this like a lasagna (tortilla, mixture, tortilla) in a baking dish. Bake for 15 minutes on 375. Top with cheese (optional) if you like a crispy top.
CRUSTLESS CHICKEN POT PIE
You won't miss the crust with recipe. Serve over cauliflower rice.
1 small onion diced
1 lb chicken meat diced
1 10 oz bag of frozen mixed veggies
2 stalks of celery diced.
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 teaspoon sea salt
1/4 teaspoon cayenne
1/2 cup chicken broth
1 Tablespoon coconut flour
2 cups cauliflower rice
Add ghee, diced chicken and onions to a small fry pan and cook for 3 -5 minutes, until the onions have softened and most of the chicken is cooked.
Now add in the frozen mixed veggies, diced celery and all the spices and cook for 8 - 10 minutes.
Lastly add in the coconut flour and the broth and mix until everything is well coated.
Prepare cauliflower rice. Pour mixture over the rice and serve.
THAI CHICKEN STEW
Here is nice stew with unique flavors. Try it tonight.
2 cloves garlic, minced
1 (1" piece) fresh ginger, peeled & minced
2 tablespoons avocado oil (or oil of choice)
2 carrots, shredded
1 cup canned unsweetened coconut cream (or coconut milk, if preferred)
1 cup chicken broth
2 cups shredded Napa cabbage
Dice both breasts of the rotisserie chicken
1/4 cup coconut aminos
2 tablespoons Asian fish sauce
1 teaspoon Thai chili paste (red or green) or hot sauce
1 tablespoon sesame oil
1/2 cup chopped scallions (green parts only)
1/4 cup chopped cilantro
In a medium-size frying pan over medium-high heat, saute' the garlic and ginger in the almond oil for 1-2 minutes. Add the carrots, coconut cream, and chicken broth and simmer for 10 minutes. Add the cabbage, chicken, coconut aminos, and fish sauce.
Whisk in the chili paste. Stir in the sesame oil, scallions, and cilantro. Simmer for 20 minutes.
CAULIFLOWER, CARROT CHICKEN RISOTTO
The beautiful dish will impress your family.
2 lb. chicken bite sized pieces
1 medium head of cauliflower
1 1/2 C chicken stock
2 bunches asparagus
handful baby spinach
oregano - fresh or dried - to taste
salt & pepper
Dice onion and brown in a large saucepan.
While that's cooking, chop up your chicken into bite sized pieces.
Brown the chicken in a little oil in a separate fry pan. (mine takes 2 batches).
Chop the cauliflower into large chunks and process in a food processor until the size of rice.
Take cauliflower out of the processor and put into a bowl.
Peel carrots and chop in the food processor until the size of rice.
Put the chopped cauliflower, carrots and the chicken stock into the large saucepan with the browned onions. Put on the lid and a medium/high heat until stock boils. Then turn heat to low/medium and leave to simmer as you cook the chicken.
As the chicken cooks, place it in a bowl with a lid to keep warm. - When all the chicken is cooked, stir fry the asparagus and mushrooms in the pan until done to your liking. Throw in the spinach leaves and oregano for the last couple of minutes.
When everything is cooked, toss the chicken and veggies through the cauliflower & carrot mix. Season with salt & pepper.
A squeeze of lemon on top is nice, too.
Serve. Notes: It takes around 10-15 minutes for the cauliflower & carrot risotto to cook, but you can turn it off and leave it on the stove while your chicken & veg finish cooking, if necessary. Any other veg would also suit this recipe. Green beans would be a good sub for the asparagus. You can just use water instead of chicken stock, but the stock does give the cauliflower more flavor.
BLT CHICKEN AVOCADO CUPS
You can't go wrong with this recipe. It is good for any meal.
2 avocados (halved, and pits removed)
1 1/2 cups shredded, cooked chicken breast
1/2 cup baby tomatoes, halved or quartered
4 slices bacon, cooked and crumbled
1 green onion, sliced
2-3 Tbsp fresh cilantro or basil
3-4 Tbsp mayonnaise
Juice of 1/2 lime (about 1 Tbsp)
salt and pepper, to taste
In a medium bowl, mix together chicken, tomatoes, bacon, green onion, herbs, mayonnaise, lime juice, salt and pepper. Taste and add additional lime juice, salt or pepper as desired.
Scoop chicken over avocado halves and serve! (You can also dice up the avocado, mix it into the chicken salad, and serve with crackers, chips, or wrap it in a tortilla or gluten free wrap.)
Rotisserie chicken is perfect for any kind of chicken soup.
1.5 – 2 pounds diced chicken
1 tablespoon olive oil
1 large onion, diced
1 bell pepper, any color, seeded and chopped
1 -2 jalapeños, seeded and diced
4 cloves garlic, minced
2 teaspoons salt
1 tablespoon ground cumin
1 teaspoon coriander
4 cups chicken broth
2 – 7 ounce cans green chiles
3 tablespoons thick canned coconut milk (unsweetened)
3 tablespoons arrowroot powder
Chopped green onions and cilantro for garnish
Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic.
Saute for 5 minutes, then add the chicken, salt and spices. Saute another 5-8 minutes, until the chicken is nearly cooked through. Add the broth, green chiles, and coconut milk. Whisk in the arrowroot powder and bring to a boil.
Lower the heat and simmer for 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.
The possibilities for a rotisserie chicken are endless. Save time and buy your chicken already prepared. Try these recipes or make any of the following:
chicken salad (any kind)
stuff any kind of potato
boil the bones for bone broth
top a salad
Here's to your health! Happy cooking!