Quick and Delicious Dinners Using Store-Bought Chicken
A comforting and colorful dish featuring shredded rotisserie chicken, sautéed vegetables, and served over cooked rice or quinoa, perfect for busy nights.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, shredded (about 4 cups)
- 2 cups broccoli florets
- 1 whole red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 4 cups cooked rice or quinoa
- Optional: fresh basil or parsley for garnish
Instructions
Preparation
- Begin by shredding the rotisserie chicken, discarding any skin or bones. Set aside the shredded meat.
- In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and garlic, stirring until they soften and become fragrant, about 2–3 minutes.
- Add the broccoli florets and diced red bell pepper to the skillet. Sauté for an additional 5 minutes, until the vegetables are tender-crisp and brightly colored.
- Stir in the shredded rotisserie chicken and cherry tomatoes. Sprinkle with Italian seasoning, salt, and pepper to taste. Cook for another 5–7 minutes, allowing everything to heat through and the flavors to meld.
- Serve the rotisserie chicken and vegetable mixture over a bed of cooked rice or quinoa. Optionally, garnish with fresh basil or parsley for a splash of color and freshness.
Notes
For additional flavor, consider roasting the vegetables in the oven before adding the chicken for a smoky touch. Experiment with your favorite vegetables; zucchini or spinach can be excellent additions. This dish is perfect for meal prep — it stores well in the fridge for up to three days. To make it a complete meal, add walnuts or pecans for a satisfying crunch.