Robin's Healthy Take: 2 Chickens, 4 Dinners
This week I realized that my local supermarket not only sold hot rotisserie chickens, they also sold them chilled and cut up (into 8 pieces.) They were also on sale, so it was a no-brainer: I snatched the last two! Pre-roasted chickens are perfect for busy weeknights, because they’re fully cooked and super-lean when you dodge the skin. So, what did I create with the chopped chicken? Get 4 of my best chicken recipes after the jump.
Add chopped scallions and cilantro if you have them handy.
Combine broth, soy sauce, ginger and sesame oil in a large saucepan and set pan over medium heat. Bring to a simmer. Add chicken and wonton wrappers and simmer 5 minutes. Add peas and cook 1 minute. Season to taste with salt and freshly ground black pepper.
Chicken Salad with Tropical Fruit, Coconut and Banana Chips
For an extra kick of acidity, serve this salad with lime wedges on the side – squeeze the juice over just before indulging.
Place coconut in a small, dry skillet and set pan over medium heat. Cook 3-5 minutes, until coconut is golden brown, shaking the pan frequently. Transfer the coconut to a large bowl and add chicken, mayonnaise, papaya, mango, and cilantro. Mix gently to combine. Season to taste with salt and freshly ground black pepper. Spoon salad onto a serving plate and top with banana chips.
Chicken and Penne With Roasted Red Peppers and Almonds
Cook penne according to package directions. Drain and transfer to a large bowl. Meanwhile, place almonds in a small, dry skillet and set pan over medium heat. Cook 3-5 minutes, until almonds are golden brown, shaking the pan frequently. Add almonds to the penne with the remaining ingredients and toss to combine. Season to taste with salt and freshly ground black pepper.
Barbecued Chicken Calzone With Mozzarella and Parmesan
Use your favorite barbecue sauce for this recipe – hickory, mesquite, honey, spicy, etc.
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Roll dough out into a large circle, about 1/2-inch thick. Transfer dough to prepared pan (don’t worry if dough hangs over the edge – you’ll be folding it in half). Spread barbecue sauce all over dough, to within 1/2-inch of the edges. Top with chicken and mozzarella cheese. Fold over dough and pinch edges together to seal (sometimes rolling the edges together helps them stay closed). Spray the top with cooking spray and top with parmesan cheese. Bake 20 minutes, until crust is golden brown. Let stand 5 minutes before cutting crosswise into slices. Serves 6
Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.