Robin's Healthy Take: 2 Chickens, 4 Dinners

Robin Miller uses 2 pre-cooked rotisserie chickens to create 4 healthy meals.

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.

Chicken and Wontons in Soy-Ginger Broth

Add chopped scallions and cilantro if you have them handy.

Yield: 4 Servings

Ingredients:
4 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced pickled ginger
2 teaspoons sesame oil
2 cups shredded or cubed rotisserie chicken meat
20 square wonton wrappers, halved to make 2 triangles each
1/3 cup frozen green peas, keep frozen until ready to use

Directions:

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.

Yield: 4 Servings

Ingredients:
1/2 cup shredded sweetened coconut
4 cups shredded or cubed rotisserie chicken meat
1/3 cup light mayonnaise
1 cup cubed fresh papaya
1 cup cubed fresh mango
2 tablespoons chopped fresh cilantro
1/2 cup banana chips (often sold in the produce department)

Directions:

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

Yield: 4 Servings

Ingredients:
8 ounces penne pasta
1/3 cup slivered almonds
2 cups shredded or cubed rotisserie chicken meat
1 cup diced roasted red peppers
1/3 cup crumbled feta cheese
2 tablespoons drained capers
1-2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Directions:

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.

Yield: 6 Servings

Ingredients:
Olive oil cooking spray

1 pound fresh or frozen bread or pizza dough, thawed according to package directions

1/3 cup prepared barbecue sauce
1 cup shredded or cubed rotisserie chicken meat
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded parmesan cheese

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.

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