Got a twofer coming at you with this post! I’m sharing the second part of my series on “What To Do With A Rotisserie Chicken”. These recipes are for anyone who loves white meat, and although you could easily swap it for dark meat, I opted for using the breast and tenderloin in these meals.
In case you missed it, be sure to check out Part 1. That’s where I showed you how to debone your rotisserie chicken in a few simple steps. There’s also a recipe for an Easy Instant Pot Chicken Stock so you can use the leftovers and other veggie scraps to reduce food waste! Then hop toPart 3 for the recipes that use the dark meat from your leftover rotisserie chicken.
This is a recipe that almost doesn’t need to be a recipe. Don’t you just love those?
The concept is simple: Grab your favorite sheet pan, chop some of your favorite veggies, roast ’em up and add some toppings. In this version I opted for asparagus because it’s in season right now. The goal is to chop everything into roughly equal sized pieces so they cook at the same time. I’ve got some more tips for sheet pan dinners in this post,but there’s really no wrong way to do it!
[Tweet “Sheet Pan Chicken & Veggies: An easy weeknight meal using a rotisserie chicken and seasonal veggies”]
I ended up using two sheet pans for this version with sweet potatoes. They take just a little bit longer to cook so I popped them into the oven while I prepped the rest. Then, by the time you add your second sheet pan and everything has time to roast you can pull them out at the same time. And this makes for some great lunch leftovers, too!
Sheet Pan Chicken & Veggies
5 from 3 votes
Nourishing meals can be the simplest meals! Roast some veggies and combine with pre-cooked rotisserie chicken for a quick, filling meal.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
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Servings: 4 servings
Equipment
Cutting Board
Chef's Knife
Sheet Pan
Ingredients
- 1 head broccoli
- 1 bunch asparagus
- 1 large sweet potato
- 2 avocados
- 2 chicken breasts, rotisserie-style, shredded or chopped
- 1 tsp crushed red pepper
- 1 tsp fine sea salt
- 2 tsp Mrs. Dash spice blend
- 2 to 3 tbsp balsamic glaze
Instructions
Heat the oven to 400 degrees F.
Peel and chop the sweet potato into 1/2" cubes. Arrange in a single layer on a sheet pan and place on the middle rack of oven. Once the sweet potatoes begin roasting, chop the broccoli and arrange the florets in a single layer on one half of a second sheet pan. Cut the asparagus spears into 1" long pieces and arrange in a single layer on the other half. Season with Mrs. Dash salt-free spice blend of your choosing. Add the second sheet pan to the top rack of the oven and set timer for 8-10 minutes (total cooking time: about 15-17 minutes).
Meanwhile, debone the rotisserie chicken to separate the chicken breasts. Chop or shred into bite sized pieces and set aside.
Once veggies have finished roasting, remove from oven and allow to cool slightly. Add to plates, distributing 1/4 of the prepared veggies onto each plate. Add the shredded chicken, then slice or dice avocados and add 1/2 avocado to each plate.
Season with crushed red pepper, sea salt, and additional Mrs. Dash salt-free blend. Drizzle with balsamic glaze before serving.
Notes
If storing leftovers, allow to cool completely before covering and chilling. Store up to 5 days.
Nutrition
Serving: 1 serving, Calories: 464 kcal, Carbohydrates: 44 g, Protein: 31 g, Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 64 mg, Sodium: 760 mg, Potassium: 1686 mg, Fiber: 16 g, Sugar: 10 g, Vitamin A: 14186 IU, Vitamin C: 154 mg, Calcium: 146 mg, Iron: 6 mg
Course: Main Course
Cuisine: American
Keyword: Chicken, Sheet Pan
Other veggie ideas: sweet onions, bell peppers, zucchini, mushrooms, new potatoes, cauliflower, carrots. I could go on and on! With some of these (especially zucchini and mushrooms), plan for some of the water content to leach out with roasting. This sometimes collects on your sheet pan so veggies may end up a little softer. Either reduce cooking time or consider adding a baking rack to your pan to slightly lift the veggies. You can find one similar to this online or at most culinary stores.
We really love mustard at my house. I usually get the old-style whole grain mustard where you have the mustard seeds intact, but you can always use a Dijon mustard as well. I keep the ratios for this dressing as equal as possible so it’s easier to scale it up if I’m cooking for a crowd. But I’ve found this mix makes enough for about two well-dressed salads.
The other fun feature of this salad is the pre-cooked freekeh. If you’ve been stopping by for a while you might be familiar with freekeh already, but just in case you aren’t, check out past recipes like Freekeh with Sausage and Sweet Potatoesor Thai Freekeh Salad with Spicy Peanut Sauce. Freekeh is a smoked, cracked wheat (so yes…contains gluten for anyone who needs to avoid it). But it does a great job of holding it’s texture and quality through chilling and reheating. Even freezing and dethawing! It’s one of my favorite things to batch cook and use throughout the week. I’ll toss it on salad (like you see here), mix it into soups, stir fry it with veggies, or mix it casserole-style with whatever other odds and ends need to get used up.
I’m seeing it in grocery stores more often but if you live in a rural area or haven’t seen it around yet, you might have to source it online if you’re interested in trying it out. Here’s the brand I love:
One full bag, cooked, seems to be a good amount for two people to use throughout the week when combined with other things. In this case, a little goes a long way since it’s just used to add some texture to this salad. The tenderloin (located under the breast on a rotisserie chicken) can be chopped or sliced and added, but feel free to substitute any other cut or amount as needed. Once again, you can swap in as many seasonal veggies as your heart desires – it’s another recipe that doesn’t really need a recipe!
[Tweet “Showcase seasonal produce in this Simple Spinach Salad with Rotisserie Chicken – a simple summer meal that works great for meal prep!”]
Simple Spinach Salad with Freekeh & Balsamic Honey Mustard Dressing
5 from 3 votes
When you need a meal in minutes, this simple salad gets the job done! Make the dressing ahead of time to make it even quicker.
Prep Time 10 minutes minutes
Cook Time 0 minutes minutes
Total Time 10 minutes minutes
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Servings: 2 servings
Ingredients
- 2 chicken tenderloins, cooked rotisserie-style
- 4 cup fresh spinach
- 10 to 12 cherry tomatoes
- 1/4 red onion, thinly sliced
- 1/4 cup carrots, shredded
- 1/2 cup cooked freekeh
- 1/4 cup chopped pecans
Balsamic Honey Mustard Dressing
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
Instructions
Debone the rotisserie chicken and set aside the two tenderloins (located under the breast). Roughly chop into bite sized pieces.
Arrange the spinach on a salad plate and add the chicken, shredded carrots, sliced onion, cherry tomatoes, cooked freekeh, and chopped pecans.
Mix the Balsamic Honey Mustard Dressing in a small measuring cup. Add all ingredients and whisk to combine. Pour into two small ramekins and place one on each salad plate. Serve immediately.
Nutrition
Serving: 1 serving, Calories: 557 kcal, Carbohydrates: 34 g, Protein: 37 g, Fat: 33 g, Saturated Fat: 5 g, Cholesterol: 85 mg, Sodium: 241 mg, Potassium: 907 mg, Fiber: 6 g, Sugar: 15 g, Vitamin A: 8761 IU, Vitamin C: 38 mg, Calcium: 107 mg, Iron: 4 mg
Course: Salad, Side Dish
Cuisine: American
Keyword: Chicken, Freekeh
I recommend trying to use your deboned rotisserie chicken in a recipe within about 3 to 5 days. Food safety is always a top priority, but I’ve also found the flavor fades as it ages. And if you happen to use either of these options, I’d love to see it! Tag #streetsmartnutrition in your posts and show me how you make them your own!
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