Low-carb rotisserie chicken recipes offer quick and healthy options for busy weeknight dinners. Favorites include creamy rotisserie chicken salad, spicy chicken lettuce wraps, and chicken and avocado collard green wraps. These dishes, rich in flavor and nutrients, are easy to prepare in under 20 minutes. They can be adapted with various vegetables and served in creative ways. Exploring these recipes leads to even more delicious low-carb meal ideas.
Creamy Rotisserie Chicken Salad
Creamy Rotisserie Chicken Salad is a versatile and satisfying dish that makes for a fantastic lunch or light dinner. This recipe combines shredded rotisserie chicken with a creamy dressing and fresh veggies, making it a low-carb option perfect for anyone looking to maintain a healthy diet without sacrificing flavor. The dish can be prepared in just 15 minutes, allowing you to whip up a delicious meal quickly.
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 cup mayonnaise (preferably avocado or olive oil-based)
- 1/4 cup plain Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup chopped dill pickles or relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (such as dill or parsley) for garnish (optional)
Cooking Steps
- In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Whisk the ingredients together until smooth and well blended.
- Add the shredded rotisserie chicken, diced celery, red onion, and dill pickles to the bowl. Gently fold the ingredients together until everything is coated evenly with the dressing.
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
- Serve the creamy rotisserie chicken salad on a bed of greens, inside lettuce wraps, or in low-carb tortillas. Garnish with fresh herbs if desired.
Variations & Tips
- For added crunch, consider incorporating chopped bell peppers, nuts (like pecans or walnuts), or sunflower seeds.
- If you prefer a spicier kick, add some diced jalapeños or a few dashes of hot sauce to the mixture.
- For a more substantial meal, serve the chicken salad over cauliflower rice or zoodles (zucchini noodles).
- This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to three days, making it perfect for meal prep.
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Spicy Chicken Lettuce Wraps
Spicy chicken lettuce wraps are a delicious, low-carb dish that offers a revitalizing twist while being packed with flavor. Ideal for those following a keto or low-carbohydrate diet, these wraps provide a satisfying meal or snack option that is both light and filling. With a quick preparation time of about 20 minutes, they're perfect for busy weeknights or a casual get-together with friends.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 cup diced bell peppers (red and green)
- ½ cup grated carrots
- ¼ cup green onions, chopped
- Lettuce leaves (iceberg or butter lettuce work well)
- Sesame seeds for garnish (optional)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
- Stir in the shredded rotisserie chicken, then add the soy sauce, sriracha, and rice vinegar. Cook for an additional 5 minutes until the chicken is heated through and well-coated in the sauce.
- Add the diced bell peppers and grated carrots to the skillet, mixing well and cooking for another 3-5 minutes until the vegetables are tender but still crisp.
- Remove from heat and stir in the chopped green onions, reserving a few for garnishing later.
- Spoon the spicy chicken mixture into individual lettuce leaves, folding them like tacos. Garnish with sesame seeds and additional green onions if desired.
Variations and Tips:
- For a milder option, reduce the amount of sriracha or substitute with a mild chili sauce.
- Add additional vegetables such as shredded cabbage or diced cucumbers for extra crunch.
- To make this dish more filling, consider serving with a side of cauliflower rice.
- Leftovers can be stored in an airtight container in the fridge and enjoyed cold or reheated.
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Chicken and Avocado Collard Green Wraps
Chicken and Avocado Collard Green Wraps are a delicious, low-carb dish perfect for anyone looking for a healthy, flavorful meal option.
These wraps are perfect for meal prep, lunch on the go, or a light dinner, and they take about 15 minutes to prepare. Packed with protein from the rotisserie chicken and healthy fats from the avocado, these wraps are both satisfying and nutritious.
Ingredients:
- 4 large collard green leaves
- 1 cup cooked rotisserie chicken, shredded
- 1 ripe avocado, diced
- 1 medium tomato, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional: hot sauce for extra flavor
Cooking Steps:
- Begin by preparing the collard green leaves. Cut the tough stem from the bottom of each leaf to create a more flexible wrap. You can also blanch the leaves in boiling water for 30 seconds if you prefer a softer texture.
- In a medium mixing bowl, combine the shredded rotisserie chicken, diced avocado, chopped tomato, red onion, and cilantro. Squeeze lime juice over the mixture and season with salt and pepper to taste. Gently mix all the ingredients until combined.
- Lay one collard green leaf flat on a clean surface. Place a generous scoop of the chicken and avocado mixture in the center of the leaf.
- Fold in the sides of the collard green leaf over the filling, then roll from the bottom up to create a tightly wrapped wrap. Repeat with the remaining leaves and filling.
- Serve immediately, or wrap them in parchment paper for a meal on the go.
Variations and Tips:
- Experiment with different proteins such as turkey or tofu for a vegetarian option.
- Add some shredded cheese or a dollop of Greek yogurt inside the wrap for extra creaminess.
- For a bit of crunch, include some sliced cucumbers or bell peppers.
- If you prefer a spicy kick, drizzle your wraps with hot sauce or add sliced jalapeños to the filling.
- These wraps can also be made ahead of time; just keep them wrapped in the fridge to maintain freshness.
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Cheesy Chicken Cauliflower Bake
The Cheesy Chicken Cauliflower Bake is a delicious low-carb dish that combines the heartiness of rotisserie chicken with the rich, creamy goodness of cauliflower and cheese.
This dish is perfect for anyone following a low-carb diet, seeking a quick meal, or simply wanting to enjoy a comforting casserole. The preparation time is approximately 20 minutes, with a baking time of about 30 minutes, making it an excellent choice for a weeknight dinner.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 cups cauliflower florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- If using fresh cauliflower, steam or boil the florets until just tender, about 5-7 minutes, and then drain well. If using frozen cauliflower, thaw and drain thoroughly.
- In a large mixing bowl, combine the cooked cauliflower, shredded rotisserie chicken, cream cheese, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Sprinkle the grated Parmesan cheese over the top of the casserole.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. If desired, garnish with chopped parsley before serving.
Variations and Tips:
- For added flavor, consider incorporating cooked spinach or sautéed mushrooms into the mix.
- You can use different types of cheese, such as mozzarella or pepper jack, to customize the flavor profile.
- If you want a little heat, add diced jalapeños or crushed red pepper flakes.
- To make it creamier, you can mix in some unsweetened almond milk or chicken broth if the mixture seems thick.
- This dish reheats well in the oven or microwave, making it a great option for meal prep throughout the week.
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Chicken Zucchini Noodle Stir-Fry
Chicken Zucchini Noodle Stir-Fry is a flavorful and healthy low-carb dish that takes advantage of the versatility of zucchini, which serves as a stand-in for traditional noodles. This dish is perfect for anyone looking to enjoy a satisfying meal without the added carbohydrates, making it ideal for those on a ketogenic or low-carb diet.
With a total preparation and cooking time of just 30 minutes, this simple recipe can easily be incorporated into a busy weeknight dinner routine.
Ingredients:
- 2 medium zucchinis, spiralized into noodles
- 2 cups rotisserie chicken, shredded
- 1 bell pepper, sliced (any color)
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Cooking Steps:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
- Toss in the sliced bell pepper and snap peas, cooking for 3-4 minutes until they start to soften.
- Add the shredded rotisserie chicken to the skillet and pour in the soy sauce or tamari, stirring to combine.
- After a minute, add the spiralized zucchini noodles to the skillet and continue to stir-fry for another 2-3 minutes until the zucchini is tender but not soggy.
- Drizzle with sesame oil and season with red pepper flakes, salt, and pepper according to your taste.
- Remove from heat and serve immediately, garnished with sesame seeds and chopped green onions.
Variations and Tips:
- You can substitute the rotisserie chicken with grilled chicken breast or leftover chicken for a different flavor.
- Add other vegetables such as broccoli, carrots, or mushrooms to enhance the stir-fry.
- For a little sweetness, consider adding a splash of low-carb sweetener or coconut aminos to the sauce.
- If you prefer a vegetarian option, replace the chicken with tofu or tempeh.
- Make sure not to overcook the zucchini noodles to maintain their texture. Keep the stirring gentle to prevent them from becoming mushy.
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Garlic Butter Chicken and Asparagus
Garlic Butter Chicken and Asparagus is a savory, low-carb dish that combines tender rotisserie chicken with crisp, sautéed asparagus, all enveloped in a rich garlic butter sauce.
This recipe is perfect for anyone looking for a quick yet flavorful meal, whether you're following a low-carb diet or simply want to enjoy a delicious dinner. With only 15 minutes of preparation time, this dish is great for busy weeknights or impressing guests at a dinner party.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 bunch asparagus, trimmed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
3. Add the trimmed asparagus to the skillet, and cook for about 5-7 minutes, stirring occasionally, until the asparagus is tender yet crisp.
4. Stir in the shredded rotisserie chicken and season with salt and pepper.
If desired, add lemon juice for an extra zing. Cook for an additional 3-5 minutes, until the chicken is heated through.
5. Remove the skillet from heat and garnish with fresh parsley before serving.
Variations and Tips:
- For added flavor, consider incorporating different herbs like thyme or rosemary.
- You can substitute asparagus with other vegetables like broccoli or green beans for variety.
- If you prefer a creamier sauce, you can add a splash of heavy cream after adding the chicken.
- This dish pairs well with a side of cauli-rice or a mixed green salad for a complete low-carb meal.
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Rotisserie Chicken Vegetable Soup
Rotisserie Chicken Vegetable Soup is a nourishing and hearty dish perfect for those following a low-carb diet or anyone wanting to enjoy a comforting meal. This soup is filled with flavorful vegetables and tender rotisserie chicken, making it an ideal choice for a quick weeknight dinner or a cozy weekend lunch.
Preparation time is around 15 minutes, while the cooking time is approximately 25 minutes, allowing you to enjoy a wholesome meal in under an hour.
Ingredients:
- 1 rotisserie chicken, shredded
- 4 cups low-sodium chicken broth
- 2 cups cauliflower florets
- 1 cup zucchini, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup diced tomatoes (fresh or canned)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the cauliflower florets, zucchini, green beans, and diced tomatoes to the pot. Stir well to combine.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Add the shredded rotisserie chicken, thyme, parsley, salt, and pepper. Simmer for about 20 minutes, or until the vegetables are tender.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil if desired.
Variations & Tips:
- For added flavor, consider incorporating a teaspoon of smoked paprika or chili flakes for a bit of heat.
- If you prefer a creamier soup, stir in a splash of heavy cream or coconut milk just before serving.
- You can customize the soup by adding any low-carb vegetables you like, such as spinach, kale, or bell peppers.
- Leftovers can be refrigerated in an airtight container for up to 3 days and can be frozen for up to 3 months. Just make sure to reheat gently to preserve the texture of the vegetables.
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Pesto Chicken Caprese Salad
Pesto Chicken Caprese Salad is a vibrant and invigorating dish that combines the savory flavors of rotisserie chicken with the fresh ingredients commonly found in a Caprese salad—mozzarella, tomatoes, and basil—all enhanced with aromatic pesto.
This low-carb dish is perfect for those following a ketogenic or low-carb diet, making it an excellent choice for meal preppers, busy families, or health-conscious individuals. With a preparation time of just 15 minutes, this salad is ideal for a quick lunch or a light dinner that doesn't compromise on flavor.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1/2 cup fresh basil leaves, torn
- 1/2 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: Balsamic glaze for drizzling
Cooking Steps:
- In a large mixing bowl, combine the shredded rotisserie chicken, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
- Drizzle the pesto and olive oil over the salad mixture. Gently toss until all the ingredients are well-coated with the pesto.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve immediately on individual plates or a large serving dish. Optionally, drizzle with balsamic glaze for an added touch of flavor.
Variations and Tips:
- Protein Swap: For a different twist, consider using grilled shrimp or steak instead of rotisserie chicken for an alternative protein source.
- Vegetable Add-Ins: Enhance your salad by adding elements like avocado, grilled zucchini, or wilted spinach to increase the nutritional value and flavor profile.
- Herb Exchange: If you're not a fan of basil, try using arugula, spinach, or parsley for a different herb flavor.
- Meal Prep: This salad keeps well in the refrigerator for up to 2 days, making it a great option for meal prepping. Just keep the pesto separate until ready to serve to avoid sogginess.
- Cheese Variation: Feel free to experiment with different cheese options, such as feta or goat cheese, to modify the taste and texture of the dish.
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Chicken and Broccoli Casserole
Chicken and broccoli casserole is a hearty and nutritious dish that combines tender rotisserie chicken with fresh broccoli, a creamy sauce, and a crunchy topping. This low-carb meal is perfect for families, meal prepping for the week, or anyone looking to enjoy a satisfying yet healthy dinner.
With a preparation time of just 15 minutes, and about 30 minutes for baking, you can have this delicious casserole ready to serve in under an hour.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 3 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup almond flour (for topping)
- ¼ cup grated Parmesan cheese (for topping)
- 2 tablespoons butter, melted (for topping)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, broccoli florets, cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
- Transfer the chicken and broccoli mixture into a greased 9×13 inch baking dish.
- In a separate small bowl, mix together the almond flour, grated Parmesan cheese, and melted butter. Stir until crumbly.
- Sprinkle the topping mixture evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- For added flavor, consider mixing in some cooked bacon bits or sautéed mushrooms to the chicken mixture.
- If you prefer a spicier casserole, add some diced jalapeños or crushed red pepper flakes to the mixture.
- You can use other vegetables like cauliflower or spinach if you want to switch up the greens.
- To save time, you can use pre-chopped broccoli or steam it in the microwave before mixing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
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Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are a delicious and spicy low-carb meal that combines the flavors of Buffalo chicken with the nutritious crunch of bell peppers. This dish is perfect for those following a low-carb diet, as it is not only filling but also very satisfying. It takes about 30 minutes to prepare, making it a great option for weeknight dinners or meal prep for the week ahead.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked rotisserie chicken, shredded
- 1/2 cup buffalo sauce (more or less to taste)
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1/2 cup green onions, chopped
- Salt and pepper to taste
- Optional: ranch or blue cheese dressing for drizzling
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a large mixing bowl, combine the shredded rotisserie chicken, buffalo sauce, cream cheese, half of the cheddar cheese, green onions, salt, and pepper. Mix well until all ingredients are evenly coated.
- Stuff the prepared bell peppers with the buffalo chicken mixture, packing it in gently.
- Top each stuffed pepper with the remaining cheddar cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes. Drizzle with ranch or blue cheese dressing if desired before serving.
Variations and Tips:
- For a milder version, use a mild buffalo sauce or mix your buffalo sauce with some ranch for a more balanced flavor.
- Try adding diced celery or carrots to the chicken mixture for extra crunch.
- For a vegetarian option, swap the rotisserie chicken for a combination of black beans and diced veggies.
- Garnish with additional green onions or crumbled blue cheese for added flavor.
- These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
Rotisserie Chicken Tacos With Cabbage Shells
Rotisserie Chicken Tacos with Cabbage Shells are a delicious low-carb twist on traditional tacos, making them perfect for anyone looking to reduce their carbohydrate intake without sacrificing flavor. Ready in just 20 minutes, these tacos are ideal for busy weeknights or a quick lunch.
Using tender rotisserie chicken makes preparation a breeze, while the cabbage shells provide a fresh, crunchy alternative to standard taco wraps.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 head of green cabbage
- 1 cup diced tomatoes
- ½ cup diced onions
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ cup sour cream or Greek yogurt
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper to taste
Cooking Steps:
- In a skillet, heat the olive oil over medium heat. Add the shredded rotisserie chicken and taco seasoning, stirring to combine.
- Cook for 4-5 minutes until the chicken is warmed through and well coated with seasoning. Season with salt and pepper to taste.
- While the chicken is heating, prepare the cabbage shells. Carefully peel off individual leaves from the head of cabbage, washing and drying them thoroughly.
- You may need about 8-10 leaves, depending on how many tacos you want to make.
- Once the chicken is ready, assemble your tacos. Place a generous scoop of the seasoned chicken onto each cabbage leaf.
- Top the chicken with diced tomatoes, onions, and shredded cheese.
- Add a dollop of sour cream or Greek yogurt on top and sprinkle with fresh cilantro.
- Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy immediately!
Variations and Tips:
- Experiment with different toppings, such as avocado, jalapeños, or salsa to personalize your tacos.
- For a spicy kick, add your favorite hot sauce or diced chili peppers to the chicken mixture.
- If you're not keen on cabbage, you can also use large lettuce leaves or even thinly sliced bell peppers as a wrap.
- Verify the cabbage leaves are not torn; choose the outer leaves for a larger surface area to hold the fillings.
- Leftover chicken can be stored in the refrigerator for up to 3 days; consider doubling the recipe for meal prep!
Chicken Alfredo Zoodle Bake
Chicken Alfredo Zoodle Bake is a delicious and low-carb twist on the classic creamy chicken Alfredo, substituting traditional pasta with healthy zucchini noodles, or "zoodles." This dish is ideal for those following a low-carb or ketogenic diet but still want a satisfying and comforting meal.
It serves about 4 people and has a preparation time of approximately 20 minutes, with an additional 30 minutes of baking time.
Ingredients:
- 2 medium zucchinis, spiralized
- 2 cups rotisserie chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the spiralized zucchini, shredded rotisserie chicken, minced garlic, Italian seasoning, salt, and pepper. Stir well to guarantee all ingredients are evenly coated.
- In a separate bowl, whisk together the heavy cream and Parmesan cheese until smooth.
- Pour the cream mixture over the chicken and zoodles, mixing until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish. Spread it evenly, then top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for about 5 minutes. Garnish with fresh parsley before serving.
Variations and Tips:
- For added flavor, consider incorporating sautéed mushrooms or spinach into the mixture.
- If you prefer a spicier kick, sprinkle some red pepper flakes in the zoodle mixture.
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
- Feel free to swap out the heavy cream for a lower-fat option, although this may alter the creaminess of the dish slightly.
Lemon Herb Chicken and Spinach Salad
Lemon Herb Chicken and Spinach Salad is a revitalizing and nutritious dish perfect for those following a low-carb diet. This salad is ideal for health-conscious individuals or families looking for a quick, flavorful meal. The preparation takes about 15 minutes, making it a fantastic option for a busy weekday lunch or dinner.
Combining the zesty flavors of lemon and herbs with tender rotisserie chicken and fresh spinach, this recipe not only satisfies your taste buds but also keeps you energized.
Ingredients:
- 2 cups fresh spinach leaves
- 1 cup rotisserie chicken, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: sliced avocado or nuts for added crunch
Cooking Steps:
- In a large mixing bowl, combine the fresh spinach, shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and toss everything gently until well coated.
- Serve immediately, garnishing with sliced avocado or nuts if desired for extra texture.
Variations & Tips:
- For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
- Add other veggies, such as bell peppers or radishes, for extra crunch and flavor.
- Swap feta cheese for goat cheese or omit it entirely for a dairy-free salad.
- To meal prep, keep the dressing separate until ready to serve to preserve the salad's freshness.
- Pair this salad with a side of low-carb bread or a small portion of quinoa for added heartiness.
Thai Chicken Coconut Curry
Thai Chicken Coconut Curry is a flavorful and aromatic dish that blends the richness of coconut milk with the zest of Thai spices.
This dish is perfect for those adhering to a low-carb diet, offering a satisfying meal that is both hearty and nutritious.
Ideal for families or anyone who craves a taste of Thailand at home, it takes about 30 minutes to prepare, making it a quick weeknight dinner option.
Ingredients
- 1 rotisserie chicken, shredded
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Steps
- In a large skillet or wok, heat the olive oil over medium heat.
- Add the sliced bell pepper, broccoli florets, and snap peas. Sauté the vegetables for about 3-5 minutes, or until they begin to soften.
- Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk, fish sauce, and lime juice. Stir well to combine and let it simmer for about 5 minutes.
- Add the shredded rotisserie chicken to the skillet and stir until the chicken is heated through.
- Remove from heat and garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side.
Variations and Tips
- For a spicier curry, add more red curry paste or some sliced fresh chili peppers.
- You can substitute the vegetables according to your preference; zucchini or spinach also work well.
- If you're looking for additional protein, consider adding tofu or shrimp to the dish.
- Serve over a bed of cauliflower rice for an even lower-carb option, or enjoy it on its own for a hearty, satisfying meal.
Southwest Chicken Skillet
The Southwest Chicken Skillet is a vibrant and flavorful low-carb dish that combines succulent rotisserie chicken with colorful bell peppers, onions, and zesty spices.
This one-pan meal is perfect for busy weeknights or meal prep, and it takes only about 30 minutes to whip up. Whether you're following a low-carb diet or just looking for a delicious way to use leftover chicken, this hearty skillet is sure to satisfy.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup canned diced tomatoes (drained)
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges for serving
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 3-4 minutes, until softened.
- Stir in the diced red and green bell peppers, and cook for an additional 5 minutes until the peppers are tender.
- Add the shredded rotisserie chicken to the skillet, followed by the chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir to combine.
- Pour in the drained diced tomatoes and mix well. Allow the mixture to cook for another 5-7 minutes, stirring occasionally, until everything is heated through.
- Once cooked, sprinkle the skillet with fresh cilantro, if using, and serve hot with lime wedges on the side for an added zesty finish.
Variations and Tips:
- For added heat, include diced jalapeños or a sprinkle of cayenne pepper during cooking.
- Swap out the rotisserie chicken for ground turkey or beef for a different meat option.
- Serve it over cauliflower rice or zucchini noodles for a more filling meal without extra carbs.
- Make it cheesy by adding shredded cheese on top in the last few minutes of cooking and letting it melt.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep.
Chicken Fajita Bowl
The Chicken Fajita Bowl is a delicious low-carb dish that beautifully combines the vibrant flavors of fajitas with the convenience of a bowl meal.
Perfect for those following a ketogenic or low-carb diet, this recipe highlights rotisserie chicken, allowing for quick preparation and minimal cooking time. Ideal for a busy weeknight dinner or a healthy lunch option, this bowl can be prepared in just 20 minutes.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 bell pepper (any color), sliced
- 1 small onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups baby spinach or mixed greens
- Optional toppings: avocado slices, cilantro, lime wedges, sour cream or Greek yogurt
Cooking Steps:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the sliced bell pepper and onion to the skillet, sautéing until softened, about 5-7 minutes.
3. Stir in the shredded rotisserie chicken along with the chili powder, cumin, smoked paprika, salt, and pepper.
Cook for an additional 3-4 minutes, or until everything is heated through.
4. In serving bowls, place a bed of baby spinach or mixed greens.
5. Top the greens with the chicken and vegetable mixture.
6. Garnish with your choice of avocado slices, fresh cilantro, lime wedges, and a dollop of sour cream or Greek yogurt.
Variations and Tips:
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the chicken mixture.
- Substitute other proteins such as shrimp or beef for a different flavor profile.
- To make it a complete meal, include other low-carb vegetables like zucchini, mushrooms, or cauliflower in the skillet.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
Rotisserie Chicken Egg Muffins
Rotisserie Chicken Egg Muffins are a fantastic low-carb dish that combines the convenience of pre-cooked rotisserie chicken with the protein-rich goodness of eggs.
These savory muffins are perfect for busy mornings or as a healthy snack throughout the day. They pack a punch of flavor and nutrition while being gluten-free and low in carbohydrates. Preparation time is roughly 10 minutes, with an additional 20-25 minutes for baking, making them quick and easy to whip up.
Ingredients:
- 1 cup cooked rotisserie chicken, shredded
- 6 large eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced onions
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions:
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
- In a large mixing bowl, whisk the eggs until well beaten. Add garlic powder, paprika, salt, and pepper, and mix thoroughly.
- Fold in the shredded rotisserie chicken, diced bell peppers, onions, and shredded cheese into the egg mixture until evenly distributed.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden on top.
- Once baked, allow the muffins to cool for a few minutes in the tin before removing them to a wire rack to cool completely.
Variations and Tips:
- For a spicy kick, add jalapeños or hot sauce to the egg mixture.
- Use different types of cheese such as mozzarella, feta, or pepper jack for varied flavors.
- Incorporate fresh herbs like spinach, parsley, or cilantro for added freshness and nutrition.
- These egg muffins can be stored in the refrigerator for up to 5 days and can be reheated in the microwave for a quick meal.
- Consider making a large batch and freezing the muffins for a convenient grab-and-go breakfast or snack option.
Italian Chicken and Vegetable Medley
This Italian Chicken and Vegetable Medley is a delightful low-carb dish perfect for those who are looking to enjoy a flavorful meal without consuming too many carbohydrates. Utilizing rotisserie chicken makes it quick and convenient, ideal for busy weeknights or meal prep.
With a preparation time of just 15 minutes and a cooking time of 20 minutes, this dish is not only easy to make but also bursting with Mediterranean flavors that the entire family will love.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 medium zucchini, diced
- 1 medium bell pepper (red or yellow), diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Cooking Steps:
- Prep the Vegetables: Start by washing and prepping all vegetables. Dice the zucchini and bell pepper, halve the cherry tomatoes, and chop the spinach.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the zucchini and bell pepper, cooking for about 5 minutes until they start to soften.
- Add More Ingredients: Stir in the cherry tomatoes and continue to sauté for another 3 minutes. Add the spinach and shredded rotisserie chicken to the skillet, mixing until the spinach wilts and everything is well combined.
- Season the Dish: Sprinkle in the Italian seasoning, and season with salt and pepper to taste. Stir all ingredients together and let them cook for an additional 5 minutes to allow the flavors to meld.
- Serve: Once everything is heated through and well combined, remove from heat. Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Variations and Tips:
- Vegetable Substitutes: Feel free to substitute or add other low-carb vegetables such as broccoli, asparagus, or cauliflower for more variety in texture and flavor.
- Spice It Up: If you prefer a bit more heat, add red pepper flakes when sautéing the garlic.
- Meal Prepping: This dish stores well in the refrigerator for meal prep. Simply portion it out into airtight containers and reheat when ready to eat.
- Protein Alternatives: Try swapping the rotisserie chicken for shredded turkey or even tofu for a vegetarian version.
- Add a Sauce: For a creamier texture, consider adding a splash of heavy cream or a dollop of pesto at the end of cooking.
Chicken and Cauliflower Rice Stir-Fry
Chicken and Cauliflower Rice Stir-Fry is a delightful and satisfying low-carb dish that combines the savory flavors of rotisserie chicken with the lightness of cauliflower rice and an array of colorful vegetables.
This meal comes together quickly, making it an ideal option for busy weeknights or meal prep for healthy lunches. The entire preparation and cooking time is approximately 30 minutes, making it perfect for those looking to whip up a nutritious meal without spending hours in the kitchen.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 cups cauliflower rice (fresh or frozen)
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons sesame oil or olive oil
- 1 teaspoon ginger, grated (optional)
- 2 green onions, sliced (for garnish)
- Salt and pepper, to taste
Cooking Steps:
- Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
- Sauté Vegetables: Add the minced garlic, grated ginger (if using), bell peppers, broccoli, and snap peas to the skillet. Stir-fry for about 3-5 minutes or until the vegetables are tender but still crisp.
- Add Cauliflower Rice: Stir in the cauliflower rice and continue cooking for another 5 minutes, stirring frequently to combine the flavors.
- Incorporate Chicken: Add the shredded rotisserie chicken to the skillet, then pour in the soy sauce or tamari. Mix well and cook for another 2-3 minutes until everything is heated through.
- Season and Serve: Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions before serving.
Variations and Tips:
- Vegetable Variations: Feel free to substitute or add other vegetables like carrots, zucchini, or mushrooms, based on your preference or what you have on hand.
- Spice it Up: Add red pepper flakes or a dash of sriracha for some heat.
- Protein Alternatives: Replace rotisserie chicken with sautéed shrimp, beef, or tofu for different protein options.
- Make it a Meal Prep: This stir-fry can be made in bulk and stored in airtight containers in the fridge for up to 4 days. Reheat in the microwave for a quick meal.
- Nut Additions: Toss in some crushed peanuts or cashews for added crunch and flavor.
Enjoy this delicious and healthy Chicken and Cauliflower Rice Stir-Fry as a fulfilling low-carb meal that's packed with nutrients!
Mediterranean Chicken Bowl
The Mediterranean Chicken Bowl is a vibrant and flavorful dish that highlights the robust tastes of the Mediterranean region while remaining low in carbohydrates. This dish is perfect for those seeking a healthy meal option that is quick to prepare—ideal for lunch or dinner.
With just 30 minutes of prep and cooking time, you can whip up this bowl packed with protein, fresh vegetables, and a tangy dressing.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 1 cup mixed greens (spinach, arugula, etc.)
- ½ cup feta cheese, crumbled
- 1 lemon, juice and zest
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Instructions:
- In a large bowl, combine the shredded rotisserie chicken, diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the chicken mixture and toss gently to combine all the ingredients evenly.
- To serve, arrange a bed of mixed greens in each bowl and top with the Mediterranean chicken mixture.
- Sprinkle crumbled feta cheese on top and drizzle with additional olive oil if desired.
Variations and Tips:
- For added crunch, consider adding bell peppers or radishes.
- To make it spicier, add some crushed red pepper flakes or sliced jalapeños.
- You can substitute the rotisserie chicken with grilled chicken breast or shrimp for a different protein source.
- Serve with a side of tzatziki sauce for added flavor.
- This dish can be prepped ahead of time and stored in the fridge for a quick meal during busy weeks. Just keep the dressing separate until serving to avoid sogginess.
Chicken Caesar Salad Lettuce Wraps
Chicken Caesar Salad Lettuce Wraps are a fresh and healthy take on the classic Caesar salad, perfect for those following a low-carb diet or anyone looking for a light and satisfying meal.
These wraps are ideal for a quick lunch or dinner, taking only about 20 minutes to prepare and serve. The crisp lettuce leaves envelop a generous portion of tender rotisserie chicken, creamy Caesar dressing, crunchy croutons, and a sprinkle of parmesan, making for a deliciously nutritious dish.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup romaine lettuce, chopped
- 1/2 cup Caesar dressing (low-carb version)
- 1/4 cup parmesan cheese, grated
- 1/4 cup low-carb croutons (or omit for a lower carb option)
- Fresh black pepper, to taste
- Optional: cherry tomatoes, halved, for garnish
- Optional: lemon wedges, for serving
Cooking Steps:
- In a large mixing bowl, combine the shredded rotisserie chicken and chopped romaine lettuce.
- Drizzle the Caesar dressing over the chicken and lettuce mixture, and toss gently to coat evenly.
- Add the grated parmesan cheese and croutons (if using). Toss again until everything is well combined.
- Take a large romaine leaf, place a portion of the chicken Caesar mixture inside, and wrap it like a taco or burrito. Make sure to fold in the sides to capture all the filling.
- Repeat the process with the remaining leaves and filling.
- Serve immediately, garnished with fresh black pepper and cherry tomatoes, and lemon wedges on the side for an extra burst of flavor.
Variations and Tips:
- For a more substantial wrap, add sliced avocado or diced cucumber to the filling.
- To boost the nutrition factor, incorporate other veggies like shredded carrots or bell peppers.
- If you prefer a vegetarian option, substitute the chicken with grilled tofu or chickpeas, and use a vegetarian Caesar dressing.
- If you have extra lettuce, you can use it to create a salad base instead, adding additional veggies and proteins as desired.
- Make sure to choose low-carb croutons or skip them entirely to keep the dish low-carb and healthy.
BBQ Chicken Portobello Mushrooms
BBQ Chicken Portobello Mushrooms are a delicious, low-carb dish that combines the hearty texture of portobello mushrooms with the savory goodness of rotisserie chicken, all enhanced by a tangy BBQ sauce.
This dish is ideal for anyone following a low-carb diet or looking for a quick and easy meal that's packed with flavor. The preparation time for this recipe is approximately 20 minutes, making it perfect for weeknight dinners or a casual gathering with friends.
Ingredients:
- 4 large portobello mushrooms
- 2 cups shredded rotisserie chicken
- 1/2 cup BBQ sauce (look for a low-sugar option)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup chopped green onions
- 1 tsp olive oil
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms thoroughly and remove the stems. Brush the insides with olive oil and season with salt and pepper.
- In a mixing bowl, combine the shredded rotisserie chicken with the BBQ sauce, ensuring the chicken is well coated.
- Stuff each portobello mushroom cap generously with the BBQ chicken mixture.
- Top each filled mushroom with shredded cheese and sprinkle with chopped green onions.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Variations and Tips:
- Consider adding additional toppings such as sliced jalapeños for a spicy kick or diced bell peppers for extra crunch.
- You can substitute the BBQ sauce with buffalo sauce for a spicier twist.
- If you want to add a veggie boost, mix in some diced spinach or chopped kale with the chicken filling.
- For a dairy-free version, omit the cheese or use a dairy-free cheese alternative.
- Serve the BBQ Chicken Portobello Mushrooms with a side salad for a complete low-carb meal.
Rotisserie Chicken Ramen Zoodle Soup
Rotisserie Chicken Ramen Zoodle Soup is a delicious and nourishing low-carb dish that perfectly combines the comforting qualities of ramen with the freshness of zoodles (zucchini noodles). This soup is ideal for anyone looking for a quick, healthy meal that doesn't compromise on flavor, making it perfect for busy weeknights or a light lunch. The preparation time is around 30 minutes, ensuring you can whip up a satisfying bowl in no time.
Ingredients:
- 2 cups of cooked rotisserie chicken, shredded
- 3 medium zucchinis, spiralized into noodles
- 4 cups of chicken broth
- 2 cups of baby spinach
- 1 cup of sliced mushrooms
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (optional)
Cooking Steps:
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add the sliced mushrooms to the pot and cook until they start to soften, around 3-4 minutes.
- Pour in the chicken broth and soy sauce; bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the spiralized zucchini noodles, shredded rotisserie chicken, and baby spinach. Simmer for about 5-7 minutes until the zoodles are tender but not mushy.
- Taste and adjust seasoning with salt, pepper, and sriracha if desired.
- Serve hot, garnished with chopped green onions, cilantro leaves, and lime wedges on the side for an extra burst of flavor.
Variations and Tips:
- Vegetarian Option: Replace the rotisserie chicken with cubed tofu or additional vegetables for a meat-free version.
- Add More Veggies: Feel free to include other low-carb vegetables such as bell peppers, bok choy, or snap peas for added nutrition and texture.
- Broth Variations: Experiment with different types of broth (vegetable, miso) for varying flavors.
- Make Ahead: Prepare the zoodles and broth separately, combining them just before serving to maintain their texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove to enjoy.
This Rotisserie Chicken Ramen Zoodle Soup is not only quick and easy but also offers a wholesome blend of flavors that will leave you feeling satisfied without the heavy carbs!
Chicken and Cabbage Stir-Fry
This Chicken and Cabbage Stir-Fry is a quick, nutritious, and delicious low-carb dish ideal for anyone looking for a satisfying meal that doesn't require a lot of time in the kitchen. Perfect for busy weeknights or meal prep, you can whip this up in just 20 minutes. Packed with fiber-rich cabbage and protein from the rotisserie chicken, this stir-fry is both filling and healthy.
Ingredients:
- 1 cup rotisserie chicken, shredded
- 4 cups green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon grated ginger (optional)
- Salt and pepper, to taste
- Sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
Cooking Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
- Add the sliced onions and red bell pepper to the skillet, cooking until they start to soften, about 3-4 minutes.
- Stir in the sliced cabbage and continue to stir-fry for another 4-5 minutes until it wilts down.
- Add the shredded rotisserie chicken and soy sauce. Stir well to combine, and cook for an additional 2-3 minutes until everything is heated through.
- Season with salt and pepper to taste, and remove from heat.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Variations and Tips:
- For added flavor, you can toss in some red pepper flakes for heat or a splash of lime juice before serving.
- Feel free to add other vegetables like carrots, snap peas, or broccoli for a more colorful and nutritious dish.
- Serve over cauliflower rice or alongside a fresh salad to complete your meal.
- To make this dish even quicker, prepare the vegetables ahead of time and store them in the refrigerator.
- This stir-fry is also a great way to use up leftover vegetables from your fridge!
Cilantro Lime Chicken With Cauliflower Rice
Cilantro Lime Chicken with Cauliflower Rice is a vibrant and flavorful low-carb dish that perfectly suits anyone looking to maintain a healthy lifestyle while still enjoying delicious meals. This dish combines succulent rotisserie chicken with the freshness of cilantro and lime, paired with cauliflower rice for a satisfying and nutritious side.
Preparation time is approximately 30 minutes, making it an ideal choice for a quick yet delightful dinner any night of the week.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 head of cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 cup fresh cilantro, chopped
- Juice and zest of 2 limes
- Salt and pepper to taste
- Optional: lime wedges and additional cilantro for garnish
Cooking Steps:
- Prepare the Cauliflower Rice: If using a head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Alternatively, use pre-riced cauliflower for convenience.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Cauliflower Rice: Add the riced cauliflower to the skillet. Season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Combine Chicken and Seasoning: Add the shredded rotisserie chicken, cilantro, lime juice, and zest to the cauliflower rice. Stir everything together until well combined, then cook for another 2-3 minutes to heat the chicken through.
- Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
- Serve: Serve hot garnished with lime wedges and additional cilantro if desired.
Variations and Tips:
- Add Vegetables: Incorporate other vegetables such as bell peppers, zucchini, or spinach for extra flavor and nutrition.
- Spice it Up: For a spicy kick, add diced jalapeño or a pinch of cayenne pepper.
- Flavor Enhancements: Try adding a tablespoon of taco seasoning or smoked paprika for a different flavor profile.
- Make it Ahead: Prepare the cauliflower rice and shredded chicken in advance to cut down on cooking time during busy nights.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.
Enjoy this delicious and healthy cilantro lime chicken with cauliflower rice as a staple in your low-carb meal repertoire!
