25 Mediterranean-Inspired Rotisserie Chicken Recipes for Healthy Meals

Mediterranean-inspired rotisserie chicken recipes provide numerous healthy meal options. Some popular choices include Mediterranean chicken salads with chickpeas and feta, lemon herb chicken wraps, and Greek chicken gyro bowls. These dishes are quick to prepare and can be customized with various ingredients like vegetables and grains. They are perfect for meal prep, ensuring freshness and flavor. Explore more delicious options that elevate rotisserie chicken in savory and nutritious ways.

Mediterranean Chicken Salad With Chickpeas and Feta

This Mediterranean Chicken Salad with Chickpeas and Feta is a vibrant and nutritious dish that brings the flavors of the Mediterranean to your table. It's perfect for a light lunch, a revitalizing dinner on warm evenings, or a meal prep option for the week.

With a preparation time of about 30 minutes, this salad is not only quick to make but also packed with protein and fiber, making it ideal for anyone looking for a healthy and satisfying meal.

Ingredients:

2 cups rotisserie chicken, shredded
1 can (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup kalamata olives, pitted and sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Cooking Steps:

In a large mixing bowl, combine the shredded rotisserie chicken, chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and olives.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
Taste and adjust seasoning as necessary, adding more salt and pepper if desired.
Serve immediately, or cover and refrigerate for up to 2 hours to let the flavors meld together. Enjoy chilled or at room temperature.

Variations and Tips:

Add More Veggies: Feel free to incorporate additional vegetables such as bell peppers, artichoke hearts, or baby spinach for added color and nutrition.
Herbs: Fresh herbs like mint or dill can be used in place of or in addition to parsley for a unique twist.
Grains: For a heartier salad, consider adding some cooked quinoa or farro to make it more filling.
Protein Swap: If you don't have rotisserie chicken, you can use grilled chicken breast, canned tuna, or cooked shrimp as alternative protein sources.
Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be aware that the cucumbers might lose some crunch over time. For best results, store the dressing separately and add just before serving.

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Lemon Herb Rotisserie Chicken Wraps

Lemon Herb Rotisserie Chicken Wraps are a revitalizing and flavorful dish that's perfect for a casual lunch, picnic, or a light dinner. The combination of tender rotisserie chicken, zesty lemon, and aromatic herbs wrapped in soft tortillas creates a satisfying meal that can be prepared in no time.

With a preparation time of just 15 minutes, these wraps are ideal for busy individuals or families looking for a quick yet delicious way to enjoy a taste of the Mediterranean.

Ingredients:

2 cups shredded rotisserie chicken
1 large lemon (juiced and zested)
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
4 large flour or whole wheat tortillas
1 cup mixed greens (such as spinach, arugula, or romaine)
½ cup cherry tomatoes (halved)
¼ cup red onion (thinly sliced)
½ cup feta cheese (crumbled)
Olive oil (optional for drizzling)

Cooking Steps:

In a large bowl, combine shredded rotisserie chicken, lemon juice, lemon zest, dried oregano, garlic powder, salt, and pepper. Mix until the chicken is evenly coated with the seasoning.
Lay out the tortillas on a clean surface. Start by placing a generous amount of the lemon herb chicken mixture in the center of each tortilla.
Top the chicken with a handful of mixed greens, cherry tomatoes, red onion, and feta cheese.
To create the wraps, fold the sides of the tortilla inwards and then roll it up tightly from the bottom to enclose the filling. Repeat with all tortillas.
If desired, drizzle a little olive oil over the wraps for added flavor and moisture. Cut each wrap in half and serve immediately, or wrap in parchment paper for a grab-and-go meal.

Variations and Tips:

For a spicier kick, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the chicken mixture.
Substitute the feta cheese with cotija or goat cheese for a different flavor profile.
You can enhance the freshness by adding sliced cucumbers or bell peppers to the wraps.
These wraps can also be enjoyed as a cold meal; just prepare them ahead of time and refrigerate until serving.
Leftover wraps can be stored in the refrigerator for up to two days; however, it's best to store the filling and tortillas separately to avoid sogginess.

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Greek Chicken Gyro Bowls

Greek Chicken Gyro Bowls are a delicious and versatile dish that brings the flavors of Greece right to your table. This dish is perfect for those who love Mediterranean cuisine and are looking for a quick, healthy meal option. Using ready-made rotisserie chicken, you can have these bowls prepared in about 30 minutes, making them ideal for busy weeknights or meal prep for the week ahead.

Ingredients:

2 cups rotisserie chicken, shredded
1 cup cooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup tzatziki sauce
Feta cheese, crumbled (optional)
Fresh parsley, chopped (for garnish)
Olive oil
Salt and pepper to taste

Cooking Steps:

In a medium bowl, combine the shredded rotisserie chicken with a drizzle of olive oil, salt, and pepper. Toss to coat evenly.
Prepare your base by placing cooked brown rice or quinoa in each serving bowl.
Top the rice or quinoa with the seasoned chicken.
Add the cherry tomatoes, cucumber, red onion, and Kalamata olives on top of the chicken.
Drizzle with tzatziki sauce generously over the top.
Sprinkle with crumbled feta cheese (if using) and garnish with fresh parsley.
Serve immediately and enjoy!

Variations & Tips:

For a lighter version, replace the brown rice or quinoa with mixed greens for a revitalizing salad.
You can switch out the rotisserie chicken for grilled chicken, lamb, or even chickpeas for a vegetarian option.
Experiment with additional toppings such as roasted bell peppers, artichoke hearts, or avocado slices for added flavor and texture.
If you're meal prepping, store all components separately to maintain freshness, and assemble your bowls when ready to eat.
For an extra kick, consider adding a sprinkle of red pepper flakes or a squeeze of lemon juice for a zesty finish.

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Spinach and Artichoke Chicken Pasta

Spinach and Artichoke Chicken Pasta is a delightful Mediterranean-inspired dish that combines juicy rotisserie chicken with creamy spinach and artichoke sauce over a bed of pasta. This comforting meal is perfect for busy weeknights or gatherings, offering a rich flavor that's sure to satisfy everyone at the table.

Prep time is about 15 minutes, with a total cooking time of approximately 30 minutes, making it an ideal choice for both novice cooks and culinary enthusiasts alike.

Ingredients

8 oz pasta (penne, fusilli, or your choice)
1 cup rotisserie chicken, shredded
1 cup fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and roughly chopped
1 cup cream cheese, softened
1/2 cup sour cream or Greek yogurt
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Olive oil for sautéing
Fresh parsley for garnish (optional)

Cooking Steps

Cook the Pasta: In a large pot of salted boiling water, cook pasta according to the package instructions until al dente. Drain and set aside.
Sauté Veggies: In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and artichoke hearts, cooking until the spinach wilts.
Make the Sauce: Lower the heat, then add the cream cheese, sour cream (or Greek yogurt), and Parmesan cheese to the skillet. Stir until the cream cheese is fully melted and well combined. If you like some heat, sprinkle in the red pepper flakes. Season with salt and pepper to taste.
Combine Everything: Add the shredded rotisserie chicken and cooked pasta to the skillet. Toss gently to combine all ingredients, ensuring the pasta is coated with the creamy sauce.
Add Mozzarella and Bake (Optional): If you prefer a baked version, transfer the mixture to a greased baking dish, top with mozzarella, and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, until bubbly and golden.
Serve: Garnish with fresh parsley if desired and serve warm.

Variations and Tips

Protein Swap: Substitute rotisserie chicken with shredded turkey or cooked shrimp for a different protein option.
Veggie Boost: Add other vegetables such as sun-dried tomatoes, bell peppers, or zucchini for extra flavor and nutrition.
Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diners.
Cheese Alternatives: Swap the Parmesan and mozzarella cheeses for dairy-free versions for a lactose-free dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

This Spinach and Artichoke Chicken Pasta is a creamy, flavorful dish that brings a taste of the Mediterranean to your table in no time! Enjoy the rich flavors and comforting textures that make this meal a crowd-pleaser.

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Mediterranean Chicken and Quinoa Stuffed Peppers

Mediterranean Chicken and Quinoa Stuffed Peppers are a delightful and healthy dish that features roasted bell peppers filled with a savory blend of rotisserie chicken, quinoa, and Mediterranean-inspired ingredients. Perfect for meal prep or a family dinner, these stuffed peppers are not only colorful and nutritious but also packed with flavor. Preparing this dish takes about 30 minutes of hands-on time, plus an additional 30 minutes to bake.

Ingredients:

4 large bell peppers (any color)
2 cups cooked quinoa
1 ½ cups shredded rotisserie chicken
1 cup cherry tomatoes, halved
½ cup feta cheese, crumbled
½ cup black olives, sliced
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
Optional: lemon wedges for serving

Cooking Steps:

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil and place them upright in a baking dish.
In a large mixing bowl, combine the cooked quinoa, shredded rotisserie chicken, halved cherry tomatoes, crumbled feta cheese, sliced black olives, chopped parsley, dried oregano, garlic powder, and season with salt and pepper. Mix well until all ingredients are evenly incorporated.
Stuff each bell pepper generously with the quinoa and chicken mixture, packing it in tightly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are slightly golden.
Remove from the oven and allow to cool for a few minutes before serving. If desired, serve with lemon wedges to squeeze over the top for an extra burst of flavor.

Variations and Tips:

Feel free to use different types of cheese, such as mozzarella or goat cheese, for a different flavor profile.
Add some spice by incorporating crushed red pepper flakes or diced jalapeños into the filling.
You can substitute the rotisserie chicken with chickpeas for a vegetarian option.
Consider adding vegetables like zucchini or spinach to the filling for added nutrition.
Leftover stuffed peppers can be stored in the fridge for up to 3 days and make excellent reheatable meals.

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Caprese Chicken With Tomatoes and Basil

Caprese Chicken with Tomatoes and Basil is a delightful and vibrant dish that brings the fresh flavors of the Mediterranean to your table. Perfect for a family dinner or a meal with friends, this dish is an excellent way to enjoy rotisserie chicken while incorporating some fresh garden ingredients.

Preparation time is quick and easy, taking approximately 30 minutes from start to finish, making it ideal for busy weeknights or entertaining guests without much hassle.

Ingredients:

1 rotisserie chicken, shredded
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, torn
1 cup fresh mozzarella pearls
2 tablespoons balsamic glaze
2 tablespoons olive oil
Salt and pepper, to taste
Optional: 1 teaspoon Italian seasoning

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the shredded rotisserie chicken, halved cherry tomatoes, mozzarella pearls, and torn basil leaves.
Drizzle the olive oil and balsamic glaze over the mixture. Season with salt, pepper, and Italian seasoning, if using. Gently toss to combine all ingredients.
Transfer the mixture to a baking dish, spreading it evenly.
Bake in the preheated oven for about 15-20 minutes, or until the mozzarella is slightly melted and the dish is heated through.
Remove from the oven and let it cool for a few minutes before serving.

Variations & Tips:

For a crunchy texture, consider adding toasted pine nuts or walnuts on top before serving.
You can substitute chicken with turkey or even use grilled vegetables for a vegetarian version.
Serve the Caprese Chicken over a bed of arugula or alongside a simple mixed green salad for a rejuvenating meal.
If you like a bit of heat, sprinkle some red pepper flakes over the dish before serving.
This dish pairs well with crusty bread or a light pasta salad for a complete Mediterranean experience.

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Roasted Vegetable and Chicken Sheet Pan Dinner

This Roasted Vegetable and Chicken Sheet Pan Dinner is a delightful Mediterranean-inspired dish that combines the ease of a one-pan meal with the vibrant flavors of your favorite roasted vegetables.

Perfect for families or those busy weeknights, this dish offers a healthy balance of protein and greens with minimal cleanup. The preparation time is about 15 minutes, and then it cooks in the oven for roughly 30-35 minutes, making it a quick yet satisfying option for dinner.

Ingredients

1 whole rotisserie chicken, deboned and shredded
2 cups broccoli florets
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, quartered
2 cups cherry tomatoes
1/4 cup olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
Lemon wedges for serving (optional)

Cooking Instructions

Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss together the broccoli, bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper until all veggies are well-coated.
Spread the seasoned vegetables evenly across the prepared baking sheet.
Bake in the oven for about 15 minutes until the veggies start to soften.
Remove the baking sheet from the oven, and add the shredded rotisserie chicken, stirring it into the vegetables.
Return to the oven for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized, and the chicken is heated through.
Remove from the oven and let it cool for a few minutes. Garnish with parsley or basil and serve with lemon wedges, if desired.

Variations and Tips

Feel free to swap out any vegetables based on seasonal availability or personal preference. Asparagus, carrots, or Brussels sprouts make excellent alternatives.
If you're looking for extra flavor, marinate the rotisserie chicken in lemon juice and herb seasoning before adding it to the pan.
To add depth, consider crumbling feta cheese over the dish in the last 5 minutes of baking.
If you have leftovers, this dish can be repurposed for salads or wraps the next day.

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Chicken Souvlaki With Tzatziki Sauce

Chicken souvlaki with tzatziki sauce is a classic Greek dish that features marinated and grilled chicken skewers, served with a revitalizing yogurt-based sauce. This dish is perfect for summer barbecues, weeknight dinners, or entertaining guests.

With a preparation time of approximately 30 minutes (plus marinating time), it's a flavorful and healthy option for anyone looking to enjoy Mediterranean cuisine at home.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
2 cloves garlic, minced
Salt and pepper to taste
4 wooden or metal skewers
1 cup plain Greek yogurt
1 small cucumber, grated and excess liquid squeezed out
2 cloves garlic, minced
1 tablespoon fresh dill, chopped (optional)
1 tablespoon lemon juice
Salt to taste

Cooking Steps:

In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken cubes to the marinade and toss well to coat. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill to medium-high heat.
Thread the marinated chicken onto the skewers, leaving a bit of space between each piece for even cooking.
Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has grill marks. Remove from the grill and let them rest for a few minutes.
In a separate bowl, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, minced garlic, dill (if using), lemon juice, and salt. Stir until well combined.
Serve the chicken souvlaki warm with the tzatziki sauce on the side for dipping. Accompany with pita bread and a side salad if desired.

Variations & Tips:

Feel free to add bell peppers, red onion, or cherry tomatoes to the skewers for a colorful and nutritious twist.
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
If you don't have a grill, you can cook the chicken in a hot skillet or under the broiler in the oven.
This dish pairs well with a variety of sides, such as rice pilaf or Greek salad, to make a complete meal.
Leftover chicken can be used in wraps, salads, or as a topping for grain bowls for an easy meal prep option.

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Rustic Mediterranean Chicken and Rice

Rustic Mediterranean Chicken and Rice is a hearty and flavorful one-pot dish that brings the vibrant tastes of the Mediterranean to your dining table. This comforting meal is perfect for family gatherings or casual dinners, serving as a delightful centerpiece. With a preparation time of about 20 minutes and a cooking time of 40 minutes, you can bring this wholesome recipe to life without spending hours in the kitchen.

Ingredients:

1 rotisserie chicken, shredded
2 cups long-grain rice
4 cups chicken broth
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Cooking Steps:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until transparent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced bell pepper, zucchini, and cherry tomatoes, cooking for another 5 minutes until the vegetables begin to soften.
Add the dried oregano, smoked paprika, salt, and black pepper, stirring well to combine all the flavors.
Pour in the rice and stir for 1-2 minutes to toast it lightly before adding the chicken broth. Bring the mixture to a boil.
Once boiling, add the shredded rotisserie chicken to the pot, mixing everything together. Reduce heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.
Remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork and garnish with fresh parsley.
Serve with lemon wedges on the side for an added burst of freshness.

Variations & Tips:

Swap out the vegetables for whatever is in season or to your liking—spinach, artichokes, or olives would all make great additions.
For added protein, consider mixing in chickpeas or replacing some of the chicken with cooked shrimp.
Adjust the spices to your taste—more paprika for smokiness or a pinch of red pepper flakes for heat can elevate the dish.
For a creamier version, stir in a little crumbled feta cheese just before serving.

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Olive and Tomato Chicken Skewers

Mediterranean-Inspired Olive and Tomato Chicken Skewers are a vibrant and delicious dish perfect for summer barbecues or weeknight dinners.

These skewers are ideal for anyone looking to add a Mediterranean twist to their meals, including families, health-conscious diners, or those entertaining guests. The preparation time is approximately 20 minutes, with an additional 15-20 minutes for grilling, making it a quick and easy option for a nutritious meal.

Ingredients:

1 pound rotisserie chicken, shredded
1 cup cherry tomatoes, halved
1 cup pitted olives (Kalamata or green), halved
1 red onion, cut into chunks
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Skewers (metal or soaked wooden)

Cooking Steps:

In a large mixing bowl, combine the shredded rotisserie chicken, halved cherry tomatoes, halved olives, and red onion chunks.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper.
Pour the dressing over the chicken and vegetable mixture, tossing everything until evenly coated.
Thread the chicken and vegetable mixture onto the skewers, alternating between chicken, tomatoes, olives, and onion for a colorful presentation.
Preheat your grill to medium heat. Once hot, place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is heated through and the vegetables are slightly charred.
Remove from the grill and let rest for a few minutes before serving.

Variations and Tips:

For added flavor, consider marinating the chicken and vegetables in the dressing for an hour in the refrigerator before skewering.
Swap out vegetables with bell peppers or zucchini for a different taste.
Serve with tzatziki sauce or pita bread for a complete meal.
If grilling isn't an option, these skewers can also be baked in the oven at 400°F for about 15-20 minutes.
Feel free to use leftover grilled chicken or even grilled vegetables to make this dish a bit quicker.

Enjoy these Mediterranean-Inspired Olive and Tomato Chicken Skewers at your next gathering or a delightful family dinner!

Chicken Pitas With Hummus and Cucumber

Chicken pitas with hummus and cucumber are a vibrant and flavorful dish that is perfect for a quick weeknight meal or a casual gathering with friends.

This Mediterranean-inspired recipe is not only easy to prepare but also packed with nutrients, making it a great option for health-conscious eaters and anyone looking to introduce more variety into their diet.

The total preparation time is around 20 minutes, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen.

Ingredients:

2 cups shredded rotisserie chicken
4 whole wheat pitas
1 cup hummus (store-bought or homemade)
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Lemon wedges (for serving)

Cooking Steps:

Prepare the Chicken: In a bowl, add the shredded rotisserie chicken, salt, and black pepper. Mix well to combine.
Warm the Pitas: If desired, warm the pitas in a dry skillet over medium heat for about 1–2 minutes on each side, or until slightly crispy and warm.
Assemble the Pitas: Spread a generous layer of hummus inside each pita pocket.
Add the Filling: Stuff each pita with the seasoned chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped parsley.
Serve: Serve the stuffed pitas immediately with lemon wedges on the side for an extra burst of flavor.

Variations and Tips:

Add Extra Veggies: For added nutrition, consider including sliced bell peppers, shredded carrots, or spinach in the filling.
Spice it Up: Add a dash of cayenne pepper or red pepper flakes into the chicken mixture for a spicy kick.
Dairy Option: Top with feta cheese for an additional layer of flavor.
Make it Vegan: Substitute the rotisserie chicken with chickpeas or grilled vegetables for a plant-based version.
Storage: Keep any leftover chicken and filling in airtight containers in the fridge for up to two days and reassemble pitas when ready to eat.

These chicken pitas are a delightful way to enjoy rotisserie chicken, merging easy preparation with healthy ingredients that make for a satisfying meal.

Mediterranean Chicken and Lentil Soup

Mediterranean Chicken and Lentil Soup is a hearty and healthy dish that merges the flavors of succulent rotisserie chicken with protein-packed lentils, infused with aromatic herbs and spices typical of Mediterranean cuisine. This soup is perfect for a family meal, ideal for warm dinners or for meal prepping, and takes about 30 minutes of preparation time and 40 minutes to cook, making it convenient for busy weeknights.

Ingredients:

1 rotisserie chicken, shredded
1 cup dried green or brown lentils, rinsed
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
6 cups chicken broth
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups spinach or kale, chopped
2 tablespoons olive oil
Juice of 1 lemon
Fresh parsley, chopped for garnish

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes or until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Stir in the dried lentils, diced tomatoes (with juices), chicken broth, oregano, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
Once the lentils are cooked, add the shredded rotisserie chicken and chopped spinach (or kale) to the pot. Stir to combine and allow the soup to heat through for about 5 minutes.
Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.

Variations & Tips:

For added flavor, consider using fresh herbs instead of dried ones. Thyme and rosemary can complement the soup beautifully.
To make it more filling, you can add diced potatoes or sweet potatoes along with the lentils.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
This soup can be frozen for future meals; just be sure to let it cool completely before transferring to freezer-safe containers.
Feel free to experiment by adding additional vegetables, such as zucchini or bell peppers, based on what you have on hand.

Zaatar Chicken Flatbreads

Zaatar chicken flatbreads are a delicious and versatile dish that combines the rich flavors of Middle Eastern spices with juicy, tender rotisserie chicken.

Perfect for a quick weeknight dinner or a fun lunch gathering, these flatbreads are simple to prepare, taking only around 30 minutes from start to finish. They can serve as a satisfying meal or a shareable appetizer, sure to delight friends and family alike.

Ingredients

2 cups rotisserie chicken, shredded
2 tablespoons zaatar spice blend
4 large flatbreads or pita breads
1 cup Greek yogurt
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
Fresh parsley or mint, for garnish
Salt and pepper to taste

Cooking Steps

Prepare the Chicken: In a bowl, combine the shredded rotisserie chicken with zaatar seasoning, salt, and pepper. Mix until the chicken is well-coated with the spices.
Warm the Flatbreads: Toast the flatbreads in a hot skillet or grill for about 1-2 minutes on each side until they are warm and slightly crispy.
Make the Yogurt Sauce: In a small bowl, mix the Greek yogurt with olive oil, a pinch of salt, and pepper. Stir well to combine.
Assemble the Flatbreads: Spread a generous layer of the yogurt sauce over each warm flatbread. Top with the zaatar chicken mixture, followed by the halved cherry tomatoes, diced cucumber, and sliced red onion.
Garnish and Serve: Sprinkle fresh parsley or mint over the top for added color and flavor.

Slice the flatbreads into quarters and serve immediately.

Variations and Tips

Spice it Up: Add a drizzle of chili oil or a sprinkle of red pepper flakes for an extra kick.
Vegetarian Option: Replace rotisserie chicken with roasted vegetables or chickpeas seasoned with zaatar.
Additional Toppings: Consider adding feta cheese, olives, or sliced avocado for additional textures and flavors.
Make-Ahead: Prepare the chicken and yogurt sauce in advance and simply assemble the flatbreads when you're ready to eat.
Serving Suggestion: These flatbreads pair well with a side salad or a light soup for a complete meal.

Grilled Chicken Sagnaki With Feta and Olives

Grilled Chicken Sagnaki with Feta and Olives is a delightful Mediterranean-inspired dish that combines succulent grilled chicken with the tanginess of feta cheese and the briny flavor of olives.

It's an excellent option for a family dinner or a gathering with friends, evoking the flavors of the Greek coastline. This dish takes about 30 minutes to prepare and cook, making it both a quick and satisfying meal that's sure to impress.

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons dried oregano
Salt and pepper, to taste
1 cup feta cheese, crumbled
1 cup Kalamata olives, pitted and chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
Juice of 1 lemon

Cooking Instructions:

Preheat your grill to medium-high heat.
In a large bowl, combine the olive oil, dried oregano, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Allow the chicken to marinate for about 10-15 minutes.
While the chicken is marinating, prepare the topping. In a separate bowl, mix together the feta cheese, Kalamata olives, cherry tomatoes, red onion, parsley, and lemon juice. Set aside.
Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes.
Top each grilled chicken breast with the feta and olive mixture before serving. Enjoy your Mediterranean delight!

Variations & Tips:

For added flavor, try marinating the chicken overnight in the olive oil and oregano mixture.
Substitute the Kalamata olives with green olives for a different taste profile.
If you prefer, you can bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes instead of grilling.
Serve the dish with a side of grilled vegetables or a fresh Greek salad for a complete meal.
For extra zest, consider drizzling some balsamic glaze over the top before serving.

Chicken and Broccoli Rabe With Garlic

This Chicken and Broccoli Rabe with Garlic dish is a delightful Mediterranean-inspired meal that combines succulent rotisserie chicken with the bold flavors of garlic and the slightly bitter taste of broccoli rabe.

This dish is perfect for a quick weeknight dinner, yet impressive enough for guests, with a preparation time of just about 30 minutes. It is not only healthy but also packed with nutrients, making it ideal for those looking to enjoy a wholesome yet flavorful meal.

Ingredients:

2 cups rotisserie chicken, shredded
1 bunch broccoli rabe, trimmed and washed
4 cloves garlic, minced
3 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Juice of 1 lemon
Grated Parmesan cheese, for serving
Crusty bread, for serving (optional)

Cooking Steps:

In a large pot, bring salted water to a boil. Add the broccoli rabe and cook for about 3-4 minutes until bright green and tender but still crisp. Remove and transfer to a bowl of ice water to halt cooking, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Add the shredded rotisserie chicken to the skillet and stir to combine. Cook for 2-3 minutes until heated through.
Incorporate the blanched broccoli rabe into the skillet with the chicken. Add red pepper flakes, salt, and pepper, stirring well to combine everything.
Squeeze the juice of one lemon over the dish and toss again to coat.
Serve hot, garnished with grated Parmesan cheese and accompanied by crusty bread if desired.

Variations and Tips:

For a vegetarian version, substitute the rotisserie chicken with cannellini beans or chickpeas for added protein.
Consider adding other vegetables such as cherry tomatoes or roasted red peppers for additional flavor and color.
If you're a fan of extra heat, adjust the amount of red pepper flakes or add a splash of hot sauce to your dish.
This dish pairs well with a light white wine, such as Sauvignon Blanc, to enhance the overall meal experience.

Pesto Rotisserie Chicken Pizza

Pesto Rotisserie Chicken Pizza is a delectable and convenient dish that brings together the flavors of the Mediterranean with the ease of using store-bought rotisserie chicken.

This pizza is perfect for busy weeknights or casual gatherings with friends and family, combining warm, toasted crust with vibrant pesto and succulent chicken. It can be ready in about 30 minutes. It's a unique twist on traditional pizza that will delight both adults and kids alike.

Ingredients:

1 pre-made pizza crust (store-bought or homemade)
1 cup cooked rotisserie chicken, shredded
1/2 cup pesto sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, halved (optional)
Fresh basil leaves for garnish (optional)
Olive oil for drizzling (optional)

Cooking Instructions:

Preheat your oven to 475°F (245°C).
Roll out the pizza crust on a floured surface or directly onto a pizza stone or baking sheet.
Spread the pesto sauce evenly over the pizza crust, leaving a small border around the edges.
Evenly distribute the shredded rotisserie chicken over the pesto layer.
Sprinkle the mozzarella cheese over the chicken, followed by the Parmesan cheese.
If using, scatter the halved cherry tomatoes on top of the cheese.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and let it cool for a few minutes before slicing.
Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve warm.

Variations and Tips:

Feel free to get creative with toppings! Adding roasted red peppers, artichokes, or olives can elevate the Mediterranean flavor.
Substitute the mozzarella with a mix of other cheeses like feta or goat cheese for a different taste.
For a spicier kick, add red pepper flakes or sliced jalapeños on top before baking.
To make a gluten-free version, use a gluten-free pizza crust.
Leftover pizza can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best results.

Mediterranean Chicken and Cucumber Salad

Mediterranean Chicken and Cucumber Salad is a rejuvenating and vibrant dish that perfectly combines the flavors of rotisserie chicken with fresh vegetables and herbs. This salad is ideal for a light lunch or a fulfilling dinner, especially during warm weather.

With a total preparation time of just 20 minutes, it's a quick and healthy meal option that's perfect for busy weeknights or for entertaining guests.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup bell peppers, diced (any color)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the shredded rotisserie chicken, diced cucumber, cherry tomatoes, red onion, bell peppers, and Kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the chicken and vegetable mixture, tossing to combine everything thoroughly.
Gently fold in the crumbled feta cheese and chopped parsley.
Allow the salad to rest for about 5 minutes at room temperature before serving to let the flavors meld together.

Variations and Tips:

For added crunch, consider including toasted pine nuts or sunflower seeds.
You can substitute the rotisserie chicken with grilled shrimp or chickpeas for a vegetarian version.
If you prefer a lighter dressing, use Greek yogurt mixed with lemon juice and herbs instead of olive oil and vinegar.
This salad can be made a few hours in advance; just keep the dressing separate until you're ready to serve to prevent the vegetables from becoming soggy.
Serve with warm pita bread or over a bed of greens for a complete meal.

Enjoy this Mediterranean Chicken and Cucumber Salad as a delightful and nutritious dish that's bursting with flavor and perfect for any occasion!

Harissa Chicken and Cauliflower Bowl

This Harissa Chicken and Cauliflower Bowl is a vibrant, flavor-packed dish that brings the warmth of the Mediterranean to your table. Perfect for a quick weeknight dinner or a meal prep option, it takes just 30 minutes to prepare.

Each bowl is filled with tender, spiced rotisserie chicken, roasted cauliflower, and a medley of fresh toppings, making it a nutritious and satisfying option for anyone looking to enjoy bold flavors without spending hours in the kitchen.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 small head of cauliflower, cut into florets
3 tablespoons harissa paste
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cooked quinoa or couscous
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
Fresh parsley or cilantro, for garnish
Lemon wedges, for serving

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, harissa paste, salt, and pepper until well-coated.
Spread the cauliflower evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly golden, stirring halfway through.
While the cauliflower is roasting, prepare the quinoa or couscous according to package instructions.
In serving bowls, add a generous scoop of quinoa or couscous as the base.
Once the cauliflower is done, remove it from the oven and distribute it evenly over the quinoa or couscous in each bowl.
Top the bowls with shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for an added burst of flavor.

Variations and Tips:

For a vegetarian option, substitute the rotisserie chicken with chickpeas or tofu marinated in harissa.
Add a dollop of yogurt or tzatziki on top for creaminess and extra flavor.
Feel free to switch up the vegetables based on what you have on hand—zucchini, bell peppers, or spinach all work well.
Adjust the spiciness by using more or less harissa paste according to your taste preferences.

Chicken Shawarma Tacos

Chicken Shawarma Tacos are a delightful fusion dish that brings the flavors of Middle Eastern shawarma into a fun and portable taco format. This dish is perfect for anyone looking to enjoy a quick weeknight dinner, a vibrant picnic treat, or an exciting meal for gatherings with friends and family.

With a prep time of approximately 30 minutes and a cook time of 10 minutes, these tacos are not only delicious but also simple to prepare.

Ingredients:

2 cups rotisserie chicken, shredded
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon ground coriander
Salt and pepper, to taste
8 small corn or flour tortillas
1 cup diced tomatoes
1 cup shredded lettuce
½ cup diced cucumber
½ cup red onion, thinly sliced
½ cup tzatziki sauce or hummus
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a skillet, heat the olive oil over medium heat. Add the shredded rotisserie chicken and season it with cumin, paprika, garlic powder, turmeric, coriander, salt, and pepper. Stir until the chicken is well-coated with the spices and warmed through, about 5-7 minutes.
While the chicken is cooking, warm the tortillas in a separate skillet or microwave until pliable.
To assemble the tacos, lay a spoonful of the spiced chicken on each tortilla. Top with diced tomatoes, shredded lettuce, cucumber, and red onion.
Drizzle tzatziki sauce or a dollop of hummus over the top.
Garnish with fresh parsley and serve immediately.

Variations and Tips:

For an added crunch, include pickles or crispy fried onions as additional toppings.
Experiment with different types of sauces, such as sriracha or garlic sauce, for an extra kick.
Substitute the chicken with lamb or beef for a different protein option.
Make it vegetarian by using chickpeas or grilled vegetables instead of chicken.
To make these tacos ahead of time, prepare the chicken and toppings separately and store them in the refrigerator until ready to assemble.

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts are a delightful Mediterranean-inspired dish that combines the heartiness of chicken with a flavorful filling. This recipe is perfect for a family dinner or when hosting guests, providing a healthy yet indulgent meal option. The preparation time is approximately 15 minutes, with a cooking time of 25-30 minutes, allowing you to serve a delicious gourmet dish in under an hour.

Ingredients

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/4 cup cream cheese, softened
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup breadcrumbs (optional for topping)
Fresh parsley, chopped (for garnish)

Cooking Steps

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Take each chicken breast and create a pocket by slicing it horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the spinach and feta mixture, using toothpicks to secure the openings if necessary.
In a large oven-safe skillet, heat olive oil over medium heat. Once hot, add the stuffed chicken breasts and sear each side for about 3-4 minutes until golden brown.
If using, sprinkle breadcrumbs on top of the stuffed chicken for added crunch.
Transfer the skillet to the preheated oven and bake for an additional 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven, let rest for 5 minutes, then garnish with chopped parsley before serving.

Variations and Tips

Herbs: For added flavor, you can incorporate fresh herbs such as basil or dill into the stuffing mix.
Vegetable Add-ins: Consider adding sun-dried tomatoes or artichokes to the filling for extra texture and flavor.
Cooking Method: If you prefer grilling, you can prepare the stuffed chicken on the grill, ensuring a smoky flavor.
Serving Suggestion: Serve the stuffed chicken with a side of quinoa or a light salad for a complete meal.
Make Ahead: You can prepare the stuffed chicken breasts ahead of time, refrigerate them, and bake them right before serving for a quick dinner solution.

Enjoy your Mediterranean-inspired culinary creation!

Chickpea and Rotisserie Chicken Stew

Chickpea and Rotisserie Chicken Stew is a hearty and flavorful dish that combines tender rotisserie chicken with protein-packed chickpeas and an array of aromatic spices. This dish is perfect for those busy weeknights when you need a quick yet satisfying meal that the whole family will love. In just about 30 minutes, you can whip up this delightful stew, making it an excellent choice for busy parents or anyone looking for an easy dinner solution.

Ingredients:

2 cups rotisserie chicken, shredded
1 can (15 oz) chickpeas, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 cup fresh spinach (or kale)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs (such as parsley or cilantro) for garnish
Optional: lemon wedges for serving

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground cumin, smoked paprika, turmeric, salt, and pepper, stirring for about 30 seconds to toast the spices.
Pour in the diced tomatoes along with their juices and the broth. Bring the mixture to a boil.
Once boiling, reduce heat to low and add the chickpeas and shredded rotisserie chicken, simmering for 10-15 minutes to let the flavors meld together.
Stir in the fresh spinach until wilted, then adjust seasoning to taste.
Serve hot, garnished with fresh herbs and accompanied by lemon wedges if desired.

Variations and Tips:

For a spicier stew, consider adding a pinch of red pepper flakes or diced jalapeños.
You can make this stew heartier by adding diced carrots and celery when sautéing the onions.
To make it vegetarian, substitute the rotisserie chicken with additional chickpeas or other plant-based protein, such as tofu.
This stew can be stored in the refrigerator for up to 3 days or frozen for future meals.
If you want a thicker stew, mash some of the chickpeas with a fork before adding them to the pot, or stir in a tablespoon of cornstarch mixed with water towards the end of cooking.

Greek Orzo Chicken Salad

This Greek Orzo Chicken Salad is a vibrant and revitalizing dish that combines tender orzo pasta with juicy rotisserie chicken, crisp vegetables, and tangy feta cheese, all drizzled with a delightful lemon-oregano dressing.

It's an ideal meal for busy weeknights or as a hearty lunch option, perfect for serving a family or bringing to a potluck. With a preparation time of just 25 minutes, this dish is both quick and satisfying.

Ingredients:

2 cups cooked orzo pasta
2 cups shredded rotisserie chicken
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
Juice of 1 lemon
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper, to taste

Instructions:

Cook the Orzo: Begin by cooking the orzo pasta according to the package instructions. Drain and rinse under cold water to cool it down.
Prepare the Dressing: In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper until well combined. Set aside.
Combine Ingredients: In a large mixing bowl, add the cooled orzo, shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
Dress the Salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
Chill and Serve: If time allows, let the salad chill in the refrigerator for about 10 minutes before serving, allowing the flavors to meld together. Serve cold or at room temperature.

Variations and Tips:

Add More Veggies: Feel free to include bell peppers, artichokes, or spinach for added color and nutrition.
Herbs: Fresh herbs such as dill or mint can be added for an increased flavor profile.
Protein Alternatives: Substitute chicken with grilled shrimp, chickpeas, or leave it out for a vegetarian version.
Dressing Alternatives: For a creamier texture, consider adding a spoonful of Greek yogurt to the dressing.
Storage: This salad stores well in the fridge for up to 3 days, making it perfect for meal prep.

Mediterranean Chicken and Roasted Tomato Risotto

Mediterranean Chicken and Roasted Tomato Risotto is a delightful and hearty dish that combines the tender flavors of rotisserie chicken with creamy risotto infused with sun-dried tomatoes and fresh herbs. This comforting meal is perfect for families or gatherings, offering a taste of the Mediterranean right at your dinner table.

With a preparation time of approximately 30 minutes and a cooking time of around 25 minutes, you can easily whip up this satisfying dish on a weeknight or for a special weekend dinner.

Ingredients:

1 cup Arborio rice
4 cups chicken broth
1 cup rotisserie chicken, shredded
1 cup roasted tomatoes, chopped (or sun-dried tomatoes)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste

Cooking Steps:

1. In a saucepan, heat the chicken broth over low heat to keep it warm while you prepare the risotto.

2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly until the rice is lightly golden and coated in oil.

5. If using wine, pour it in now, and stir until fully absorbed.

6. Begin adding the warm chicken broth one ladle at a time, stirring frequently. Wait for the liquid to be almost fully absorbed before adding more broth.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7. Stir in the chopped roasted tomatoes, shredded rotisserie chicken, and grated Parmesan cheese. Mix until well combined and heated through.

8. Season with salt and pepper to taste, and fold in the fresh basil just before serving.

Variations and Tips:

For a more vibrant flavor, consider adding chopped artichoke hearts or olives to the risotto.
If you like it spicier, add a pinch of red pepper flakes while cooking the onions.
To make this dish vegetarian, substitute the chicken broth with vegetable broth and omit the rotisserie chicken, or replace it with grilled vegetables.
Serve with a light side salad dressed in lemon vinaigrette to balance the creamy risotto.
For an extra touch, drizzle some extra virgin olive oil over the risotto just before serving for added richness.

Enjoy your culinary journey through the Mediterranean with this delicious Chicken and Roasted Tomato Risotto!

Chicken Tagine With Apricots and Almonds

Chicken Tagine with Apricots and Almonds is a fragrant and flavorful dish inspired by North African cuisine. This slow-cooked stew combines tender rotisserie chicken, sweet dried apricots, and crunchy almonds, creating a delightful blend of sweet and savory flavors.

Perfect for family gatherings or a cozy dinner, this dish requires approximately 1 hour of preparation and cooking time, and serves 4 to 6 people.

Ingredients:

1 rotisserie chicken, shredded
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 can (14 oz) diced tomatoes, drained
1 cup chicken broth
1 cup dried apricots, halved
1/2 cup almonds, toasted and chopped
Salt and pepper to taste
Fresh cilantro or parsley, for garnish

Cooking Steps:

In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground cumin, cinnamon, coriander, ginger, and turmeric to the pot. Stir well and let the spices cook for another minute to release their aromas.
Incorporate the drained diced tomatoes and chicken broth into the pot, stirring until combined.
Add the shredded rotisserie chicken and the halved apricots. Season with salt and pepper to taste. Bring to a gentle simmer.
Cover the pot and let it cook for 30 minutes, allowing the flavors to meld together. If using a tagine, reduce the heat to low.
Before serving, stir in the toasted almonds and let the mixture sit for a few minutes off the heat.
Garnish with fresh cilantro or parsley and serve hot with couscous or crusty bread.

Variations and Tips:

For a spicier kick, add a pinch of cayenne pepper or some chopped fresh chili peppers.
Substitute dried apricots with other dried fruits such as prunes, figs, or raisins for a different flavor profile.
If you want to add vegetables, consider adding carrots or bell peppers in step 2 for extra nutrients and color.
For a complete meal, serve with a side of fluffy couscous infused with lemon zest and herbs.

Enjoy this delightful Chicken Tagine as a wholesome meal that transports you to the vibrant flavors of the Mediterranean!

Lemon Dill Chicken With Asparagus

Lemon Dill Chicken With Asparagus is a revitalizing, vibrant dish that's perfect for a light family dinner or an elegant gathering. Featuring succulent rotisserie chicken infused with tangy lemon and fresh dill, it's a quick and flavorful meal that takes just about 30 minutes to prepare. Ideal for those looking to enjoy a Mediterranean-inspired dish, this recipe balances protein and veggies and is great for meal prep too.

Ingredients:

1 rotisserie chicken, shredded
1 bunch of fresh asparagus, trimmed
2 tablespoons olive oil
Juice and zest of 1 lemon
2 tablespoons fresh dill, chopped
2 garlic cloves, minced
Salt and pepper to taste
Lemon wedges for serving

Cooking Instructions:

Prepare the Asparagus: Preheat your oven to 400°F (200°C). On a baking sheet, arrange the trimmed asparagus and drizzle with olive oil. Season with salt and pepper, and toss to coat evenly.
Roast the Asparagus: Place the baking sheet in the oven and roast the asparagus for about 10-12 minutes, or until tender-crisp and bright green.
Mix the Chicken: In a large mixing bowl, combine shredded rotisserie chicken, lemon juice, lemon zest, minced garlic, chopped dill, salt, and pepper. Toss until the chicken is evenly coated with the mixture.
Combine and Serve: Once the asparagus is done, remove it from the oven and serve it alongside the lemon dill chicken. Garnish with additional dill and lemon wedges if desired.

Variations and Tips:

Additions: You can incorporate cherry tomatoes or bell peppers to the roasting pan for added color and nutrition.
Substitutions: If fresh dill is unavailable, dried dill can be used (1 tablespoon) but fresh is recommended for a more vibrant flavor.
Serving Suggestions: Serve this dish with a side of quinoa or couscous for a complete meal.
Make It a Salad: After cooking, let the chicken and asparagus cool and toss them with mixed greens and a light vinaigrette for a revitalizing salad option.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.