25 Rotisserie Chicken Sheet Pan Meals for Easy Dinners

Rotisserie chicken sheet pan meals provide a convenient option for busy weeknight dinners. Dishes like Lemon Garlic Rotisserie Chicken with Asparagus and BBQ Chicken with Sweet Potato Medley offer quick preparation and robust flavors. Mediterranean Chicken and Vegetable Bake showcases colorful vegetables, while Chicken Fajita Sheet Pan Dinner is spiced to perfection. These versatile meals allow for easy clean-up and leftovers. Discover more delightful variations and recipes to enhance your dinner routine.

Lemon Garlic Rotisserie Chicken and Asparagus

Lemon Garlic Rotisserie Chicken and Asparagus is a bright, flavorful dish that brings together the ease of using rotisserie chicken with the vibrant tastes of lemon and garlic. This sheet pan meal is perfect for busy weeknights or casual gatherings, as it can be prepared quickly, usually within 30 minutes.

The combination of tender chicken, roasted asparagus, and zesty seasoning makes for a satisfying and nutritious dinner that serves 4 people.

Ingredients:

1 rotisserie chicken, shredded
1 bunch asparagus, trimmed
3 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
Salt and black pepper to taste
1 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Preheat your oven to 400°F (200°C).
On a large baking sheet, spread out the trimmed asparagus. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, and red pepper flakes (if using).
In a separate bowl, combine the shredded rotisserie chicken with the remaining tablespoon of olive oil, minced garlic, lemon juice, and lemon zest. Stir until well coated.
Create space on the baking sheet among the asparagus to place the lemon garlic chicken mixture. Spread the chicken evenly over the sheet.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is heated through and the asparagus is tender and slightly caramelized.
Remove from the oven and garnish with fresh parsley before serving.

Variations and Tips:

For a complete meal, you can add small potatoes or cherry tomatoes to the sheet pan along with the chicken and asparagus.
Experiment with different vegetables like bell peppers or zucchini to suit your taste preferences.
To add a bit of crunch, consider topping the dish with toasted pine nuts or almonds after cooking.
Feel free to adjust the garlic and lemon to your liking—add more for a bolder flavor or less for a milder taste.
Leftover chicken and asparagus can make a great addition to salads or wraps for lunch the next day.

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BBQ Chicken and Sweet Potato Medley

BBQ Chicken and Sweet Potato Medley is a delightful sheet pan dish that combines the smoky flavors of barbecue with the natural sweetness of roasted sweet potatoes. This meal is perfect for busy weeknights, as it requires minimal prep time and can be ready in under an hour.

Ideal for families or anyone who loves a flavorful, easy-to-make dinner, this dish brings convenience and taste together effortlessly.

Ingredients:

1 rotisserie chicken, shredded
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup BBQ sauce
1 cup broccoli florets (optional)
Fresh parsley, for garnish (optional)

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the sweet potatoes are well coated.
Spread the sweet potatoes evenly on a large sheet pan. Bake in the preheated oven for about 20 minutes, or until they begin to soften.
After 20 minutes, remove the sheet pan from the oven. Add the shredded rotisserie chicken and broccoli florets (if using) to the sweet potatoes. Pour the BBQ sauce over the chicken and sweet potatoes, gently tossing to combine.
Return the sheet pan to the oven and bake for an additional 15-20 minutes, until everything is heated through and the sweet potatoes are tender.
Remove from oven and let cool for a few minutes before garnishing with fresh parsley if desired. Serve hot and enjoy!

Variations & Tips:

For a spicy kick, add a teaspoon of cayenne pepper or a splash of hot sauce to the BBQ sauce.
Substitute the sweet potatoes with other root vegetables like carrots or parsnips for a different flavor profile.
If you prefer a vegetarian option, use roasted chickpeas or tempeh in place of the shredded chicken and toss with your favorite barbecue sauce.
Make sure to line your sheet pan with parchment paper or spray it with cooking spray for easier cleanup.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and are excellent for meal prep or a quick lunch!

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Mediterranean Chicken and Vegetable Bake

This Mediterranean Chicken and Vegetable Bake is a vibrant, flavorful dish that combines the ease of using rotisserie chicken with the wholesome goodness of colorful vegetables.

It's perfect for busy weeknights or weekend get-togethers, offering a satisfying meal that serves a family or can be easily portioned for meal prep.

With a preparation time of just 15 minutes and a baking time of 30 minutes, this dish is quick and convenient while delivering a taste of the Mediterranean.

Ingredients:

2 cups rotisserie chicken, shredded
1 large zucchini, sliced
1 bell pepper (any color), sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, rinsed and drained
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Feta cheese, crumbled (optional)

Cooking Steps:

Preheat the oven to 400°F (200°C) and prepare a large sheet pan by drizzling it with a little olive oil or lining it with parchment paper.
In a large mixing bowl, combine the shredded rotisserie chicken, zucchini, bell pepper, red onion, cherry tomatoes, and chickpeas.
Drizzle the vegetables and chicken with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything together until well combined.
Spread the chicken and vegetable mixture evenly on the prepared sheet pan.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and garnish with chopped parsley and crumbled feta cheese, if desired.

Variations and Tips:

For extra flavor, consider marinating the chicken in Mediterranean seasonings or lemon juice before adding it to the mix.
Feel free to substitute the veggies based on seasonal availability— asparagus, eggplant, or spinach also work well in this dish.
To make the dish even heartier, serve with a side of couscous or a grain of your choice.
This meal can be stored in the fridge for up to 3 days, making it a great option for meal prepping.
If you're looking for a crispy finish, broil the dish for 2-3 minutes at the end of the cooking time, but keep an eye on it to prevent burning.

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Chicken Fajita Sheet Pan Dinner

Chicken Fajita Sheet Pan Dinner is a vibrant, flavorful dish that is perfect for busy weeknights or when you're entertaining guests. This meal utilizes rotisserie chicken for a quick protein source, alongside fresh bell peppers, onions, and spices, all roasted together on a sheet pan for a hearty and colorful presentation.

With a preparation time of just 15 minutes and a cooking time of around 25 minutes, you can have a delicious dinner ready in under an hour, making it ideal for families and those who appreciate easy cleanup.

Ingredients:

2 cups shredded rotisserie chicken
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Flour or corn tortillas (for serving)
Fresh cilantro (for garnish)
Lime wedges (for serving)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the sliced bell peppers and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss until the vegetables are well coated.
Spread the seasoned vegetables evenly on a large sheet pan.
Bake the vegetables in the preheated oven for about 15 minutes, or until they begin to soften.
Remove the pan from the oven and add the shredded rotisserie chicken over the roasted vegetables. Toss gently to combine.
Return the sheet pan to the oven and bake for an additional 10 minutes to heat through and allow the flavors to meld.
Once done, remove from the oven and give it a quick taste; adjust seasoning if necessary.
Serve the chicken and vegetable mixture warm with tortillas, garnished with fresh cilantro and lime wedges.

Variations and Tips:

Spice it Up: If you enjoy a little heat, add some sliced jalapeños to the sheet pan before roasting or sprinkle with cayenne pepper.
Add More Veggies: Feel free to mix in other vegetables like zucchini, corn, or cherry tomatoes to add even more color and nutrients.
Cheesy Twist: Sprinkle some shredded cheese on top during the last 5 minutes of baking for a cheesy fajita experience.
Customize your Proteins: Substitute the chicken with shredded beef, pork, or even black beans for a vegetarian option.
Meal Prep: This dish can be made ahead of time and stored in the refrigerator for 2-3 days, making it a great option for meal prepping.

Enjoy your delicious Chicken Fajita Sheet Pan Dinner!

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Honey Mustard Chicken and Brussels Sprouts

Honey Mustard Chicken and Brussels Sprouts is a delightful and nutritious sheet pan meal that combines the savory flavor of rotisserie chicken with the roasted crunch of Brussels sprouts, all elevated by a sweet and tangy honey mustard glaze.

This dish is perfect for busy weeknights when you want a wholesome dinner without spending hours in the kitchen. With a preparation time of just 10 minutes and a cooking time of 30 minutes, you'll have a complete meal on the table in under an hour, making it ideal for families or anyone looking for a quick, healthy, and delicious meal option.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 pound Brussels sprouts, trimmed and halved
1/4 cup honey
1/4 cup dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional: fresh parsley, chopped (for garnish)

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the honey, dijon mustard, olive oil, garlic powder, onion powder, salt, and black pepper until well combined.
In a large mixing bowl, add the halved Brussels sprouts and half of the honey mustard mixture. Toss to coat the Brussels sprouts evenly.
Spread the Brussels sprouts out in a single layer on one side of the prepared sheet pan.
In the same bowl, add the shredded rotisserie chicken and the remaining honey mustard mixture. Toss to coat the chicken thoroughly.
Place the coated chicken on the other side of the sheet pan.
Bake in the preheated oven for 25-30 minutes, or until the Brussels sprouts are tender and slightly caramelized, and the chicken is heated through.
If desired, garnish with chopped fresh parsley before serving.

Variations & Tips:

Feel free to add other vegetables such as carrots, sweet potatoes, or bell peppers for added variety and nutrition.
For a spicier kick, add a pinch of red pepper flakes to the honey mustard glaze.
Use maple syrup instead of honey for a different flavor profile.
This recipe can be made in advance; simply store the cooked dish in the refrigerator for up to 3 days and reheat it in the oven before serving.

Enjoy this easy and delicious Honey Mustard Chicken and Brussels Sprouts, perfect for a comforting family meal!

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Taco Chicken With Bell Peppers and Onion

Taco Chicken with Bell Peppers and Onion is a quick and flavorful sheet pan meal that combines the convenience of rotisserie chicken with the vibrant flavors of classic taco ingredients. Perfect for busy weeknights or family gatherings, this dish can be prepared in just 30 minutes, making it an ideal option for anyone looking to enjoy a satisfying meal without spending hours in the kitchen.

The combination of tender chicken, colorful bell peppers, and zesty spices will please both adults and kids alike, turning dinner into a fiesta!

Ingredients:

2 cups rotisserie chicken, shredded
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon taco seasoning
Salt and pepper to taste
Taco shells or tortillas, for serving
Optional toppings: shredded cheese, sour cream, salsa, cilantro, avocado

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the shredded rotisserie chicken, sliced bell peppers, and sliced onion.
Drizzle the olive oil over the chicken and vegetables.
Sprinkle the taco seasoning, salt, and pepper onto the mixture and toss everything together until evenly coated.
Spread the chicken and vegetable mixture evenly on a large baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly charred and everything is heated through.
While the dish is baking, warm your taco shells or tortillas in a separate oven or microwave.
Once ready, serve the taco chicken mixture in the warmed taco shells or tortillas with your choice of toppings.

Variations and Tips:

For a spicier kick, add sliced jalapeños or a sprinkle of crushed red pepper flakes to the chicken and vegetable mixture.
Swap out the bell peppers for other vegetables like zucchini or corn for a different flavor profile.
Try different flavored taco seasonings, such as chipotle or ranch taco seasoning, for a fun twist.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it perfect for meal prep. You can also reheat it on a stovetop over medium heat for a quick lunch.
Serve with a side of black beans or Mexican rice for a complete meal.

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Teriyaki Chicken and Broccoli

Teriyaki Chicken and Broccoli is a delicious and satisfying sheet pan meal that combines the savory flavors of teriyaki sauce with tender rotisserie chicken and crisp broccoli.

This dish is perfect for busy weeknights when you want a wholesome dinner that's quick to prepare and easy to clean up. With just 15 minutes of prep time and about 25 minutes in the oven, you can have a flavorful meal ready to enjoy in under an hour.

Ideal for families or anyone looking for a quick and tasty dinner option!

Ingredients:

2 cups cooked rotisserie chicken, shredded
4 cups broccoli florets
1/3 cup teriyaki sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger (optional)
Salt and pepper, to taste
Sesame seeds and sliced green onions for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).

2. Line a sheet pan with parchment paper for easy cleanup.

3. In a large bowl, combine the shredded rotisserie chicken, broccoli florets, teriyaki sauce, olive oil, minced garlic, and grated ginger (if using).

Mix until the chicken and broccoli are evenly coated.

4. Spread the chicken and broccoli mixture evenly on the prepared sheet pan.

5. Season with salt and pepper to taste.

6. Bake in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly caramelized, and the chicken is heated through.

7. Remove from the oven, and if desired, sprinkle with sesame seeds and sliced green onions for garnish before serving.

Variations and Tips:

For added flavor, marinate the shredded chicken in teriyaki sauce for a few hours before cooking.
Feel free to add other vegetables to the mix, such as bell peppers, carrots, or snap peas, based on your preference.
Consider using a spicier teriyaki sauce or adding red pepper flakes for a kick of heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Serve over rice or quinoa for a complete meal.

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Italian Herb Chicken With Zucchini and Tomatoes

This Italian Herb Chicken with Zucchini and Tomatoes is a delightful sheet pan meal that brings together the flavors of fresh herbs and roasted vegetables.

Ideal for families or anyone looking for a quick, healthy dinner option, this dish allows you to enjoy hearty, comforting flavors without a lot of hassle.

With rotisserie chicken as the base, it boasts a vibrant mix of zucchini and tomatoes, making it both nutritious and colorful.

The entire meal takes about 30 to 40 minutes to prepare and cook, making it perfect for busy weeknights.

Ingredients:

1 rotisserie chicken, shredded
2 medium zucchinis, sliced into half-moons
1 pint cherry tomatoes, halved
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 cloves garlic, minced
Salt and pepper, to taste
Fresh basil or parsley, for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, combine the zucchini, cherry tomatoes, olive oil, Italian seasoning, minced garlic, salt, and pepper. Toss until the vegetables are fully coated.
Spread the seasoned zucchini and tomatoes evenly on a large sheet pan.
Top the vegetable mix with shredded rotisserie chicken, spreading it out evenly.
Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Once cooked, remove from the oven and garnish with fresh basil or parsley if desired. Serve warm.

Variations and Tips:

Feel free to add other vegetables, such as bell peppers or red onions, for more variety.
Substitute the rotisserie chicken for grilled or baked chicken breast if preferred; just make sure it's cooked through before adding.
For a cheesy twist, sprinkle some grated Parmesan or mozzarella cheese over the chicken and vegetables during the last 5 minutes of roasting.
This meal can be served over a bed of rice or quinoa for a heartier option.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Enjoy them cold in salads or reheat them for a quick meal!

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Chicken and Mushroom Risotto Sheet Pan

This Chicken and Mushroom Risotto Sheet Pan is a delightful twist on traditional risotto, perfect for busy weeknights or a cozy family dinner. Utilizing rotisserie chicken makes it quick and easy to prepare, and you can have this comforting dish on the table in just about 30 minutes.

The creamy risotto combined with earthy mushrooms and tender chicken creates a satisfying meal that's ideal for both adults and children alike.

Ingredients:

2 cups Arborio rice
4 cups chicken broth
1 cup cooked rotisserie chicken, shredded
1 cup mushrooms, sliced (such as cremini or button)
1 medium onion, diced
3 cloves garlic, minced
1 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy clean-up.
In a medium bowl, combine the Arborio rice, chicken broth, shredded rotisserie chicken, sliced mushrooms, diced onion, minced garlic, dried thyme, olive oil, and seasoning with salt and pepper.
Pour the mixture onto the prepared sheet pan, spreading it evenly.
Bake in the preheated oven for about 25 minutes, or until most of the liquid is absorbed and the rice is tender, stirring halfway through the cooking time for even cooking.
Once done, remove the sheet pan from the oven and stir in the grated Parmesan cheese until melted and creamy.
Let it sit for a few minutes to thicken, then garnish with fresh parsley before serving.

Variations and Tips:

Vegetarian Option: Substitute the rotisserie chicken with additional vegetables like spinach or zucchini and use vegetable broth.
Extra Flavor: Add a splash of white wine or a squeeze of lemon juice before baking for a zesty touch.
Cheese Variation: Experiment with different cheeses such as mozzarella or cheddar for a unique flavor.
Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days, and reheats well in the microwave or on the stove with a splash of broth.
Serving Suggestion: Pair with a side salad or crusty bread for a well-rounded meal.

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Pesto Chicken With Roasted Cherry Tomatoes

Pesto Chicken with Roasted Cherry Tomatoes is a vibrant and flavorful sheet pan meal that's perfect for busy weeknights or a leisurely weekend dinner.

This dish combines succulent rotisserie chicken, fresh basil pesto, and sweet roasted cherry tomatoes, creating a colorful and satisfying meal that requires minimal prep and cleanup.

In just about 30 minutes, you can have a delicious dinner ready to serve, making it ideal for families, couples, or anyone looking for an easy yet impressive meal.

Ingredients:

1 rotisserie chicken, shredded
1 cup basil pesto (store-bought or homemade)
2 cups cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

Preheat your oven to 400°F (200°C).
In a large bowl, combine the shredded rotisserie chicken and basil pesto, ensuring the chicken is well-coated.
On a large sheet pan, spread the halved cherry tomatoes evenly and drizzle with olive oil. Season with salt and pepper to taste.
Add the pesto chicken mixture to the sheet pan, distributing it evenly among the tomatoes.
Place the sheet pan in the preheated oven and roast for about 20 minutes, or until the chicken is heated through and the tomatoes are blistered and juicy.
Remove from the oven and let cool slightly. If desired, garnish with fresh basil leaves and sprinkle with grated Parmesan cheese before serving.

Variations & Tips:

For a low-carb option, serve the dish on a bed of spinach or zucchini noodles instead of pasta.
Customize the dish by adding other vegetables, such as bell peppers or zucchini, to the sheet pan for additional flavor and nutrition.
If you prefer a little heat, sprinkle some red pepper flakes over the tomatoes before roasting.
Leftovers can be easily stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Curry Chicken and Cauliflower

Curry Chicken and Cauliflower is a flavorful and nutritious dish that harnesses the convenience of rotisserie chicken to create a quick weeknight meal. This sheet pan meal is perfect for busy families or anyone looking to enjoy a wholesome dinner with minimal prep and cleanup.

With a preparation time of just 10 minutes and a cooking time of 25-30 minutes, you can serve this vibrant dish in under an hour.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 medium cauliflower, cut into florets
1 cup bell peppers, sliced (any color)
1 onion, sliced
2 tablespoons curry powder
1 teaspoon garlic powder
1 teaspoon ginger powder
2 tablespoons olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the cauliflower florets, sliced bell peppers, and onion. Drizzle with olive oil, and season with curry powder, garlic powder, ginger powder, salt, and pepper. Toss to coat evenly.
Spread the vegetable mixture evenly on a sheet pan.
Bake in the preheated oven for 15 minutes.
Remove the sheet pan from the oven, add the shredded rotisserie chicken over the roasted vegetables, and toss gently to combine.
Return the pan to the oven and bake for an additional 10-15 minutes until everything is heated through and the vegetables are tender.
Remove from the oven and garnish with fresh cilantro, if desired, and serve with lime wedges on the side.

Variations and Tips:

For extra protein, consider adding chickpeas or lentils to the vegetable mix.
Adjust the spice levels by adding cayenne pepper or a pinch of chili flakes for heat.
You can substitute the cauliflower with broccoli or Brussels sprouts for a different flavor profile.
Serve the curry chicken and cauliflower over rice or quinoa to make it a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated for a quick lunch.

Chicken Alfredo With Broccoli and Garlic Bread

Chicken Alfredo with Broccoli and Garlic Bread is a comforting and hearty sheet pan meal that combines creamy, cheesy pasta with tender rotisserie chicken and vibrant broccoli.

This dish is perfect for busy weeknights or family gatherings, offering a delicious and satisfying dinner in minimal time. Prep time is only about 10 minutes, and it can be ready in about 25 minutes, making it an ideal choice for those looking for a quick yet delightful meal.

Ingredients:

2 cups rotisserie chicken, shredded
12 oz fettuccine pasta
2 cups broccoli florets
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 loaf of garlic bread

Cooking Instructions:

Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, spread the broccoli florets on one side of a large sheet pan. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
In a large mixing bowl, combine the cooked fettuccine, shredded rotisserie chicken, and Alfredo sauce. Mix well to guarantee the pasta is thoroughly coated.
Pour the pasta mixture onto the other side of the sheet pan, next to the broccoli.
Top the pasta with mozzarella and Parmesan cheese, and then arrange the garlic bread on the sheet pan.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown, and the broccoli is tender.
Remove from the oven, let cool slightly, and serve warm.

Variations and Tips:

For added flavor, consider adding sautéed mushrooms or spinach to the pasta mixture.
If you prefer a protein-packed option, add cooked bacon or sausage alongside the chicken.
To make a lighter version, substitute whole wheat or gluten-free pasta, and use low-fat Alfredo sauce.
Experiment with different cheeses; cheddar or gouda can be great alternatives to mozzarella.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

Spicy Chicken and Green Beans

Spicy Chicken and Green Beans is a vibrant and flavorful sheet pan meal that's perfect for busy weeknights when you want a nutritious dinner without spending too much time in the kitchen.

With the convenience of rotisserie chicken, this dish can be prepared in under 30 minutes, making it an ideal choice for families or anyone who craves a quick, healthy meal packed with protein and veggies. The spicy seasoning adds a delightful kick, making it a hit even with those who enjoy a little heat.

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 lb fresh green beans, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
1 teaspoon red pepper flakes (optional)
Lemon wedges, for serving

Cooking Steps:

Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the shredded rotisserie chicken, green beans, olive oil, garlic powder, paprika, cayenne pepper, salt, black pepper, and red pepper flakes. Toss everything until the chicken and green beans are well coated with the spices.
Spread the mixture evenly onto a large sheet pan, ensuring that the green beans are in a single layer for even cooking.
Bake in the preheated oven for 15-20 minutes or until the green beans are tender and slightly charred, and the chicken is heated through.
Remove from the oven, squeeze fresh lemon juice over the dish, and serve warm.

Variations and Tips:

Vegetables: Feel free to add other vegetables such as bell peppers, zucchini, or carrots to the mixture for additional colors and nutrients.
Seasoning: Adjust the spice levels by modifying the amount of cayenne pepper or replacing it with mild spices if you prefer a gentler flavor.
Serving Suggestions: Serve with a side of quinoa or brown rice for a heartier meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Greek Chicken and Quinoa Sheet Pan

Greek Chicken and Quinoa Sheet Pan is a flavorful and nutrient-packed dish that combines tender rotisserie chicken with vibrant Mediterranean ingredients.

This easy one-pan meal is perfect for busy weeknights or casual gatherings, as it requires minimal prep time and clean-up.

With a preparation time of about 15 minutes and a cooking time of around 30 minutes, it's ideal for families or anyone craving a healthy, delicious meal without spending hours in the kitchen.

Ingredients:

2 cups cooked quinoa
2 cups rotisserie chicken, shredded
1 red bell pepper, chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup olive oil
1 lemon, zested and juiced
2 teaspoons dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy clean-up.
In a large bowl, combine the cooked quinoa, shredded rotisserie chicken, chopped bell pepper, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper. Pour this mixture over the quinoa chicken mixture and toss to evenly coat.
Spread the mixture in an even layer on the prepared sheet pan. Top with crumbled feta cheese.
Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and everything is heated through.
Once done, remove the sheet pan from the oven and let it cool slightly. Garnish with fresh parsley if desired before serving.

Variations and Tips:

Add additional vegetables such as zucchini, asparagus, or spinach for more color and nutrients.
For a spicy kick, sprinkle some red pepper flakes or add sliced jalapeños to the mix.
Switch up the grains by using farro, couscous, or brown rice instead of quinoa.
To make it a meal prep option, divide the cooked chicken and quinoa mixture into airtight containers for lunches throughout the week.
Serve with pita bread or a side of tzatziki sauce for extra flavor.

Chicken and Rice With Mixed Vegetables

Chicken and Rice with Mixed Vegetables is a comforting and wholesome dish that brings together the savory flavors of rotisserie chicken, fluffy rice, and a vibrant mix of vegetables, all roasted to perfection on a single sheet pan.

This easy-to-make meal is perfect for busy weeknights and can satisfy the whole family in under 45 minutes. Ideal for anyone seeking a quick and delicious dinner solution, this sheet pan meal also minimizes cleanup — a win-win!

Ingredients:

2 cups cooked rotisserie chicken, shredded
1 cup uncooked long-grain rice
3 cups chicken broth (or water)
2 cups mixed vegetables (such as bell peppers, carrots, and broccoli)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the uncooked rice, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until everything is evenly incorporated.
On a large sheet pan, drizzle the olive oil over the mixed vegetables and season them with salt and pepper. Toss to coat.
Spread the vegetables in an even layer across the sheet pan, leaving space in the center for the rice mixture.
Pour the rice and broth mixture into the center of the sheet pan, followed by the shredded rotisserie chicken on top of the rice.
Cover the sheet pan tightly with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the foil and stir the contents gently. Return to the oven for an additional 5-10 minutes to allow any excess liquid to evaporate and for the top to get slightly golden.
Garnish with chopped parsley before serving.

Variations & Tips:

You can use any combination of vegetables you prefer, such as zucchini, green beans, or peas.
For added flavor, consider adding a splash of soy sauce or a sprinkle of grated Parmesan cheese before serving.
To make it a one-pan breakfast, add some eggs toward the end of cooking by cracking them over the mixture and returning to the oven until they are cooked to your liking.
Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop for a quick meal.

Chicken Parmesan With Roasted Eggplant

Chicken Parmesan with Roasted Eggplant is a delightful twist on the classic Italian favorite, making use of juicy rotisserie chicken combined with the rich flavors of roasted eggplant. This dish is perfect for families or anyone seeking a quick and comforting dinner that combines savory and satisfying ingredients. In just under one hour, you can have a wholesome meal that feels indulgent yet simple to prepare.

Ingredients:

2 cups rotisserie chicken, shredded
1 large eggplant, sliced into 1/2-inch rounds
1 cup marinara sauce
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
Arrange the eggplant slices on a large baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, and Italian seasoning. Toss to evenly coat the eggplant.
Roast the eggplant in the oven for about 20-25 minutes, flipping halfway through, until tender and golden brown.
While the eggplant is roasting, shred the rotisserie chicken and mix it with marinara sauce in a bowl.
Once the eggplant is done, remove it from the oven and lower the temperature to 375°F (190°C).
Spread half of the roasted eggplant slices in a single layer on a large baking dish. Top with half of the chicken and marinara mixture.
Sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
Layer the remaining eggplant slices on top, followed by the rest of the chicken and marinara mixture. Finish with the remaining mozzarella and Parmesan cheese on top.
Bake in the oven for about 20-25 minutes or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves, if desired, before serving.

Variations & Tips:

For added flavor, you can include sautéed onions or bell peppers in the chicken mixture.
Consider using a different cheese, such as provolone or fontina, for a unique twist on the traditional flavors.
To make this dish gluten-free, verify you're using gluten-free marinara sauce and double-check the cheese labels.
Leftovers can be stored in the fridge for up to three days, and they taste great when reheated!

Chipotle Chicken and Corn Salad Bake

Chipotle Chicken and Corn Salad Bake is a vibrant and flavorful dish that combines the convenience of rotisserie chicken with fresh ingredients for a satisfying meal. Ideal for busy weeknights or casual gatherings, this dish takes about 30 minutes to prepare and bake, allowing you to whip up a delicious dinner in no time.

It's perfect for families, meal preppers, or anyone looking to enjoy a hearty meal without spending hours in the kitchen.

Ingredients

2 cups shredded rotisserie chicken
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup cherry tomatoes, halved
1 cup bell pepper, diced (any color)
1/2 cup red onion, diced
1 avocado, diced
1 cup shredded cheddar cheese
1 cup corn tortilla chips, crushed
1 tablespoon chipotle powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon salt
Fresh cilantro, for garnish
Lime wedges, for serving

Cooking Steps

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken Mixture: In a large bowl, combine the shredded rotisserie chicken, black beans, corn, cherry tomatoes, bell pepper, red onion, chipotle powder, cumin, garlic powder, and salt. Mix until all ingredients are well incorporated.
Transfer to Sheet Pan: Spread the chicken mixture evenly on a large sheet pan.
Add Cheese and Chips: Sprinkle the shredded cheddar cheese over the top of the chicken mixture, then scatter the crushed tortilla chips on top for added crunch.
Bake the Dish: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, and allow to cool for a couple of minutes. Top with diced avocado and fresh cilantro before serving. Serve with lime wedges on the side for an extra burst of flavor.

Variations and Tips

Add Spices: Feel free to adjust the spice level by adding jalapeños, hot sauce, or cayenne pepper if you enjoy more heat.
Vegetarian Version: Replace the rotisserie chicken with additional beans, such as pinto or kidney beans, and include more vegetables.
Frozen Corn: You can use frozen corn instead of canned corn; just make sure to thaw and drain it before adding to the mix.
Meal Prep: This dish stores well in the fridge for up to 3 days, making it a great option for meal prepping. Simply reheat in the oven or microwave before serving.
Toppings: Customize your bake with other toppings like sour cream, guacamole, or your favorite salsa for added flavor.

Enjoy your delicious Chipotle Chicken and Corn Salad Bake!

Chicken and Beet Salad on a Sheet Pan

This Chicken and Beet Salad on a Sheet Pan is a vibrant and nutritious meal that brings together the hearty flavors of roasted chicken and earthy beets, paired with fresh greens for a satisfying, colorful dish. Ideal for busy weeknights or meal prep for the week ahead, this dish can be prepared in about 45 minutes.

Whether you're looking for a light lunch option or a nutritious dinner, this salad caters to both health-conscious individuals and families alike.

Ingredients:

2 cups cooked rotisserie chicken, shredded
2 medium beets, peeled and diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon balsamic vinegar
4 cups mixed salad greens (such as arugula, spinach, and kale)
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts or pecans
Fresh herbs for garnish (such as parsley or dill)

Cooking Steps:

Preheat the oven to 400°F (200°C).
In a bowl, toss the diced beets with 1 tablespoon of olive oil, salt, and pepper.
Spread the beets out on one half of a large sheet pan in a single layer.
On the other half of the sheet pan, spread the shredded rotisserie chicken. Drizzle the chicken with the remaining tablespoon of olive oil, and season with salt, pepper, and balsamic vinegar.
Roast in the oven for 25-30 minutes, or until the beets are tender and the chicken is heated through.
Once finished, remove the sheet pan from the oven and let it cool slightly.
In a large bowl, combine the warm beets and chicken with the mixed salad greens. Toss gently to mix.
Top the salad with crumbled feta cheese and chopped nuts. Garnish with fresh herbs before serving.

Variations and Tips:

For an extra kick, add thinly sliced red onion or avocado to the salad.
If you're not a fan of beets, you can swap them out for roasted sweet potatoes or carrots.
To save time, you can use canned or vacuum-sealed beets instead of roasting them yourself.
This salad can be enjoyed warm or cold, making it a versatile meal that can be prepared ahead of time.
Serve with a simple vinaigrette or your favorite dressing on the side to enhance the flavors.

Sriracha Chicken With Pineapple and Peppers

Sriracha Chicken with Pineapple and Peppers is a vibrant and flavorful sheet pan meal that brings together the sweetness of pineapple, the crunch of bell peppers, and the spicy kick of Sriracha sauce, all combined with tender rotisserie chicken.

This dish is perfect for busy weeknights or meal prep enthusiasts looking to whip up an easy, satisfying dinner for the family. With a preparation time of just about 10 minutes and a cooking time of 30 minutes, you can have a delicious meal on the table in under an hour.

Ingredients

2 cups cooked rotisserie chicken, shredded
1 cup fresh pineapple, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tablespoons Sriracha sauce (adjust to taste)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)

Cooking Steps

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the shredded rotisserie chicken, diced pineapple, sliced peppers, and red onion.
Drizzle the olive oil and Sriracha sauce over the mixture, then sprinkle with garlic powder, ground ginger, salt, and pepper. Toss everything together until well coated.
Spread the mixture evenly on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Once done, remove from the oven and garnish with fresh cilantro if desired. Serve with lime wedges on the side for a revitalizing zing.

Variations and Tips

For added flavor, marinate the chicken in Sriracha sauce for a couple of hours before mixing it with the other ingredients.
If you prefer a milder version, substitute the Sriracha with sweet chili sauce or reduce the amount used.
Feel free to add other vegetables like zucchini, broccoli, or snap peas for more variety.
This dish can easily be made gluten-free by ensuring all sauces and seasonings are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheat well in the microwave or oven.

Thai Peanut Chicken With Carrots and Snap Peas

Thai Peanut Chicken with Carrots and Snap Peas is a flavorful and satisfying sheet pan meal that combines tender rotisserie chicken with crunchy veggies in a rich Thai peanut sauce.

This dish is perfect for busy weeknights or meal prep, serving approximately four people in just about 30 minutes from start to finish. It's a fantastic way to enjoy a quick and nutritious dinner that the whole family will love.

Ingredients:

2 cups cooked rotisserie chicken, shredded
2 cups snap peas, trimmed
2 cups carrots, sliced into thin rounds
1/2 cup creamy peanut butter
1/4 cup soy sauce (or tamari for gluten-free)
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon sriracha (adjust to taste)
1 clove garlic, minced
1 inch ginger, grated
1 tablespoon sesame seeds (for garnish)
Chopped green onions (for garnish)

Cooking Instructions:

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger until smooth and well combined.
In a large mixing bowl, toss the shredded rotisserie chicken, snap peas, and sliced carrots with the peanut sauce until everything is evenly coated.
Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Verify that the vegetables are spread out to maximize roasting.
Roast in the preheated oven for 15-18 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Once done, remove from the oven and let cool slightly before garnishing with sesame seeds and chopped green onions.
Serve warm, either on its own or over cooked rice or noodles for a heartier meal.

Variations and Tips:

For added crunch, consider tossing in some chopped peanuts or cashews before serving.
Substitute vegetables based on your preference or seasonal availability; bell peppers, broccoli, or zucchini work well too.
To make it spicier, increase the amount of sriracha or add red pepper flakes.
This dish can be made ahead of time; simply reheat in the oven or microwave before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ranch Chicken and Potato Hash

Ranch Chicken and Potato Hash is a delightful and hearty dish perfect for busy weeknights or brunch gatherings with friends and family. This one-pan meal combines the savory flavors of rotisserie chicken with crispy potatoes and zesty ranch seasoning, making it a flavorful and satisfying option for both adults and kids alike.

With a preparation time of just 15 minutes and a total cooking time of about 30-35 minutes, you can whip up this easy recipe with minimal effort.

Ingredients:

2 cups cooked rotisserie chicken, shredded
4 medium-sized potatoes, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, diced
3 tablespoons olive oil
1 packet ranch seasoning mix
Salt and pepper to taste
½ cup shredded cheddar cheese (optional)
Fresh parsley for garnish (optional)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced potatoes, chopped bell peppers, and diced onion with olive oil, ranch seasoning, salt, and pepper until evenly coated.
Spread the potato mixture in an even layer on a large sheet pan.
Bake in the preheated oven for about 20 minutes, or until the potatoes are tender and starting to crisp, stirring halfway through.
Remove the sheet pan from the oven and stir in the shredded rotisserie chicken.
Return to the oven and bake for an additional 10-15 minutes, or until the chicken is heated through and everything is slightly crispy.
If desired, sprinkle shredded cheddar cheese on top and return to the oven for 5 minutes to melt.
Garnish with fresh parsley before serving, if using.

Variations and Tips:

Add other vegetables such as broccoli or zucchini for extra nutrients.
For a spicier kick, consider including jalapeños or using spicy ranch seasoning.
Swap out the cheddar cheese for your choice of cheese, such as pepper jack or gouda.
Leftovers can be stored in the refrigerator for up to three days; reheat in the oven for best results.

Chickpea and Rotisserie Chicken Bowl

The Chickpea and Rotisserie Chicken Bowl is a nutritious and hearty meal that combines protein-packed chickpeas with tender pieces of rotisserie chicken, fresh vegetables, and a zesty dressing. This dish is perfect for busy weeknights or meal prep, providing a balanced option that's easy to whip up in just 30 minutes.

It's ideal for families, meal preppers, or anyone looking to enjoy a delicious and wholesome meal without spending hours in the kitchen.

Ingredients:

2 cups cooked chickpeas (canned or pre-cooked)
2 cups rotisserie chicken, shredded
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 bell pepper, diced (any color)
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika

Directions:

1. In a large mixing bowl, combine the cooked chickpeas, shredded rotisserie chicken, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

Gently toss until all ingredients are well mixed.

2. In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, salt, and pepper to create the dressing.

Adjust seasoning according to your preference.

3. Pour the dressing over the chickpea and chicken mixture and toss until everything is evenly coated.

If using, sprinkle the feta cheese on top.

4. Serve immediately or cover and refrigerate for up to 3 days.

This dish can be served warm, at room temperature, or chilled.

Variations and Tips:

Add Greens: Toss in some fresh spinach or arugula for an extra boost of nutrients.
Grains: Serve the bowl over cooked quinoa or brown rice for added fiber and fullness.
Vegan Option: Skip the rotisserie chicken and replace it with roasted vegetables or tofu for a vegetarian or vegan dish.
Meal Prep: Prepare individual servings in meal prep containers for easy grab-and-go lunches throughout the week.
Spices: Experiment with different spices or fresh herbs, such as cilantro or dill, to customize the flavor profile.

Sesame Chicken With Bok Choy

Ingredients:

2 cups rotisserie chicken, shredded
2 cups baby bok choy, quartered
1 red bell pepper, sliced
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons sesame seeds
Salt and pepper to taste
Green onions, chopped (for garnish)

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a large bowl, combine the rotisserie chicken, bok choy, and red bell pepper.
In a separate bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, garlic, ginger, salt, and pepper until well combined.
Pour the sauce over the chicken and vegetables, tossing gently to coat everything evenly.
Spread the mixture in a single layer on the prepared sheet pan and sprinkle sesame seeds over the top.
Bake in the preheated oven for 15-20 minutes, or until the bok choy is tender and everything is heated through.
Remove from the oven and let it cool slightly before garnishing with chopped green onions.

Variations and Tips:

For added crunch, consider tossing in some sliced almonds or chopped peanuts before baking.
Swap the bok choy for other veggies such as snap peas or broccoli for a different flavor profile.
Adjust the sweetness of the dish by adding more or less honey based on your preference.
Serve over rice or quinoa for a heartier meal or enjoy it alone for a lighter option.
Leftovers can be stored in an airtight container in the refrigerator for up to three days, making this a great meal prep choice!

Chicken and Vegetable Stir Fry on a Sheet Pan

Sheet Pan Chicken and Vegetable Stir Fry is a quick and easy one-pan meal that's perfect for busy weeknights. Utilizing rotisserie chicken, this dish combines colorful vegetables and a flavorful stir-fry sauce to create a satisfying and nutritious meal with minimal prep time.

In just about 30 minutes, you can serve a delicious dinner that feeds the whole family, making it ideal for both adults and kids alike.

Ingredients:

2 cups rotisserie chicken, shredded
2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper, to taste
Cooked rice or quinoa, for serving (optional)
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)

Cooking Steps:

Preheat your oven to 425°F (220°C).
On a large sheet pan, toss the mixed vegetables with olive oil, soy sauce, teriyaki sauce, garlic powder, ginger powder, salt, and pepper. Spread them out into an even layer.
Roast the vegetables in the preheated oven for about 10 minutes, until they begin to soften.
Remove the pan from the oven and add the shredded rotisserie chicken to the vegetables. Toss everything together on the pan to combine.
Return the sheet pan to the oven and continue roasting for an additional 10-15 minutes, or until the chicken is heated through and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for a minute. Serve over cooked rice or quinoa, and garnish with sesame seeds and chopped green onions if desired.

Variations and Tips:

Vegetable Mix: Feel free to customize the vegetable mix based on what you have on hand—zucchini, asparagus, or cauliflower work well.
Spicy Kick: Add some sriracha or red pepper flakes for heat if you enjoy a spicy dish.
Gluten-Free: Use gluten-free soy sauce or tamari to make this dish gluten-free.
Meal Prep: This recipe can be prepped ahead of time. Just chop the vegetables and add them to the pan with the sauces and seasonings. Refrigerate until ready to roast.
Batch Cooking: Double the recipe to have leftovers for lunch the next day or to freeze for future meals. Just be sure to cool fully before freezing and reheat thoroughly when serving.

Cilantro Lime Chicken With Avocado and Corn

Cilantro Lime Chicken with Avocado and Corn is a vibrant and flavorful sheet pan meal that comes together quickly, making it perfect for busy weeknight dinners or a relaxed weekend gathering. This dish is ideal for families looking to enjoy a wholesome meal without the fuss, as it combines tender rotisserie chicken with the zesty flavors of lime, fresh cilantro, creamy avocado, and sweet corn.

With a preparation time of just 15 minutes and a cooking time of 25 minutes, you'll have a delicious meal ready in under an hour.

Ingredients:

2 cups shredded rotisserie chicken
2 cups corn kernels (fresh, frozen, or canned)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Optional: tortilla chips or warm tortillas for serving

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine the shredded rotisserie chicken, corn, cherry tomatoes, red onion, cilantro, lime juice, olive oil, cumin, salt, and pepper. Toss everything together until well combined.
Spread the chicken and vegetable mixture evenly across the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until everything is heated through and slightly crispy around the edges.
Remove from the oven and let it cool for a few minutes. Gently fold in the diced avocado just before serving to prevent it from becoming mushy.
Serve warm, either on its own or with tortilla chips or warm tortillas for a fun, interactive meal.

Variations and Tips:

Feel free to mix in other vegetables such as bell peppers, zucchini, or black beans for added texture and flavor.
For a spicier kick, add diced jalapeños or sprinkle chili powder into the chicken mixture.
To make it a more filling meal, serve the dish on a bed of rice or quinoa.
Leftovers can easily be reheated in the microwave or enjoyed cold in a salad.