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Rotisserie Chicken – Tips, Tricks, and Recipes

Don’t fall into the fast food/takeout trap. Expand your cooking repertoire with a variety of fun recipes that are delicious and nutritious! Cooking at least 3 meals a week can take your new year’s goals from resolution to reality!

Learn shortcuts and simple swaps for more balanced meals in the recipes below.

Rotisserie Chicken

Start with a rotisserie chicken from your favorite grocery store. Rotisserie chicken is a convenient and healthy choice, especially if you remove the skin before shredding or chopping the meat.

Here are a few quick ideas using the chicken:

  • Stir the chicken into chilis, stews and soups
  • Use the chicken as your protein in a variety of main dish salads
  • Add the chicken to casseroles
  • Make a simple chicken salad by adding yogurt, mayonnaise, pre-chopped celery, apples, chopped pecans and red grapes halves
  • Toss the chicken with your favorite salsa and pre-shredded Mexican-cheese blend as a quick and easy filling for enchiladas and quesadillas
  • Tuck the chicken (as a lower-sodium alternative to cold cuts) into sandwiches using whole wheat pitas
  • Add chicken to fried rice to turn it into a full meal
  • Use the chicken whenever a recipe calls for cooked chicken

Butternut Squash Ravioli with Kale, Rotisserie Chicken and Pumpkin Seeds


1 (10-ounce) package Giovanni Rana Butternut Squash Ravioli

4 tsp extra-virgin olive oil

4 ounces kale

6 sage leaves, torn, optional

8 ounces rotisserie chicken

2 Tbsp roasted pumpkin seeds


1 package frozen diced butternut squash

4 tsp extra-virgin olive oil

1 cup vegetable or chicken broth

Salt and freshly ground black pepper, to taste or use a prepared butternut squash pasta sauce


  1. To make butternut squash sauce, cook diced squash as directed on package until tender. Blend together with oil, broth, salt, and pepper.
  2. Cook butternut squash ravioli in 6 quarts of salted boiling water for 4 minutes. Drain reserving ¼ cup of the cooking liquid.
  3. Sauté chicken, sage, and kale in olive oil in a heated skillet. At the end of cooking, add some cooking liquid.
  4. Mix the ravioli with the butternut squash sauce and garnish with roasted pumpkin seeds.

Yield: 4 servings

Source: Giovanni Rana

Cindy KlecknerGive the gift of health this holiday season! Gift Certificates available for Personalized Nutritional Consultations with Cindy Kleckner, RDN, LD, FAND, a registered dietitian nutritionist and culinary expert at the Apex Centre, City of McKinney’s Aquatic and Fitness Facility. Contact