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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

Ingredients:

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

Sauce:

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


Instructions:

  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 fitness@mckinneytexas.org.