Almost every Sunday, I meal prep. And, by that, I mean I purchase a roasted chicken. If I’m feeling really ambitious, I make one of my own by following this recipe that calls for dijon mustard and thyme. Bonus: When I roast a chicken at home, the aroma fill my kitchen and my food-obsessed Boston Terrier licks the air. (Like mother, like son).
Throughout the week, the rotisserie chicken makes its way into all kinds of recipes and dishes that I put together. It’s the protein-packed base I need for sandwiches, wraps, salads, burrito bowls, tacos and more.
Meal prepping with a rotisserie chicken also helps me stick to my budget. I usually score a rotisserie chicken for $6.50 and incorporate it into five to seven meals throughout the week. Plus I kick some to my dog, too, adding some to his bowl of kibble or serving it with some leftover veggies. (Side note: I like to think every time I bring home a rotisserie chicken, he imagines that I was out hunting and gathering for him).
Here are a few of my favorite ways to use a rotisserie chicken throughout the week:
1. On a salad
Rotisserie chicken goes great on a Cobb salad with boiled eggs, bacon and avocado, or it could star in a Thai chopped chicken salad with peanuts, papaya, garlic, carrots and cabbage. I make one of my favorite lunch-time salads with mixed greens, raspberries, strawberries, blue or Gorgonzola cheese and then some glazed pecans that I get from Trader Joe’s. Pear or apple slices also punch up this salad. I like my berry salad drizzled with a raspberry vinaigrette.
2. In a burrito bowl
Pre-cooked pouches or bags of brown rice are a lazy kitchen hack I swear by. They save a few minutes, plus a pan, and that way I can whip up a burrito bowl in just a couple of minutes when I want a quick lunch or dinner. I mix together rotisserie chicken, the rice, corn, black beans, and heat up the bowl before topping it with salsa, shredded cheese and half of an avocado sliced up. Then I just top it with a pinch of salt and it’s a super-filling lunch packed with a good mix of veggies, protein and the good fat from the avocado.
3. In a gumbo
During the winter, I usually like to make a soup or a chili that I can enjoy for lunch or before dinner. I’ll sometimes make a white bean chili with tomatillos, peppers and rotisserie chicken.
But one of my go-tos is a chicken gumbo. I am a fan of this 15-minute gumbo recipe from Weight Watchers, which is loaded with veggies. I sometimes toss in shrimp and chicken sausages as well if I’m making a big batch.
Oh, and just for good measure, here’s my dog devouring his rotisserie chicken!
What are your favorite tricks for staying on budget in the kitchen?
About the Author
Brittany has contributed to publications including Men's Journal, Forbes, Women's Health, American Way, TripSavvy, Eat This, Not That!, Apartment Therapy, Denver Life Magazine, 5280, Livability, The Denver Post, Simplemost, USA Today Travel Tips, Make it Better, AAA publications, Reader's Digest, Discover Life and more. More.
