A store bought rotisserie chicken can turn a busy evening into dinner without starting from scratch. Once the meat is pulled from the bones and shredded, you already have the most time consuming part of the meal finished.
It is also an easy way to build filling meals around protein. USDA research on commercially prepared rotisserie chicken found about 29.9 grams of protein per 100 grams of breast meat, although the exact amount varies depending on which part of the chicken you use. (ARS)
These easy rotisserie chicken recipes turn that shortcut into soups, wraps, casseroles, tacos, pasta, bowls, sandwiches, and other quick meals. They are especially useful when you want the convenience of dinners for nights you don’t want to cook without giving up a satisfying dinner.
1. Shredded Chicken Salad (35g Protein)
A creamy chicken salad is one of the easiest things to make when there is leftover rotisserie chicken in the refrigerator. Shredded chicken gives you a substantial base, while celery and green onion add freshness and crunch.
Using Greek yogurt for part of the creamy dressing keeps the mixture lighter while contributing additional protein. Serve it between slices of bread, spoon it over greens, or pair it with crackers for an easy lunch.
It is also convenient for meal prep because you can prepare the chicken mixture ahead and portion it as needed during the week.
2. Chicken Tortilla Soup (34g Protein)
Chicken tortilla soup is perfect when you want something warm without waiting hours for a pot of soup to develop flavor.
Rotisserie chicken goes in near the end because it is already cooked. Black beans, tomatoes, corn, broth, lime, and Mexican inspired seasonings build a hearty soup around it without requiring complicated preparation.
Finish each bowl with avocado, cilantro, or crunchy tortilla strips. It is comforting enough for dinner but still simple enough for a busy weeknight.
3. Chicken Quesadillas (39g Protein)
Few leftover rotisserie chicken recipes are faster than a crispy chicken quesadilla.
Shredded chicken and melted cheese create a filling center, while a hot skillet makes the tortilla crisp and golden. Peppers, beans, corn, or green onions can easily be added when you have them available.
Cut the finished quesadilla into wedges and add salsa or Greek yogurt for dipping. It is an easy family dinner that can be customized for different tastes.
4. Buffalo Chicken Dip (31g Protein)
Buffalo chicken dip turns shredded chicken into something creamy, spicy, cheesy, and easy to share.
The rotisserie chicken gives the dip plenty of substance, while cream cheese, hot sauce, Greek yogurt, and shredded cheese create the rich Buffalo style base. Adjust the hot sauce depending on how much heat your family likes.
Serve it warm with celery, bell pepper strips, crackers, or tortilla chips. It works as a snack, party appetizer, or casual meal when paired with plenty of vegetables.
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5. BBQ Chicken Sandwiches (37g Protein)
BBQ chicken sandwiches are ideal for the evenings when you need dinner on the table with almost no prep.
Warm shredded rotisserie chicken with your favorite barbecue sauce until everything is coated and heated through. Pile it onto toasted buns and add crunchy slaw for contrast.
This is also a useful way to stretch leftover chicken into a family meal. For more easy protein focused options, these 50g protein dinners have plenty of ideas for nights when you want an especially filling meal.
6. Chicken Caesar Wraps (38g Protein)
A chicken Caesar wrap gives you the flavors of a Caesar salad in a much easier grab and go format.
Toss shredded rotisserie chicken with crisp romaine, Parmesan, and a small amount of Caesar dressing. Roll everything tightly inside a tortilla and dinner or lunch is ready in minutes.
You can also skip the tortilla and turn the same ingredients into a salad bowl when you want something lighter.
7. Chicken Enchilada Casserole (36g Protein)
Rotisserie chicken makes enchilada casserole much more practical for weeknight cooking because there is no raw chicken to prepare first.
Layers of tortillas, shredded chicken, enchilada sauce, beans, and cheese bake into a hearty casserole with plenty of flavor in every serving. The top becomes bubbly and golden while the layers underneath stay saucy.
It is also a good make ahead option. If casseroles are popular in your house, these high protein casserole dinners offer even more easy family meal ideas.
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8. Chicken Salad Sandwiches (37g Protein)
Chicken salad sandwiches are an easy answer to both leftover chicken and weekday lunch prep.
Combine finely shredded chicken with Greek yogurt, a little mayonnaise, celery, Dijon mustard, and simple seasoning. The result is creamy without overwhelming the chicken.
Pile it onto whole grain bread with lettuce, or keep the filling refrigerated and assemble each sandwich shortly before eating so the bread stays fresh.
9. Chicken Pot Pie (35g Protein)
Chicken pot pie feels like a slow comfort food dinner, but using already cooked rotisserie chicken removes one of the biggest preparation steps.
Tender chicken, peas, carrots, and a creamy savory sauce make up the filling. A flaky crust over the top gives you the classic pot pie finish without needing to cook chicken separately.
It is especially good on chilly evenings when you want something cozy but still need dinner to remain manageable.
10. Chicken Fried Rice (36g Protein)
Leftover rice and rotisserie chicken are a combination worth keeping in mind for hectic evenings.
A hot skillet quickly brings together rice, shredded chicken, scrambled egg, frozen vegetables, soy sauce, and sesame oil. Because both the chicken and rice are already cooked, most of the work is simply heating and seasoning everything.
The chicken and egg also make this more satisfying than plain vegetable fried rice.
11. Creamy Chicken Pasta (41g Protein)
Creamy pasta becomes a complete dinner as soon as shredded rotisserie chicken is stirred into the sauce.
Garlic, Parmesan, a creamy sauce, and tender pasta make the meal comforting, while spinach or broccoli adds color and vegetables without requiring another side dish.
Add the chicken toward the end and heat only until everything is hot. That keeps the already cooked meat from becoming dry.
12. Chicken Tacos (34g Protein)
Rotisserie chicken can make taco night surprisingly fast.
Warm shredded chicken with taco seasoning and a splash of broth or water, then spoon it into tortillas. From there, everyone can add lettuce, tomatoes, cheese, salsa, avocado, or whatever toppings are available.
This is one of the easiest meals to customize for a family because each person builds their own plate.
13. Chicken Fajitas (36g Protein)
Traditional fajita flavor does not require cooking raw chicken when you already have rotisserie chicken waiting in the refrigerator.
Sauté sliced bell peppers and onions until tender crisp, then add the shredded chicken and fajita seasoning just long enough to warm everything together.
Serve the mixture with tortillas, salsa, avocado, and lime. You can also turn it into a fajita bowl with rice or cauliflower rice.
14. Chicken Noodle Soup (31g Protein)
A bowl of chicken noodle soup becomes much quicker when the chicken is already cooked.
Carrots, celery, onion, broth, herbs, noodles, and shredded chicken create the familiar combination without needing to simmer an entire chicken first. Add the meat toward the end so it stays tender.
Make enough for leftovers because this is the kind of easy meal that is useful to have waiting in the refrigerator during a busy week.
15. Chicken and Dumplings (34g Protein)
Chicken and dumplings can still feel cozy and homemade even when rotisserie chicken handles the protein.
A creamy broth filled with vegetables and shredded chicken creates the base, while soft dumplings cook directly on top. They absorb some of the savory flavor as they steam.
Using cooked chicken dramatically reduces the prep, making this comfort food much easier to fit into an ordinary weeknight.
16. Chicken Tostadas (33g Protein)
Crunchy tostadas are a simple way to make leftover chicken feel completely different from the meal it came from.
Spread a crisp tostada shell with refried beans, then add warm shredded chicken, lettuce, tomatoes, cheese, salsa, and avocado. You get plenty of contrasting textures without much cooking.
Set the toppings on the table and let everyone assemble their own tostadas for an easy family dinner.
17. Chicken and Wild Rice with Mango Salsa (39g Protein)
Rotisserie chicken, wild rice, and fresh mango salsa create a meal that feels brighter than the usual leftover chicken dinner.
The chicken supplies the savory protein, while the rice makes the plate substantial. Mango, lime, red onion, cilantro, and jalapeño bring sweetness, acidity, and freshness.
It also works well for meal prep because the chicken and rice can be portioned ahead, with the mango salsa kept separately until serving.
18. Chicken Spaghetti Salad (36g Protein)
Cold chicken spaghetti salad is a practical option when you need lunches or dinners that do not require reheating.
Combine cooked spaghetti with shredded chicken, crunchy vegetables, herbs, and a creamy or tangy dressing. Chilling it gives the flavors time to come together.
It is particularly convenient for busy workdays and activity nights when grabbing a prepared meal from the refrigerator is easier than cooking.
19. Chicken Nachos (34g Protein)
A tray of chicken nachos turns a small pile of leftover chicken into a fun shareable dinner.
Spread tortilla chips over a sheet pan and add shredded rotisserie chicken, black beans, and cheese. Heat until the cheese is completely melted, then finish with tomatoes, salsa, jalapeños, avocado, or Greek yogurt.
Adding chicken and beans gives the tray much more staying power than cheese nachos alone.
20. Chicken Burrito Bowls (42g Protein)
Burrito bowls are one of the easiest rotisserie chicken meals to prepare ahead.
Start with rice, then add shredded chicken, black beans, corn, lettuce, salsa, cheese, and avocado. Every ingredient can be stored separately, making the bowls easy to customize throughout the week.
They also fit naturally into a protein focused meal prep routine. You can find more make ahead inspiration in these high protein meal prep ideas on a budget.
21. Chicken and Rice Plate (40g Protein)
Sometimes the simplest dinner is exactly what a busy evening needs.
Pair warm rotisserie chicken with cooked rice and a quick salad or roasted vegetables. A squeeze of lemon, spoonful of salsa, or simple yogurt sauce can change the flavor without adding much extra work.
It is balanced, filling, and easy to portion, making it a dependable option when you do not feel like following a complicated recipe.
22. Chicken Alfredo with Broccoli (43g Protein)
Chicken Alfredo is an easy way to turn a small amount of leftover rotisserie chicken into a rich family dinner.
Toss pasta with a creamy Parmesan sauce, shredded chicken, and broccoli. The chicken adds substantial protein, while broccoli keeps the finished dish from feeling like pasta and sauce alone.
Since the chicken is already cooked, stir it in near the end and warm it gently with the pasta and sauce. Dinner stays quick, creamy, and satisfying without having to prepare another protein from scratch.
When storing your rotisserie chicken or any of these meals, refrigerate cooked chicken promptly and use it within 3 to 4 days. USDA also recommends keeping the refrigerator at 40°F or below. (Ask USDA)
The 22 meal concepts above follow the verified source coverage, which includes chicken salad, soups, quesadillas, casseroles, tacos, pasta, bowls, sandwiches, nachos, and Alfredo.
1. Shredded Chicken Salad (35g Protein)
35g ProteinIngredients: 4 cups shredded rotisserie chicken, 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 celery stalks finely diced, 2 green onions sliced, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Place the shredded chicken, celery, and green onions in a large bowl.
Step 2: Stir Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper together in a separate bowl.
Step 3: Fold the dressing into the chicken until everything is evenly coated.
Step 4: Chill until serving and enjoy with bread, crackers, wraps, or greens.
Storage: Refrigerate in an airtight container and use within 3 to 4 days.
2. Chicken Tortilla Soup (34g Protein)
34g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 4 cups low sodium chicken broth, 1 can (15 oz) black beans drained, 1 can (14.5 oz) diced tomatoes, 1 cup frozen corn, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, juice of 1 lime, and 1/2 cup tortilla strips.
Step 1: Add broth, tomatoes, black beans, corn, chili powder, cumin, and garlic powder to a large pot.
Step 2: Bring to a gentle boil, reduce heat, and simmer for 10 minutes.
Step 3: Stir in the rotisserie chicken and heat for about 5 minutes until steaming hot.
Step 4: Stir in lime juice and serve with tortilla strips.
Storage: Cool promptly and refrigerate for 3 to 4 days. Reheat leftovers to 165°F.
3. Chicken Quesadillas (39g Protein)
39g ProteinIngredients: 3 cups shredded rotisserie chicken, 4 large flour tortillas, 1 1/2 cups shredded Mexican blend cheese, 1/2 cup black beans drained, 1/2 cup salsa, and 2 tsp olive oil.
Step 1: Divide chicken, cheese, and black beans over one half of each tortilla.
Step 2: Fold tortillas in half and lightly brush a skillet with olive oil.
Step 3: Cook each quesadilla over medium heat for 2 to 3 minutes per side until golden and the filling is hot.
Step 4: Cut into wedges and serve with salsa.
Storage: Refrigerate leftovers for up to 3 to 4 days and reheat until hot throughout.
4. Buffalo Chicken Dip (31g Protein)
31g ProteinIngredients: 4 cups shredded rotisserie chicken, 8 oz reduced fat cream cheese softened, 1 cup plain Greek yogurt, 1/2 cup Buffalo hot sauce, 1 cup shredded cheddar cheese, and 2 green onions sliced.
Step 1: Heat oven to 375°F.
Step 2: Mix cream cheese, Greek yogurt, and Buffalo sauce until smooth, then fold in chicken and half the cheddar.
Step 3: Transfer to a baking dish and sprinkle remaining cheese over the top.
Step 4: Bake about 20 minutes until bubbling and hot throughout. Top with green onions.
Storage: Refrigerate promptly for 3 to 4 days. Reheat leftovers to 165°F.
5. BBQ Chicken Sandwiches (37g Protein)
37g ProteinIngredients: 4 cups shredded rotisserie chicken, 3/4 cup barbecue sauce, 4 sandwich buns, and 1 cup prepared coleslaw.
Step 1: Add chicken and barbecue sauce to a skillet over medium low heat.
Step 2: Stir and cook for 6 to 8 minutes until the chicken is thoroughly heated.
Step 3: Divide chicken among the four buns.
Step 4: Top each sandwich with coleslaw and serve immediately.
Storage: Store BBQ chicken separately from buns and slaw for up to 3 to 4 days in the refrigerator.
6. Chicken Caesar Wraps (38g Protein)
38g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 4 large flour tortillas, 4 cups chopped romaine lettuce, 1/2 cup grated Parmesan, and 1/2 cup Caesar dressing.
Step 1: Toss chicken, romaine, Parmesan, and Caesar dressing together.
Step 2: Divide mixture among the tortillas.
Step 3: Fold in the sides and roll each tortilla tightly.
Step 4: Slice in half and serve immediately.
Storage: Keep the chicken mixture refrigerated and assemble wraps shortly before eating. Use cooked chicken within 3 to 4 days.
7. Chicken Enchilada Casserole (36g Protein)
36g ProteinIngredients: 5 cups shredded rotisserie chicken, 12 corn tortillas, 2 cups red enchilada sauce, 1 can (15 oz) black beans drained, and 2 cups shredded Mexican blend cheese.
Step 1: Heat oven to 375°F and lightly grease a 9 by 13 inch baking dish.
Step 2: Spread a little enchilada sauce over the bottom, then layer tortillas, chicken, beans, sauce, and cheese.
Step 3: Repeat the layers and finish with cheese.
Step 4: Bake for about 25 minutes until bubbling and heated throughout.
Storage: Refrigerate casserole leftovers for 3 to 4 days or freeze individual portions.
8. Chicken Salad Sandwiches (37g Protein)
37g ProteinIngredients: 4 cups shredded rotisserie chicken, 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 celery stalk diced, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 8 slices whole grain bread, lettuce, salt, and black pepper.
Step 1: Combine Greek yogurt, mayonnaise, mustard, lemon juice, salt, and pepper.
Step 2: Fold in shredded chicken and celery.
Step 3: Divide chicken salad among four slices of bread and add lettuce.
Step 4: Top with remaining bread and serve.
Storage: Refrigerate chicken salad for 3 to 4 days. Assemble sandwiches shortly before serving.
9. Chicken Pot Pie (35g Protein)
35g ProteinIngredients: 5 cups shredded rotisserie chicken, 3 cups frozen peas and carrots, 3 tbsp butter, 1/3 cup all purpose flour, 2 cups chicken broth, 1 cup milk, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 refrigerated pie crust.
Step 1: Heat oven to 400°F. Melt butter in a saucepan, stir in flour, and cook for 1 minute.
Step 2: Slowly whisk in broth and milk and simmer until thickened. Add thyme, salt, and pepper.
Step 3: Fold in chicken and vegetables and transfer to a deep pie dish. Cover with pie crust and cut vents in the top.
Step 4: Bake 30 to 35 minutes until golden and bubbling.
Storage: Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165°F.
10. Chicken Fried Rice (36g Protein)
36g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 4 cups cold cooked rice, 3 large eggs, 2 cups frozen peas and carrots, 3 tbsp reduced sodium soy sauce, 1 tbsp sesame oil, 1 tbsp neutral cooking oil, and 3 green onions sliced.
Step 1: Heat cooking oil in a large skillet and scramble the eggs until set. Transfer to a plate.
Step 2: Add vegetables and cook for 2 minutes, then add rice and stir fry until hot.
Step 3: Stir in chicken, eggs, soy sauce, and sesame oil.
Step 4: Cook until everything is steaming hot and finish with green onions.
Storage: Cool promptly, refrigerate for 3 to 4 days, and reheat leftovers to 165°F.
11. Creamy Chicken Pasta (41g Protein)
41g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 8 oz dry penne pasta, 2 cups broccoli florets, 1 tbsp butter, 2 garlic cloves minced, 1 cup milk, 1/2 cup plain Greek yogurt, 3/4 cup grated Parmesan, 1/4 tsp black pepper, and salt to taste.
Step 1: Cook pasta according to package directions, adding broccoli during the final 3 minutes. Drain.
Step 2: Melt butter in the pot and cook garlic for about 30 seconds. Add milk and warm gently.
Step 3: Reduce heat and stir in Greek yogurt and Parmesan until creamy.
Step 4: Add pasta, broccoli, and chicken and heat gently until steaming hot.
Storage: Refrigerate for up to 3 to 4 days and reheat thoroughly.
12. Chicken Tacos (34g Protein)
34g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 8 small corn tortillas, 2 tsp taco seasoning, 1/4 cup chicken broth, 1 cup shredded lettuce, 1/2 cup salsa, 1/2 cup shredded cheese, and 1 avocado diced.
Step 1: Add chicken, taco seasoning, and broth to a skillet.
Step 2: Heat for about 5 minutes, stirring until the chicken is hot and seasoned.
Step 3: Warm the tortillas and divide chicken among them.
Step 4: Add lettuce, salsa, cheese, and avocado.
Storage: Refrigerate chicken and toppings separately for up to 3 to 4 days.
13. Chicken Fajitas (36g Protein)
36g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 2 bell peppers sliced, 1 large onion sliced, 1 tbsp olive oil, 2 tsp fajita seasoning, 8 small flour tortillas, and 1 lime.
Step 1: Heat olive oil in a large skillet over medium high heat.
Step 2: Cook peppers and onion for 5 to 6 minutes until tender crisp.
Step 3: Add chicken and fajita seasoning and cook until the chicken is thoroughly heated.
Step 4: Finish with lime juice and serve with warm tortillas.
Storage: Refrigerate the chicken and vegetable mixture for 3 to 4 days.
14. Chicken Noodle Soup (31g Protein)
31g ProteinIngredients: 5 cups shredded rotisserie chicken, 8 cups chicken broth, 2 carrots sliced, 2 celery stalks sliced, 1 small onion diced, 6 oz egg noodles, 1 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp black pepper, and salt to taste.
Step 1: Heat oil in a soup pot and cook onion, carrots, and celery for about 6 minutes.
Step 2: Add broth, thyme, and pepper and bring to a boil.
Step 3: Add noodles and cook according to package directions.
Step 4: Stir in chicken during the final 5 minutes and heat thoroughly.
Storage: Refrigerate for 3 to 4 days. Reheat to 165°F. Noodles will continue absorbing broth during storage.
15. Chicken and Dumplings (34g Protein)
34g ProteinIngredients: 5 cups shredded rotisserie chicken, 6 cups chicken broth, 1 cup milk, 2 carrots diced, 2 celery stalks diced, 1 small onion diced, 1 tbsp butter, 1 1/2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 3/4 cup milk for the dumplings.
Step 1: Melt butter in a large pot and cook carrots, celery, and onion for about 6 minutes.
Step 2: Add broth and 1 cup milk, bring to a gentle simmer, then stir in chicken.
Step 3: Mix flour, baking powder, and salt. Stir in 3/4 cup milk just until a soft dough forms.
Step 4: Drop spoonfuls of dough over the simmering soup, cover, and cook 12 to 15 minutes until dumplings are cooked through.
Storage: Refrigerate promptly for 3 to 4 days and reheat leftovers to 165°F.
16. Chicken Tostadas (33g Protein)
33g ProteinIngredients: 3 cups shredded rotisserie chicken, 8 tostada shells, 1 cup refried beans, 1 cup shredded lettuce, 1/2 cup shredded cheese, 1/2 cup salsa, 1 avocado diced, and 1 lime.
Step 1: Warm the chicken and refried beans separately until hot.
Step 2: Spread each tostada shell with refried beans.
Step 3: Add chicken, lettuce, cheese, salsa, and avocado.
Step 4: Finish with fresh lime juice and serve immediately.
Storage: Refrigerate toppings separately for up to 3 to 4 days. Keep tostada shells at room temperature in an airtight package.
17. Chicken and Wild Rice with Mango Salsa (39g Protein)
39g ProteinIngredients: 4 cups shredded rotisserie chicken, 3 cups cooked wild rice blend, 1 large mango diced, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, 1 small jalapeño finely chopped, and 1/4 tsp salt.
Step 1: Combine mango, red onion, cilantro, lime juice, jalapeño, and salt.
Step 2: Warm the chicken and cooked rice until hot.
Step 3: Divide rice and chicken among four plates or bowls.
Step 4: Spoon mango salsa over each serving.
Storage: Refrigerate chicken and rice for 3 to 4 days. Store mango salsa separately and use within about 2 days for best quality.
18. Chicken Spaghetti Salad (36g Protein)
36g ProteinIngredients: 3 cups shredded rotisserie chicken, 8 oz dry spaghetti, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup diced bell pepper, 1/3 cup plain Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, salt, and black pepper.
Step 1: Cook spaghetti according to package directions. Drain, rinse under cool water, and drain well.
Step 2: Whisk Greek yogurt, olive oil, lemon juice, Dijon, salt, and pepper.
Step 3: Combine spaghetti, chicken, cucumber, tomatoes, and bell pepper.
Step 4: Toss with dressing and chill before serving.
Storage: Refrigerate promptly and use within 3 to 4 days.
19. Chicken Nachos (34g Protein)
34g ProteinIngredients: 4 cups shredded rotisserie chicken, 8 oz tortilla chips, 1 can (15 oz) black beans drained, 2 cups shredded Mexican blend cheese, 1 cup salsa, 1 diced tomato, 1 avocado diced, and 1/2 cup plain Greek yogurt.
Step 1: Heat oven to 400°F and spread tortilla chips over a large sheet pan.
Step 2: Scatter chicken, black beans, and cheese evenly over the chips.
Step 3: Bake 6 to 8 minutes until the cheese melts and chicken is hot.
Step 4: Add salsa, tomato, avocado, and Greek yogurt immediately before serving.
Storage: Nachos are best fresh. Refrigerate leftover chicken and toppings separately and use within 3 to 4 days.
20. Chicken Burrito Bowls (42g Protein)
42g ProteinIngredients: 4 cups shredded rotisserie chicken, 3 cups cooked rice, 1 can (15 oz) black beans drained, 1 cup corn, 1 cup salsa, 1 cup shredded lettuce, 1/2 cup shredded cheddar cheese, 1 avocado diced, and 1 lime.
Step 1: Warm the chicken, rice, black beans, and corn.
Step 2: Divide rice among four bowls and top with chicken and beans.
Step 3: Add corn, salsa, lettuce, cheese, and avocado.
Step 4: Finish each bowl with fresh lime juice.
Storage: Meal prep components can be refrigerated for 3 to 4 days. Store lettuce and avocado separately for best quality.
21. Chicken and Rice Plate (40g Protein)
40g ProteinIngredients: 4 cups shredded rotisserie chicken, 3 cups cooked rice, 4 cups mixed salad greens, 1 cucumber sliced, 1 cup cherry tomatoes, 2 tbsp olive oil, juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Warm chicken and rice until hot.
Step 2: Toss greens, cucumber, and tomatoes with olive oil, lemon juice, salt, and pepper.
Step 3: Divide chicken and rice among four plates.
Step 4: Add salad to each plate and serve.
Storage: Refrigerate chicken and rice for 3 to 4 days. Keep dressed salad separate and prepare it close to serving.
22. Chicken Alfredo with Broccoli (43g Protein)
43g ProteinIngredients: 3 1/2 cups shredded rotisserie chicken, 8 oz dry fettuccine, 2 cups broccoli florets, 1 tbsp butter, 2 garlic cloves minced, 1 cup milk, 1/2 cup plain Greek yogurt, 1 cup grated Parmesan, 1/4 tsp black pepper, and salt to taste.
Step 1: Cook fettuccine according to package directions, adding broccoli during the final 3 minutes. Drain.
Step 2: Melt butter over medium low heat and cook garlic for about 30 seconds. Add milk and warm gently.
Step 3: Reduce heat and stir in Greek yogurt and Parmesan until smooth and creamy.
Step 4: Add pasta, broccoli, and chicken and toss gently until everything is hot.
Storage: Refrigerate leftovers for 3 to 4 days and reheat to 165°F. Add a splash of milk when reheating if the sauce thickens.
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