50 Rotisserie Chicken Recipes

These easy open sandwiches (AKA tartines) can be whipped together in 10 minutes. Hummus adds more protein and healthy fat to the mix and compliments the flavor of chicken.

Skill level: Beginner

Serves: 2

Start to Finish: 10 minutes

Prep: 10 minutes

Cook: 0 minutes

Ingredients:
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon honey
Kosher salt and pepper
1/2 cup arugula
5 tablespoons hummus (We like Sabra Classic Hummus)
2 slices whole wheat sourdough or rustic multi-grain bread, lightly toasted
1 ounce rotisserie chicken, shredded or finely diced
6 red or green grapes, quartered (12 slivers per tartine)
1 tablespoon crumbled feta cheese

Instructions:

1. Place the olive oil, lemon juice, honey, and a few pinches of salt and pepper in a medium-size bowl and whisk until well combined. Add the arugula and toss to coat.

2. Spread the hummus evenly over each of the bread slices. Top evenly with the chicken, grapes, arugula, and feta.

Recipe and photo by Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD who write the family food blog, Meal Makeover Moms' Kitchen and co-host the iTunes radio podcast, Cooking with the Moms.

Rotisserie is a big time saver when you’re whipping together this dinner favorite. Use whole wheat tortillas to add fiber and meet the dietary recommendations to make half your daily grains whole.

Skill level: Beginner

Serves: 4-6

Start to Finish: 40 minutes

Prep: 20 minutes

Cook: 20 minutes

Ingredients:
1 green bell pepper, diced
1 large yellow onion, diced
4 cloves of garlic, minced
2 cups shredded, cooked chicken
1 can (15 oz) all-natural Enchilada sauce
4 oz can canned green chiles (use amount to your preference; I only used 1/2 the can)
1 1/2 cups shredded cheese (Cheddar, Mexican blend, or Jack all work great)
8 -10 (8-inch) whole wheat tortillas (use smaller tortillas to get higher yield)

Instructions:

1. Preheat oven to 375 degrees. Spray a 9 x 13 pan with nonstick spray.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil and sauté onions and peppers for about 4 minutes. Add garlic and continue cooking for another 3-4 minutes, until all veggies are tender. Turn off heat and let cool slightly.

3. In a large mixing bowl, combine sautéed veggies, shredded chicken, all but 3 tablespoons of enchilada sauce, and green chiles. Fold in 1 cup cheese.

4. Fill each tortilla with a "strip" of filling down the center. Roll up tortilla and place seem side down in pan. Continue until you've used up all the filling and tortillas.

5. Brush remaining 3 tablespoons of enchilada sauce on top of the prepared tortillas in the pan. Sprinkle with remaining ½ cup of cheese.

6. Bake uncovered for 20 minutes, or until enchiladas are heated through and golden. Serve with light sour cream, diced avocado, and/or salsa.

Recipe and photo by Jenna Braddock, MSH, RD, CSSD, LD/N.

If you need to save even more time, cook the whole wheat orzo in advance and refrigerate until ready to use.

Skill level: Beginner

Serves: 8-10 servings

Start to Finish: 25 minutes

Prep: 15 minutes

Cook: 10 minutes

Ingredients:
For the dressing
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Salt and pepper to taste

For the salad
1 pound package whole wheat orzo, cooked according to directions and cooled
1 rotisserie chicken or chicken breast, shredded
1 pint cherry tomatoes, halved
1 cup Kalamata olives, pitted
1/2 bunch of scallions, chopped
1 large, English cucumber, quartered lengthwise and cut into 1/2-inch pieces
1 (12 ounce) jar roasted red peppers, drained and cut into thin slices
1 large bunch basil, sliced thin
2-3 ounces feta cheese, crumbled

Instructions:

1. Mix all ingredients for the dressing in a measuring cup and set aside.

2. Place all salad ingredients except for feta cheese in a large mixing bowl. Toss well to combine.

3. Pour salad dressing over all, stir well, and refrigerate for at least an hour to let flavors blend.

4. Sprinkle feta cheese over just before serving.

5. Keep leftovers tightly covered for up to four days.

Recipe and photo by Anne Danahy MS, RDN of Craving Something Healthy.

Sorghum is an ancient grain believed to have originated in Africa. One quarter cup of dry sorghum contains 158 calories, 35 grams of carbs, 3 grams of fiber, and 5 grams of protein. It’s also provides 12-percent of the recommended daily amount of iron.

Skill level: Beginner

Serves: 1

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
1/2 cup cooked whole grain sorghum
2 ounces rotisserie or grilled chicken, diced
1/3 cup grape or cherry tomatoes, halved
1/3 cup red, orange, or yellow bell peppers, chopped (3-4 mini peppers)
3 romaine lettuce leaves
For the dressing
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons canned pumpkin
1/2 large clove garlic, finely chopped

Instructions:

1. In a bowl, combine sorghum, chicken, peppers and tomatoes.

2. In a second bowl, whisk together dressing ingredients.

3. Add 2 tablespoons dressing to sorghum mixture and gently combine.

4. Distribute sorghum mixture onto 3 lettuce leaves.

5. Drizzle with a little extra dressing if desired.

6. Dressing recipe will make more than is needed for one serving. Cover and refrigerate the extra to use another time.

Recipe and photo by Lauren Harris-Pincus, MS, RDN owner of Nutrition Starring You, LLC.

8 Vegetables for Guys Who Hates Greens >>>

The asparagus in this salad isn’t cooked. You can use a vegetable peeler to shave it into thin ribbons, which are super delicious. So what’s the difference between white and green asparagus? The white ones grow underground without exposure to sunlight.

Skill level: Beginner

Serves: 8

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
1 bunch white asparagus
1 bunch green asparagus
1 small fennel bulb
1 1/2 cups radishes
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 cups shredded rotisserie chicken
2 oz Parmesan cheese

Instructions:

1. Remove the woody ends of both bunches of asparagus and discard. With a vegetable peeler, shave the asparagus into thin ribbons and place in a large bowl.

 2. Cut the fennel into quarters; clean the radishes. Slice fennel and radishes into thin strips. Whisk together the mayonnaise, mustard, white wine vinegar, and 1/4 cup water until you get a smooth dressing. Season with pepper to taste. Toss the asparagus ribbons with fennel, radish, chicken, and dressing. Shave the cheese with a vegetable peeler and sprinkle over the salad.

Recipe and photo by Peapod and From the Pod.

Pizza is an all-time favorite, but many folks steer clear because it can be a carb nightmare! But you can whip up a healthy pizza by using whole wheat pizza crust, a combo of whole flavorful cheese with lower fat cheese, lots of veggies, and chicken. Serve with a green salad on the side and you have a well-balanced meal.

Skill level: Beginner

Serves: 4

Start to Finish: 30 minutes

Prep: 10 minutes

Cook: 15-20 minutes

Ingredients:
1 pre-baked whole wheat pizza crust (or 4 pieces of whole wheat pita bread)
1/2 cup BBQ sauce
2 cups chopped or shredded rotisserie chicken
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 bell pepper, sliced
1/2 cup thinly sliced leeks
Olive oil
Chopped fresh cilantro and scallions

Instructions:

1. Preheat oven to 400°F.

2. Place pizza crust on a baking sheet lined with aluminum foil.

3. Top crust with BBQ sauce, chicken, cheese, peppers and leeks. Drizzle lightly with olive oil, transfer to oven and bake for 15-20 minutes or until cheese is melted and bubbly. Sprinkle with chopped cilantro and scallions.

Recipe and photo by Dana Angelo White, MS, RD, ATC.

A great lower carb alternative, spaghetti squash is brimming with the antioxidants beta-carotene and vitamin C. Cook spaghetti squash in the oven or boil in water, allow to cool, and once you open it, remove the spaghetti-like strands with a fork.

Skill level: Beginner

Serves: 4

Start to Finish: 1 hour, 5 minutes

Prep: 10 minutes

Cook: 55 minutes

Ingredients:
1 medium-sized spaghetti squash, halved
1 1/2 cups shredded rotisserie chicken 
1 tablespoon extra-virgin olive oil
2 teaspoon butter (I use grass-fed)
1 small shallot, minced
2 cloves of garlic, minced
1 tablespoon flour*
1 1/2 cup unsweetened cashew milk
2 cups fresh baby spinach
3 tablespoons freshly chopped parsley
4 tablespoons Parmesan cheese, divided
Sea salt and black pepper to taste

Instructions:

1. Preheat oven to 375 degrees F

2. Use a large knife to cut the spaghetti squash lengthwise from stem to tail. Rub the flesh with olive oil or lightly coat with non-stick cooking spray. Lightly season with salt and pepper and place the squash halves cut-side down on a baking sheet or roasting pan. Bake for 45 minutes. Remove from oven and allow to cool for 10 minutes before handling. Turn oven broiler to HIGH.

3. While the squash cools, heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add minced shallot and a pinch of salt and pepper. Sauté for about 2-3 minutes, until softened. Next, add butter and garlic and sauté until aromatic, about 1 minute.

4. Whisk flour into garlic butter mixture continuously for about 30 seconds until well-combined. Carefully pour in cashew milk and turn heat to high, bringing mixture to a low boil. Once boiling, reduce heat to low and let simmer for ~5 minutes, until mixture starts to slightly thicken.

5. At this point, you can begin scraping out the seeds of the spaghetti squash and discarding them, and scraping out all the spaghetti-like strands to be incorporated into the mixture.

6. Add shredded chicken and fresh spinach to skillet, stirring frequently until spinach wilts down. Add the squash strands, 2 tablespoons parmesan cheese and fresh parsley. Mix until well-combined.

7. Fill squash boats with chicken Alfredo mixture, dividing evenly amongst each half. Top with remaining parmesan cheese (about 1 tablespoon per boat). Broil for 6-9 minutes, checking every few minutes, until the cheese is melted and slightly crisp. Top with additional parsley and serve!

*Chefs notes: To make gluten-free, sub flour for sorghum flour, sweet rice flour, or corn starch.

Recipe and photo by Jamie Vespa MS, RD, LD/N of Dishing Out Health.

Quesadillas take less than 15 minutes to whip up and are a perfect vehicle to stuff with muscle-building proteins like chicken and black beans.

Skill level: Beginner

Serves: 4

Start to Finish: 13 minutes

Prep: 8 minutes

Cook: 5 minutes

Ingredients:
8 whole wheat tortillas, low carb
1/2 cup salsa
4 tablespoons flaxseed
1/4 cup Mexican blend shredded cheese
1 (15 ounce) can black beans, rinsed
12 ounces organic rotisserie chicken, shredded
2 teaspoons olive oil

Instructions:

1. Lay one tortilla on a plate, and add 2 tablespoons salsa, and 1 tablespoon flax seed. Spread evenly on tortilla.

2. Add 1 tablespoon Mexican blend shredded cheese, ½ cup black beans and 3 ounces shredded chicken to the tortilla.

3. Place the other tortilla on top.

4. Repeat steps one and two four times with other tortillas.

5. Heat oil in a nonstick skillet over medium heat. Place tortilla in skillet. Cover skillet for 2 minutes over medium heat and flip tortilla, and cook for another 2-3 minutes covered until tortilla is browned. Cut in quarters and serve with a salad (optional)

Recipe and photo by Tracee Yablon Brenner, RDN, CHHC, nutrition director at Triad to Wellness.

Shrimp Quesadilla Recipe >>>

When following an intense exercise regimen, it’s important to have some carbs in your diet. You can swap out the pasta here for quinoa or black bean pasta, or go with good old whole wheat, all of which can help up your whole grains and fiber for the day.

Skill level: Beginner

Serves: 4-6

Start to Finish: 25 minutes

Prep: 15 minutes

Cook: 10 minutes

Ingredients:
3 cups uncooked bow tie pasta (about 8 oz)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon stone ground mustard
2 teaspoons sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 1/2 teaspoon rice vinegar
2 cups diced cooked chicken or rotisserie chicken
1 1/2 cups seedless red grapes halved
2 celery stalks thinly sliced
1/3 cup diced red onion
1/3 cup chopped walnuts toasted (optional)
2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Cook pasta according to package directions. Drain and allow to cool completely.

2. In a large bowl, combine orange juice, lemon juice, olive oil, mustard, sugar, salt, pepper, and rice vinegar. Whisk together well. 

3. Add cooked pasta, chicken, grapes, celery, red onion, walnuts, and parsley. Toss gently to combine. Refrigerate until ready to serve.

Recipe and photo by Ann Dunaway Teh and Lesley Baradel founders of My Menu Pal.

This flavorful, easy version of chicken soup is made with cilantro, avocado, and lime and can be whipped up in 30 minutes.

Skill level: Beginner

Serves: 4-6

Start to Finish: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Ingredients:
1-2 tablespoons oil
1 onion- diced
4 garlic cloves- rough chopped
1 - 1 1/4 lbs. chicken breast diced into cubes or rotisserie chicken
1 teaspoon salt
2 teaspoon cumin
2 teaspoon chili power
1 teaspoon coriander
1 teaspoon dried Mexican oregano (or a couple bay leaves)
1/8 - 1/4 teaspoons chipotle powder or cayenne, or to taste
1 tomato - diced
1 small can diced green chilies (optional)
4 cups chicken stock
4 cups water
4 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles)
Juice of one lime
Garnish with avocado slices, fresh cilantro, scallions and lime

Instructions:

1. In a large heavy bottom pot or Dutch oven, sauté onion in 1-2 tablespoons olive oil over med-high heat for two minutes.

2. Add chicken and garlic. Sauté 5-6 minutes until it begins to brown, stirring often. If using rotisserie chicken, just warm through for several minutes.

3. Add salt and spices, plus oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring to a rolling boil over high heat.

4. Once boiling, add pasta, resisting the temptation to add more (it will swell). Bring to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.

5. Squeeze the lime, taste, adjust salt if necessary.

6. Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

Recipe and photo by Sylvia Fountaine of Feasting at Home.

This no-cook recipe is perfect for hot summer days when you just don’t want to get anywhere near your oven!

Skill level: Beginner

Serves: 4

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
1 box spring mix lettuce
1 large mango, peeled and sliced
1 large avocado, peeled and sliced
2 roasted bone-in chicken breasts or rotisserie chicken

For the dressing
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons lemon juice (from 1 large lemon)
1 tablespoon olive oil
Pinch salt and black pepper

Instructions:

1. Shred chicken off of the bone in large chunks. Set aside.

2. Peel and slice avocado and mango.

3. On a large serving platter, arrange lettuce on bottom, then layer mango, avocado, and chicken pieces.

4. Whisk dressing ingredients until combined and drizzle over salad before serving.

Recipe and photo by Kaleigh McMordie of Lively Table.

Everything You Need to Know About Mangos >>>

This no-fuss recipe uses rotisserie to up the protein on a traditional Greek salad. The dressing is olive oil-based, but calories still need to be kept under control so keep portions to no more than 2 tablespoons per serving.

Skill level: Beginner

Serves: 4

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
For the dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tablespoon dried oregano
Salt and pepper, to taste

For the salad
1 head romaine lettuce, chopped
1 pint cherry tomatoes, halved
1 cucumber, chopped into 1/2-inch pieces
1 (8.5 oz) can artichokes in water, drained and chopped into small pieces
1/2 cup sliced Kalamata olives
1 rotisserie chicken, sliced
4 oz feta crumbles (optional)

Instructions:

1. Whisk together the ingredients for the vinaigrette in a bowl and set aside.

2. Toss together chopped lettuce, tomatoes, cucumber, artichokes, sliced olives. Top with sliced chicken and feta crumbles. Drizzle with vinaigrette. Enjoy!

Recipe by Allison Schaaf MS, RD, LD of PrepDish.com. Photo courtesy of Julie Wilhite.

Another delicious spin on salad, this version uses Asian flavors like wasabi, rice vinegar,  ginger, scallions, and mandarin oranges. Make it for dinner and bring leftovers to work the next day.

Skill level: Intermediate

Serves: 4

Start to Finish: 30 minutes

Prep: 30 minutes

Cook: 0 minutes

Ingredients:

For the Asian vinaigrette
3 tablespoons grapeseed oil
1 large clove garlic, minced
1 teaspoon ginger juice (instructions listed below) from 1 knob of ginger about 2 1/2" long
Zest and juice of one lime
1 tablespoon honey
1 tablespoon unseasoned rice wine vinegar
1 teaspoon wasabi powder or several dashes of hot sauce (to taste)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For the hoisin-lime sauce
2 tablespoons grapeseed oil
1 large clove garlic, minced
1 teaspoon ginger juice
6 tablespoons hoisin sauce
2 tablespoons fresh lime juice
Pinch of kosher salt

For the salad
4 cups shredded or diced cooked chicken breast
3 scallions, thinly sliced on a bias
1 red bell pepper, cut into 1" matchsticks
1 large carrot, peeled and julienned or grated on a box grater
6 mandarin oranges, supremed or 1 (11-oz) can mandarin oranges, rinsed and well drained
1/3 cup roughly chopped cilantro
2 tablespoons chopped fresh mint leaves
1 6-ounce package baby arugula
1/3 cup roughly chopped cashews, plus additional for garnish
Sprinkle of crispy chow mien or rice noodles (for garnish and crunch)
Black sesame seeds (optional)

Instructions:

Juice the ginger

1. Using a microplane grater, grate the knob of ginger until it has been reduced to pulp. Scoop up the pulp into a fine mesh sieve. Hold the sieve over a bowl and press on the solids with the back of a spoon. Extract as much of the ginger juice as possible, rolling the pulp back onto itself and pressing. Discard the solids. You should have about 2-3 teaspoons of juice. Divide the juice into two small bowls. One is for the hoisin-lime sauce, the other is for the Asian vinaigrette.

For the Asian vinaigrette

1. Combine the grapeseed oil, ginger juice, lime zest and juice, honey, garlic, vinegar, wasabi powder, salt and pepper into a small bowl. Whisk to combine. Taste for seasonings, adjust if necessary and set aside.

For the hoisin-lime sauce

1. In a small bowl combine the grapeseed oil, garlic, ginger juice, hoisin sauce, lime juice and a pinch of kosher salt. Whisk to combine - sauce will be thick and creamy. Taste for seasonings and adjust if necessary.

For the salad

1. In a large bowl combine the scallions, bell pepper, carrot, orange segments, cilantro and mint leaves. Toss to combine. Add the chicken and toss to combine. Add the cashews and spoon 2-3 tablespoons of Asian vinaigrette over the salad and toss well to coat. You can add more dressing if necessary, but don't overdress the salad.

To serve

1. Divide arugula onto four plates. Top the arugula with mounds of the chicken salad. Drizzle scant amount of hoisin lime sauce over the salad and dot along the rim of the plate. Sprinkle the salad with additional cashews, chow mien, or rice noodles and black sesame seeds, if desired. Enjoy.

Recipe and photo by Lisa Lotts of Garlic + Zest.

Using rotisserie helps cut prep time in this casserole made from more traditional ingredients like broccoli, cheddar cheese, and brown rice. The Panko (or Japanese) breadcrumbs add a delicious crunch, and flavor, especially when mixed with a small amount of cheese.

Skill level: Beginner

Serves: 6

Start to Finish: 40 minutes

Prep: 15 minutes

Cook: 25 minutes

Ingredients:
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups 1% (low fat) milk
1 1/2 cups chicken broth
1 teaspoon dried thyme
3/4 cup plus 2 tablespoons reduced fat cheddar cheese divided
Salt and pepper to taste
3 cups diced cooked chicken or rotisserie chicken
3 cups cooked brown rice
2 cups chopped frozen broccoli, thawed
2 tablespoons Panko bread crumbs
2 tablespoons Parmesan cheese

Instructions:

1. Spray a 2 1/2 quart casserole dish with cooking spray. Preheat oven to 400 degrees F.

2. Melt butter in a large sauce pan over medium heat. Stir in flour and continue to stir for one minute. Gradually add milk and chicken broth, whisking well. Bring to a simmer and continue to gently stir until thickened. Add thyme, 3/4 cup cheese, salt and pepper. Stir in well until cheese melts. Remove from heat and stir in chicken.

3. Spread rice and broccoli in bottom of casserole dish. Pour chicken mixture over rice and broccoli and stir to combine. Top with bread crumbs, parmesan cheese and remaining cheddar cheese.

4. Bake in the oven for 20 minutes or until slightly browned on top and heated through. Enjoy! 

Recipe and photo by Ann Dunaway Teh and Lesley Baradel founders of My Menu Pal.

Za’atar is a Middle Eastern spice mix that contains sesame seeds, sumac, salt, and other spices like oregano and thyme. It’s a neat mixture to have on hand to flavor dishes like salads, chicken, baked vegetables, pizza, soup, and homemade pita chips.

Skill level: Beginner

Serves: 4

Start to Finish: 10 minutes

Prep: 10 minutes

Cook: 0 minutes

Ingredients:
12 ounces cooked, shredded rotisserie or diced chicken breast (about 3 cups)
1/2 cup sliced celery
1/2 cup red grapes, halved
3 tablespoons sliced almonds
3 tablespoons avocado oil mayonnaise (I like Chosen Foods)
3 tablespoons nonfat plain Greek yogurt
3/4 teaspoon za’atar (optional)
Salt and pepper 

Instructions:

1. Place the chicken, celery, grapes, and almonds in a large bowl.  Mix the avocado oil mayo, yogurt, and za’atar together in a separate bowl.  Pour the mixture over the other ingredients and stir to combine.  Season with salt and pepper to taste. 

Recipe and photo adapted from Natural Pregnancy Cookbook by Dr. Sonali Ruder.

When it comes to pasta it’s all about going with whole grain and smaller portions. Bulk up the portion size by adding cooked chicken and vegetables (like tomatoes and herbs in this version).

Skill level: Beginner

Serves: 10

Start to Finish: 30 minutes

Prep: 15 minutes

Cook: 15 minutes

Ingredients:
1 pound (16 ounces) whole wheat penne pasta
1 bunch fresh cilantro, mostly leaves (about 2 cups)
2 cloves garlic, minced
1 tablespoon lemon juice or white wine vinegar
1/4 cup Parmesan cheese, grated
1/2 teaspoon cayenne pepper (optional)
1/2 cup walnuts
Salt to taste (about 1/4 teaspoon)
1/3 cup extra-virgin olive oil
2 cups cooked chicken (like rotisserie)
3 Roma or vine-ripened tomatoes, diced

Instructions:

1. Bring a large pot of water to a boil. Add pasta and return water to a boil. Cook pasta for about 10 minute or until al dente; drain well. Cover to keep warm.

2. In an electric food processor or blender, blend cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, nuts, and salt.

3. Add about half the amount of the olive oil and blend the pesto. Add more olive oil until the pesto reaches desired consistency.

4. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer.

5. Pour sauce into a large bowl; add pasta over sauce and toss to coat. Add chicken and toss again to mix all ingredients well.

6. Top with fresh sliced tomato and more fresh cilantro to garnish.

Recipe and photo by Christy Wilson, RD.

Another fun way to use rotisserie, tortilla soup can be made into a light meal. Be careful not to overdue the toppings (especially high calorie ones like avocado and sour cream), or the calories can get way out of control.

Skill level: Beginner

Serves: 4

Start to Finish: 25 minutes

Prep: 10 minutes

Cook: 15 minutes

Ingredients:
2 cups shredded rotisserie chicken
2 tablespoons olive oil
1 cup corn niblets (I used frozen)
1 1/2 teaspoon chili powder 
1 teaspoon cumin
Sea salt, to taste
1 (14.5 ounce) can fire roasted tomatoes (Muir Glen or Trader Joe's)
1 1/2 cups chicken broth
1 cup green beans, chopped and trimmed (I used fresh but frozen could work)
1 handful of arugula or baby spinach
1 heaping tablespoon green chilies, canned
1/2 cup finely grated Cheddar cheese for topping
Tortilla strips (I used Fresh Gourmet Tortilla Strips, lightly salted, found in salad section) or can use crunched up tortilla chips, for topping
Avocado slices
Cilantro, chopped for garnish, if desired

Instructions:

1. In medium skillet add 1 tablespoon olive oil over medium heat.

2. Add chicken allow to brown on all sides and cook through, about 5-7 minutes.

3. In another medium skillet or large sauce pan, add the remaining tablespoon of olive oil over medium heat.

4. Add corn niblets, chili powder, cumin and sea salt. Stirring to sauté and season the corn.

5. Add tomatoes, chicken broth and green beans to corn mixture, reduce heat to medium low and simmer for 5 minutes.

6. Add cooked chicken, arugula and green chilies, if using, to the corn mixture and simmer for another 3 minutes.

7. Divide soup into 4 serving bowls. Top with grated Cheddar and handful of tortilla strips. Garnish with avocado and cilantro, if desired.

Recipe and photo by Kate Scarlata, RDN Boston based dietitian and GI nutrition expert.

This version of chicken soup uses Mediterranean-inspired ingredients like chick peas and feta to boost the protein. Even better, this recipe provides 25-percent of the daily recommended dose for the immune boosting antioxidant vitamin A.

Skill level: Beginner

Serves: 4

Start to Finish: 20 minutes

Prep: 10 minutes

Cook: 10 minutes

Ingredients:
4 cups low-sodium, all-natural chicken broth
1/3 cup whole wheat orzo
1/2 cup shredded carrot
1 cup roughly shredded cooked chicken or rotisserie chicken (5 to 6 ounces)
3/4 cup chickpeas, plus more for garnish
1 tablespoon chopped fresh dill, plus more for garnish
Crumbled feta cheese, optional

Instructions:

1. Place the broth in a medium-size saucepan over medium-high heat and bring to a boil. Stir in the pasta and carrot, raise the heat, and return to a boil.

2. Cook the pasta at a low boil until done, about 8 minutes. Stir in the chicken, chickpeas, and dill and heat through. Season with kosher salt and pepper to taste.

3. Serve in individual bowls and top with extra chickpeas, dill, and feta cheese as desired.

Recipe and photo by Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD who write the family food blog, Meal Makeover Moms' Kitchen and co-host the iTunes radio podcast, Cooking with the Moms.

Soup Up Your Diet >>>

These portion-controlled cups filled with chicken, tomato, eggs, corn, and a touch of cheese are each filled with muscle-forming protein. Make a batch for breakfast and an extra batch to freeze for a later day.

Skill level: Beginner

Serves: 6

Start to Finish: 45 minutes

Prep: 15 minutes

Cook: 30 minutes

Ingredients:
8 (6-inch) corn tortillas, divided
Nonstick cooking spray
1 teaspoon kosher salt, divided
1 tablespoon vegetable oil
1/3 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (14.5 ounce) can fire-roasted diced tomatoes
2 cups diced, cooked or rotisserie chicken
1/2 cup frozen corn, thawed
1/4 cup plus 2 tablespoons chopped fresh cilantro, divided
6 Eggland’s Best eggs, large
1 cup finely shredded Mexican Blend Cheese or Monterey Jack
Hot sauce to taste (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut two of the tortillas in half, then into thin strips. Spread on a baking sheet; spray lightly with cooking spray and sprinkle with ¼ teaspoon salt. Bake for 15 minutes. Remove from oven and cool.

3. Coat 6 (6-ounce) custard cups or ramekins with cooking spray and place on a small, rimmed baking sheet. Heat tortillas in microwave according to package directions. Gently press a tortilla into each cup and lightly spray with cooking spray.

4. Heat the vegetable oil in a large skillet over medium high heat. Add the onion, garlic, oregano, cumin, and ½ tsp. salt; cook for 4 minutes, stirring frequently. Add the tomatoes; bring to a simmer; cook for 2 minutes. Stir in the chicken and corn and heat thru. Stir in ¼ cup of the cilantro and hot sauce to taste.

5. Divide chicken mixture between tortilla cups; crack an egg over each cup and sprinkle with remaining ¼ tsp. salt and cheese.

6. Bake for about 15 minutes, until the cheese is melted, egg whites are firm, and yolks are still soft. Sprinkle with remaining two tablespoons cilantro.

Recipe and photo by Eggland’s Best.

Tomatillos are used in many Mexican-inspired dishes in sauces, soups, and salsas. They're related to tomatoes but have a pale green color and slightly sour and tangy flavor. They contain vitamins C, niacin, and potassium. Enjoy them coupled with chicken, cheese, sour cream, and lime juice in these outstanding enchiladas.

Skill level: Beginner

Serves: 6

Start to Finish: 1 hour, 20 minutes

Prep: 20 minutes

Cook: 1 hour

Ingredients:

2 1/2 lbs tomatillos, unhusked and rinsed, quartered
1 large yellow onion, peeled and cut into 1/8ths
2 tablespoons olive oil
4 cups shredded chicken (about 1 large rotisserie chicken’s worth)
2 garlic cloves
2 cups cilantro leaves, packed
1 dried chile negro, rehydrated and stem and seeds removed
12 corn tortillas
2 cups sharp cheddar or Jack cheese
1 cup sour cream
1 tablespoon lime juice

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Toss the tomatillos and onion with the olive oil and roast on a baking sheet at 350 degrees Fahrenheit for 30 minutes. Let cool.

3. Combine the tomatillos and onion, garlic, cilantro, and the chile in a blender and blend until mostly smooth. You should have around 5½ cups. Add enough water to make 6 cups of the mixture (water should be ½-¾ cup at the most). This is your sauce.

4. In a small bowl, mix the sour cream and lime juice and set aside. This is your lime crema.

5. In a large lasagna dish, pour a thin layer of sauce, then layer 6 tortillas on top of the sauce. Add a bit more sauce, then layer all of the chicken on top of that. Layer 1 cup of the cheese, then the sour cream and lime mixture on top of the chicken. Layer another 6 tortillas on top of the sour cream, then spread the rest of the sauce on top of those tortillas and sprinkle with the rest of the cheese.

6. Bake at 350 degrees Fahrenheit for 30 minutes. Remove and let stand for 10 minutes before serving.

Recipe and photo by Abby Langer, RD.

Quinoa and chicken and a killer high protein combination, but if you want to skip the 15 minutes to cook that quinoa, prepare it in advance. A great way to cook quinoa ahead is to follow the directions on the package and use half water and half reduced-sodium chicken broth. Once cooked allow the quinoa to cool then store in 2 cup portions in re-sealable sandwich bags in the freezer for up to 2 months. To defrost, transfer the quinoa to a microwave safe bowl, cover with a damp paper towel and microwave for 1-2 minutes stirring halfway through. Let stand 2 minutes in the microwave before using.

Skill level: Beginner

Serves: 4 (2 wraps per person)

Start to Finish: 30 minutes

Prep: 15 minutes

Cook: 15 minutes

Ingredients:
1/2 cup quinoa (or use 2 cups already prepared quinoa)
1 cup water
2 medium tomatoes, chopped
2 cups fresh spinach, coarse chop
1/2 cup green onion, chopped
1 avocado, peeled and cut
3 ounces feta cheese
1/2 teaspoon Jane’s Krazy mixed up salt or Cavender’s Greek Seasoning
8 ounces cooked chicken or shredded rotisserie chicken
1 tablespoon lime juice (juice of 1/2 lime)
8 romaine lettuce leaves (for boats)

Instructions:

1. Prepare the quinoa by placing 1 cup water on stove to boil. When the water is boiling, add quinoa, cover and turn down to simmer for 15 minutes, or until the water has been absorbed.

2. Cool quinoa in a shallow baking dish in the refrigerator (this is a good time to chop vegetables if they have not already been chopped). Place vegetables in a large bowl. 

3. Add chilled quinoa to vegetables and toss. Add crumbled feta, seasoning, and chicken. Squeeze lime juice over the filling and mix.

4. Scoop about 1 cup quinoa mix into romaine lettuce leaves to make lettuce wraps.

Recipe and photo by Kim Beavers, MS, RD, LD, CDE.

Farro is an Italian-born ancient grain with a nutty flavor and pleasant chewy texture. It cooks up with water or broth in about 25 minutes. One cup of cooked farro contains 220 calories, 47 grams of carbs, 5 grams of fiber, and 8 grams of protein. It also contains hefty doses of antioxidant vitamins A and E, and minerals like iron and magnesium.

Skill level: Beginner

Serves: 6

Start to Finish: 30 minutes

Prep: 30 minutes

Cook: 0 minutes

Ingredients:
1 rotisserie chicken, skinned, boned, diced into 1" chunks
2 cups ripe tomatoes, seeded and diced into bite size chunks
1 English cucumber, diced into bite size chunks
1/2 red onion, finely diced
1 red, yellow, or orange bell pepper, seeded and chopped into bite size chunks
1 cup cooked farro, prepared according to manufacturer’s instructions
1 (15-ounce) can garbanzo beans (chick peas), rinsed and drained
1/2 cup seeded kalamata olives, halved lengthwise
2 tablespoons capers, drained
1 cup feta cheese, drained and cubed
2 tablespoons fresh oregano leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
2 tablespoons mint leaves, chopped

For the lemon vinaigrette
Zest and juice of one lemon
3 cloves garlic, peeled and minced
2 tablespoons Dijon mustard
About 2 tablespoons champagne vinegar or other wine vinegar
1/2 cup olive oil1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper

Instructions:

For the salad

1. In a large bowl toss all salad ingredients together.

For the vinaigrette

1. Add the lemon juice to a glass measuring cup. Add enough vinegar to the lemon juice to equal 1/4 cup liquid. Add remaining ingredients and whisk until dressing is emulsified.*

2.Drizzle dressing over the chicken salad and toss to combine. Serve immediately.

*Chefs note: If you're not serving the salad immediately, wait to add the herbs just before serving for brighter and fresher flavors.

Recipe and photo by Lisa Lotts of Garlic + Zest.

Sweet and tart strawberries balance the licorice fennel flavor beautifully in this chicken dish.

Skill level: Beginner

Serves: 6

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
1 pound rotisserie chicken, shredded or grilled chicken breast strips
3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cup shredded basil
1 1/2 cups toasted walnut halves

For the vinaigrette
1/3 cup olive oil
1/3 cup walnut oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon roasted garlic purée
1/3 teaspoon salt
1/3 teaspoon pepper

Instructions:

To make vinaigrette

1. In blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.

To make salad

1. In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.

Recipe and photo by California Strawberries.

10 Healthy Foods that Give You Energy >>>

The combo of chicken and grits can’t be beat! This lighter version uses low fat milk, reduced fat cream cheese, egg whites, and small portions of butter and cheese so you can get the flavor you love without the artery-clogging fat.

Skill level: Beginner

Serves: 6 (1 cup servings)

Start to Finish: 40 minutes

Prep: 15 minutes

Cook: 25 minutes

Ingredients:
2 cups 1% (low-fat) milk
3/4 cup fat-free, reduced-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) finely-grated Cheddar cheese
2 tablespoons butter
3 ounces 1/3-less-fat cream cheese
2 large egg whites
1 1/2 cups (about 9 ounces) diced rotisserie chicken
1/4 cup barbecue sauce
Sliced green onions, for garnish

Instructions:

1. Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.

2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.

3. Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.

4. Stir in egg whites and chicken.

5. Spoon mixture into prepared baking dish.

6. Bake at 375 degrees for 25 minutes, or until set.

7. Just before serving, drizzle with barbecue sauce and garnish with green onions.

Recipe and photo by Blair Lonergan of The Seasoned Mom.

This version of enchiladas has a Mexican-inspired chocolate sauce balanced with spices like cinnamon and cloves. It’s a fantastic dish to cook on the weekend and freeze half for easy weekday meals.

Skill level: Intermediate

Serves: 8 (2 enchiladas per person)

Start to Finish: 1 hour

Prep: 20 minutes

Cook: 40 minutes

Ingredients:
4 pasilla peppers, stemmed and seeded
4 guajillo peppers, stemmed and seeded
4 cups boiling chicken broth
1/2 cup raisins
4 large garlic cloves, unpeeled
6 plum tomatoes, peeled, seeded and minced
1/3 cup toasted sesame seeds, divided
1/4 cup toasted, unhulled pumpkin seeds (pepitas)
1 2-inch piece Mexican cinnamon (canela)
2 cloves
2 teaspoons fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup vegetable oil, divided
1 cup minced white onion
3 ounces Mexican chocolate bar (such as Abuelita)
1 tablespoon extra dark cocoa powder
8 cups shredded rotisserie chicken (white and dark meat)
16 (6-inch) corn tortillas
1 cup crumbled goat cheese
4 green onions sliced thinly (white and green parts)

Instructions:

1. Set a heavy-bottomed skillet over medium-high heat and toast the chiles for 20 seconds on each side.

2. Place the chiles in a large bowl and cover them with the boiling broth; add the raisins and allow them to sit for 20 minutes.

3. Toast the garlic cloves until the skin is blackened; cool to room temperature, and peel.

Reserve 1 tablespoon of the toasted sesame seeds; set aside.

4. In a blender, working in batches, add the chiles, raisins, broth, garlic, tomatoes, remaining sesame seeds, pumpkin seeds, cinnamon, salt, and pepper.

5. In a large pot, heat one tablespoon of oil over medium-high heat. Add the onions; sauté for 2-3 minutes, or until lightly golden; add the onions to the blender. Blend until smooth (about 2 minutes).

6. Heat the remaining oil in the pot over medium-high heat; add the blended sauce (careful, it will splatter) and bring it to a boil, stirring often. Lower the heat to medium-low; cook, while stirring, for 20 minutes. Add the chocolate and cocoa powder and stir until fully incorporated. Continue cooking until the mole is thickened to the desired consistency.

7. To assemble the enchiladas: Preheat the oven to 450° F. Grease a large casserole dish. Heat 1 cup of the sauce until warm to the touch, over medium heat. Working with one tortilla at a time, dip each tortilla in the warm sauce and heat it about 10 -15 seconds just to soften; then fill with ½ cup chicken, placing it across the center of the tortilla. Fold the tortilla in half; place in the baking pan. After all the tortillas have been filled, ladle the sauce over each and sprinkle with the crumbled cheese.

8. Bake the enchiladas just enough to heat through, about 8-10 minutes. Sprinkle with green onions and the remaining sesame seeds. Serve immediately.

Recipe and photo by Sandra A. Gutierrez, author of Latin American Street Food.

Add rotisserie chicken to your nacho dip made with beans, cheese, sour cream, and Mexican-flavored veggies. It's a delicious, less guilt-inducing app to bring along to a party.

Skill level: Beginner

Serves: 10 (1/4 cup servings)

Start to Finish: 12 minutes

Prep: 10 minutes

Cook: 2 minutes

Ingredients:
3/4 cup canned black beans, rinsed and drained
1/2 cup light tub-style cream cheese
1/2 cup light sour cream
1 1/2 teaspoons Mexican hot sauce (like Tapatio)
1 cup shredded rotisserie chicken or cooked chicken breast
1/4 cup diced red bell pepper
3 tablespoons chopped green onion, divided
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup diced tomato
2 tablespoons chopped cilantro

Instructions:

1. Spread the black beans evenly in the bottom of a 1½ quart microwave-safe dish.

2. In a small bowl, combine the cream cheese, sour cream, and taco sauce, stirring well with a whisk or fork to combine. Add chicken, red pepper, and 2 tablespoons green onion, and stir gently to combine.

3. Spread the chicken mixture on top of beans and top with cheddar cheese. Microwave on high for 2 minutes. Garnish with tomato, cilantro and remaining tablespoon green onions.

Recipe and photo courtesy of NY Times bestselling author Marlene Koch, RDN of Eat What You Love Quick & Easy: Great Recipes Low in Sugar, Fat and Calories.

Pair this soup with a slice of hearty whole grain bread or a green salad and you can stretch out this single-serving recipe to two servings!

Skill level: Beginner

Serves: 1

Start to Finish: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Ingredients:
1 tablespoon extra-virgin olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon salt free seasoning
1/2 teaspoon dill
Pinch of black pepper
1 1/2 cup low sodium chicken broth
1 cup cannellini beans, drained and rinsed
1 cup dark leafy greens, washed and cut (I used Cut ‘N Clean Greens’ Rainbow Chard)
3 ounces of organic cooked chicken breast or rotisserie chicken, shredded

Instructions:

1. Heat olive oil in medium-pot over medium-high heat. Add onion and garlic and sauté until golden brown.

2. Add the remaining ingredients and simmer on the stove for about 20 minutes and serve.

Recipe and photo by McKenzie Hall Jones, RDN, blogger at NourishRDs.

This simple and delicious meal is made with tender, fall-off-the-bone chicken and Asian-based fragrant sauce. The thinly sliced green onions give this dish an added crunch, which is also gluten- and dairy-free.

Skill level: Beginner

Serves: 6

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
1/4 cup chicken broth
1 tablespoon white wine
1 1/2 -2 tablespoons gluten free tamari
1 tablespoon extra-virgin olive oil
2 inch piece of ginger, peeled and cut into matchsticks
1 small red chili pepper, seeded and diced (adjust based on your spicyness preference)
a few green onions, thinly sliced on the diagonal.
1/2 small whole rotisserie chicken, shredded

Instructions:

1. In a small bowl combine chicken broth, white wine, tamari, oil, ginger and red chili pepper. Mix until smooth.

2. Top shredded chicken with sauce. Sprinkle green onions on top.

Recipe and photo by Victoria Berman of Avocado Pesto.

If you’re not in the mood to cook or don’t have leftover chicken, rotisserie chicken is the way to go. Made with 5 ingredients and ready in less than 30 minutes, here's a quick and easy protein-packed dinner perfect for any night of the week.

Skill level: Beginner

Serves: 4-5

Start to Finish: 26 minutes

Prep: 15 minutes

Cook: 21 minutes

Ingredients:
3 cups shredded cooked chicken (like rotisserie)
1 1/2 cups coarsely grated sharp Cheddar cheese
1/4 cup mild salsa
12 six-inch corn tortillas
Olive oil or non-stick cooking spray
Guacamole for serving

Instructions:

1. Preheat oven to 400 degrees F.

2. In a medium bowl, mix together the chicken, cheese, and salsa.

3. Lay the tortillas over a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a dish towel over the tortillas to keep them warm.

4. Set a tortilla on your work surface and lay 1/4 cup of the chicken mixture in a line across the center. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Lay it seam-side-down on the baking sheet.

5. Continue with the remaining tortillas and chicken, lining the taquitos up right next to each other to keep them from unfurling.

6. Use a pastry brush to lightly brush the surface of the taquitos with oil or lightly coat them with non-stick cooking spray.

7. Bake until lightly brown and crispy, 18 to 20 minutes.

8. Serve with guacamole on the side.

Recipe and photo by Katie Sullivan Morford, MS, RD of Mom's Kitchen Handbook.

Mexican Tortilla Pizza >>>

The perfect way to use rotisserie is a kicked up chicken salad. In this version, grapes and walnuts add a sweet twist and delicious crunch.

Skill level: Beginner

Serves: 2

Start to Finish: 15 minutes

Prep: 15 minutes

Cook: 0 minutes

Ingredients:
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Sea salt and fresh ground pepper
2 cups diced cooked organic chicken or rotisserie chicken
1 cup halved organic seedless grapes
1/2 cup chopped walnuts
1/2 cup diced organic celery
2 tablespoons fresh chopped parsley

Instructions:

1. Add shallots and lemon juice to medium bowl. Whisk in olive oil slowly until dressing is emulsified. Season with salt and pepper to taste.

2. Add chicken, grapes, walnuts, celery, and parsley to bowl with dressing. Toss to combine. Taste and adjust seasonings.

Recipe and photo by Lisa Wells of Cook Eat Paleo.

Don’t feel like turning on the oven? No problem! This enchilada pie uses the slow cooker to get the job done.

Skill level: Beginner

Serves: 10

Start to Finish: 3 hours, 15 minutes

Prep: 15 minutes

Cook: 3 hours

Ingredients:
1 tablespoon vegetable oil
3 bunches (6 cups) Swiss chard, sliced
2 1/2 lbs rotisserie chicken meat, shredded (3 lbs whole rotisserie chicken)
1 (4 oz) can green chili
2 tablespoons chopped cilantro
1 bunch green onions, sliced
2 cups frozen corn
2 cups shredded cheddar cheese
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
Nonstick spray
1 (10 oz) can enchilada sauce
20 corn tortillas

Instructions:

1. Heat a large skillet over medium heat. Add the oil, Swiss chard, salt (in moderation) and pepper. Cover, and cook for 4-5 minutes, stirring occasionally, until the greens are wilted and tender. Remove from heat and set aside.

2. In a large bowl, combine the cooked chard, shredded chicken, chilies, cilantro, green onions, corn, 1½ cups shredded cheddar cheese, cumin, chili and garlic powder. Mix well.

3. Spray a large slow cooker with nonstick spray. Pour enough enchilada sauce on the bottom of the slow cooker to cover it. Place 5 tortillas on top, followed by 1/3 of the chicken mixture, and top with 5 more tortillas and 1⁄4 cup sauce. Repeat, 2 more times, starting with the chicken. Cover the top with remaining enchilada sauce and reserved 1⁄2 cup cheese.

4. Place the slow cooker on low, and cook for a maximum of 3 hours (cooking any longer might burn).

Recipe and photo by Peapod and From the Pod

Chicken and peanut butter add protein in this mouthwatering Asian-inspired pizza.

Skill level: Beginner

Serves: 4 (2 slices per serving)

Start to Finish: 40 minutes

Prep: 10 minutes

Cook: 30 minutes

Ingredients:
Pizza dough (about 1 pound)
1 tablespoon olive oil
1/4 cup green onion, thinly sliced
1-2 cloves garlic, diced
1 cup crunchy peanut butter
1/2 cup coconut milk
1/4 cup low sodium soy sauce
2 tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon fish sauce (optional)
1 hot chili pepper, seeded and finely chopped
1/4 cup cilantro leaves, chopped (and more for garnish)
Juice from 1 lime or 1/2 lemon
1 1/2 cups shredded chicken (rotisserie chicken works great!)
1/2 cup shredded white cheddar cheese
1 tablespoon crushed red peppers

Instructions:

1. Preheat oven to highest setting (if using pizza stone) or 400 degrees Fahrenheit if using medal baking sheet.

2. Using large sauté pan, warm olive oil over medium heat and add green onions and garlic, sautéing until tender and translucent.

3. Add peanut butter and coconut milk, stirring until melted and thoroughly incorporated.

4. Add soy sauce, brown sugar, salt, fish sauce, chopped chili pepper, cilantro leaves, and lime or lemon juice.

5. Stir mixture over low heat until completely blended.

6. Place dough on stone or baking sheet and top with sauce.

7. Evenly distribute chicken over sauce.

8. Top with cheese and red peppers

9. Place in oven for 18-25 minutes, until crust is golden brown.

10. Garnish with additional cilantro leaves.

Recipe and photo by Dan Zehr of Platter Talk.

This simple and spicy pasta recipe is perfect served hot or cold. The cream sauce is much lighter and still as delicious with a combo of fat free half-and-half and low fat milk. To up the fiber, use whole grain, quinoa, or legume-based pasta.

Skill level: Beginner

Serves: 4

Start to Finish: 20 minutes

Prep: 10 minutes

Cook: 10 minutes

Ingredients:
1 whole rotisserie chicken, shredded
8 ounces rotini, cooked
4 teaspoons of Cajun seasoning
2 scallions
1/8 cup olive oil
1 cup fat-free half-and-half
1 cup low fat milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup shredded Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions:

1. Cook pasta per directions on package and drain. Set aside.

2. Shred the Rotisserie chicken into bite size pieces and place in a ziplock bag.

3. Pour the Cajun seasoning on top and shake well.

4. Finely chop the scallions.

5. In the pot where you made your pasta, add the milk and cream (or fat-free half-and-half)

6. Add chopped scallions, basil, salt, garlic powder, and pepper and heat until it reaches a slight boil.

7. Add the pasta and chicken and stir until fully coated.

8. Add half of the cheese and stir until slightly thickened, and add the rest.

9. Top with parsley.

Recipe and photo by Michelle Dudas of Thrifty DIY Diva.

Larb Gai is a flavorful Thai minced chicken salad with crunchy vegetables, loads of herbs, and a light and tasty sauce.

Skill level: Beginner

Serves: 3-4

Start to Finish: 25 minutes

Prep: 10 minutes

Cook: 15 minutes

Ingredients:
1 tablespoon olive oil
1 shallot, thinly sliced
1 medium red pepper, diced
2 cloves garlic, minced
1/4 cup sliced green onions
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
3 cups cubed cooked rotisserie chicken
3 tablespoons fish sauce
3 tablespoons lime juice
1 teaspoon chili paste

Instructions:

1. Heat 1 tablespoon of olive oil in a medium sized pan on medium-high heat. Add the shallots and red pepper and cook for 8 minutes, stirring occasionally.

2. Add the garlic and cook for a minute more. Remove from heat and set aside.

3. In a large bowl, mix together the green onions, mint, cilantro and shredded chicken.

4. In a small bowl, whisk together the fish sauce, lime juice and chili paste. Pour over the chicken mixture and stir.

5. Spoon into lettuce cups or on top of a bed of lettuce and serve.

Recipe and photo by Joanie Zisk of Zagleft.

6 Ways to Eat Black Beans >>>

Peru is known for their many varieties of delicious potatoes. Although they have a bad reputation, potatoes are healthier than they seem. One medium spud has 160 calories, 5 grams of fiber, 75-percent of your daily vitamin C needs, 25-percent of your daily recommended potassium, and a slew of energy-boosting B-vitamins. Enjoy potatoes as part of your overall healthy muscle-building eating plan, like in this crazy delicious dish.

Skill level: Beginner

Serves: 6

Start to Finish: 1 hour

Prep: 25 minutes

Cook: 35 minutes

Ingredients:
1 yellow potato, peeled (no skin)
2 white potatoes, peeled (no skin)
1/4 cup vegetable oil (do not use olive oil for the taste will change)
3-4 key limes
3 tablespoons yellow chili paste (I like Aji Amarillo molido)
Salt and pepper to taste
4 tablespoons plain nonfat Greek yogurt
6 ounces of rotisserie chicken or cooked chicken breast (boneless/skinless), shredded
1 avocado, thinly sliced

For the sauce
1/2 small onion, minced
2 tablespoons white wine vinegar
1-2 tablespoons yellow bell pepper paste
1 tablespoon lime juice
1 tablespoon vegetable oil
Salt and pepper to taste

Instructions:

1. Peel, slice, and cook the potatoes in boiling water for about 30 minutes. Remove from water and drain. Use a potato ricer to cut up the potatoes.

2. Add the vegetable oil, lime juice, and yellow chili paste to the potatoes. Add salt and pepper to taste. Mix really well so the color is uniform. The mashed potatoes should now be yellow.

3. In a separate bowl, add the yogurt to the shredded chicken and mix well. Add salt and pepper to taste. Slice the avocado.

4. Using a metal ring (about 10 cm in diameter and 6 cm in height), start to layer the dish. First add a layer of potatoes (about the height of the tip of your pinky finger). Next add a thin layer of avocado. Next add another layer of the potato mixture and firmly press down. Now add a layer of the chicken mixture and firmly press down. Add another thin layer of avocado. Finally, add a third layer of the potato mixture and press firmly down. Remove the metal ring.

5. To make the sauce, use a food processor and mix all the ingredients together or you can cut everything up really tiny and mix by hand. Top the potato layer with the sauce and/or add fresh cilantro to decorate. Enjoy!

Recipe and photo by Sarah Koszyk, MA, RDN, Sports Dietitian and Weight Management Nutritionist, founder of Family. Food. Fiesta.

Kiwi adds a delicious punch to chicken dishes. One kiwifruit contains 117-percent of the daily recommended amount of vitamin C, 38-percent of vitamin K, and tons of other vitamins and minerals like potassium and folate. To easily peel kiwi, use a serrated peeler.

Skill level: Beginner

Serves: 4 (2 lettuce cups per serving)

Start to Finish: 40 minutes

Prep: 20 minutes

Cook: 20 minutes

Ingredients:
1/4 cup gochujang sauce (Korean chili pepper paste)*
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 cups cooked, shredded rotisserie chicken
2 SunGold Kiwifruit, peeled and chopped
1/2 cup chopped cucumber
1/4 cup chopped red bell pepper
2 tablespoons chopped onion
2 tablespoons chopped fresh cilantro
8 Bibb lettuce leaves
Lime wedges for serving

Instructions:

1. In medium microwavable bowl, stir together gochujang sauce, soy sauce, and sesame oil. Stir in chicken. Cover loosely with waxed paper. Heat on High power 1 to 2 minutes, stirring halfway through heating, until hot.

2. In small bowl, stir together kiwifruit, cucumber, bell pepper, onion, and cilantro.

3. For each lettuce cup, spoon about 1/4 cup chicken mixture and 1/4 cup salsa onto lettuce leaf. Serve with a lime wedge.

*Chefs note: Sriracha sauce or barbecue sauce can be substituted for the gochujang sauce.

Recipe and photo by Rebecca Scritchfield, RDN, host of Body Kindness podcast on behalf of Zespri Kiwifruit.

This fresh and light summer salad can be prepped in the morning and pre-portioned into re-sealable containers so you can grab it on your way to work or after a killer workout.

Skill level: Beginner

Serves: 5 (3 cup servings), dressing serves 8

Start to Finish: 20 minutes

Prep: 20 minutes

Cook: 0 minutes

Ingredients:

For the Creamy Cilantro Dressing
1 cup sour cream or whole milk Greek yogurt                                                                        
1 cup mayonnaise                                                                                                                     
4 tablespoons lime juice                                                                                                                     
1 bunch cilantro, stems removed and finely chopped                                                                 
1/2 -1 teaspoon minced jalapeno pepper (depending on spiciness of the pepper)                         
Water
Salt and pepper to taste                                                                                                      

For the On the Go Summer Salad
1 1/2 cups creamy cilantro dressing
1 2/3 cups black beans
1 2/3 cups grated carrots
1 2/3 cups sliced red peppers
1 2/3 cups corn
1 2/3 cups diced tomatoes
2 avocados, sliced and removed from the skins
2 cups rotisserie chicken, sliced (optional)
5 cups shredded lettuce like iceberg or romaine

Instructions:

1. In a large bowl whisk together the sour cream, mayonnaise, and lime juice. Stir in the cilantro and jalapeño pepper (consistency will be great for a dipping sauce). To thin, add water - 1 teaspoon at a time - until desired salad dressing consistency is reached. Season with salt and pepper. 

 2. Add 1/4 cup of dressing to the bottom of a 3 cup container (FoodSaver® Fresh Container is my go to containers to seal in flavor and preserve food). Layer the beans on top of the dressing, then the carrots. Next, make a red pepper layer, followed by corn, tomatoes, avocados, and rotisserie chicken. Finish by adding the lettuce to the top. If using FoodSaver, place the lid and secure the seal by removing air from the container with a FoodSaver® Vacuum Sealing System to ensure freshness.

Recipe by Damaris Phillips, FoodSaver® Spokesperson and Food Network Star. Photo by FoodSaver® vacuum sealing appliances

Pomegranate juice not only adds flavor to dressings and sauces, but also a ton of good-for-you nutrients. One cup (or an 8 oz bottle) of 100% pomegranate juice contains the juice of 2 pomegranates and nothing else. It’s also a good source of potassium, providing as much as a medium banana, which helps muscles work properly.

Skill level: Intermediate

Serves: 4

Start to Finish: 50 minutes

Prep: 45 hour

Cook: 5 minutes

Ingredients:

For the Pomegranate Vinaigrette
2 cups POM Wonderful Pomegranates (or 2 cups POM Wonderful 100% Pomegranate Juice)
4 whole shallots, peeled and julienned
2 tablespoons crushed red pepper flakes
1 cup extra-virgin olive oil
Sea salt

For the salad
3 whole avocados
1 quart arugula, rough chopped
1 small bag mixed lettuces
1 whole rotisserie chicken (about 4 cups shredded)

For the garnish
1 cup feta cheese, crumbled
Zest from 2 lemons

Instructions:

For the Pomegranate Vinaigrette

1. Pour 2 cups of pomegranate juice into a non-reactive pan and reduce by half. Pour reduced pomegranate juice into a chilled bowl, along with julienned shallots, whisking in 2 tablespoons chili flakes, 1 cup extra-virgin olive oil and kosher salt to taste.

For the salad

1. Cut avocados in half, discard the pit, and scoop the flesh out. Cut into ½-inch cubes and place in bowl with the Pomegranate Vinaigrette. Add the arugula and lettuces; lightly mix.

To finish

1. Place dressed avocado and greens onto a plate and put shredded chicken on top. Sprinkle the feta onto chicken and salad, and lightly spoon any leftover dressing onto chicken.

Recipe and photo by POM Wonderful®.

Why You Should Be Eating More Avocado >>>

Made with high protein rotisserie chicken, broccoli, pasta, and walnuts, this easy pesto pasta contains a variety of food groups, which means more nutrients for those killer muscles.

Skill level: Beginner

Serves: 8

Start to Finish: 30 minutes

Prep: 15 minutes

Cook: 15 minutes

Ingredients:
1 rotisserie chicken, shredded
1 bag steam-able broccoli flowerets
1 box (12 oz.) bow tie pasta (substitute gluten-free or whole grain pasta if desired)
1 large handful basil
1 large garlic clove
2 tablespoons pine nuts
2 tablespoons walnuts
1 medium lemon juiced
1/4 cup olive oil
Salt and pepper to taste

Instructions:

1. Combine pesto ingredients in a food processor until smooth. 

2. Microwave broccoli per package directions.

3. Prepare pasta per package directions.

4. Combine pesto, noodles, broccoli, and chicken in a large bowl. 

5. Top with Parmesan cheese and serve.

Recipe and photo by Betsy Ramirez, MEd, RDN and Sarah Pfulgradt, MS, RDN of Hungry and Healthy.

These healthy bowls layer brown rice, chicken, black beans, quinoa, and kale and are topped with lip-smacking homemade taco seasoning.

Skill level: Beginner

Serves: 4

Start to Finish: 23 minutes

Prep: 15 minutes

Cook: 8 minutes

Ingredients:
1 tablespoon olive oil
12 ounces shredded rotisserie chicken
2 cups brown rice or quinoa, cooked
1 can (no salt added) black beans, drained and rinsed
1 tomato, diced
1 white onion, diced
3 tablespoons fresh cilantro, chopped
1 cup kale, shredded

For the taco seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

1. Heat oil over low heat. Place shredded chicken in pan and toss with taco seasoning, keeping warm until ready to assemble burrito bowls.

2. For the rice and beans: Cook brown rice (or quinoa) according to directions on bag and set aside. Drain and rinse canned black beans. Place in glass bowl and microwave 1-2 minutes.

3. For the toppings: Dice the tomato, onion, and cilantro together for a quick pico de gallo, or if short on time you can use salsa or store-bought pico.

4. To assemble: Divide seasoned chicken, kale, rice and bean mixture, and pico de gallo into 4 bowls.

Recipe and photo by Angie Asche MS, RD, LMNT of Eleat Sports Nutrition, LLC.

These enchiladas are filled with chicken, beans, and salsa, and covered in a delicious chipotle sauce made with cumin, cinnamon, chili powder, and tomatoes. 

Skill level: Intermediate

Serves: 8

Start to Finish: 1 hour, 25 minutes

Prep: 20 minutes

Cook: 1 hour, 5 minutes

Ingredients:

For the enchilada sauce
1 teaspoon olive oil
1 small onion, diced
3 cloves garlic, finely minced
1 (28 oz) can of whole tomatoes
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cinnamon
1 chipotle in adobo sauce, minced
Juice of 1 lime
Salt to taste

For the filling
3 teaspoons olive oil, divided
1/2 onion, finely diced
1 bell pepper, finely diced
2 lb skinless boneless chicken breasts, diced into 1 inch cubes or 1½ pounds shredded rotisserie chicken
Pinch each of salt and pepper
1 teaspoon cumin
1 (24 oz) bottle of mild salsa
1/2 (19 oz) can of black beans
1 cup corn (frozen, canned or fresh)
8 tortillas (I like Flatout Light flatbreads)
1/3 cup finely shredded cheddar or Monterey Jack cheese
Cilantro, for garnish

Instructions:

For the enchilada sauce

1. Heat the olive oil in a medium saucepot over medium heat. Add in the onion and sauté until softened and translucent, about 7 minutes. Add in the garlic and sauté for another minute, or until fragrant.

2. Pour in can of tomatoes, chili powder, cumin, cinnamon, the chipotle in adobo sauce and the lime juice. Simmer for 15 minutes until thickened. Transfer to a stand blender to puree or process using a hand blender until smooth. Season with salt, to taste.

For the filling

1. Preheat oven to 425 degrees Fahrenheit.

2. Add a teaspoon of olive oil to a nonstick pan over medium heat. Add in the onion and sauté until softened, about 5 minutes. Then add in the bell pepper and continue to stir for an additional minute. Remove the vegetables to a bowl and set aside.

3. Add an additional teaspoon of oil to the pan, season the chicken breasts with salt and pepper, then sear them on each side until golden brown, about 3 minutes per side. If using rotisserie chicken, warm in the pan for several minutes.

4. Add in the salsa and cumin, cover the chicken with a lid and allow to simmer over medium heat for 20 minutes, or until it shreds easily with two forks.

5. Meanwhile, heat a large nonstick skillet over medium high heat. Toast the tortillas on each side until slightly charred. Set aside.

6. Once the chicken is cooked through and tender, shred it in the sauce using two forks then add in the black beans, corn, onions, and peppers. Stir to coat in the sauce.

7. Lightly grease a 15 x 10 inch casserole dish with a touch of olive oil.

8. Using a slotted spoon to avoid getting too much of the sauce, divide the filling mixture down the center of 8 toasted tortillas then tightly wrap them. Place the enchiladas seal down in the casserole dish. Bake for 7 minutes.

9. Remove the dish and top the enchiladas with ½ cup of the enchilada sauce and the cheese. Bake for an additional 5-7 minutes, or until the cheese gets bubbly and melts.

10. Serve with additional enchilada sauce and garnish with fresh cilantro

Recipe and photo by Abbey Sharp, RD, Blogger at Abbey's Kitchen.

This bowl calls for whole grains, which can be whole wheat couscous, bulgur, or kamut. If you’re looking to keep the meal gluten-free, stick with brown rice or quinoa.

Skill level: Beginner

Serves: 4

Start to Finish: 10 minutes

Prep: 10 minutes

Cook: 0 minutes

Ingredients:
12 ounces shredded cooked chicken or rotisserie chicken
1/2 cup plain Greek yogurt, divided
1 1/2 teaspoons Buffalo hot sauce, divided
4 ounces avocado, mashed
1 clove garlic, minced
1/4 teaspoon kosher salt
2 cups whole grains, cooked (like whole wheat couscous, kamut, or quinoa)
4 ounces romaine lettuce, chopped
1 cup cherry tomatoes, halved

Instructions:

1. Mix 1/4 cup yogurt and 1 teaspoon of hot sauce in a medium bowl. Add shredded chicken and mix until coated. Set aside.

2. Mash avocado with garlic and salt.

3. In a small bowl, mix the 1/4 cup yogurt with remaining ½ teaspoon Buffalo hot sauce.

4. Take 4 serving dishes, layer each with equal portions of romaine lettuce, 1/2 cup brown rice, 3 oz shredded chicken, and 2 tablespoons of mashed avocado. Garnish with ¼ cup cherry tomatoes and a drizzle of yogurt glaze.

Recipe and photo by Elizabeth Shaw, MS, RDN, CLT of Shaw's Simple Swaps.

Naturally gluten-free, this salad is super versatile, and easily customized to your preferences. For a vegetarian version, substitute chicken with garbanzo beans, and for a vegan version, make with garbanzo beans and your favorite vegan dressing. You can also substitute any of the vegetables with your favorite greens or other chopped vegetables like spinach, kale, or cucumbers. The pine nuts can also be substituted with any other nuts, or add your favorite cheese for an equally delicious version.

Skill level: Beginner

Serves: 4

Start to Finish: 20 minutes

Prep: 20 minutes

Cook: 0 minutes

Ingredients:
6 cups chopped Romaine lettuce or other salad greens
1 cup chopped purple cabbage
1 cup shredded carrots
1 cup halved cherry or grapes tomatoes
10 ounces shredded rotisserie chicken {about 2 cups}
1 avocado peeled, quartered, and sliced
Honey mustard dressing to taste
1/4 cup pine nuts (optional)

Instructions:

1. Place lettuce, cabbage, carrots, tomatoes, and chicken in a large salad bowl and toss well to combine all ingredients.

2. Divide salad equally between 4 plates and top each plate with ¼ of the avocado slices, {optional} 1 tablespoon of the pine nuts, and honey mustard dressing.

Recipe and photo by EA Stewart, MBA, RD of The Spicy RD.

5 Best Marinade Recipes >>>

Guys night doesn’t have to be filled with fried finger foods. These punched up nachos have cheese, beans, and chicken for muscle-building protein. Want more? Serve with nonfat plain Greek yogurt which contains twice the amount of protein over traditional yogurt.

Skill level: Beginner

Serves: 8

Start to Finish: 40 minutes

Prep: 20 minutes

Cook: 20 minutes

Ingredients:

For the Spicy Ranch Sauce
3 tablespoons reduced fat Ranch dressing
1 teaspoon Sriracha (more if desired)
1 teaspoon water
1 teaspoon reduced sodium taco seasoning mix

For the nachos
1 (8 oz) bag of blue corn tortilla chips (or tortilla chips of choice)
2 cups shredded rotisserie chicken
1/2 (16 oz) can of black beans, drained
1/4 red onion, finely chopped
1 (10 oz) can diced tomatoes & green chilies, drained
1 cup reduced fat shredded Mexican cheese
1/2 avocado, chopped
1/4 cup sliced green onion
2 tablespoons fresh cilantro
Optional toppings: 0% fat plain Greek yogurt, guacamole
Non-stick cooking spray

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Whisk ingredients for Spicy Ranch Sauce in a small bowl and set aside.

3. Spray ceramic or glass baking dish with non-stick cooking spray.

4. Spread chips on the bottom of the dish.

5. Add shredded chicken.

6. Add black beans and shredded red onion.

7. Add chopped tomatoes.

8. Generally sprinkle with shredded cheese.

9. Bake at 350 degrees for about 20 minutes, until the cheese is completely melted.

10. Remove from oven. Top with chopped avocado and sliced green onion.

11. Pour spicy Ranch over entire dish.

12. Add additional toppings of choice (Greek yogurt, sour cream, guacamole) and cilantro and serve immediately.

Recipe and photo by Jamie Vespa MS, RD, LD/N of Dishing Out Health.

This version of tortilla soup has the slow cooker doing all the work. With chicken, tomatoes, corn, beans, and some delicious toppings, it’s an all-in-one meal.

Skill level: Beginner

Serves: 6-8

Start to Finish: 8 hours, 25 minutes

Prep: 15 minutes

Cook: 8 hours, 10 minutes

Ingredients:
1 lb. boneless, skinless, chicken breasts, shredded or 3/4 pound rotisserie chicken
1 (28 oz.) can diced tomatoes
1 (4 oz.) can chopped green chiles, drained
1 cup frozen corn, thawed or 1 cup quinoa, cooked
1 (15 oz.) can black beans, drained and rinsed
1 white onion, diced
1 bell pepper, diced
1 jalapeño pepper, diced and deseeded (keep seeds for more heat!)
2 cloves garlic, minced
3 cups low sodium chicken broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Additional Toppings: Avocado, Mexican cheese, tortilla strips

Instructions:

1. If using raw chicken (otherwise skip to step 2), place chicken breasts in a saucepan with 1 tablespoon olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts and add enough water to cover them. Simmer for another 7-10 minutes, until chicken is fully cooked. Remove chicken from pan and place on plate or cutting board. Once cooled, use two forks to shred the chicken breasts.

2. Place shredded chicken and all other ingredients together in crockpot. Cook on high for 3-4 hours or low for 7-8 hours, stirring occasionally.

3. To make fresh tortilla strips, slice corn tortillas into thin strips. Preheat oven to 350 degrees Fahrenheit. Place on baking sheet sprayed with nonstick cooking spray. Sprinkle ground paprika on top and bake until crispy (about 10 minutes). Let cool and place on top of soup with a pinch of Mexican cheese and a few slices of fresh avocado.

Recipe and photo by Angie Asche MS, RD, LMNT of Eleat Sports Nutrition, LLC.