Rotisserie Chicken, 4 ways!

Rotisserie chickens have become popular for the home cook, like me! 

Probably first made a "star" by restaurants such as Boston Market, this "gourmet" whole chicken has not only spawned other fast-food, but good-for-you food, restaurants, as well as making it super easy for the at-home cook get a quick and delicious meal on the table for the family!

One $6.99 grocery store rotisserie chicken can provide the base for a whole week's worth of mealtime recipes! And all without feeling like you're eating the same thing for 4 nights in a row!

Monday: Take your whole chicken and carve off one breast, slicing it into serving sizes. Serve it with seasoned roasted veggies and maybe brown rice (or - if you're like me - riced cauliflower!) and a simple salad.

Tuesday: Separate the leg and thigh meat and shred for amazingly delicious chicken tacos. Add seasoning and/or a marinade to the shredded chicken and refrigerate for at least a couple of hours before dinnertime. (All day is good too:) Serve hot with all the taco trimmings: shredded lettuce, diced tomatoes, cheese, sour cream, salsa, and guacamole. I would eat it Mexican salad-style, but Taco Tuesday for most homes usually means warm tortillas and/or crunchy shells!

**Alternate Tuesday meal choice***: Warm the whole thighs in a non-stick pan with a splash of olive oil, soy sauce, sesame oil, and a touch of sugar or sugar substitute. Add some fresh minced garlic and green onions. Sautee all until the onions are opaque. Serve with steamed rice (or riced cauliflower!) and broccoli.

Wednesday: Remove the 2nd chicken breast and shred it over crispy oven-baked sweet potatoes "chips." Thinly slice sweet potatoes using a mandolin. Toss with a bit of olive oil, garlic pepper, and sea salt. Bake at 375 degrees for about 30 minutes, or until desired crispiness. Top the chips with the chicken and whatever topping you desire! 

Thursday: Take leftover shredded chicken breast and serve it over a huge homemade salad! Drizzle with desired dressing, salt and pepper. (I am loving a good homemade ranch and avocado dressing at the moment!)