Ingredients
Scale
- 1 rotisserie chicken (about 3–4 lbs), shredded
- 1 cup fresh carrots, chopped
- 1 cup bell peppers, chopped
- 1 cup chicken stock or broth
- 2 cups cooked brown rice or whole wheat pasta
- 2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning or dried thyme
Instructions
- Shred the rotisserie chicken into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add chopped carrots and bell peppers; sauté for about 5-7 minutes until softened.
- Stir in the shredded chicken with garlic powder and herbs; cook until heated through.
- Pour in the chicken stock and bring to a simmer for about 3 minutes to meld flavors.
- Mix in the cooked rice or pasta until well combined.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg