Ingredients
Scale
- 1 rotisserie chicken (about 3–4 lbs), shredded
- 2 cups mixed fresh vegetables (bell peppers, zucchini)
- 2 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup chicken broth
- 2 cups cooked rice or quinoa
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the rotisserie chicken into bite-sized pieces using two forks.
- In a large skillet over medium heat, add olive oil and sauté chopped vegetables until soft (about 5 minutes).
- Mix the shredded chicken with sautéed veggies, season with spices, and pour in the chicken broth.
- Transfer everything to a baking dish and bake for 20 minutes until heated through and golden brown.
- Serve over rice or quinoa and garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg