Good Lifestyle

Rotisserie chicken is one of my favoriteshaving dinner PREP HACKS. And it's not surprising, it can be used in everythingsalads,Pasta, bowls,soupsand even condiments. I gathered some of my favorite ways to use rotisserie chicken in my cookbook,The best book of rotisserie chicken recipes, and this recipe for a chicken cuvetor with the Mediterranean roaster - is the preferential example of a night dinner without false.

You will shred the chicken from the roasting pan, then reheat it on a saucepan, adding spices to infuse it with a flavor. Combine it with perfectly cooked rice and a Greek salad, and you have a good healthy bowl without making real cooking.

Serves 4

Ingredients

For rice:
2 cups of chicken broth reduced sodium
1 cup of long grain or brown white rice

For salad:
1 English cucumber (Hothouse) chopped
2 plum tomatoes (Roma) chopped
1/4 cup Kalamata olive groves 1/4, half in the direction of length
1/4 cup of feta crumbled
1 tablespoon of extra virgin olive oil
1 lemon juice
1/4 c.
1/8 freshly ground black spoon

For chicken:
1 tablespoon of olive oil or canola oil
1 clove garlic, mined
4 cups of chicken roaster shredded
1 lemon juice
1 C. Dried rosemary tea
1 C. Thyme
1 C. Dried oregano
1/4 c.
1/8 freshly ground black spoon
1/4 cup of tzatziki sauce

How to do it

1. Make the rice: In a medium saucepan, combine chicken broth and rice and bring boiling over high heat. Lower low medium heat and simmer, until the rice is cooked, 15 to 20 minutes (or 40 minutes if you use brown rice). Set aside to cool.
2. Make the salad: In a medium bowl, mix cucumbers, tomatoes and olives. Add feta, oil, lemon juice, salt and pepper and mix to combine.
3. For chicken: heat the oil into an average pan over medium heat. When the oil is shimmering, add the garlic and cook, stirring occasionally until the 30 seconds are scented, 30 seconds. Add chicken, lemon juice, rosemary, thyme, oregano, salt and pepper and mix to combine. Bake until the chicken is heated, 5 minutes.
4. Divide rice, chicken and salad among four bowls. Top with Tzatziki sauce.

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