Embellish Rotisserie Chicken for Quick Nutritious Meals
go.ncsu.edu/readext?982519
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Rotisserie chicken from the deli, along with potatoes and a vegetable make a simply delicious meal. The moist chicken may also be used as a versatile protein ingredient for favorite recipes.
Sweet potato contrasts the smokey flavor of barbeque sauce and gouda cheese in this easy-to-prepare weeknight dinner.
Sweet Potatoes Stuffed with Barbeque Chicken
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ red bell pepper, chopped
- 1 cup barbecue sauce, plus more for serving
- 2 cups chopped spinach, coarsely chopped
- 2 cups shredded rotisserie chicken
- Freshly ground black pepper
- 1 small jalapeno, thinly sliced (optional)
- 1 cup shredded smoked gouda cheese
Preheat oven to 375°. Scrub and bake until tender, around 1 hour. Slice along the top of each potato to create a well.
Sauté ½ red bell pepper in oil and then add 1 cup BBQ sauce and heat through. Add 2 cups coarsely chopped spinach, chicken and pepper and heat through.
Top with gouda and jalapeno and return to oven to bake 10 minutes or so, until cheese is melted. Serves 4
While I enjoy crunchy hard taco shells, this easy-to-prepare taco meat also tastes delicious in soft corn or flour tortillas.
Rotisserie Chicken Tacos with Guacamole
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 10 ounce can enchilada sauce
- 3 cups cooked chicken, shredded
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 6 hard tacos
- 1 large avocado, chopped
- 1 small tomato, chopped
- 2 green onions, sliced
- Juice from 1/2 lime
- 1 tablespoon chopped cilantro
- salt and pepper
- Cheddar cheese, shredded
Place large skillet over medium-low heat. Once hot, add onion and sauté for a couple of minutes, then add bell pepper. Cook until soft then pour in enchilada sauce. Add chicken, paprika and cumin and cook until liquid is reduced to a desired level.
Preheat oven to 325° and place tacos on a sheet pan to crisp up for 6 minutes.
To make a guacamole topping, combine avocado, tomato, green onions, cilantro, lime juice, salt and pepper to taste.
Put taco together with meat first, then shredded cheese and top with guacamole. Makes 6 tacos
Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members.