WEIGHT LOSS & NUTRITION

4 Healthy Meals You Can Make With A Rotisserie Chicken

  • 1) BBQ Chicken & Slaw Sandwich
    1 / 4 1) BBQ Chicken & Slaw Sandwich

    Remove one of the breast halves and shred the meat with a fork. In a saucepan on medium heat, mix the chicken with a glug of your favorite barbecue sauce and stir until it’s heated through, a minute or two. Pile everything on a whole wheat bun and top with thinly sliced red onion and coleslaw. Like it spicy? Add a palmful of sliced pickled jalapeños for a hit of heat and tang.

    • Prep time 9 minutes
    • Feeds 1
    • Per serving 364 calories, 31g protein, 35g carbs (3g fiber), 11g fat

    Related: Bulk Up Or Trim Down: Chicken Wrap

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  • 2) Quick Chicken Caesar Salad
    2 / 4 2) Quick Chicken Caesar Salad

    Tear a romaine heart into bite-size pieces. Toss in some whole wheat bread crumbs and 1 cup of chopped chicken. In a blender, whiz up a handful of grated Parmesan, ? cup extra-virgin olive oil, the juice of 1 lemon, 2 garlic cloves, and about 6 dashes of Worcestershire. Pour some over the salad; toss. Add more to taste if you want, and toss again. Top with more grated cheese and dig in.

    • Prep time 9 minutes
    • Feeds 1
    • Per serving 364 calories, 31g protein, 35g carbs (3g fiber), 11g fat
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  • 3) Thai Curry Soup
    3 / 4 3) Thai Curry Soup

    In a large saucepan, combine a big spoonful of Thai red curry paste with 2 cups low-sodium chicken stock, a few squirts of fish sauce, a glug of coconut milk, and the juice of a lime. Bring it all to a boil; then lower to a simmer. Add a big handful of chicken, season to taste, and remove from heat. Serve with sliced serrano peppers, torn mint leaves, and a squiggle of sriracha.

    • Prep time 11 minutes
    • Feeds 1
    • Per serving 341 calories, 42g protein, 9g carbs (0g fiber), 15g fat

    Related: Post-Workout Meal: 3 Chicken Marinades That Feed Your Muscle

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  • 4) Green Quesadilla
    4 / 4 4) Green Quesadilla

    Sauté a handful of shredded chicken with a chopped plum tomato in enough salsa verde to coat. When the mixture is warmed through, scoop it onto a large whole wheat tortilla; cover with shredded Monterey Jack, add another tor­tilla, and heat your quesadilla in a dry skillet until the cheese is gooey. Slice and top with sour cream, diced avocado, chopped cilantro, and hot sauce.

    • Prep time 8 minutes
    • Feeds 2
    • Per serving 380 calories, 33g protein, 39g carbs (7g fiber), 12g fat
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