Tex Mex Rotisserie Chicken Saute
with guacamole
Using rotisserie chicken for simplicity, this quick Tex Mex saute is great for a weeknight. Top it with creamy guacamole and add some plantain chips for crunch if you'd like.
Ingredients
- Bell peppers, any color - 2 , chopped
- Zucchini - 12 oz , chopped
- Garlic - 2 cloves , chopped
- Chili powder - 1 tsp
- Cumin, ground - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Rotisserie chicken - 1/2 , meat shredded
- Oil, cooking - 1 Tbsp
- Plantain chips (opt) - 8 oz
- Cilantro leaves (opt) - 2 tsp , chopped
- Avocados - 2 , mashed
- Lime juice - 2 tsp
- Hot sauce - 1 tsp
Prep
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Bell peppers / Zucchini / Garlic - Prep as directed. Combine bell peppers and zucchini. Store garlic separately. (Can be done up to 5 days ahead)
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Make spice mix - Combine chili powder, cumin, coriander, salt, and pepper. (Can be done up to 5 days ahead)
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Rotisserie chicken - (Skip if meat was already shredded. If prepping right before cooking, get oven heating first.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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Make guacamole - Chop cilantro. Mash avocados and chopped cilantro together. Add lime juice and hot sauce. Season with some salt and pepper.
Make
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Heat a large skillet with oil over medium heat. Add bell peppers and zucchini and saute until very tender, 8 to 10 minutes.
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Add garlic, chicken, and spice mix. Saute for a few minutes until chicken is heated through, 2 to 3 minutes.
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Serve guacamole over vegetable and chicken saute. Enjoy plantain chips on the side for scooping / dipping.
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