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Tex Mex Rotisserie Chicken Saute
with guacamole

Active: 40 Total: 40

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. 

Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tex Mex Rotisserie Chicken Saute:
  • 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
Guacamole:
  • Cilantro leaves (opt) - 2 tsp , chopped
  • Avocados - 2 , mashed
  • Lime juice - 2 tsp
  • Hot sauce - 1 tsp

Prep

  1. Bell peppers / Zucchini / Garlic - Prep as directed. Combine bell peppers and zucchini. Store garlic separately. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine chili powder, cumin, coriander, salt, and pepper. (Can be done up to 5 days ahead)

  3. 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)

  4. Make guacamole - Chop cilantro. Mash avocados and chopped cilantro together. Add lime juice and hot sauce. Season with some salt and pepper.

Make

  1. Heat a large skillet with oil over medium heat. Add bell peppers and zucchini and saute until very tender, 8 to 10 minutes.

  2. Add garlic, chicken, and spice mix. Saute for a few minutes until chicken is heated through, 2 to 3 minutes.

  3. Serve guacamole over vegetable and chicken saute. Enjoy plantain chips on the side for scooping / dipping.

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