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Mediterranean Rotisserie Chicken and Vegetable Saute
with quinoa

Active: 35 Total: 35

This simple dish is exactly the sort of quick, simple meal that fits so well in late summer + back-to-school season. Feel free to customize this dish if you'd like. Mix up the vegetables to use what you have. Want something creamy? Add a spoonful of yogurt. Want more protein? Add a fried egg.
Smarts: Fresh herbs are a game changer in this dish, and since it's summer, we recommend using both chives and basil if you have them. (Feel free to skip one if you don't.)



Mediterranean Rotisserie Chicken Saute:
  • Rotisserie chicken - 1/2 , shredded
  • Zucchini - 1 lb , chopped (sub summer squash)
  • Garlic - 2 cloves , chopped
  • Oil, olive - 1 Tbsp
  • Paprika - 1 tsp
  • Italian seasoning - 1 tsp
  • Chives - 2 tsp , chopped
  • Basil, fresh (opt) - 10 leaves , chiffonade
  • Tomatoes, medium - 2 , diced
  • Capers - 1 Tbsp , drained and rinsed
  • Pine nuts - 1/4 cup
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Lemon juice - 2 tsp
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups


  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Rotisserie chicken - (If making Wednesday’s meal, prep chicken for that meal at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)

  3. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Season chicken - Toss chicken with olive oil, paprika, and Italian seasoning. (Can be done 1 day ahead)

  5. Chives / Basil / Tomatoes / Capers - Prep as directed.

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  1. Heat a large saute pan or skillet over medium heat. Add pine nuts and toast them in the dry pan until light golden brown. Set pine nuts aside.

  2. Return pan to medium heat and add cooking oil. Add zucchini and saute until golden brown on both sides, seasoning with some salt as it cooks, 4 to 6 minutes.

  3. Add chicken to zucchini and saute together until chicken is heated through, ~2 minutes more.

  4. Add tomatoes, capers, garlic, and butter and cook everything together until the butter is melted and coats other ingredients.

  5. Remove pan from heat and fold in chives, basil, and lemon juice. Taste and season with some salt, if needed.

  6. If quinoa was made ahead, reheat in the microwave. 

  7. Serve chicken saute over quinoa with pine nuts on top. Enjoy!



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