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Mediterranean Rotisserie Chicken and Vegetable Saute
with asparagus

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 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
Roasted Asparagus:
  • Asparagus - 1 bunch , trimmed
  • Oil, olive - 1 Tbsp


  1. Rotisserie chicken - (If making Wednesday’s meal, prep chicken for that meal at the same time; 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)

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

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

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

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  1. Heat oven to 425F / 218C.

  2. Spread asparagus out on a sheet pan. Toss with olive oil (portion for asparagus) and season with some salt and pepper. Roast in the oven, shaking the pan halfway through cooking, until asparagus is tender, 8 to 15 minutes (depending on thickness of the stalks).

  3. While asparagus roasts, 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.

  4. 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.

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

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

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

  8. Arrange asparagus on serving plates. Serve chicken saute over asparagus with pine nuts on top. Enjoy!



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