Mediterranean Rotisserie Chicken and Vegetable Saute
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.)
- 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
- Asparagus - 1 bunch, trimmed
- Oil, olive - 1 Tbsp
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)
Season chicken - Toss chicken with olive oil (portion for saute), paprika, and Italian seasoning. (Can be done 1 day ahead)
Heat oven to 425F / 218C.
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).
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.
Add chicken to zucchini and saute together until chicken is heated through, ~2 minutes more.
Add tomatoes, capers, garlic, and butter and cook everything together until the butter is melted and coats other ingredients.
Remove pan from heat and fold in chives, basil, and lemon juice. Taste and season with some salt, if needed.
Arrange asparagus on serving plates. Serve chicken saute over asparagus with pine nuts on top. Enjoy!
I made this with diced eggplant instead of asparagus, as that’s what’s in season at our market and it fit with the theme. I added it to the pan first, before the squash, to let it cook down, and it made a delicious stew with the tomatoes in the end. I loved the spice combination here, it ended up way more flavorful and delicious than I was expecting!1 Helpful
We loved the flavors together! This is going in regular rotation!0 Helpful
Used wheat couscous. Used veggies that we already had. Overall it was as pretty good.0 Helpful
This was yummy and a good way to use up leftover vegetables.0 Helpful
I’m shocked because rarely does cooksmarts not impress. But this was just super bland. Needs more spices/flavors!0 Helpful
I really enjoyed this and it made a massive amount of food, which was wonderful for lunch the next couple of days. I did not expect my family to like it, but it went over pretty over well. We subbed quinoa for the bulgur, since my husband may be allergic to bulgur. I was skeptical about the capers, but they really added a great zip to the meal! I'll definitely make this again.0 Helpful
Tasty and summery, makes a nice change.0 Helpful