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Mediterranean Rotisserie Chicken and Vegetable Saute
with bulgur

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.)

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
Bulgur:
  • Bulgur, uncooked - 1 cup

Nutrition Facts

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Prep

  1. Cook bulgur - Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 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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Make

  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 bulgur was made ahead, reheat in the microwave. 

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

Nutrition Facts

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Reviews

Ratings

Original (4)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (1)

4 reviews

Really good. Whole family enjoyed and it was easy to put together!

By: Jessica
Posted: Aug 08, 2022
Diet: Original
0 Helpful

This was very good. A great way to use some of those garden vegetables. We ended up making basmati rice and summer squash instead of zucchini. Very quick and easy.

By: Eric
Posted: Aug 07, 2022
Diet: Original
0 Helpful

Delicious and nutritious!

By: Stephanie
Posted: Aug 06, 2022
Diet: Original
0 Helpful

Made with macaroni and worked well. All fresh and organic but left out the garlic. Took longer to heat than expected and I kept the lid on to speed that up.

By: Mark
Posted: Aug 06, 2022
Diet: Vegetarian
0 Helpful