Savor the Comfort of Healthy Rotisserie Chicken and Rice Skillet

This Healthy Rotisserie Chicken and Rice Skillet is a quick, comforting one-pan meal packed with flavors and nutrients.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

3 cups Cooked White Rice Leftover rice is best to avoid mushiness.
2 cups Pulled Rotisserie Chicken Use any leftover rotisserie chicken for convenience.

For the Vegetables

1 medium Shallots Can replace with onions if needed.
1 cup Frozen Sweet Corn Substitutable with peas or fresh corn.
1 cup Chopped Asparagus or Frozen Broccoli Use other seasonal vegetables as substitutes.

For Sautéing

2 tablespoons Extra Virgin Olive Oil Can use any neutral cooking oil, like canola or avocado oil.

For Seasoning

1 teaspoon Smoked Paprika Regular paprika can be a substitute for less smoky flavor.
1 teaspoon Garlic Powder Fresh garlic/onion can be used if preferred.
1 teaspoon Onion Powder Fresh garlic/onion can be used if preferred.
1 teaspoon Cumin Powder Skip if preferred or replace with chili powder for heat.
to taste Salt Adjust to taste.
to taste Black Pepper Adjust to taste.

For Sauce Enrichment

2 tablespoons Tomato Paste Use canned crushed tomatoes as an alternative, but reduce liquid elsewhere.
2 tablespoons White Wine Vinegar Replace with lemon juice for a fresh zing.

For Garnish

to taste Fresh Chopped Cilantro or Parsley Substitute with green onions if desired.
to taste Fresh Lemon or Lime Juice Can use bottled juice if fresh is unavailable.

Equipment

Skillet

Method

Cooking Instructions

Preheat a large skillet over medium heat for about 3 minutes. Drizzle in 2 tablespoons of extra virgin olive oil.
Add 1 finely diced shallot and sauté for 3-4 minutes until soft and slightly golden.
Stir in 2 tablespoons of tomato paste and cook for an additional minute.
Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and 1 teaspoon each of garlic and onion powder, along with salt and pepper to taste. Stir for 1-2 minutes.
Fold in 2 cups of pulled rotisserie chicken, allowing it to cook undisturbed for about 3 minutes.
Pour in 2 tablespoons of white wine vinegar, cooking for an additional 1-2 minutes.
Mix in 1 cup of frozen sweet corn and 1 cup of chopped asparagus or frozen broccoli, cooking for 3-4 minutes.
Add 3 cups of cold cooked rice, breaking it apart gently, and toast for 2-3 minutes.
Remove from heat and sprinkle with fresh chopped cilantro or parsley and squeeze fresh lemon or lime juice before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Use leftover rice to prevent mushiness and allow the chicken to brown for deeper flavors. Always ensure vegetables are cut to uniform sizes for even cooking.

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