Dinner done easy: Rotisserie chicken and roasted veggies

tri-color-bell-peppers

I was very excited to see hormone and antibiotic free rotisserie chicken at the store yesterday. I really try to go as clean as possible when it comes to animal proteins. I’ve got plenty of hormones kicking on my own, thanks!

Anyway, we’d had a busy day, and I just wasn’t in my normal cooking-mode. Easy was the name of the game, and it doesn’t get easier than chicken that’s already been cooked for you.

As a side, I roasted vegetables while I showered. Don’t pretend you’re not impressed at my multi-tasking.

The point is, you can keep dinner healthy and have it ready in the same amount of time it would take to make a processed, boxed option.

Rotisserie chicken and roasted veggies

  • 1 rotisserie chicken
  • 1 squash/zucchini
  • 3 peppers, preferable mixed colors
  • Olive oil spray
  • s&p

Heat oven to 400F. Slice veggies, spread out on pan, spray with olive oil, sprinkle with salt and pepper. Roast for 20 minutes. If your chicken needs reheating, you can put it in the oven halfway through cooking the veggies.

That’s really it. Just cut up your chicken and serve it next to the veggies.


Slow-cooker turkey breast over kale

As a spin-off to my slow-cooker turkey breast soup blog, I want to share a recent recipe I’ve been having fun with.

Like the soup recipe, I still coat the defrosted turkey breast in pesto and cook it in the slow-cooker. What’s different on this one is that I throw in whatever vegetables I have on hand (I’ve done onion and different squash varietals, red peppers, carrots, etc.), add in just enough broth to help their flavors mingle and keep them from sticking, then, I serve them on top of fresh kale. The heat from the meat and veggies wilts the kale just enough.

I add a little Israeli couscous for my son since he needs the additional carbs, but we don’t.

Using spinach or kale as a rice or pasta substitute is a great, easy way to completely revamp the nutritional profile of your meal. Between the fiber and the overall nutritional makeup of dark, leafy greens, you’ll stay full longer, and avoid unnecessary starches. You don’t have to completely change your diet to eat more cleanly; just make easy swaps like this one.

This meal is great all-around because it’s ready whenever we finish our whirlwind day and are ready to eat, and it’s family friendly. Eating well as a rule is easier than trying out a fad-diet. It’s just too hard to make a special, healthy meal for one person. You need options, like this one, that everyone can enjoy. Eating well should taste really good.