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FUEL YOUR BUSY WORKWEEK WITH FIVE COMPLETE MEALS

MADE FROM TWO ROTISSERIE CHICKENS.

I don’t know about you, but my weekdays tend to be a little crazy. Unfortunately, cooking

healthy meals can sometime take a back seat to all the other things that I’ve got going on.

That’s when the humble rotisserie chicken comes in to save the day. It's hard to find a more

convent source of protein that can be used at a moment’s notice.

The following recipes are entirely based off of two rotisserie chickens. They also use many of

the same ingredients, so ideally you’ll just need to make one stop at the grocery store to

gather everything you need for a weeks worth of meals.

I hope you enjoy!

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Not all rotisseries are created equalMost supermarkets generally carry some form of rotisserie chicken, but they can vary greatly in terms of quality and ingredients.

Your mission is to find a rotisserie with one ingredient: chicken. I’m a fan of the “Naked” organic rotisseries from Whole Foods.

Feel Free to roast your owNThe whole idea behind using rotisseries is to save you precious time. If you have the bandwidth to roast a couple chickens on your own, however, go for it. In the end you’ll have much better control on the quality of your chicken.

Check out an easy roasting technique HERE

save the boNesMake sure you save all of the leftover bones and wing tips from your chickens. You’ll use them to create a tasty broth used in the cabbage soup recipe.

*tip: you can freeze the bones for later use.

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shoppiNg list:3-4 pound rotisserie chicken (2)Eggs (1 dozen)Tomatoes (3)28 oz. can diced tomatoesCucumber (1)Carrots (1 pound)Baby Spinach (16 oz)Spring Mix or other salad greens (8 oz)Bok Choy (1)Green Cabbage (1 small)Red Pepper (1)Jalapeno Pepper (1)Avocado (1)Frozen Cauliflower Rice (or one small cauliflower) Shiitake Mushrooms (6 oz)Baby Bella Mushrooms (6 oz)Lemons (2)Limes (2)Yellow Onions (2)Red Onion (1)Garlic (2)Ginger

Cilantro

Thyme

Mayonnaise

Fish Sauce

Apple Cider VinegarCoconut Amino

Coconut Cream

Cashews

Coconut Oil

Ghee

Olive Oil

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Directions:

Combine the chicken, lemon juice, and lime juice in a small bowl. Mix well and marinate for 5-10 minutes.

Meanwhile, beat each egg in a separate bowl with a dash of salt and pepper.

Heat a small skillet over medium heat and add 1 teaspoon of coconut oil. Add one beaten egg to the skillet, swirling to coat the bottom of the pan. Cook for a few minutes until the egg starts to firm up, then flip it over and cook for 1- 2 minutes on the other side. Repeat for the remaining egg.

Wipe the skillet clean, then add a tablespoon of coconut oil and bring to high heat. Add the chicken and let it cook undisturbed for 4-5 minutes until it starts to brown. Stir, and cook for another 3-4 minutes.

Layer each egg with spinach, chicken, avocado slices, tomato, onion, and jalapeño. Wrap and enjoy.

Shredded rotisserie chicken breast is marinated

in lemon and lime juice, crisped in coconut oil and then used to fill an egg wrap to make a tasty meal that works for any time of day.

serves: 2

ingreDients:

2 cups shredded rotisserie chicken breastJuice from 1/2 lemonJuice from 1 lime2 eggs1 tablespoon + 1 teaspoon coconut oil1 cup chopped spinach1 tomato, chopped2 tablespoons red onion, minced1/2 jalapeño, seeded and finely minced1 avocado, slicedSalt and pepper

citrus chickeN egg wraps

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Directions:

Preheat the oven to 400°F.

In a large mixing bowl, combine the olive oil, salt, and pepper. Add the potatoes and toss until coated.Transfer the potatoes to a baking sheet and place in the oven. Roast for 25-30 minutes, then add the chicken legs to the sheet and cook for another 10-15 minutes until the potatoes are tender and the chicken is heated through.

Meanwhile, heat the ghee and olive oil in a large saucepan over medium high heat. Add the onion and cook until tender, about 4-5 minutes.

Add the garlic and cook until fragrant, 30 seconds.

Working in batches, add handfuls of the chopped spinach to the pan, stirring constantly as it wilts.

Pour in the coconut cream then add the lemon zest, nutmeg, salt, and pepper. Bring to a low simmer. Cook for 10-15 minutes until thickened.

Rotisserie chicken legs are served with two easy

sides–oven roasted potatoes and creamed spinach–for a satisfying weeknight meal. I like to add the

chicken legs to the potatoes as they finish roasting to warm them up and crisp the skin.

serves: 2-3

ingreDients:

2 rotisserie chicken legs

For the Potatoes:

1 1/2 pounds small red potatoes, quartered1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon black pepper

For the sPinach:

8 cups baby spinach, chopped 1/2 yellow onion. diced3 cloves garlic, minced

2 tablespoons ghee1 tablespoon olive oil1 1/2 cups coconut cream1/4 teaspoon nutmegzest from 1 lemonsalt and pepper to taste

chickeN legs with roasted potatoesaNd creamed spiNach

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Directions:

In a large mixing bowl, combine the mayonnaise, fish sauce, and lime juice. Add the remaining chicken salad ingredients to the bowl and mix well.

Divide the greens and sliced vegetables between two plates and top with a heaping scoop of the chicken salad.

Fish sauce is the secret ingredient that adds an

incredible boost of flavor to an otherwise simple chicken salad. Serve it on a pile of fresh greens and vegetables for a quick and easy lunch.

serves: 2

For the chicken salaD:

2 cups cubed rotisserie chicken (mix of white and dark meat)2 tablespoons minced yellow onion1 tablespoon chopped cilantro2 tablespoons crush cashews1/3 cup mayonnaise1 teaspoon fish sauce1 teaspoon lime juicesalt and pepper to taste

For serving:

4 cups field greens1 cucumber, sliced2 tomatoes, sliced2 carrots, julienned

asiaN chickeN salad-salad

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Directions:

Heat the coconut oil in a large wok or skillet over high heat.

Add the shiitake mushrooms and cook until they start to brown, about 2-3 minutes.

Add the onions, peppers, carrots, and bok choy stems. Cook until tender, about 3-4 minutes.

Push the vegetables to the side of the pan and add the garlic and ginger. Cook until fragrant, about 30 seconds.

Finally add the chicken and bok choy leaves. Pour in the coconut aminos and fish sauce. Cook until the bok choy leaves are wilted and the chicken is heated through. Season with salt and pepper to taste. Serve on top of the cauliflower rice.

It tough to beat stir-fries when it comes to quick

meals. The most time consuming part it chopping the vegetables. You can substitute with a frozen stir-fry mix to save time.

serves: 2-4

ingreDients:

2 cups cubed rotisserie chicken1 head bok choy, leaves and stems separated and chopped1/2 yellow onion, sliced1 red pepper, sliced1 carrot, thinly sliced5 oz. shiitake mushrooms, sliced3 garlic cloves, minced,

1 inch ginger, peeled and grated2 tablespoons coconut oil3 tablespoons coconut aminos1 teaspoon fish saucesalt and pepper to taste

For serving:

Fresh Cilantro

Crushed cashews

Prepared cauliflower rice

chickeN stir-Fry with shiitakes aNd bok choy

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Directions:

Place all the stock ingredients in the pressure cooker and add enough cold water to cover (should be around 8-10 cups). Lock the lid, then set for high pressure for 30 minutes.

Meanwhile, prep the vegetables for the soup.

Once the timer goes off, allow the pressure to naturally release for 15 minutes, then fully release the pressure and remove the lid. Strain the broth into a large bowl.

Add the soup ingredients to the pressure cooker. Pour in the broth. Lock the lid, and set on high pressure for 15 minutes.

Release the pressure. Season with salt and pepper to taste and enjoy.

This recipe is a two-step process that involves making a broth out of your rotisserie chicken

carcasses using a pressure cooker. The broth is then used to make a hearty cabbage soup that will feed you for a couple days.

serves: 4-6

For the stock:

2 rotisserie chicken carcasses1 onion, quartered1 carrot, cut into chunks1 inch knob of ginger, sliced1 tablespoon apple cider vinegar1 teaspoon fish sauce1-2 bay leaves

For the souP:

1 small head of cabbage, shredded3 carrots, peeled and sliced6 oz. baby bella mushrooms, sliced1 onion, diced(1) 28oz. can diced tomatoes3 cloves garlic, minced

2 tablespoons fresh thymesalt and pepper to taste

pressure cooker cabbage soup

Copyright © 2017 Brian Kavanagh. All Rights Reserved.

No part of this publication may be reproduced or redistributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the author.

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