I love rotisserie chickens. There are so many options for the meals you can make – posole, enchiladas, tacos, etc. For this meal, I just like to shred up a breast and eat that for an easy Phase 1 meal. Mixed with salsa verde (homemade Tomatillo Salsa or Trader Joe’s Salsa Verde), avocado, and my favorite Rancho Gordo La Paloma sauce. I can’t handle any spice so this is the mild hot sauce for me!
Alternatives to a pre-cooked rotisserie chicken:
- Poach a chicken breast in a pot of boiling water: cover a chicken breast with cold water in a pot, bring to a boil, reduce to a simmer for about 15 minutes. Shred and mix in the salsa.
- Cook the chicken in a slow cooker with a jar of salsa verde on high for 2-4 hours or low for 8-10 hours. Shred and mix in the salsa.
- 4-6 oz. chicken breast
- 1/4 cup salsa verde
- 1/4 avocado
- 1/2 cup beans (black, pinto, white, kidney)
- 1/2 rice (cauliflower rice for Phase 1, TJ’s frozen brown rice for Phase 2 or 3)
- 1 Tbsp crumbled feta cheese
- Roasted bell peppers (I love mini bell peppers – I like to buy a big bag and use them in as many meals as I can)
1. Pre-heat cast iron pan and roast peppers until they make popping noises.
2. Mix shredded chicken and salsa verde for an even coating. Top with avocado and hot sauce of your choice (sugarfree!).
3. Warm up rice and beans. This is such a simple meal to assemble, so I use canned beans and frozen rices that can be heated up in 3 minutes. Top beans with feta.
Makes enough for 1.