Hey there, Weary Chef readers! It’s Crystal from Everyday Adventures, and I have a confession to share…I hate touching raw chicken.
Like bad. Something about the texture, the coldness, and the color just freaks me out.
To get around this, I purchase rotisserie chickens from the store, shred them at home, and then use them for various recipes, like this Crumbled Feta Chicken with Veggies. It is a dish that’s super easy to make, takes no time at all, and is sure to be a crowd pleaser.
I searched for ingredients I had lying around which happened to be zucchini, tomatoes, and avocado. With all those wonderful veggies around, I decided to add them to the chicken and make a dinner. For the dressing, I made it out of olive oil, cider vinegar and lemon juice.
What I absolutely love about this recipe is the blending of tastes, textures and not to mention colors! It is a beautiful dish! Next time I think I might even add some squash and corn to add one more pop of color.
Personally, I love the taste of feta cheese, but a lot of my friends are not fans, so instead of using that, you can always try goat cheese or mozzarella cheese. The goat cheese will give a really nice creamy texture and it is also a mild cheese, so I would really recommend that. If you choose to use mozzarella it would be more of a safe choice, but would still give a great flavor addition to the recipe.
If you want a bit heartier of a dish you can serve this rotisserie chicken stir fry over cooked couscous, rice, or pasta! I personally love it with some garlic breadsticks and a side salad, but that’s just me. The options are endless for what you can create with this! Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
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- 2 small zucchini chopped
- 1/2 rotisserie chicken shredded
- 1 pint grape tomatoes
- 2 garlic cloves thinly sliced
- 1-2 tablespoons apple cider vinegar (to taste)
- salt and pepper
- 2 tablespoons fresh oregano chopped
- 1/2 lemon
- 1/4 cup feta cheese crumbled
- 1 avocado diced
Ingredients
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- In a skillet, heat olive oil over medium heat and add the zucchini. Cook for approx 3-4 minutes, stirring occasionally.
- Add the chicken, tomatoes, garlic, cider vinegar, a pinch of salt, and pepper. Cook for 4-5 minutes.
- Stir in the fresh oregano, and cook for 1 minute. Then stir in the juice of the 1/2 lemon, and cook 1 more minute. Take away from heat and add the chopped avocado and add the sprinkled feta cheese. Add salt and pepper to taste. Enjoy!
You can serve this dish on its own or over cooked couscous, rice, or pasta!
Want more colorful dinner recipes you can make with rotisserie chicken? Here you go!
Chicken Taco Salad
Waldorf Chicken Salad Lettuce Wraps
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