Healthy Rotisserie Chicken and Rice Skillet (Easy Weeknight Dinner)
This healthy rotisserie chicken and rice skillet is so simple, and I love to make it with leftover rice, and whatever leftover rotisserie chicken we have in the fridge. WHen i want a lighter version, I make this one with one or two veggies, shallots, tomato paste, seasoning, and spices – it's so simple, and it makes weekday dinner so incredibly easy!
This recipe takes 15-20 minutes – with leftover rice, and rotissserie chicken.
Why I Love This Recipe
- Made in one skillet
- Great and easy way to use leftover rotisserie chicken
- Works well for weeknights
- Reheats well for lunch the next day – it's the perfect meal prep recipe
- Uses simple, everyday ingredients
Ingredients
Base
- Cooked white rice, preferably cold
- Pulled rotisserie chicken
Vegetables
- Shallots, diced
- Frozen sweet corn
- Fresh asparagus chopped into bite-size pieces (or frozen broccoli or any vegetable you like)
Seasoning and Flavor
- Extra virgin olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin powder
- Salt and black pepper
- Tomato paste
- White wine vinegar or white vinegar
Instructions
I love a good stainless steel skillet, so I prep it by pre-heating it on medium heat, once the skillet is hot, reduce it to a low-to-medium heat.
Then add the shallots and olive oil.
Once they turn tender and slightly golden, not browned too quickly, stir in the tomato paste and let it cook for a minute so it deepens in color. Add the smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper. Let everything warm together so the spices bloom.
Now add the pulled rotisserie chicken. Let it sit for a minute without stirring so it can brown slightly on the bottom. This helps it absorb all the seasoning and builds more depth. Then stir and let it cook for another couple of minutes.
Add a splash of white wine vinegar to lift everything in the pan.
Next add the vegetables. If you’re using asparagus, cook until just tender but still bright. If you’re using frozen corn or broccoli, give them a few minutes so any extra moisture cooks off.
Finally, add the cold rice. Break it apart gently and mix it into the skillet. Let it sit for a minute at a time so the bottom gets lightly toasted before stirring again.
Turn off the heat and finish with chopped cilantro. Serve with lemon wedges or fresh lime on the side.
Notes & Tips
Brown the chicken before adding the vegetables. Give it time to soak in the spices and tomato paste.
Vinegar brightens the dish and adds just enough tartness to balance it. You can replace the vinegar with fresh lime juice if you prefer.
Cold rice works best to prevent it from turning mushy.
What to Serve With This
- Simple green salad
- Steamed broccoli
- Roasted carrots
- Sliced avocado
- Warm tortillas
If You Like This, You’ll Love These
Here are a few others I’ve made and loved:
If you make this, I’d love to hear how they turn out for you. Leave a comment below, I try and read them all.
Healthy Rotisserie Chicken and Rice Skillet (Easy Weeknight Dinner)
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add shallots and cook until soft.
- Stir in tomato paste and cook for 1 minute.
- Add smoked paprika, cumin powder, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add pulled rotisserie chicken and cook for 2 to 3 minutes, allowing it to brown slightly.
- Add white wine vinegar and stir.
- Add vegetables and cook until tender.
- Add cooked rice and mix until warmed and lightly toasted.
- Remove from heat and top with chopped cilantro. Serve with lemon wedges or fresh lime.
