Best Ways to Repurpose Roasted Chicken | The Best Meal Prep Hack

September 08, 2019

Best Ways to Repurpose Roasted Chicken | The Best Meal Prep Hack

You don't need to do a full meal prep to reap the benefits of living in that #mealprepmindset. Even if you roast a double batch of chicken on Sunday and figure out two uses for it throughout the week you're still going to save time, money, and sanity! Let's jump into it and show you how to save money with the best ways to repurpose roasted chicken. This is our favorite meal prep hack!
 
Let's start with the basics. How do I roast a chicken? Here's my simple, foolproof roasted chicken recipe that you can jazz up any way you wish. Once you tackle this you'll have thousands of meals ready to be thrown together in minutes!

 

Prep + Rally Basic Roasted Chicken Recipe 

Ingredients:
2 whole 4-5 pound chickens, *spatchcocked
(ask your butcher to do this for you, or
follow instructions)
3 parsnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
4 purple onions, quartered
4 lemons, quartered
salt, to tast
black pepper, to taste
2-3 teaspoons onion powder
2-3 teaspoons garlic powder
2-3 teaspoons paprika
vegetable or extra light olive oil 
Directions:
Preheat oven to 425°
*To spatchcock your chicken, place whole chicken breast side down on a cutting board. Starting by the thigh, cut along one side of the back bone with kitchen scissors ideally or a knife. Turn the chicken around and cut the other side of the back bone until it can be removed. Press the the chicken flat and splay it open. Preparing the chicken like this allows for much faster cooking and seriously- crisp exterior! Spatchcock second chicken as
well.
Place chickens on two parchment or foil lined baking sheets. Then divide parsnips, carrots, and onions between both sheets. Squeeze the lemons over the chicken then add to baking trays. Massage the chickens and vegetables with some oil then season chicken liberally with salt, pepper, onion powder, garlic powder, and paprika. Make sure to season and oil both sides. Roast for about 60 minutes until cooked through (165° internal temperature) and golden. Remove from oven and let cool.
 
 
Now that we've mastered the chicken here are some of my favorite ways to repurpose a roasted chicken. Guess what? You can even pick up a store-bought rotisserie chicken on days when you're really short on time! Nobody will ever know and your secret is safe with me!

 

How to Repurpose Chicken into a Sandwich 

Rotisserie Chicken Salad Sandwich

Click the picture above to watch the video tutorial!

Ingredients:
2 cups pre-cooked and shredded chicken
1/4 cup chopped sun-dried tomatoes
juice of two lemons and zest of one
2 teaspoons capers
1/4 cup freshly chopped parsley
3 tablespoons mayonnaise
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 teaspoon salt
pita bread, for serving
Directions:
In a large bowl, mix all ingredients together. Serve in a wrap or on crackers

  

 

How to Repurpose Chicken into a Soup

Chicken Ramen Soup

Ingredients:
For mushrooms:
1 1/2 lb pre-sliced white button mushrooms
6. Oz wild mushrooms of choice
3 tablespoons olive oil
salt
For broccoli rabe:
2 bunches broccoli rabe, washed, dried and trimmed (or 4 large bok choy)
2-3 tablespoons oil
salt to season
Assembly:
shredded rotisserie chicken
3 carrots peeled, cut into thin strips
cooked ramen noodles of choice (or zucchini noodles)
1/2 cup cilantro
2 limes
2 scallions
chili flakes
32 oz of your favorite ramen, or chicken stock
4 eggs, fried if desired
 
 Directions:
For mushrooms:
Place mushrooms on baking sheet and roast at 425° for 20 minutes.
For broccoli rabe:
Heat oven to 425° and place broccoli rabe (or bok choy) on a baking sheet. Coat in olive oil and season with salt. Roast for about 10 minutes until stems are tender and the leaves are crisp at the edges.
Assembly:
Heat the broth in a medium, pot. If you’re using vegetable broth, feel free to add 1-2 tablespoons soy sauce and 2 teaspoons of toasted sesame oil to give it that Asian flavor. In individual bowls, section out chicken, carrots, broccoli rabe, mushrooms, ramen noodles, and pour piping hot broth over. Garnish with cilantro, lime, scallions, optional chili flakes and fried eggs if desired.

How to Repurpose Chicken into a Pasta 

Chicken Pesto Pasta 
Ingredients:
For the Pesto:
1/2 cup sunflower seeds, shelled
1/4 cup nutritional yeast
1/4 cup extra virgin olive oil
1 cup fresh spinach, packed
juice of 2 lemons
salt and pepper to taste
For the Tomatoes:
1 red onion, thinly sliced
olive oil
2, 12 oz pre packaged cherry tomatoes
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon garlic powder
Assembly:
1 Rotisserie chicken, diced, or shredded
1/2 pound cooked orrechiette pasta 

Directions:
For the Pesto:
Place all ingredients in a blender or food processor and mix until smooth. This can also be done with an immersion blender in a cup.
For the Tomatoes:
Place onions in a large frying pan with oil and saute until softened. Add the tomatoes and remaining ingredients and continue to cook until tomatoes have burst. Set aside. 

 

 

Assemble:

Add the diced or shredded chicken together with tomatoes and add the prepared orecchiette. Add the pesto and season with salt and pepper as needed. Heat all together in the pan until warmed through and flavored have blended. 

Finish by juicing one lemon all over the pasta and mixing well- I like zesting the lemon as well! If the sauce is too thick still feel free to add more lemon or even loosen with some water. Serve warm!

*To switch this recipe up and/or de-carb it simply omit the pasta and you have a super flavorful chicken salad. Serve over crackers, or low carb grain of choice. This “chicken salad” can also be serve in pitas!

 

How to Repurpose Chicken into a Pizza/Pie

Chicken Pot Pie 
Ingredients:
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and diced small
3 boneless chicken breasts cut in small cubes
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 teaspoons garlic powder
1/4 teaspoon oregano
2 tablespoons flour
1/4 cup sherry wine
1/2 cup chicken or vegetable stock
1/2 cup peas
1 sheet puff pastry
1 egg beaten
Directions:
Preheat oven to 400° and line a baking sheet with parchment paper. Grease a 9 inch baking dish with cooking spray. In a large frying pan, heat the olive oil on medium high heat. Sauté the onion until translucent and golden brown and then add in the garlic. Immediately add the diced sweet potato and chicken. Season with salt, pepper, garlic powder, and oregano. Keep moving it around until the potatoes are pretty soft. About 6-8 minutes.
Sprinkle in the flour and mix around for a minute or so. Next, add the sherry and chicken stock and bring to a boil. Once boiling, reduce to a simmer and cook a few more minutes until the mixture is thickened and most of the moisture has evaporated. Mix in the peas and set aside. On a floured surface, roll out the puff pastry sheet so it's as big as the size of your baking dish. Pour the chicken mixture into your dish and drape the puff pastry over the top. Press around the edges slightly to adhere. Place pot pie on your parchment lined baking sheet and brush the top with a beaten egg. Make 4 slits in the top to let steam escape.
Bake in a pre-heated oven for 25-30 minutes until the top is golden brown. 

 

Chicken Teriyaki Pizza 

Ingredients:
For Brussels Sprouts:
1.5 lb Brussels sprouts, halved
salt to season
2-3 tablespoons oil
Assemble:
4 flatbreads
1 cup marinara sauce
1/2 cup teriyaki sauce
4 cups shredded or cubed prepared chicken 
scallions
hot peppers
cilantro
1 egg
Directions:
For Brussels Sprouts:
Preheat oven to 425°. Place Brussels sprouts on a baking sheetand coat in oil. Roast for 30-40 minutes until golden. Let cool and store.
Assemble:
Preheat oven to 450°. To assemble place 4 flatbreads or naan bread on a parchment lined baking sheet. Mix together 1 cup marinara sauce and 1⁄2 cup teriyaki sauce in a small bowl. Spread over the flat breads. Top with chicken and Brussels sprouts. Bake at 450° for 15 minutes until toasted and hot.
Top wit any additional vegetables you like including scallions, hot peppers, and cilantro as desired. You can even crack an egg on these and place back in the oven for an even more incredible flat bread!

 

How to Repurpose Chicken into an Egg Roll 

Baked Chicken Egg Rolls 
Ingredients:

For the filling:
6 tablespoons oil, divided + cooking oil spray
3 scallions, thinly sliced
½ cup shredded carrots
2 cups shredded Napa cabbage
¼ cup sliced shitaki mushrooms
1 tablespoon soy sauce
2 teaspoons sesame oil
4 cups shredded or diced prepared chicken (add in at the end)
6 eggroll wrappers

Sweet and Tangy Dipping Sauce:
1/3 cup ketchup
2 tablespoons apricot preserves
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 pinch crushed red chili flakes
Directions:
Preheat oven to 400° and line a baking sheet with parchment paper. Spray liberally with cooking oil spray. Heat 2-3 tablespoons of oil in a pan. Add all the vegetables, season with the soy sauce and sesame oil and sauté until wilted, 8-9 minutes. Remove from heat and add the chicken into the vegetables. Mix together and let cool while preparing egg roll wrappers. 
Fill a small bowl with an inch of water and keep close by. To fill the egg roll wrappers, lay out one egg roll skin with a corner pointed toward you. Place about 1/4 cup filling in the center of each paper snd fold the corner closest to you up and tuck over the filling. Fold left and right corners over, like an envelope and then continue to roll upward to close. Dab a little water on the uppermost corner and then press to seal the egg roll- this acts as glue.
Continue rolling with the remaining 5 wrappers. Place on parchment lined baking sheet and spray tops with more spray oil. Bake for 25 minutes in the center of your oven until golden brown and crisp. 
Meanwhile, make your sauce by mixing all ingredients together. Serve with hot egg rolls. 

 

How to Repurpose Chicken into a Grain Bowl 

Chicken Shawarma Bowls 
Ingredients:
For the tahini shawarma dressing:
1/4 cup tahini
1/4 cup parsley
3 tablespoons maple syrup
1 clove garlic
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
juice of 2 lemons
1/4-1/3 cup water as needed
For the Quinoa:
1 cup white quinoa
1 3/4 cups water
Assembly:
2-3 cups prepared chicken, shredded and coated in shawarma spice
chickpeas 
cucumber 
radishes 
pomegranate seeds
mint

Directions:
For the green tahini shawarma dressing:
Put all ingredients in a food processor or immersion blender with a cup and blend until smooth.
 For Quinoa: 
In a medium pot mix together quinoa and water. Bring to a boil and then cover and simmer until water is absorbed, about 10 minutes.
Assembly:

If you want to warm the chicken, heat covered in 300°
oven for 25-30 minutes until warmed through. Otherwise serve room temperature. 

In a serving bowl place the chicken, quinoa, chickpeas, cucumber (spiralized if possible), thinly shaved radishes, and top with pomegranate seeds, mint, and the tahini shawarma dressing.

*This can also be served in a pita or lafa

 

Going on a picnic? Here's a video from a recent KTLA appearance showing you five ways to repurpose store-bought rotisserie chicken when you're on the go! 

how to repurpose rotisserie chicken into easy dinner