So I’ve been working from home since March 13, and lunches were getting really boring. There are only so many turkey sandwiches I can eat. So I decided to address the issue.
One solution I found is rotisserie chicken. I get it on Monday, pull all the meat off and put it in a container in the fridge. Then I can use it throughout the week the week for tacos, salads, quesadillas, etc…
The first recipe I’ll share is for my Salad with Rotisserie Chicken and Roasted Chickpeas.
I fill the bottom of the bowl with a mixture of arugula and butter lettuce, but you can use whatever kind you like. On top I decorate it with (in this example) roasted chickpeas, chopped green onions, sliced tomatoes, pitted Kalamata olives, sliced cucumbers, and feta. And rotisserie chicken of course. With the feta I didn’t feel like it needed a dressing, but sometimes I’ll use a light vinaigrette or even just a squirt of lemon juice.
The “hardest” part is roasting the chickpeas, which is really kind of easy:
Step 1: Preheat the oven to 400F
Step 2: Rinse and drain the chickpeas (one 15oz can)
Step 3: Dry the chickpeas between two dishtowels. They need to be very dry. Discard any shells that roll off.
Step 4: I used a rimmed baking sheet lined with parchment, and add the beans on top of the parchment. Mix them with 1 ½ Tb of olive oil, and sprinkle with some salt.
Step 5: Roast the chickpeas. This takes about 20 minutes. Stir them at the 10 minute mark to make sure they cook more evenly.
Step 6: When they are crispy they are done. Take them out of the oven and season them if you wish.
I like to keep it simple and use sea salt and fresh ground pepper on mine, and then add them to the salad when they are still warm.
Then, the next day or later in the week there is still chicken available for some Lunchtime Rotisserie Chicken Tacos with Crema. I warm up the tortilla in the microwave on a paper towel for just 15 seconds. And I warm the chicken on the stove in a small saute pan with a dash of olive oil, some salt and pepper, and a few dashes of cumin. Once the chicken is warm I add it to the tortilla and top it with some lettuce, some cheese, a little Cilantro Lime Crema (I buy it at Costco) and chopped cilantro on top. This is the perfect amount of food for me with a nice balance of protein and carbs to make it through the rest of the work day and through baseball practice.