One Chicken, Three Easy Meals

Real Fresh, Real Delicious, and Real Satisfying

 
Need some meal ideas that are protein-rich, veggie-packed, quick-n-portable, and top-of-the-line DELICIOUS? With one roast chicken, you can make all three of these healthy dishes below. Pick up a tasty rotiserrie chicken from your neighborhood Brookshire Brothers or make time over the weekend to slow roast a chicken yourself. From there, try one (or all three) of these crowdpleasing variations for an easy lunch or a no-fuss dinner.
 
Get even more meal mileage out of your chicken with this thrifty and delicious idea: save the chicken bones and scraps (before and after roasting) and add them to a crockpot with water to cover and simmer on low for 24 hours. The result? Real fresh, real delicious chicken bone broth for a soup later in the week!
 
Someone carving a delicious roast chicken
 

Slow-Roasted Extra Juicy Whole Chicken

Note: I used red pepper flakes and fennel seeds for a hint of spice and an herby flavor, but it tastes great with just salt and pepper or any spice mix of your choosing.
 
Ingredients
1 whole chicken, giblets removed
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
(Optional) ½ teaspoon red pepper flakes
(Optional) 2 teaspoons fennel seeds
 

Feeling adventurous? Here are three more takes on roast chickenMediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes

 
Directions
  • Preheat oven to 325 degrees. Rub chicken all over with extra virgin olive oil. Generously season with salt and pepper. Sprinkle on added seasoning, as desired.
  • Roast, breast side up for 70-90 minutes, until breast registers 160 degrees on a thermometer.
  • Let cool and shred meat. Shredded meat may be stored in the refrigerator for up to 4 days.

A coconut wrap filled with veggies and turkeyDouble Protein Veggie Wrapper’s Delight

Ingredients
Wraps, such as tortilla, pita, etc. (I used coconut wraps for a grain-free option)
Turkey slices
Guacamole (I love the single serving cups for individual wraps)
Spring mix lettuce
Shredded carrots or broccoli carrot slaw
Sugar snap peas, split in half
Cherry tomatoes, halved
Shredded chicken pieces
Salad dressing (as desired)
 
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
 
Directions
  • Assemble wraps by placing turkey on top of wrap following by guacamole, lettuce, shredded carrots, snap peas, shredded chicken, and cherry tomatoes.
  • Drizzle with salad dressing if desired.
  • Roll up and take a walk while you eat!

Garden Salad with Shredded Chicken and Homemade Balsamic Vinaigrette

Ingredients
Spring mix lettuce or baby spinach
Cherry tomatoes
Shredded carrots
Fresh broccoli cut into small pieces
Shredded chicken
Pine nuts, slivered almonds, chopped walnuts, or chopped pecans
Balsamic vinegar
Extra virgin olive oil
Salt and pepper to taste
 
For another option, check out this Crunchy Asian Chopped Salad recipe previously featured in "Cooking with Kate: Take the Labor Out of Labor Day, PART II"
 
Directions
    • Assemble salad with lettuce and vegetables, topping with chicken and nuts, as desired. Add black pepper to salad as desired.
    • To prepare dressing, add equal parts balsamic vinegar and olive oil to a mason jar with a pinch of salt, seal tightly with lid and shake until emulsified.
    • Drizzle salad with dressing and serve.

A delicious looking plate of chicken salad on lettuceSweet and Crunchy Chicken Salad

Ingredients
Shredded chicken, chopped fine
Golden raisins
Dates, pitted and chopped
Pecans, toasted and chopped fine
Mayonnaise
Applesauce
Salt and pepper, to taste
Lettuce, tortillas, bread, or other wrap for serving
 
Directions
Mix shredded chicken, golden raisins, dates, and pecans in a bowl (proportioned as desired).
Add mayonnaise and a spoon full of applesauce for sweetness and stir until desired consistency is achieved.
Serve.
Visit your local Brookshire Brothers to get cookin' today! 
 

 

Angela Larson

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas. 

 
Savory Slow-Cooked Pot Roast
While we're all about surf and turf for Valentine's Day, a classic pot roast is romantic in its own way as well—tender, comforting, and full of flavor. Treat your special someone to a night of sweet nostalgia with this simple and easy recipe. BONUS: Keep reading to find out how you can get most of the ingredients FREE as well with our latest Fast Feast!
 
A delicious savory slow-cooked pot roast on a dinner plate.
Visit your local Brookshire Brothers for all your pot roast needs!
 

Savory Slow-Cooked Pot Roast

Prep: 10 min | Cook: 4 hrs | Yield: 10 servings | 297 calories

*Recipe courtesy of our vendor partner McCormick
 

Ingredients

    • 2 1/2 to 3 pounds boneless chuck roast (for the richest taste) or boneless rump roast well-trimmed (for lower fat)
    • 1 1/2 cups cut-up or baby carrots
    • 1 1/2 cups cut-up potatoes 
    • 1 cup cut-up celery 
    • 1 cup cut-up onions 
    • 1 package McCormick Slow Cookers Savory Pot Roast Seasoning*
    • 1 to 1 1/2 cup water or beef broth

*Possible substitution:

    • 2 (10.75-ounce) cans condensed cream of mushroom soup
    • 1 (1-ounce) packet dry onion soup mix
 Serve with canned veggies, brown-n-serve rolls, and/or any other sides you enjoy! 
 

Directions 

  • Place beef and vegetables in slow cooker.
  • Mix pot roast seasoning mix and water (or broth) until blended. Pour over beef and vegetables. Cover. You can substitute the seasoning mix with the condensed soups and onion soup mix listed above. For this version, combine the condensed soups, onion soup mix, and water or broth. Follow all other directions as stated.
  • Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

But wait, there's MORE!!  

We've prepared a feast of savings perfect for this delicious dish—don't miss out!
 
In the background, there is a delicious pot roast dinner on a plate. The Fast Feast deal and savings are listed in the foreground.
Don't forget to view your weekly ad for more great deals! 
 

Fast Feast: Buy 1, CHOOSE ANY 4 FREE

February 13 through February 26, 2019
 
When you buy one (1) Beef or Pork Roast (3.5 lbs or more, your choice), you can choose any four of these foods FREE. **NOTE: You can mix and match, or you can get four of the same free item. It's whatever combination you prefer!**
 
1 - Food Club Canned Vegetables (14.5-15.25 oz, select varieties)
1 - McCormick Slow Cookers Pot Roast Seasoning Mix (1.3 oz)
1 - Food Club Broth (14.5 oz, Beef or Chicken)
1 - Food Club Onion Soup Mix (2 oz)
1 - Fresh Harvest or Oven Pride Brown 'n Serve Rolls (10 oz)
1 - Baby Peeled Carrots (2 lb bag)
1 - Handi-Foil Cook-N-Carry Aluminum Pan (1-3 pk)
 
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!