Let me tell you about my new best fried. Today I’m talking about Rotisserie chicken! This versatile pre-cooked protein has become my go-to for cutting down on meal prep time. They are so flavorful and juicy and can be used 100 different ways (actually WAY more than that haha). But in this post I’m just going to focus on one salivating dish. I’m calling in Mediterranean Chicken and Vegetables over Crispy Naan with Lemon Tahini Dressing.
It’s a mouthful of a title (and meal!). But I wanted to be sure I capture all the facets of this delicious dish. I took the idea for this creation from one of my recent weekly meal box deliveries from Plated (not an ad). They put sautéed chicken and vegetables over naan and I fell in love! The naan is so buttery tasting. I also enjoyed that is became a unique open face sandwich idea. So I swapped out the extra step of sautéing chicken, added in some vegetable ingredients of my own liking and developed a creamy lemon tahini sauce that really is the cherry on top of this dish!
I should also mention that the vegetables highlighted in this dish are just about to come into their prime (at least in New Jersey). Sweet corn and fresh zucchini will be a plenty in the grocery store and in our gardens so this recipe is a great use! Pair them with red onion that sweetens as it’s sautéed, briny kalamata olives and crumbled feta cheese and you have one flavor packed combination! Not to mention the lemon tahini dressing drizzle which pulls this dish all together. It’s simple, creamy (without any dairy) and blends well with the Mediterranean flair of this dish.
I can’t not discuss the the use of naan in this meal. I’ve never really eaten it outside of the traditional Indian cuisine. But I’m so happy I discovered that it can be versatile. I love naan because it’s just so fluffy and the buttery tasting notes add a richness to your dishes. I crisped my slices in a pan with a dash of olive oil before topping off with all my chicken and veggies. It just soaks up all the flavor while adding its own character to the dish as well. You can now find prepared naan in most grocery stores so no extra work is needed to get this on your dish. And if you can find it-not to worry just swap some pita bread in!
Back to the rotisserie chicken for a moment. By cutting out the cooking of the chicken step, this recipe is done in just about 10 minutes. And in all honesty the chicken is more moist from the rotisserie then I can ever get it when cooking! It also leaves leftover chicken for more meals throughout the week. You’ll only used a cup of chopped chicken here and the bird should yield more than that. And if we are talking size here I have to just say that if you happen to be a member at Costco, the value and size of their rotisserie chickens is pretty much unmatched. So hint hint on where to buy in the future!
I’m absolutely going to try and bring more rotisserie recipes to you in the future. Now with our little man on board, I’m always looking for time saving cooking tips and recipes. This is just one of the ways I’m doing it! And hey the results come out just as inspired and tasty!
Now mark this recipe for an easy summer dish paired with a crisp glass of pinot grigio!
…all for the love of the dish
- 2 small ears corn
- 1 cup diced rotisserie chicken
- 1/3 cup crumbled feta
- 1 small ( or 1/2 of a large) red onion, diced
- 1 cup diced zucchini
- 1/4 cup sliced kalamata olives
- 4 small slices of whole grain naan ( I used stonefire authentic brand) OR pita/flatbread if you can find naan
- 1 tbsp olive oil for veggie mixture
- 1 tsp olive oil for naan
- Salt and pepper to taste
- For dressing:
- Zest and juice from 1 lemon
- 1 clove garlic, minced
- 1/4 cup tahini
- 1/3 cup olive oil
- 1/2 tsp each salt and pepper
- Wash and prepare all the veggies. Dice onion, quarter and dice zucchini, slice the corn off the husks so you have just the kernels, and slice olives if needed. Also dice the chicken.
- Heat 1 tbsp of olive oil in a large deep sauté pan. Add onion, corn and zucchini and cook for about 5-7 minutes. Add salt and pepper to taste. Add olives and chicken and cook for another 1-2 minutes. Remove the mixture from the pan and set aside.
- While Vegetables are cooking make the dressing. Add all ingredients to a small bowl and stir well.
- Add 1 tsp of olive oil to the now empty vegetable pan and let heat over medium. Add naan, one slice at a time, cooking about 1 minute per side or until it gets just slightly toasty.
- Meanwhile, Stir feta into the vegetable and chicken mixture.
- Take one piece of naan and top with the mixture and drizzle dressing over to finish it off!