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rotisserie chicken mediterranean salad with cucumber tomatoes olives and feta
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Rotisserie Chicken Mediterranean Salad

Shredded rotisserie chicken with cucumber, tomatoes, olives, feta, and lemon olive oil dressing.

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1. Remove skin from 2 cups shredded rotisserie chicken and set aside. Pat chicken dry if needed to avoid excess moisture. 2. In a large bowl, combine 1 cup diced cucumber, 1 cup halved cherry tomatoes, 0.5 cup diced red onion, and 0.5 cup pitted sliced kalamata olives. 3. Add 0.5 cup crumbled feta cheese and 0.25 cup chopped fresh parsley to the bowl. 4. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried oregano, salt, and pepper to taste. 5. Pour dressing over salad ingredients and toss gently to combine. 6. Add shredded rotisserie chicken to the salad and toss again to distribute evenly. 7. Let salad rest 5 minutes at room temperature to allow flavors to meld. 8. Finish with an additional sprinkle of fresh parsley before serving.

  • rotisserie chicken

  • cucumber

  • cherry tomatoes

  • red onion

  • kalamata olives

  • feta cheese

  • parsley

  • olive oil

  • lemon juice

  • dried oregano

  • salt

  • black pepper

Prep
Cook—
Total
Serves4
SaladGreek
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pork loin stir fry with bell peppers snap peas and ginger
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Leftover Pork Loin Stir-Fry with Peppers and Snap Peas

Tender pork loin stir-fried with bell peppers, snap peas, ginger, and soy sauce for a fast weeknight meal.

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1. Heat 1 tbsp olive oil in a wok or large skillet over medium-high heat until shimmering. 2. Add 8 oz pork loin, thinly sliced, in a single layer. Cook 2-3 minutes per side until browned and cooked through to 145°F internal temperature. Remove from wok. 3. Add 1 cup sliced bell peppers and 0.5 cup snap peas to wok. Stir-fry 4-5 minutes until vegetables are tender-crisp. 4. Return pork to wok. Add 1 tbsp soy sauce and 1 tsp grated fresh ginger. Stir to combine. 5. Cook 1-2 minutes until sauce coats ingredients and is glossy. 6. Finish with 1 tbsp chopped fresh cilantro off heat.

  • Pork loin

  • Bell peppers

  • Snap peas

  • Soy sauce

  • Fresh ginger

  • Fresh cilantro

  • Olive oil

Prep
Cook
Total
Serves4
DinnerAsian
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chicken and vegetable stir fry with bell peppers carrots garlic and ginger in a skillet
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Chicken and Vegetable Stir Fry

Tender chicken and crisp vegetables cook quickly with garlic, ginger, and a light savory sauce. A fast stir fry dinner that works well on busy nights.

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1. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. 2. Add 1 lb boneless skinless chicken breasts, thinly sliced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside. 3. Add 1 cup sliced bell peppers and 1 cup sliced carrots (peeled) to the pan. Cook 4-5 minutes until vegetables are tender-crisp. 4. Add 2 cloves minced garlic and 1 tbsp minced ginger. Cook 30 seconds until fragrant. 5. Return chicken to pan. Add 3 tbsp soy sauce and 1 tbsp rice vinegar. 6. Stir and simmer 2-3 minutes until sauce thickens slightly and coats chicken and vegetables. 7. Season with salt and pepper to taste. 8. Finish with 2 tbsp chopped fresh cilantro off heat.

  • boneless skinless chicken breasts

  • olive oil

  • bell peppers

  • carrots

  • garlic

  • ginger

  • soy sauce

  • rice vinegar

  • salt

  • black pepper

  • cilantro

Prep
Cook
Total
Serves4
DinnerAsian
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