The weekend is here- time to kick back and relax a little (we can only hope!). Weekends should be kept simple, and this recipe is a great, light meal that doesn’t require a lot of work. I cut this recipe out of Real Simple magazine a few years ago, and I love it for its simplicity and freshness. In the summertime, we have this for dinner a couple of times a month.
(Picture by Ngoc Minh Ngo for Real Simple)
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, thinly sliced
1 cup tomatillo sauce (also called green salsa)
1/4 cup pine nuts, toasted
3 Roma (plum) tomatoes, diced
1 head broccoli, cut into small florets and steamed
4 pieces thin flat bread or tortillas, warmed
2 avocados, one diced and one sliced
1 lime, cut into wedges
In a medium bowl, combine the chicken, onion, tomatillo sauce, tomatoes, and pine nuts. Add the steamed broccoli and toss. Divide the chicken mixture among the flat bread or tortillas, top with the diced avocado, and roll up. Serve with the remaining
avocado and lime wedges.
I don’t use the whole chicken because it ends up feeling like A LOT of chicken, especially with the other stuff added. I’ve also just sauteed a couple of chicken breasts before instead of picking up a rotisserie chicken- I’m sure it’s probably healthier to do so. And while the lime isn’t necessary, it really adds a refreshing little zing. I think limes are underrated, and I need to find some good dishes and drinks that use them. I’ll share them with you when I find them. Unless you have recipe you’d like to share, then I’d love to hear from you!
Take care and Enjoy the Weekend!