This recipe using a store-bought rotisserie chicken makes weeknight dinners easy
Heat a large pan with 1 Tbsp vegetable oil over high heat. Add 2 thinly sliced carrots and stir-fry for 2 minutes. Add 2 seeded and chopped bell peppers and cook for another 2 to 3 minutes. Add 1/2 bunch rouhgly chopped dino kale. Continue with stir-fry recipe. You can also use these veggies as a base for vegetable bow-tie pasta salad or chicken tortilla soup.
Chicken and Veggie Stir-Fry
Add 4 sliced green onions at the same time as the kale to the sautéed-veggie base and cook until all are tender. Stir in 1 Tbsp each soy sauce and rice vinegar, along with 3 cups shredded rotisserie chicken and 2 Tbsp minced basil; stir-fry 1 minute. Serve over cooked rice.
Get the kids in on the action Have them wash and dry the vegetables and shred the chicken with their fingers.