One rotisserie chicken, three completely different dinners — that's the magic of this stretch plan. You get burrito bowls, quick tacos, and a cozy chicken soup from a single grocery run, which means less decision fatigue on weeknights and more meals that actually feel like meals.
About 45 minutes of active work across the three meals, plus roughly an hour of mostly hands-off simmering for the broth.
Per serving (makes 8): 305 cal · 31.9g protein · 22.5g carbs · 9.2g fat
Ingredients
- 24 oz rotisserie chicken
- 1 cup brown rice
- 1 cup black beans
- 6 oz corn tortillas
- 1 cup salsa
- 2 cup romaine lettuce
- 1/2 cup feta cheese
- 2 tbsp olive oil
Instructions
- Shred all chicken meat off the bones; divide into three portions.
- Meal 1: Toss one portion with rice, black beans, and salsa for burrito bowls.
- Meal 2: Warm tortillas, fill with chicken, lettuce, and feta for quick tacos.
- Meal 3: Simmer remaining chicken bones with water for broth; combine broth, leftover rice, chicken, and olive oil for a cozy soup.
Meal prep & storage
Shred the entire chicken on day one and store the three portions separately in airtight containers so each meal comes together fast. Chicken and cooked rice keep well in the fridge for up to 4 days, and the homemade broth freezes beautifully for up to 3 months. Reheat bowls and soup gently on the stovetop or microwave with a splash of water, and warm tortillas in a dry skillet to keep them pliable.
Swaps
Swap the rotisserie chicken for shredded turkey or rinsed canned chickpeas if you want a different protein. Brown rice can be traded for quinoa, farro, or cauliflower rice depending on what's in the pantry. For a dairy-free taco, skip the feta and finish with sliced avocado or a spoonful of salsa verde.
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