Begin by shredding your leftover rotisserie chicken into small, bite-sized pieces to ensure it mixes evenly and cooks quickly.

Chop your veggies into small, uniform pieces for consistent texture and cooking time.

Warm 1 tablespoon of olive oil or butter in a large skillet over medium heat.

Add your veggies (like broccoli, bell peppers, or peas) and sauté for 3–5 minutes until they’re tender but still crisp.

Season with garlic powder, smoked paprika, salt, and pepper to taste. Stir well to coat the veggies evenly.

Add the shredded rotisserie chicken to the skillet, stirring to combine with the seasoned veggies.

Stir in your cooked rice or quinoa, making sure everything is evenly combined. Cook for an additional 2–3 minutes to heat thoroughly.

Sprinkle shredded cheese over the mixture, then reduce the heat to low. Cover the skillet for 2–3 minutes, allowing the cheese to melt and create a creamy texture.

Sample the dish and tweak the seasoning to your liking. For extra flavor, add a squeeze of lemon juice for a fresh zing or a dash of hot sauce for some heat.

Spoon the mixture into bowls and garnish with fresh herbs like parsley or cilantro for a pop of color and flavor.

Serve with a light side salad or some crusty bread to make it a complete meal.