01 /
Pull it apart and add to
tomato soup. Top with fresh
parsley, crumbled feta,
cubed avocado, crushed
tortilla chips and freshly
squeezed lime juice.03 /
Reheat shredded chicken
in a pan with butter and hot
sauce. Tuck into a toasted
wrap with crumbled blue
cheese, thinly sliced iceberg
lettuce and celery leaves.07 /
Throw a few leaves of
chopped kale in a bowl. Add
a pinch of salt and a squeeze
of lemon juice. Massage
until the leaves are softened.
Toss in shredded chicken
and top with freshly
grated Parmesan.02 /
Cover a reheated chicken
breast with a few spoonfuls
of warmed tomato sauce,
a piece of pan-crisped
prosciutto and a slice
of fresh mozzarella. Grill
until melted. Remember
to use a knife and fork.05 /
Reheat a shredded chicken
breast in a large pan coated
with olive oil over a medium
heat. Add a handful of
grapes, some pitted olives,
chopped rosemary and
a squeeze of lemon juice.
Season with salt and pepper.06 /
Pile a large slice of sourdough
with a leaf or two of romaine
lettuce, shredded chicken,
sliced avocado, sliced
tomato, crispy bacon lardons
and chipotle mayo.04 /
In a pan, reheat shredded
chicken with your favourite
barbecue sauce. Transfer to
an onion roll and top with
coleslaw and hot sauce.01 /
02 /
CHOPPED RED CABBAGE QUICK SLAW
Finely chop three-quarters of a head of red
cabbage. If your knife skills aren’t sharp enough
to really shred the cabbage, chuck it in a food
processor. Dice up a couple of carrots and an apple,
then throw it all in a big mixing bowl alongside
your cabbage. Toss well with a tablespoon of white
vinegar, a teaspoon of olive oil and salt and pepper.
Perfect piled up in a roll with some shredded bird.CHARRED BROCCOLI WITH
LEMON AND PARMESAN
In a large bowl, toss the trimmed florets from a
big head of broccoli, plus the chopped stalk, with
two tablespoons of olive oil and salt and pepper.
In a cast-iron pan over a medium-high heat, add
the broccoli and cook, stirring occasionally, until
it’s well charred and al dente – it should take
three to five minutes. Top with the zest and juice
of a lemon, plus freshly grated Parmesan to taste.MEN’S HEALTH 107FOOD TO GET YOU FLYING
WORDS: PAUL KITA | PHOTOGRAPHY: SAM KAPLAN, TED + CHELSEA ADDITIONAL PHOTOGRAPHY: DAN MATTHEWS, GETTY, STUDIO 33, MICHAEL HEDGE
Serve your bird with one of these easy
make-at-home side dishes. They each
carry a hearty 10g of gut-filling fibre.
Double the recipe and they’ll taste
great cold as leftovers the next dayWe’ve all been there: sweating in the shops after a tough
run, desperate for fuss-free, protein-packed fuel that won’t
add to your rising nausea. Fortunately, a rotisserie chicken
is the perfect post-run meal, however you shred itFollow the advice of Alan Morgan,
culinary director at Whole Foods
Market. “When picking a chicken,
I look at the legs to see if the meat
has begun to pull away from the bone,
since they get cooked the most. That’s
a good indicator that the bird has been
overcooked and is dried out. And avoid any
birds with excess juice in the container – a clear
sign that all of the flavour has left the chicken. A
great golden-brown colour and shiny, glossy skin
indicate a tasty and moist rotisserie chicken.”7 THINGS TO DO WITH A THE FIBRE
SUPERMARKET ROTISSERIEHOW TO PICK A WINNER
UN