Add Ons Recipe

Rotisserie Chicken (ready-to-use)

Shred 1 serving of warm or cooled rotisserie chicken with forks. Taste and season lightly with 1/8–1/4 tsp kosher salt and a pinch of black pepper if needed. Keep warm or refrigerate until ready to place on bowl.

Grilled Chicken

1) Prepare marinade: whisk together 1 tbsp olive oil, 1/2 tsp minced garlic, 1/2 tbsp lemon juice, 1/4 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. 2) Add one boneless chicken breast (or equivalent sliced portion) and coat; marinate 15–30 minutes (or at least 5 minutes if short on time). 3) Heat a grill pan or outdoor grill over medium-high heat and brush with 1 tsp oil. 4) Grill chicken 4–6 minutes per side (internal temp 165°F / 74°C) until cooked through and charred slightly. 5) Let rest 5 minutes, then slice into strips. Squeeze lemon wedge over slices and garnish with chopped parsley.

Fried Chicken (strips)

1) Prepare dredge station: in a shallow bowl combine 1/2 cup buttermilk (or milk + 1 tsp vinegar) for wet dredge. In another bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/4 tsp baking powder, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. 2) Pat chicken strips dry, dip into buttermilk, then coat thoroughly in the flour mixture, pressing to adhere. 3) Heat 1 cup vegetable oil in a skillet over medium-high heat until it reaches 350°F (or a small piece of bread bubbles steadily). Fry strips 3–4 minutes per side until golden brown and cooked through. 4) Transfer to a wire rack or paper towel-lined plate to drain. Season immediately with a light pinch of salt, squeeze lemon if desired, and garnish with parsley.

Grilled Shrimp

1) Toss 8–10 large peeled & deveined shrimp with the simple marinade (1 tbsp olive oil, 1/2 tsp minced garlic, 1/2 tbsp lemon juice, 1/4 tsp oregano, 1/4 tsp salt, 1/4 tsp pepper). Marinate 10–15 minutes (no longer than 30 minutes). 2) Preheat grill or grill pan to medium-high and oil the grate. 3) Thread shrimp on skewers or place directly on the grill; cook 1–2 minutes per side until opaque and lightly charred. 4) Remove, squeeze lemon and garnish with parsley.

Fried Shrimp (breaded)

1) Use the same dredge: dip shrimp in buttermilk, then coat in the flour/cornstarch mixture. 2) Heat oil to 350°F in a skillet or deep pot. Fry shrimp 2–3 minutes until golden and crisp. 3) Drain on a rack or paper towels, season with salt, squeeze lemon and serve.

For any protein you add to a bowl, finish with a light sprinkle of kosher salt (about 1/4 tsp per serving), 1/4 tsp freshly ground black pepper, a squeeze of the included lemon wedge, 1 tsp olive or neutral oil if desired for shine, and a dusting of chopped parsley for color. Adjust seasoning to taste.

The breading quantities make roughly one serving. For larger batches, scale ingredients proportionally. Ensure oil is hot (around 350°F) before frying to prevent greasy results. Use a thermometer for consistent doneness and safety.

Add one prepared protein serving to your bowl of choice (rice, greens, noodles, etc.). If using fried items, place on a paper towel briefly to remove excess oil before adding. Finish with the seasonings & finishes step above and serve immediately.