Lisa Leslie Boston Market Recipes

She is a two-time WNBA champion, three-time WNBA MVP and a four-time Olympic gold medal winner. Standing at 6’5’’, she is the first woman ever to dunk the basketball in a WNBA game. She is Lisa Leslie. Leslie retired in 2009 at the age of 36. Now at the age of 43, Leslie was inducted into the WNBA Hall of Fame this year. As an active player, Leslie had to be healthy, otherwise she couldn’t have performed at the superstar level. As a retiree, Leslie remains healthy. She has partnered with one of her favorite restaurants to do so: Boston Market.

“I feel like we are in a time where we can no longer accept the bad food that is bombarding our community. Boston Market is definitely taking a stand with the new brand promise: All Good,” explains Leslie. Boston Market offers over 100 meals with 550 calories or less! She goes on to say, “The fact that you can find fresh, never frozen chicken with no added steroids or hormones makes Boston Market a frequent stop for me.”

Currently, six different steroidal hormones are approved by the FDA for use in “food animals” (estradiol, progesterone, testosterone, trenbolone acetate, progestin melengestrol acetate, and zeranol). These make animals grow faster and larger than normal. While a variety of hormones are produced by our bodies and are essential for normal development of healthy tissues, synthetic steroid hormones have been linked to cancer.

As a wife, mother, talk show host (CBS Sports’ “We Need To Talk”), author, sports analyst, motivational speaker and entrepreneur, Leslie’s often left with limited time to get it all done. So like any go getter on the move, Leslie finds comfort in short cuts. “For me, it’s all about making healthy choices for my children,” she says.

Interestingly, Leslie doesn’t just buy Boston Market only to put it on the dinner table to feed her family. She adds to it, making it “her” meal. What is her favorite item to buy from Boston Market? “The Boston Market Rotisserie Chicken is not only yummy by itself but can also be used to make a variety of other meals, salads, tacos and enchiladas.”

Here are some of Lisa Leslie’s favorite rotisserie chicken recipe remixes!

Chicken Lettuce Wraps

Ingredients

1 whole Boston Market Rotisserie Chicken (picked and diced in small pieces)

2 tablespoons canola oil

8 oz. can water chestnuts, drained and chopped

1/2 cup carrots, diced in small pieces

4 green onions, thinly sliced

1/4 cup roasted peanuts chopped in half

1 head Greenleaf or Iceberg lettuce, separated into whole leaves

1 – 8 oz. pouch or 1 cup of your favorite Hoisin Sauce

Directions

Heat oil over high heat in large frying pan or wok. Add chicken, all vegetables and half of the peanuts, stir fry for two minutes. Add 3/4 pouch of Asian sauce, bring to a simmer, add green onions and remaining peanuts. Scoop the mixture into a lettuce leaf cup. Drizzle the remaining sauce on top.

Waldorf Chicken Salad

Ingredients

1 Boston Market Rotisserie chicken (picked and diced)

½ cup apples diced

½ cup celery diced

¼ cup grapes cut in thirds

¼ cup walnuts chopped

1/3 cup mayonnaise

Salt and pepper to taste

Directions

Combine all ingredients in a bowl, chill and serve on bread, croissant or on a bed of lettuce. Serves five to six.

Tip: This recipe calls for one whole Boston Market Rotisserie chicken but if you want all white meat buy two whole chickens and use dark meat in another recipe.

Baked Chicken Ziti

Ingredients

1 Boston Market Rotisserie chicken, picked

8 ounces uncooked ziti (short tube-shaped pasta)

1/2 cup hot water

1 (12-ounce) jar roasted red bell peppers, drained

1 (8-ounce) block fat-free cream cheese, softened

1 tablespoon olive oil

1/8 teaspoon salt

4 garlic cloves, minced

1 tablespoon chopped fresh parsley

Cooking spray

3/4 cup (3 ounces) shredded sharp provolone cheese

Directions

Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and oil. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add chicken, and garlic and season with salt; sauté 2 minutes. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to chicken mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes before serving.

Chicken and Grilled Vegetable Lasagna

Ingredients

1 Boston Market Rotisserie chicken (picked)

1 zucchini cut lengthwise three times

1 yellow squash cut lengthwise three times

1 green bell pepper cut in half remove stem and seeds

1 red onion peeled sliced ¼ inch slices

2 tablespoons fresh basil chopped

1 tablespoon fresh oregano chopped

2 tablespoons fresh garlic chopped

1 tablespoon salt

1 tablespoon pepper

1 oz. olive oil

3 cups tomato-basil pasta sauce

6 oven ready lasagna noodles

1 (15-ounce) container ricotta cheese

2 1/2 cups (10 ounces) shredded mozzarella cheese

Directions

Place vegetables in a bowl and add oil, herbs, salt and pepper; toss to cover vegetables. Grill off vegetables on your grill; grill just long enough to place a light grill mark on both sides of the vegetables. Remove vegetables. Chill and rough chop. Set aside. Heat large skillet over medium heat, add chicken and stir in pasta sauce. Lightly grease an 11 x 7 inch baking dish. In prepared baking dish, spread 1/2 of the chicken sauce followed by 1/2 of the chopped grilled vegetables, 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat layers finishing with a layer of cheese. Slowly pour 1/4 cup hot water around inside edge of dish. (Adding water will help create moisture in the final dish.) Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 20 minutes before serving. Serves 6-8.

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