A rotisserie chicken shreds in minutes and becomes dinner with the help of its own rendered fat and a squeeze of fresh lemon. The seasoning on the bird is already there, so all you need is a bright pan sauce to cut the richness and bring it home.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 16 g protein, 11 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. While the bird is still warm, pull the meat from the bones into bite-sized pieces, discarding skin if you like. Pour the pan drippings into a small bowl and let fat rise to the top. Set chicken aside.
2. Melt 2 tablespoons of butter in a skillet over medium heat. Mince 2 cloves of garlic into the pan and cook until fragrant, about 1 minute, stirring often.
3. Pour 1/4 cup of the reserved drippings into the pan, then squeeze juice from 1 fresh lemon. Add 1 teaspoon of lemon pepper seasoning and a pinch of salt and pepper. Simmer for 2 minutes until the sauce coats the back of a spoon.2 min
4. Return the shredded chicken to the pan and warm through for 2 minutes, stirring gently to coat with sauce.2 min

Note Swap butter for reserved fat if you prefer. Shredded chicken keeps three days refrigerated. Serve over rice, with crusty bread, or on salad. Cut the remaining lemon into wedges for the table.