Dinner tonight side dish ideas?

you should make a nice rice pilaf. when boiling water for the rice, add boulion cubes to flavor the rice. you can also add small chopped up veggies, like onions and carrots...or you could just eat it plain! it's wonderful and goes great with chicken!

steamed broccoli

wild or brown rice

Do some asparagus and some roasted potatoes.

Cajun-Grilled Fries

4 medium baking potatoes, about 1 1/2 lb.

3 tbsp. olive oil

1 tbsp. Worcestershire sauce

1 to 2 tsp. Creole seasoning

1/4 tsp. salt

1/4 tsp. freshly ground pepper

1/8 tsp. red pepper

Easy Steps:

1) Cut potatoes lengthwise into 2x2-inch slices. Combine potatoes and remaining ingredients in a resealable bag. Seal bag; toss to coat.

2) Place potatoes in center of grill on a lightly greased grill rack. Grill. covered, at medium heat 15 minutes or until tender, turning twice. serves 4 to 6.

Per serving: 148 calories, 11g carbs, 4g protein, 11g fat, 5g fiber, 0mg cholesterol, 803mg sodium.

Garlic mashed potatoes or a spinach and walnut salad might be good. Rice is also a nice side dish that fills you up and compliments the chicken. For ideas for these recipes, go to foodnetwork.com, they usually offer a wide variety of choices. You can even enter "Rotisserie chicken" and then see what they have already conjured up as a side dish. Hope you like these suggestions...

Roasted Potatoes and a Tossed Salad or Ceasar Salad

Creamy Green Beans and Pasta

Ingredients

8 oz. fresh green beans cut into 1-inch pieces, or one 9-oz. pkg. frozen cut green beans

6 oz. packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta

1 C. sliced fresh mushrooms (such as shiitake, crimini, brown, or button)

1/4 C. sliced green onion

1 8-oz. carton plain low-fat yogurt

2 Tbs. all-purpose flour

2 tsp. prepared mustard

1/8 tsp. ground nutmeg

1/8 tsp. pepper

1/4 C. finely chopped cooked pancetta or ham (2 oz.)

1/4 C. grated Parmesan cheese

Directions

If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain. Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside. For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

CREAMED SPINACH

3 tbsp. butter

4 tbsp. flour

1 1/4 tsp. salt

1 c. whole milk

1/2 c. sour cream - can be low-fat

2 tbsp. butter

2 tbsp. onion, minced

1/4 c. water

20 oz. frozen spinach, chopped

1/4 c. Parmesan cheese

Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.

Remove from heat and set aside.

Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.