Left over chicken comfort meal
Left over chicken comfort meal
Left over chicken comfort meal came to the rescue when I’d had a really busy day, had half a large roast left over chicken in the fridge and needed to cook something quick, easy and nutritious. And this left over chicken comfort meal was borne! It takes only 20 to 30 minutes to prepare and is super easy and super delicious. In fact I ate way more than my stomach was comfortable with, but it’s one of those meals that turn a chilly autumnal evening into a warming and comforting experience.
I added a mint/Greek yoghurt topping which added a zing of refreshingness to this meal.
Left over chicken comfort meal
We fed 3 hungry people with half a large left over roast chicken
Left over chicken, pulled off the bones
Large knob of butter
2 red onions, sliced
3 garlic cloves, chopped chunky
2 peppers, diced
4 handfuls cherry tomatoes, rinsed
2 handfuls fresh coriander, chopped
2 avocados, cubed
200g baby button mushrooms
70g (or packet) of rocket
2 tbsp creme fraiche or Greek yoghurt
4 tbsp grated cheese of your choice
Salt and black pepper to taste
Rice or grains of your choice (we used red rice combined with Emmer wheat)
For the dressing:
2 to 3 tbsp Greek yoghurt
2 tsp mint sauce
How to prepare left over chicken comfort meal
Bring a pan of water to the boil ready for the rice or grains that you add to this meal. We used a cup of red rice and a cup of Emmer wheat for 3 of us.
In a large, heat-proof bowl, melt the butter on a medium heat. Add the onions and fry on a gentle heat for 5 minutes. Next add the garlic, peppers, tomatoes and mushrooms. Cover and fry gently for approximately 10 minutes, taking care not to burn the butter.
Strip the chicken from the carcass onto a plate and set aside. Cube the avocado and grate the cheese. We used Parmesan, but use whichever you prefer.
If the vegetables are cooked before the rice and wheat are finished, set aside and add the chicken and coriander. Stir well to combine.
When the grains are ready, drain and add to the vegetables and chicken. Add the rocket leaves and avocado and combine well. Top with the grated cheese, salt and pepper.
For the mint dressing: combine the Greek yoghurt and mint sauce. If you want it even mintier, add a few fresh mint leaves, chopped up, or add an extra tsp of mint sauce. It makes a refreshing addition to this meal.
Thanks for taking the time to read this and I hope you enjoy it!
If you enjoy chicken meals, check out these recipes:
Chicken and Bacon Caesar Salad
Chicken and bacon in smoky tomato sauce
Smooth and earthy chicken and mushroom curry
Zesty coconut chicken with coriander and garam masala