7 min read
5 quick dinner options with tons of new flavor.
“Leftovers? Again?!” We can all relate to the same painful kvetching that erupts when leftovers are for dinner. Today I’m sharing some favorite ways to “refresh” leftover chicken and easily create an entirely new delicious and international dish. Here are 5 options for a quick dinner, with minimal additional costs and tons of new flavor! I use leftover grilled chicken, schnitzel, turkey or even meat in each of these recipes.
Serves 5
This is a full balanced meal in one skillet. I use either leftover grilled chicken or schnitzel or you can use fresh, raw chicken cut into thin strips. It can be made in the morning or right before serving. I also use white rice, brown rice or leftover quinoa. It’s important that the grain has been refrigerated for a few hours before using, meaning leftover is best in this dish.
Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add scallions to oil and cook, tossing occasionally, about 1 minute. Stir in garlic and ginger, then add broccoli and toss until incorporated. Cover and cook until broccoli is tender, 2-3 minutes more. Add leftover chicken and pepper, and heat until incorporated, about 3 minutes. Transfer to a large bowl.
In same skillet, heat remaining 3 tablespoons oil over high heat. Add rice and ¼ teaspoon kosher salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine.
Serves 6
I’ve always been a “bowl” kinda eater, long before poke bowls, grain bowls, etc. became the rage. I love the warm grains and protein, mixed with the cool crisp greens and a nice dressing tossed on top. This one has a mediterranean flair, but feel free to experiment and make up your own versions too.
For the chickpeas
For the dressing
Additional assembly ingredients
Make the chickpeas:
Heat oil in a large skillet over medium heat. Add chickpeas, cumin, and cayenne, shaking to coat, until heated through, about 3 minutes. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
Make the dressing:
In an immersion blender or food processor, pulse parsley and mint until finely chopped. Add oil, lemon juice, honey, and salt and blend to combine.
Assemble the bowls:
Toss quinoa with 1/2 cup dressing in a large bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and arugula over quinoa. Top with chickpeas, red onion, and sesame seeds. Serve remaining dressing on side for drizzling.
Serves 6
I love the bold flavors of Indian food and think it transforms a simple grilled chicken or rotisserie chicken into something fantastic and totally new. This is not overpowering just flavorful.
Heat oil in a medium sized pot or dutch oven, over medium high heat. Add curry powder, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion, pepper, and salt and cook, stirring, until soft, about 3 minutes. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook, (do not to boil), until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or egg noodles.
Serves 6
Move over pulled beef sliders, your cousin BBQ chicken sliders are going to give you a little competition. These are sweet and savory and a bit more nutritious than the beef version. My kids love these and they are a great addition to a Sunday night BBQ even while the fresh grilling is going on.
In a medium saucepan, combine barbeque sauce, water, onion, garlic powder, chili powder, ketchup, and Worcestershire sauce. Whisk and bring to a boil over high heat. Reduce heat to low and simmer, whisking frequently, until slightly thickened, about 5 minutes.
Stir chicken into saucepan and heat through, about 4 more minutes.
Toast slider buns and divide chicken on to buns and serve. I like this with any type of coleslaw.
Serves 8
I make this with leftover chicken and sometimes just make it pareve. It keeps for days and freezes well too. Feel free to add corn, jalapenos or zucchini to this recipe.
Topping: tortilla chips, Tofutti sour cream, and avocado
Heat oil in a Dutch oven or large pot over medium heat until hot. Add onion, garlic, and bell pepper and cook until slightly softened, about 5 minutes. Add chili powder and cumin and cook for 1 minute. Add water, stewed tomatoes, kidney beans, and garbanzo beans and bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Add chicken and cook until heated through, about 5 more minutes. Ladle into individual soup bowls, top with tortilla chips, Tofutti sour cream and/or avocado.