Leftover Chicken and Rice Bowl with Sautéed Greens
A quick and satisfying lunch using leftover chicken and rice, complemented by fresh sautéed greens. This bowl is perfect for a midday meal, offering a balanced mix of protein, carbohydrates, and vegetables that's both delicious and easy to prepare.
Ingredients
- •1 cup cooked leftover chicken, shredded or diced
- •1 cup cooked leftover rice (white or brown)
- •2 cups mixed greens (spinach, kale, or Swiss chard)
- •1 tablespoon olive oil
- •1 clove garlic, minced
- •1/4 cup chicken broth or water
- •1 tablespoon soy sauce (or tamari for gluten-free)
- •1 teaspoon sesame oil
- •Pinch of red pepper flakes (optional)
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil in a medium skillet or pan over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
- 2
Add the mixed greens to the skillet. Pour in the chicken broth or water. Sauté for 2-3 minutes, stirring occasionally, until the greens are wilted and tender-crisp. Season with a pinch of salt and pepper.
- 3
While the greens are cooking, gently warm the leftover chicken and rice in the microwave for 1-2 minutes, or in a separate small pan over low heat until just warm.
- 4
In a small bowl, whisk together the soy sauce and sesame oil to create a simple dressing.
- 5
Assemble the bowl: Place the warm rice at the bottom of a serving bowl. Arrange the warm chicken and sautéed greens on top of the rice.
- 6
Drizzle the soy-sesame dressing over the entire bowl just before serving. Enjoy immediately.
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