Leftover Roasted Chicken and Potato Bowl

Name: Leftover Roasted Chicken and Potato Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup cooked roasted chicken, shredded or diced; 1 cup cooked roasted potatoes, diced; 1/2 cup mixed greens (spinach, lettuce, or kale); 1/4 cup cherry tomatoes, halved; 1/4 avocado, sliced; 1 tablespoon olive oil; 1/2 teaspoon dried oregano (optional); Salt and black pepper to taste; 2 tablespoons dressing of choice (e.g., balsamic vinaigrette, lemon-tahini dressing)

EasyAmericanPrep: 5 minutesCook: 10 minutesServes 1

A satisfying and quick lunch bowl made with reheated roasted chicken and potatoes, perfect for utilizing leftovers.

Leftover Roasted Chicken and Potato Bowl

Ingredients

•1 cup cooked roasted chicken, shredded or diced
•1 cup cooked roasted potatoes, diced
•1/2 cup mixed greens (spinach, lettuce, or kale)
•1/4 cup cherry tomatoes, halved
•1/4 avocado, sliced
•1 tablespoon olive oil
•1/2 teaspoon dried oregano (optional)
•Salt and black pepper to taste
•2 tablespoons dressing of choice (e.g., balsamic vinaigrette, lemon-tahini dressing)

Dietary Info

Gluten-free (if dressing is gluten-free)

Instructions

1
Heat the olive oil in a small non-stick skillet over medium heat.
2
Add the shredded or diced roasted chicken and diced roasted potatoes to the skillet. Season with salt, pepper, and oregano (if using).
3
Sauté for 7-8 minutes, stirring occasionally, until the chicken and potatoes are heated through and slightly crispy.
4
While the chicken and potatoes are heating, arrange the mixed greens, cherry tomatoes, and sliced avocado in a serving bowl.
5
Once the chicken and potatoes are hot, add them to the bowl on top of the greens and other vegetables.
6
Drizzle with your favorite dressing and serve immediately.

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