Creating dishes based on what’s in the refrigerator is a fun way to use leftovers. This week the inspiration was leftover rotisserie chicken, mini peppers and a bag of frozen corn that we cut from the cob. Since we usually cook for two, we often just start adding ingredients so what follows is more of a guide than a recipe with specific ingredients.
Above: Confetti Chicken, ready to serve. Below: Confetti veggie base. |
Confetti Chicken
Avocado or olive oil
Mini Red, yellow & orange peppers, sliced
Red onion, thinly sliced
Garlic clove, diced
Corn, frozen or cut from the cob
Black beans, drained & rinsed
Kosher salt & black pepper to taste
Cumin, just a dash or two
Chicken breasts, roasted, baked or grilled
Cilantro for garnish
- Add a tablespoon of so of oil to a pan and heat over medium heat. Add peppers and onions and sauté until veggies are tender; add garlic near the end.
- Add corn and cook until it is tender.
- Add black beans + seasonings. Top with chicken breast. Cook for at least 10 minutes on low temperature to meld flavors and to heat beans and chicken.
- Top with fresh cilantro for serving.
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