Confetti Chicken

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

1. 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.
2. Add corn and cook until it is tender.
3. 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.
4. Top with fresh cilantro for serving.