Chef notes
We’re always looking for smart and exciting ways to repurpose rotisserie chicken. Say goodbye to chicken salad and welcome this takeout-inspired recipe with open arms. Using leftover or store-bought rotisserie chicken in this easy dinner is the trick to creating a macro-friendly meal any night of the week in no time at all. It comes together in just about 20 minutes and is wonderfully customizable to accommodate whatever odds and ends you have leftover in the produce drawer of your fridge. The recipe calls for frozen peas and carrots but don’t hesitate to add onion, bell peppers, mushrooms or snap peas if you have them on hand. And if that's not enough to make it a new go-to, it's packed with nourishing, umami-rich flavor, which only gets better when the dish is enjoyed as lunch the following day. Leftovers are good for three to four days.
If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
While we’ll never say no to ordering takeout, this clean-your-fridge-out recipe is arguably easier and no doubt more budget-friendly.
Technique Tip: Use day-old white or brown rice for best results.
Swap Option: Use egg whites instead of whole eggs for a leaner, lower-cholesterol meal. If you have another type of leftover meat such as pork or steak, feel free to use that instead of the chicken.
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