Savory Leftover Chicken and Rice
This recipe is a great way to repurpose leftover chicken breasts or rotisserie chicken. It’s easy and super versatile, allowing for tons of creativity. You can add or subtract ingredients depending on what you have available in your refrigerator. I used leftover rotisserie chicken in this recipe and roughly chopped it into bite size pieces. The below recipe makes about two servings and is perfect for a healthy and filling lunch (or dinner!). For ease, I used microwavable rice, but feel free to make rice according to your preference.
This recipe first appeared in my biweekly recipe column, Mixing with Zest, on Page 18 of The Westfield Leader on May 13, 2021.
Ingredients:
2 tablespoons olive oil
2 teaspoons White Miso (this is usually in the refrigerated section at the grocery store)
1 tablespoon butter (I used unsalted)
½ teaspoon paprika
1/4 cup small diced green olives
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 handful of spinach (feel free to add more or less depending on your preference)
1 (8.5 oz.) packet of microwave Basmati rice (or make your rice on the stovetop)
½ lime
Directions:
Heat olive oil over low heat in a medium skillet.
Roughly chop your chicken into small bite size pieces. Add to the skillet.
Dice your green olives and to the skillet.
Add your seasonings and mix well until all flavors combine. (If you feel like your pan is getting dry, feel free to add a bit more olive oil or a pat of butter).
Add your spinach and cook down for a few minutes until it’s slightly wilted.
In a small bowl, mix the miso and butter into a creamy paste using the back of a fork. Spread your miso butter onto the bottom of two plates evenly.
Make your microwavable rice and pour evenly over the miso butter. (The hot rice will help to somewhat melt the butter mixture)
Top your rice with the chicken mixture, a pinch of salt, pepper, and/or spicy seasoning. Squeeze a lime wedge over each dish and enjoy!