Recipe: leftover Mexican chicken

Serves: 4


  • 3 green pot of vegetables of your choosing, such as peppers, mushrooms, or courgette; prepare the veg by deseeded and cubing / slicing

  • 1 white onion, diced

  • 2+ cloves of garlic, minced (depending on how garlicky you like it)

  • 1 tin of plum tomatoes or a jar of salsa (check the ingredients to avoid hidden chemicals and additives)

  • 4 red pots of leftover roast chicken

  • 4 tsp of olive oil

Spice mix

  • 2 teaspoons Chili Powder

  • 1½ teaspoons Sea Salt

  • 2 teaspoons Garlic Powder

  • 1 teaspoon ground Cumin

  • 1 teaspoon Cayenne Pepper/Smoked Paprika

  • 2 teaspoons dried Onion


Pour the olive oil into a large frying pan over a medium heat and add the vegetables and garlic. Sprinkle the spice mix over the veg and sauté for 3-5 minutes.

Add the chicken and chopped tomatoes / salsa, and mix well. If It started to stick, add some water to the pan and heat through for 10-15 minutes until veg is softened and chicken is warmed through.

Serving suggestions

This is such a versatile dish; I have it inside tortillas like a fajita, I layer it like a lasagna using tortillas in place of lasagna sheets. I also have it with rice or cauli rice, or with sweet potatoes.


Serve with jalapenos, sliced red onions in lime juice, a wedge of lime, grated cheese, a dollop of Greek yoghurt or chopped coriander; don’t forget to add these pots to your portions

Portion Control Container System:

Fruit: ¼

Vegetables: 1

Protein: 1

Carbs: 0

Healthy Fats: 0

Seeds & dressings : 0

Teaspoons: 1

Get a downloadable version of this recipe here