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
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.
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:
Healthy Fats: 0
Seeds & dressings : 0
Get a downloadable version of this recipe here