Leftover Chicken Bowl Recipe Version 1

I’m keeping this short and sweet today. It’s hot; you don’t really feel like being in the kitchen. If you have leftover chicken your troubles are over. If you don’t, go buy a rotisserie chicken, roasted by someone who is paid to do it. Because this Leftover Chicken Bowl Recipe is going to be your best friend.

Leftover Chicken Bowl Recipe, Version 1

The contents of the bowl are as follows: diced chicken, brown rice, olive oil, preserved lemons, sun dried tomatoes, grapes, arugula, and feta.

The preserved lemons are back. And they are here to stay because they are great for creating light, low calorie, and flavorful dressings. Combined with a little olive oil, sun dried tomatoes, and some feta and the dressing is complete.

Keeping the ratio of chicken, grapes, and brown rice equal is what keeps the Leftover Chicken Bowl Recipe light. And also very easy to deviate from: substitute any protein, rice, or fruit to go with what you have in your kitchen.

I have another Leftover Chicken Bowl Recipe coming (some day-I actually haven’t been able make and take pictures of it). I was making these chicken bowls a lot but one day I wasn’t paying attention to my ratios and also used chicken broth instead of water to make the brown rice. It came out so different that I’m devoting a blog post and pictures to it another day.

The Recipe

5 from 1 vote

Leftover Chicken Bowl Recipe Version 1

This Leftover Chicken Bowl Recipe is an easy and quick way to get rid of leftovers. Brown rice, sun dried tomatoes, preserved lemon, feta, grapes, and arugula combine for a light, healthy, and filling bowl.

Servings 1 to 2

Prep Time 10 mins

Total Time 10 mins

Ingredients

• 1 teaspoon olive oil
• 2 sun dried tomatoes diced (about 1 tablespoon)
• 1 quarter preserved lemon diced (about 1 tablespoon)
• pepper to taste
• 2 tablespoons feta separated
• 1/4 cup diced leftover chicken
• 1/4 cup cooked brown rice
• 1/4 cup sliced grapes
• 1 cup arugula

Instructions

• Combine the olive oil, sun dried tomatoes, preserved lemons, pepper, and 1 tablespoon feta in a bowl and mix. If your sun dried tomatoes are congealed, heat them up in the microwave for 5 seconds.
• Add the chicken, rice, and grapes and mix until well coated.
• Add the arugula and mix until it looks slightly wilted and it is coated well with the dressing. Sprinkle in the remaining feta and serve.

Course: Main Dishes

In other news

Recovery is still hard. I’m more emotional now than in the beginning. This is mostly because I’ve been having skin problems near my stoma, which means I have to change my ostomy bag often. Every time it comes off, it’s like I’m ripping off a Band-Aid that is holding back the tide of my emotions. The skin is raw, fragile, broken, and ugly. I’m raw, fragile, broken, and ugly. I can’t help it. I get angry for allowing myself to get so down and haven’t been able to figure out how to not feel this way.

When my bag is on and working, I’m fine. I enjoy the full benefits of being ulcerative colitis free. I’m also completely off Prednisone now. When I come off the steroid a couple of things happen: I experience a drop in energy levels and I break out. Last time it was a weird face thing but this time it’s all over my body and it’s so itchy. I want to crawl out of my skin. The awful heat wave is not helping at all. Yuck.

Stay cool and hydrated out there! And maybe cool off with a couple of these drinks: Mango Aguas Frescas, Mango Margaritas with a Turmeric Chili Twist, Tomatillo Margaritas, or Orange Pomelo Turmeric Mojito. Cheers!