Happy New Year! I’m still reeling over the fact that it’s 2018, and still recovering from the holiday season, but it’s been nice to get back to our regular work and school routine this week. Hoping that lasts more than just the first couple weeks… Today’s recipe comes from my parents. And more my Dad than my Mom this time. Which is why I call this low-carb leftover chicken recipe our family’s original one-pot wonder. Though now that I think about it, it is similar to my Southern New Year’s Day dinner skillet that has chicken, collard and black-eyed peas. And I’ve since made a leftover Thanksgiving edition: one pot turkey and white beans with spinach is fast and delicious. But this recipe came first. It’s kind-of my Dad’s go-to dinner if my Mom is out for the night. It’s simple, it’s quick and it has two of his favorite things: chicken and spinach. And years ago they shared this recipe with me and I’ve been making it ever since, especially on nights when I don’t know what else to make or don’t really feel like cooking. You know the nights I’m talking about right? (Here’s a round-up of meals for one for some more easy ideas and recipes for those kind of nights.) This is just 5 basic ingredients, it’s low-carb and gluten-free and it takes about 15 minutes start to finish. It’s also super satisfying! And while it’s a really simple recipe, I’ve also got lots of tips and ideas on ways you can change it up and customize it. Cause then you can make it week after week and it’ll seem new every time! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make this one pot wonder with chicken and beans. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Chicken: We always make this with store-bought rotisserie chicken to make it super easy, but you could substitute any leftover roasted or grilled chicken you have. Beans: We generally use field peas with snaps (it’s sold in a can with the other canned beans) but you can substitute crowder peas, black-eyed peas, pinto beans, black beans or any favorite bean. Veggies: The recipe below with spinach is our go-to standard, but you can customize it or change it up by switching out or throwing in any extra veggies (it’s a great one for cleaning out the veggie bin in the fridge). Zucchini, mushrooms and peppers all work great here. Seasonings: Other great ways to change this up is with some seasonings. I love adding some chili powder and cumin, maybe a little paprika too. It’s also great topped with hot sauce!
Speaking of toppings… (cause you know I love them!) Feel free to load this up with any or all of your favorite toppings! Here are a few ideas to get you started.
Topping Ideas:
Shredded cheese (cheddar, Mexican blend, Monterey Jack, etc.) Salsa or chopped fresh tomatoes Diced avocado or guac Sour cream or Greek yogurt Chopped fresh herbs (such as parsley) Hot sauce
Last thing, what to do with any leftovers. Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet over medium low heat until warmed through. I hope your year is off to a good start and that 2018 brings you tons of happiness. And that you have an arsenal of quick + easy dinners to make the evenings a little easier. Enjoy! XO, Kathryn P.S. Love easy, healthy recipes? Me too. Sign up for my free e-newsletter and you’ll get my FREE e-cookbook, Easy Weeknight Dinners, as a thank you. Chicken: We always make this with store-bought rotisserie chicken to make it super easy, but you could substitute any leftover roasted or grilled chicken you have. Beans: We generally use field peas with snaps but you can substitute crowder peas, black-eyed peas, pinto beans, black beans or any favorite bean. Veggies: Feel free to throw in any extra veggies you have on hand. Zucchini, mushrooms and peppers all work great here. Seasonings: Other great ways to change this up is with some seasonings. I love adding some chili powder and cumin, maybe a little paprika too. It’s also great topped with hot sauce! Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet over medium low heat until warmed through.
