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Easy Summer Meals — Leftover Chicken Dinner Done in 20 Min - Fresh, Fast, and Flavorful

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or chopped (leftover rotisserie works great)
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, thinly sliced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 2 cups cooked grains (quinoa, couscous, or rice), or 4 cups mixed greens
  • 1 ripe avocado, sliced (optional)
  • 1/4 cup crumbled feta or shaved Parmesan (optional)
  • Handful fresh herbs (basil, parsley, or cilantro), chopped
  • 2 tablespoons olive oil, plus more as needed
  • 1 lemon (zest and juice)
  • 1 clove garlic, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Red pepper flakes, to taste (optional)

Method
 

  1. Make the quick dressing: In a small bowl, whisk together lemon zest, lemon juice, garlic, Dijon, honey, 2 tablespoons olive oil, salt, and pepper. Add red pepper flakes if you like a little heat. Set aside.
  2. Sauté the veggies: Heat a large skillet over medium-high. Add a drizzle of olive oil. Cook the red onion for 2 minutes until slightly softened. Add zucchini and corn, and cook 3–4 minutes until crisp-tender with a bit of char. Season with a pinch of salt.
  3. Warm the chicken: Push the veggies to the side of the skillet. Add the chicken to the open space with a small splash of water or a squeeze of lemon to keep it moist. Warm for 1–2 minutes.
  4. Add tomatoes and herbs: Toss in cherry tomatoes and half of the chopped herbs. Cook 1 minute just to take the chill off the tomatoes without breaking them down.
  5. Dress it up: Take the skillet off the heat. Pour over about two-thirds of the dressing and toss gently so everything is glossy but not soggy. Taste and adjust salt, pepper, or lemon.
  6. Choose your base: For a bowl, spoon the mixture over warm grains. For a salad, pile it onto mixed greens. For wraps, layer into warm tortillas or pitas.
  7. Finish and serve: Top with avocado and cheese if using. Sprinkle remaining herbs and drizzle the rest of the dressing as needed. Serve immediately.