Go Back
featured image 12290

One Bag Of Groceries. All Week Long. → Leftover Chicken Recipes — One Bag All Week Long - Simple, Flexible, Budget-Friendly

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 1 whole rotisserie chicken or about 4–5 cups shredded/ chopped cooked chicken.
  • Grains: 2 cups dry rice (white or brown) and 1 package tortillas (flour or corn).
  • Vegetables: 1 yellow onion, 1 red onion, 2 bell peppers, 1 head romaine or mixed greens, 1 cucumber, 1 pint cherry tomatoes, 1 bunch scallions, 1 bag baby spinach, 1 head garlic, 1–2 limes, 1 avocado (optional).
  • Canned goods: 1 can black beans, 1 can diced tomatoes (or fire-roasted), 1 small can corn (or frozen), 1 small can coconut milk (optional for curry).
  • Dairy: 1 block or bag shredded cheese (cheddar, jack, or feta), 1 carton plain yogurt or sour cream.
  • Fresh herbs: 1 bunch cilantro, 1 bunch parsley (or use one bunch and split it across meals).
  • Pantry staples: Olive oil, salt, pepper, chili powder, cumin, smoked paprika, dried oregano, soy sauce, honey, vinegar (red wine or apple cider), hot sauce or sriracha.
  • Optional add-ons: Tortilla chips, naan or flatbread, canned chickpeas instead of black beans, pre-cut coleslaw mix for crunch.

Method
 

  1. Quick Prep Once: Shred or chop the chicken, separating white and dark meat if you like. Cook a pot of rice (enough for two meals). Slice 1 onion and 2 bell peppers. Halve the cherry tomatoes. Wash and chop romaine. Mince 3 cloves garlic. Slice scallions. Store everything in clear containers so you can see what you have.
  2. Meal 1 — Chicken Fajita Skillet: Sauté sliced onion and bell peppers in olive oil until tender. Add 1–2 cups chicken, 1 tsp each chili powder and cumin, 1/2 tsp smoked paprika, and a pinch of salt. Warm tortillas. Serve with avocado, yogurt or sour cream, cilantro, and lime.
  3. Meal 2 — Chicken Rice Bowls: Reheat rice. In a skillet, warm black beans with a splash of water, cumin, and salt. Top bowls with rice, seasoned beans, chicken, cherry tomatoes, chopped romaine, scallions, and a quick sauce: mix yogurt, lime juice, pinch of salt, and hot sauce. Add cheese if you want.
  4. Meal 3 — 15-Minute Chicken Soup: Sauté minced garlic and diced yellow onion in olive oil. Add canned diced tomatoes, 2 cups water or broth, a handful of spinach, corn, and 1–2 cups chicken. Season with oregano, salt, and pepper. Simmer 8–10 minutes. Finish with lime and cilantro. Serve with tortilla chips or warm tortillas.
  5. Meal 4 — Chicken Salad Pitas or Wraps: Chop chicken small. Mix with diced cucumber, cherry tomatoes, parsley or cilantro, scallions, a spoonful of yogurt, a drizzle of olive oil, squeeze of lemon or lime, salt, and pepper. Tuck into tortillas or pita with lettuce and a sprinkle of cheese or feta.
  6. Meal 5 — Weeknight Coconut Chicken Curry (Optional): Sauté garlic and remaining onion with a pinch of chili powder and cumin. Stir in coconut milk and a splash of water. Add spinach and chicken. Simmer 8 minutes. Season with salt, lime, and a touch of honey. Serve over leftover rice.
  7. Flex Meal — Quesadillas or Nachos: Use any bits of chicken, cheese, and beans. For quesadillas, layer chicken and cheese between tortillas and toast in a skillet. For nachos, spread chips on a sheet pan, scatter toppings, and bake until melty. Finish with scallions, cilantro, and yogurt or hot sauce.
  8. Simple Vinaigrette (House Dressing): Whisk 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp honey, pinch salt and pepper. Toss with greens for any meal.