Best Leftover Vegetable And Ground Chicken Sauté Recipes

GROUND CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 F and prepare an 8x8 casserole dish with cooking spray.
• Heat vegetable oil (1 tablespoon) in a large pan over medium heat.
• Add diced red onions (1). Cook for 6 minutes, or until soft.
• Add riced cauliflower (32 Ounces), salt (1 teaspoon) and pepper (1/2 teaspoon) and cook for about 5 minutes, just until it begins to soften.
• Add veggies to prepare casserole dish in an even layer.
• Cover with shredded cheddar cheese (1 cup).
• Heat remaining tablespoon of vegetable oil in the same pan over medium heat.
• Add ground chicken (2 Lbs) and break up using the back of a spoon. Cook until no longer pink.
• Add diced tomatoes with green chile peppers (14.5 Ounces), water (1/2 cup) and taco seasoning (1/4 cup). Stir to combine and bring combo to a boil.
• Reduce to a simmer and cook for 5-7 minutes, or until hardly any liquid is left.
• Turn off heat and add cubed cream cheese (8 Ounces) - Stir until melted and fully combined.
• Add chicken and veggie combo in an even layer to the casserole dish.
• Cover with shredded cheddar (2 Cups ).
• Bake in the oven for 20 minutes, or until the cheese has melted.
• Allow to cool, serve with avocado, cilantro and enjoy!

LEFTOVER VEGGIE CHICKEN STIR-FRY

Steps:

• Sauté chicken and garlic. Set aside.
• Coat a wok or frying pan with oil and heat.
• Add 1/4 Cup chicken broth and the 4 cups of veggies.
• Stir-fry 2-3 minutes stirring constantly.
• Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
• Serve over brown rice or pasta.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

QUINOA CHICKEN

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.