Mediterranean Chicken & Roasted Vegetables #Recipe

This is a recipe from one of twenty meals made from my How to Start Freezer Cooking 5 Bulk Recipes to Create 20 Meals post.  This meal utilizes frozen Item 3 and Item 4 – your frozen roasted vegetables and pulled chicken.  I popped mine into the fridge the night before and both items were defrosted when I got home to cook dinner.

Most, if not all, of these 20 recipes do include fresh ingredients which I personally appreciate.  The recipe straight out of Rachel Ray’s article left us feeling like something creamy was missing.  We added hummus and alternatively I think a ranch or your favorite creamy dressing would work well.  I also warmed my chicken and veggies a bit instead of serving them cold.

pocketless pitas
2 cups pulled chicken
1 cup roasted peppers, chopped
1 large tomato, seeded and diced
1 large cucumber, diced
1/2 cup finely chopped red onion
2 tablespoons olive oil and red wine vinegar, whisked into a dressing
salt and pepper to taste
creamy sauce like hummus or dressing

Prepare your ingredients.  Chop fresh vegetables.

Mix roasted peppers and chicken in a bowl.  Mix onion, cucumber and tomatoes along with your fresh oil & vinegar dressing in another.

Preheat your pitas in the oven or zap in the microwave for 30 seconds.  Spread with hummus, top with mixture from each bowl above.  Enjoy!  This resulted in a good amount of leftovers for us.  The day after we combined the cucumber and tomato mixture with black beans for a nice salad which Lily and I gobbled up.


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