Speedy leftover chicken winners
These quick and easy meals use leftover chicken in fresh new ways to take the stress out of dinnertime prep and dramatically simplify your week
1 Heat oven to 375°F. In pan over medium heat, sauté onions and garlic in oil 5 min. Remove from heat. Mix in chicken, quinoa, walnuts, 1⁄4 cup lemon juice and 1 tsp. lemon zest. Season to taste with salt and pepper.
2 Meanwhile, in pot over high heat, bring 6 cups water to a boil. Carefully add peppers; let simmer 2 min. Transfer peppers to ice bath; drain. Divide quinoa mixture evenly among peppers; place in baking dish. Cover with foil; bake 20 min., removing foil during last 5 min. of baking.
Smoky Chicken & Black Bean Chili
ACTIVE TIME: 10 min. TOTAL TIME: 35 min. SERVES: 4
No need to chop the veggies: Frozen and canned versions cook up just as deliciously—without the prep work
4 cloves garlic, minced
3 cups frozen chopped pepper
and onion blend
2 Tbs. olive oil
1 (28 oz.) can crushed tomatoes 1 (14 oz.) can black beans, rinsed 2 cups shredded chicken
1 Tbs. smoked paprika
1 Tbs. ground cumin 1 In pot over medium-high heat, sauté garlic and frozen pepper and onion blend in olive oil 5 min. or until starting to soften. Stir in crushed tomatoes, black beans, shredded chicken, smoked paprika and ground cumin. Season to taste with salt and pepper.
2 Bring chili mixture to a boil, then reduce heat to medium; cover and let simmer 20 min. or until heated through. Serve garnished with chopped fresh cilantro and crushed tortilla chips, if desired.