Roast chicken is a cost effective means of providing protein for a growing, real-food eating family. Around our household, I utilize the skins and bones for bone broth, the livers battered and fried for the extra vitamin A content, and all that pulled chicken for as many meals as I can make it stretch. Lunch with little ones in tow can be hectic, so to keep it simple I often make our lunches from leftovers via stir fries. If you’ve read my last post, you know I tend to keep prepped meat and rice in my fridge at all times. This makes the dish super quick to throw together at lunch time. Yesterday, since I had pineapple and plenty of leftover roast chicken in the fridge, this recipe is what we had. It was not boring, super simple and the kids loved it so I thought I’d share.
1 1/2 cup pulled roast chicken
Start a pan of white rice with butter, while the rice is cooking: