Lunch: Leftover Roasted Vegetables With Shredded Chicken; Parsley; And Lemon


½ recipe roasted fennel, asparagus, and red onion
4 ounces (⅓ recipe) slow cooker salsa verde chicken
2 tbsp parsley leaves
4 scallions, greens only (leftover from breakfast), thinly sliced
juice of ½ lemon
  1. Combine roasted vegetables and chicken in a microwave-safe bowl and microwave on high for 1 ½ minutes; taking out to stir halfway through. If the mixture isn’t hot after 1 ½ minutes; heat for an additional 30 seconds. Top with parsley and fresh lemon juice. (This lunch also tastes good at room temperature; if you don’t want to microwave it.)
  2. If you’re packing this lunch to-go: Combine vegetables; chicken; scallion greens and parsley in a airtight container; with a fresh lemon wedge. Refrigerate until you’re ready to eat. If you want to eat it cold or room temperature; squeeze the wedge of lemon over the chicken and vegetables; then serve. If you want it warm; reheat in a microwave-safe bowl; as above; then squeeze the wedge of lemon over everything before eating.

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