There always seems to be leftover chicken. Whether you are grilling in the back yard or cooking up a cooler full of chicken for your tailgate, be sure to keep those leftovers handy. This little breakfast number is fast, easy and super flavorful. Besides, nobody likes eggs every day. Since the meat is already cooked, this recipe takes very little time to prepare. Let’s be honest, following that Saturday tailgate you need something fast, easy, and full of flavor to rid your head of that post–game day hangover. Too many skinny margaritas anyone?
We love to make our own broccoli slaw. If you have been wondering what to do with those big broccoli stalks all these years, now you have the answer. This recipe is almost certain to grace our stovetop if we have had broccoli in previous days. Just save the stalks in the refrigerator until you are ready to shred them. To do so, just cut off the rough exterior of the stalks, then either using your box grater or food processor, shred the stalks.
2 tablespoons coconut oil
1 clove garlic, minced
1 cup (150 g) onion, chopped
½ cup (75 g) green or red pepper, chopped
3 cups (500 g) broccoli slaw
3 3 cups (600g) tomatoes, chopped
1 pound (450 g) chicken, cooked and cut into small chunks
1 teaspoon black pepper
1 teaspoon cayenne pepper
- Heat coconut oil in medium skillet over medium heat and sauté garlic, onions, and peppers until onions are translucent.
- Add broccoli slaw and tomatoes and cook for 5 minutes or until slaw is somewhat softened.
- Add the chicken, black and cayenne peppers.
- Stir and reduce heat to simmer for another 10 minutes stirring occasionally.
Variation—This scramble works great with any leftover meats.
Tips & Tricks—Broccoli slaw can be bought pre-bagged and is found at most supermarkets. It’s a great source of some low-density carbohydrates.
Hint—Scrambles like these freeze really well and make for a great on-the-go breakfast.