The versatile chicken lends so much of herself to our breakfast table. Forgo the eggs and enjoy the meat to get a scrumptious jump on your day.
SERVES 2
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, chopped
• 1 garlic clove, minced
• 8 ounces fresh asparagus, chopped
• 1 large carrot, cut into matchsticks
• 8 ounces leftover Roasted Trussed Chicken, shredded
• 8 ounces fresh, raw spinach
• Juice from ½ lemon
1. In a cast iron skillet over medium heat, sauté onion and garlic for about five minutes or until tender. Add asparagus and carrot and continue to sauté for an additional five minutes. Mix in chicken and stir for one minute.
2. Fold in spinach, remove from heat, and cover. Spinach will wilt from the steam. Remove the cover and drizzle the mixture with fresh lemon juice.
