Do you ever have those busy weeknights when time is tight, yet you still need to assemble a quick, easy, affordable, AND healthy meal? I have those quite frequently, so my solution to this dilemma… “Planned-overs”! Planned-overs (AKA planned leftovers) are a saving grace, allowing you to essentially cook once and eat several meals. Although you can use this method with any protein, chicken is my preferred meat. So, when chicken is on sale (which it is at Festival this week!) I’ll stock up, cook up a bunch of it one night, and have leftover cooked chicken to base some of my meals on throughout the week. Such a time-saver! If you’ve never used this method before, this is the week to try it! Here’s the game plan: Night 1: Throw a 2 lb. package of Gold’n Plump® Bone-In Split Chicken Breasts (steal deal this week!) in a big pot with just enough water to cover the meat. Cook thoroughly until chicken is done, remove it from the water, and debone the meat. Then transform some of the cooked chicken into a delicious meal for night 1, like Jenny’s comforting Chicken Dumpling Soup. Nights 2/3/etc.: Use the leftover cooked chicken to make quick and easy meals in a matter of minutes! Some of my favorites include Not Your Grandma’s Chicken Salad Sandwich, Cheesy Chicken Skillet Lasagna, Chicken, Grape & Pesto Pizza, Buffalo Chicken Salad, and today’s tasty recipe- BBQ Chicken Flatbread! Incredibly easy, this recipe involves such minimal preparation that you’ll have it hot and ready to feed hungry tummies in 20 minutes tops. Just as quick if not quicker than take-out, be sure to give this more nutritious and less expensive planned-over meal a try!
BBQ Chicken Flatbread
1 cup cooked, chopped Gold’n Plump® chicken breast (see tip)
½ cup barbecue sauce
4 Kangaroo® Flatbreads
1 small red onion, thinly sliced
1 medium green pepper, thinly sliced
1 cup sliced fresh mushrooms
1 cup (4 oz.) Crystal Farms® shredded cheddar cheese
- Preheat oven to 450°F. Place flatbreads on an ungreased baking sheet.
- In a small bowl, combine chicken and barbecue sauce; spoon evenly over flatbreads. Top with onion, green pepper, mushrooms and shredded cheese.
- Bake in preheated oven for 8-10 minutes, or until heated through and lightly browned.
Tip: To cook split chicken breasts, remove all skin and excess fat from the breasts. Place chicken breasts in a skillet or saucepan; add water just to cover the meat and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and reaches an internal temperature of 165°F. Let cool. Remove meat from bones and chop into bite-sized pieces. Yield: 4 servings Per Serving*: Calories 410, Total Fat 13g (Saturated 6g, Trans 0g), Cholesterol 60mg, Sodium 830mg, Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 13g), Protein 25g, Vitamin A 10%, Vitamin C 45%, Calcium 35%, Iron 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.