Tonight I had leftover roasted chicken and asparagus that needed to be cooked. I’m not a fan of leftovers unless I can disguise them enough that they don’t taste like leftovers. I had looked through low carb recipes online and nothing had jumped out at me for the chicken.
Then I was finishing up the fruit vinegars that I started before I went to Missouri. As I drained the balsamic from the strawberries, I was fixing to toss the berries in the bag to go out to the compost pile and I thought . . I wonder what those taste like. After not having added sugar for going on two weeks, everything (even lettuce) tastes sweet. Those strawberries were cold and sour from the balsamic but yet sweet. They were pretty darned good. Then the idea for dinner came to me.
I took the leftover chicken off the bone, put it in the bottom of the baking dish, added a bunch of cloves of garlic, two sliced jalapeno peppers, rosemary twigs, lemons and cajun seasoning mix and then drizzled it all with olive oil and cooked it in the oven on “convection bake”.
I wanted to use the strawberries so I baked brie, roasted walnuts and spooned the brie, walnuts and strawberries over the cooked chicken.
Somehow I missed getting a picture of our plates but it was delicious. We also had steamed asparagus.
Low carb and delicious. Saved strawberries from the compost pile and used up leftover chicken. Win/win!
Rebecca in SoCal says
Innovative! Sounds yummy.
You are having too much fun with the convection oven. Between using the Instant Pot and my convection oven, I rarely turn on my regular oven. Dinner looks good.
Nelle Coursey says
That really sounds good!
It’s a pretty picture even without the finishing touches. BTW, I sent that Mexican Chicken Crockpot (I think that was yours?) to someone whose husband is on chemo, and they just loved it – called it a keeper.