I rarely buy organic chicken breasts anymore due to the cost and instead buy a whole organic chicken and roast it. We then use the rest of the meat the following night and boil the bones for stock. Not only is this much more cost effective, it means we eat the darker chicken meat which contains higher levels of iron and we have a nutritious homemade stock for making soups. This is a great recipe for left over roast chicken. Its low in saturated fat, includes healthy unsaturated fats and is high in protein, fibre, B vitamins, iron and zinc.
What you will need for two people:
- Left over roast chicken (about 1/4 to 1/2 a chicken)
- 3 cups of cooled cooked brown rice
- 10 prunes
- 1 zucchini
- 1/2 cup of raw unsalted pistachio nuts, crushed
- 2 tbsp of chopped parsley
For the dressing
- 6 tbsp extra virgin olive oil
- 1 tbsp of lime juice
- 2 tbsp of red wine vinegar
Chop up the roast chicken, prunes and zucchini into small cubes, combine with the rice and then toss with the chopped parsley and crushed pistachio nuts. Mix together the oil, juice and vinegar and stir it through the salad just before serving.