Sometimes when I am writing recipes I have the intention of having leftovers for the next day. Maybe it will be a busy one and I won’t have time to cook an entire dish or maybe I am just being lazy.

I’m not the only one who just gets flat out lazy sometimes, right? Life can get pretty stressful and being a little lazy is a good way decompress stress. In my book at least.

Back to the recipe. Last night I made this chicken knowing that I was going to be busy today. One of my favorite ways to make pulled chicken is poaching it in the oven with some yummy herbs and spices. Using what I had in my kitchen, lemon and thyme took the prize. You could also use rosemary and lemon- that would be lovely.

 

Trying to change it up a bit in the taco arena I decided to shred up some brussels sprouts and then sauté it up instead of just using romaine or cabbage. I must say the brussels really worked here.

 

Finishing the tacos off with some black beans, these were quite tasty. I plan on throwing the extras together with some quinoa for a quick grain salad lunch. Be adventurous, how will you use your leftovers?

Lemon and Thyme Pulled Chicken, serves 4-5

2 boneless, skinless chicken breasts

2 lemons, sliced and deseeded

1-2 Tablespoons picked thyme

4 garlic cloves, sliced

1 large shallot, sliced

1-2 teaspoons paprika

2 cups chicken broth

Salt and Pepper

 

Preheat the oven to 300 degrees. In a baking dish add the garlic, shallot, lemon and thyme to cover the bottom of the dish. Season the chicken breasts with paprika, salt and pepper and add to the dish. Pour the chicken broth into the dish. Cover with foil and bake for about 1 hour.

After an hour, remove the chicken from the liquid and pull apart with two forks. Once the chicken is bite sized return back to the cooking liquid to allow the chicken to absorb the broth. Let the chicken sit for 10 minutes in broth before consuming.

 

Shaved Brussels Sprouts, serves 3-4

8 large brussels sprouts, 3 cups

2 Tablespoons olive oil

1/2 teaspoon chili powder

S&P

 

Start by cutting off the root ends of the brussels, and peel off the outer layer. In a food processor, pulse the brussels until desired shredded consistency.

Heat olive oil in a sauté pan and add the brussels. Season with chili powder, salt and pepper and cook for about 4 minutes or until the brussels start to brown. Remove from heat and use to garnish tacos.

* Assemble the tacos with black beans and on corn or flour tortillas. Salsa would also taste good, or add a little spicy jack cheese. Whatever your heart desires.