Is there such a thing as leftover chicken, really? Today, I added a tablespoon of spicy harissa to some shredded chicken before layering on top of a smear of goat cheese and some fresh parsley. Two sides of pink pickled veggies added a little more brightness to the plate. The wrap is a sprouted grain tortilla made by a company called Food For Life. You can find their products in the freezer section. Annoyingly, they don’t use a parchment separator between tortillas, so I always end up thawing the package, adding my own, and refreezing them. This way I can get one out at a time without breaking them. Heat them slightly in a skillet to fold.
There’s something beautiful about the messiness of this plate, something fun about the organized chaos of it. A standard weeknight dinner, easy lunch, or weekend brunch, fried eggs are surrounded by a few roasted veggies. Versatility is the name of the game here, but remember that you want to try to vary the colors and textures of your ingredients. I use this as a “fridge clean out” ALL the time. It’s one of the quickest meals to get on the plate and no two are the same so I don’t get bored of it. Today’s combination was leftover roasted broccoli, grape tomatoes, and acorn squash which, real talk, I find pretty bland…but that’s nothing a little goat cheese and olive oil can’t handle. I just heat everything up in skillet. The warmth of the veggies melts the goat cheese into the olive oil and everything gets a little tangy and a little creamy. Top the plate with roasted squash seeds for crunch and extra fiber. To fry the eggs, I heat my 6” cast iron skillet over medium-low heat and add about a teaspoon of butter to coat the bottom of the pan. Not into butter, use avocado oil instead. I like my yolks pretty runny so I can dip some veggies, but you do you. Once the butter has melted, I crack in my eggs, season with salt and pepper, pop the lid on, and in just a few minutes, dinner (or whatever meal it might be) is served.
Ingredients: Broccoli, Brussel’s Sprouts, Sweet Potato, Walnuts, Goat Cheese, Extra Virgin Olive Oil, Maldon Sea Salt
Pre-Roast
The time I really don’t feel like turning the stove or the oven on the most is after I get home from a summer run. It’s moments like this that make me so happy I prepped large quantities of yummy roasted veggies. Of course, if you love veggies as much as I do, this is a welcome plate pretty much any time of the day. Walnuts, extra virgin olive oil, and goat cheese deliver healthy fats and a tiny bit of protein with lots of carbs and fiber. The nutrition coach in me says that I should have added a couple of hard cooked eggs to bump the protein…I didn’t feel like it, so I’ll file that under “Notes For Next Time” and move on. The texture and flavor variation on this one made me super happy and, despite knowing better, purple Brussel’s sprouts just seem like they would be tastier, right? Brussel sprouts and broccoli can be, surprisingly, polarizing and I get that these particular veggies may not be your jam. I love all veggies (except green peppers) equally, so sub in what suits your tastes or try something new from your local farmer’s market!!
