Carrie Anne posted earlier in the week asking for strategies for getting meals on the table – one of mine was the roast chicken used in multiple meals throughout the week. And look! I practice what I preach!
Tonight’s dinner used the last of Monday night’s chicken – or what would’ve been the last, had there not been leftovers tonight as well. It also did a pretty good job of cleaning out the crisper, which is always a plus. I sauteed an onion, a bell pepper, and an Anaheim chili in some olive oil until the kitchen was spicy enough that I was getting choked up – then added the chicken and some cumin and coriander. We spooned this mixture into warmed tortillas and topped it with a handful of greens and some goat cheese, which reduced a bit of the heat. We were both still sweating by the end of dinner, though.