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Leftover Roasted Chicken Dinner


Claudia Meyers, Pre-Press Manager


  • Leftover roasted chicken
  • 1/4 cup chopped onion
  • 1/2 cup diced tomatoes
  • 1/2 cup diced green peppers
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon coriander
  • Olive oil, salt and pepper


  • Frying pan


  • 4 servings


  1. Remove the skin and bones from the leftover roasted chicken. Dice chicken to get about 2 cups of meat.
  2. Dice tomatoes, green peppers and onion.
  3. In a shallow pan, use about 2 tablespoons of olive oil (enough to cover the bottom of the pan). Heat up and add the tomatoes, green peppers and onions.
  4. Sauté until the onion starts to soften but it’s not brown.
  5. Add the diced chicken and cook for about 5 minutes.
  6. Add coriander and salt and pepper to your liking.
  7. Serve with veggies and warm pita bread wedges.

If you’re like my family, you love a good herb and garlicky roasted chicken for dinner. Roasted chickens are best when eaten fresh out of the oven (or in my case, fresh out of the supermarket’s oven). A day later, wings, thighs and small pieces of breast don’t look so good anymore. Besides, reheating a roasted chicken will undoubtedly leave it dry and tasteless. Here’s one way to whip up a tasty meal with those precious leftovers.

During our more than 40 years of experience in marketing communications, we’ve seen our share of unexpected events and uncertain times. We remain at full capacity and stand ready to help you with your recipe for success.