Cooking your chicken in bulk is the smart way to prep your meals for the week.
However, you’ll inevitably be left with extra portions taking up space in your fridge. And then what are you going to do? Wait a few days, until it’s dry and rubbery, before using it to make a batch of uninspired, slapdash snacks?
You’re better than that. Instead, use it to whip up three days’ worth of mouth-watering, muscle-making meals that are healthy to boot.
Bonus: The soup recipe will have even four-day-old chicken tasting as moist and succulent as the day you cooked it up.
- 2 large eggs
- 4 egg whites
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- Cooking spray
- 1 1/2 oz leftover skinless chicken, chopped
- 6 cooked asparagus spears, cut into 1/4-inch pieces
- 1 1/2 oz brie
- 1/4 cup leftover cranberry sauce (optional)
- In a small bowl, whisk eggs, egg whites, salt, and black pepper.
- Coat large skillet with cooking spray and heat over medium heat. Pour in egg mixture.
- When the edges begin to set, push the cooked portion toward the center with a spatula. Tilt the skillet so any uncooked egg reaches the hot pan. When eggs set, add chicken and asparagus to one side. Cook for 1 minute. Add brie and cook 1 to 2 minutes, until the cheese melts.
- Fold omelet in half and serve with cranberry sauce, if desired.