Healthy food, fresh ingredients, simple reci[es
Leftovers, whether from take-out dinners or your own cooking can be transformed into something interesting, rather than just eaten as is.
This is a very easy risotto, made in one pan without the usual step of making a 'condimenti'.
The chicken is cooked in a skillet, then the juices divided, reduced and used to finish both the spinach and the chicken, for a quick, fresh spring dish.
For an even quicker salad you could use rotisserie chicken or leftover roast chicken.
You could make this using regular, long squash, too, 6 - 7" long (16 - 18cm) would be the right length.
A little preparation can go a long way to making your Grilled Chicken truly memorable.
The 'French' dressing I made for this salad is a play on the bottled French Dressing I grew up with in the Midwest.
A grill basket works best for this, making it easy to turn and take off when ready.
If you pick them when they are about the size of a tennis ball they are perfect single serving sides.