While some are hesitant, if you plan accordingly, purchasing a whole chicken instead of buying boneless, skinless chicken breast can help save money on meals. Front of house manager Sion Lidster of Pomegranate Market put together three ways to use the chicken for lunch or dinnertime.
BASE INGREDIENTS FOR ALL THREE:
Roasted Whole Chicken • Brown Rice • Black Beans • White Onion
Fresh Tomatoes • Celery • Carrots • Hydroponic Bibb Lettuce
(Large Serving, half sizes for smaller portions)
- 3 cups diced white onion
- 3 cups diced carrots
- 1 cup chopped celery
- 5 cups chopped roasted chicken
- 1 bunch chopped parsley
- ½ cup olive oil
- ½ cup salt
- 2 tsp minced garlic
- 2 tsp thyme
- 2 tsp basil
- 1 tbsp sage
- 1 tbsp marjoram/oregano
- 1 tbsp black pepper
- 4 cups cooked brown rice
(tip: cook in chicken broth)
- 2 quarts chicken broth
- Enough water to cover
- Extras: Nuts, eggs, mayonnaise.
CHICKEN & RICE SOUP
Sauté veggies and seasoning in olive oil for 10 minutes. Add chicken and sauté another 5 minutes. Add liquid, bring to a boil, and simmer for 30-40 minutes. Add rice before serving.
TRADITIONAL CHICKEN BOWL
Sauté diced chicken in olive oil and roast red pepper flakes. In a bowl, layer a bed of hydroponic lettuce, followed by brown rice, black beans, and cooked chicken. Top with raw white onion, diced tomato, fresh cilantro, and sour cream. Finish with a squirt of lime.
CHICKEN SALAD & SIDE SALAD
Cut roast chicken, combine with celery, walnuts, mustard seeds, mayonnaise, and a spoonful of brown sugar/agave nectar. Add grapes for an extra twist. Layer with a couple of leaves of Bibb lettuce between Breadico Multigrain bread. For salad, combine chopped lettuce, onion, tomato, and grated carrot, and garnish with cracked Himalayan pink salt and olive oil.