20-minute Leftover Chicken Breast Salad

Store-bought rotisserie chicken is our saviour when it comes to meal prepping for weekdays lunch and dinner (that's 10 meals!)

Make healthy protein bowls in a jiffy such as Chicken Broccoli Sweet Potato Bowl, Chicken Cauliflower Quinoa Bowl; also save and shred chicken breast the next day for Chicken Cabbage Salad, Chicken Broccoli with High-Protein-Noodle Salad, Chicken Salad Sandwich.


No time to shred the chicken breast? Simply enjoy chunky breast meat like an entree, with freshly steamed/roasted vegetables.

This meal today takes no more than 10 minutes cook time, with another 10 minutes preparation time to slice/prep the veggies. If you already have the veggies sliced/cut in advance: Congratulations! Because dinner will be ready in no more than 20 minutes, just like this 20-minute Sous Vide Beef Salad Bowl.
20-minute Chicken Leftover Veggie Bowl
Ingredients:
1-2 servings/cups broccoli, cauliflower florets
1-2 cups sliced cabbage
1 serving leftover cooked chicken breast, (from rotisserie chicken)

Directions: Using single-tier steamer (or multi-tier steamer converted to single-tier), steam veggies with garlic, and leftover chicken for 5-8 mins (Note: I steam vegetables quite a lot, almost everyday. It's an easy and fuss-free method of preparation/cooking and maintains vegetables' nutrients. Remember - don't over-steam, over-cook). Serve chicken with freshly steamed vegetables.