Shredded Chicken Curry Bowl

When there was leftover curry chicken, we made Curry Chicken Protein Veggie Bowl. But this time, only gravy remaining and no chicken leftover in the curry chicken! The frugality in me simply wants to "save" that precious gravy (can't waste the essence of curry chicken, right?).

The following day, two different leftovers: shredded chicken breast and curry gravy became good friends - combo created by adding leftover shredded chicken breast into the leftover curry gravy, then reheated to make this Shredded Chicken Curry Veggie Bowl.

Shredded Chicken Curry Veggie Bowl
Ingredients:
Shredded chicken breast, leftover from rotisserie chicken
2 cups of leftover curry gravy (not much but it's enough to flavor the chicken breast)
3-4 servings of vegetables -  cauliflower, collard greens, red cabbage, or your own preference

Directions: Add shredded chicken into the curry gravy and mix well. Reheat (steam) for about 5minutes, same time as how long you would steam the vegetables using a multi-tier steamer. When done, spoon the curry chicken over the cooked vegetables.

Leftover chicken is also good for Broccoli, Cabbage, Chicken Salad, Tandoori Chicken Salad, Chicken Salad Sandwich, Avocado, Cucumber, Kale Chicken Burger.