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Lindsay muskett llc
On the Go: Chicken and Carrots
This is a great cold-weather option for kids lunches that's easy and delicious! I usually get this going on the stove while I am making breakfast for the kiddos.
Ingredients
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1 cup left over roasted chicken, thawed or partially thawed (I roast a whole chicken, chop it up, partition it into single serving sizes, then freeze for easy meals anytime)
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1 cup chopped carrots
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1 tbsp rendered fat or tallow (I often save bacon fat from the pan when cooking bacon)
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Salt to taste (I recommend Redmond or Celtic brands)
Step 1
Melt fat/tallow in a fry pan over medium heat.
Step 2
Add carrots and saute for 10 minutes. Then add chicken and salt.
Step 3
Once chicken is hot, add to a thermos. Pack it to go and eat while still hot!
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