Lemon Roasted Chicken 3 Ways (Panini, Pasta, Soup)

  • By Amanda Li
  • 16 Mar, 2017

A staple recipe in my household due to its simplicity and versatility! Transform one meal's leftovers into hot sandwiches, pastas and even a creamy soup!

INGREDIENTS  

3 lbs Chicken legs, skin-on, bone-in
1 large lemon, halved
3 cloves garlic, peeled
1 large red onion, peeled and diced
2 large orange-fleshed sweet potato, cut into 1 ½ inch pieces
2 carrots, peeled & cut into 1 ½ inch pieces
2 parsnips, peeled & cut into 1 ½ inch pieces
3 sprigs thyme
2 tbsp extra virgin olive oil
To taste sea salt & freshly cracked black pepper

PROCEDURE

Step 1

Preheat oven to 400F and line a large baking tray with parchment paper. Combine all the ingredients together and toss to coat with oil, salt and pepper.

Step 2

Roast for 40-45 minutes or until vegetables are fork tender. Using a pair of tongs, squeeze the lemon juice all over the chicken and vegetables.

For Panini   (makes 4 sandwiches)

1 lb  Cooked Chicken legs, deboned and shredded
4 tbsp  Choice of guacamole, hummus, pesto or mayonnaise (store bought is okay)
4  Large gluten-free tortillas (i.e. La Tortilla Factory or Food for Life)
1 cup   Slaw mix (i.e. coleslaw, broccoli slaw, carrot slaw, kale slaw)
½ cup   Daiya Cheese

PROCEDURE  

Step 1

Spread 1 tablespoon of dip onto each tortilla and fill with chicken, slaw and cheese. Season with salt and pepper. Assemble one wrap at a time by folding in both sides of the wrap. Holding in the folded sides, roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Toast in your panini press if desired and slice each wrap in half diagonally.

For Pasta (makes 4 servings)

1 lb Cooked Chicken legs, deboned and cubed
½ lb Pasta, cooked
2 cups Basil, loosely packed
2 cups Baby spinach loosely packed
1 clove Garlic, peeled
2 tsp Lemon juice
2 tbsp Nutritional yeast
1/3 cup Extra virgin olive oil
To taste sea salt & freshly cracked black pepper

PROCEDURE

Step 1

In a blender or food processor combine the basil, garlic, lemon juice, nutritional yeast and olive oil. Process until smooth, scraping the sides as needed. Season with salt and pepper. Transfer the pesto into a large bowl and stir in the pasta and chicken.

For Soup (makes 4 servings)

1 lb Cooked Chicken legs, deboned and shredded
1 batch Roasted Vegetables
2-3 cups No Salt Added Chicken Broth
To taste sea salt & freshly cracked black pepper

PROCEDURE

Step 1

Combine the roasted vegetables and broth in a blender and puree until smooth. Adjust the consistency of the soup by adding more broth if desired. Stir in the shredded chicken and enjoy.

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