One-pot low-carb leftover chicken recipe with spinach is my family’s original one-pot wonder with rotisserie chicken, spinach and canned beans. This easy 5-ingredient recipe is ready in just 15 minutes, and I’ve got lots of ideas for toppings and substitutions!
Happy New Year!
I'm still reeling over the fact that it's 2018, and still recovering from the holiday season, but it's been nice to get back to our regular work + school routine this week.
We had such a great Christmas and a fun New Year's -- complete with an early countdown and a cookie-and-milk toast for the kids with some neighbor friends -- and I feel recharged and ready to tackle a new year!
Hoping that lasts more than just the first couple weeks... 😉
Today’s recipe comes from my parents. And more my Dad than my Mom this time.
Which is why I call this low-carb leftover chicken recipe our family’s original one-pot wonder.
(Though now that I think about it, it is similar to my Southern New Year’s Day dinner skillet that has chicken, collard and black-eyed peas. And I've since made a leftover Thanksgiving edition: one pot turkey and white beans with spinach is fast and delicious.)
But this recipe is kind-of my Dad’s go-to dinner if my Mom is out for the night. It’s simple, it’s quick and it has two of his favorite things: chicken and spinach. 💚
And years ago they shared this recipe with me and I’ve been making it ever since, especially on nights when I don’t know what else to make or don’t really feel like cooking.
You know the nights I’m talking about right?
This is just 5 basic ingredients, it’s low-carb and gluten-free and it takes about 15 minutes start to finish. 🙌
It’s also super satisfying!
And while it’s a really simple recipe, I’ve also got lots of tips and ideas on ways you can change it up and customize it.
Cause then you can make it week after week and it’ll seem new every time! 🙌
Notes on one-pot low-carb leftover chicken:
- We always make this with store-bought rotisserie chicken to make it super easy, but you could substitute any leftover roasted or grilled chicken you have.
- We generally use field peas with snaps (it's sold in a can with the other canned beans) but you can substitute crowder peas, black-eyed peas, pinto beans, black beans or any favorite bean.
- The recipe below is our go-to standard, but you can customize it or change it up by switching out the beans you use and throwing in any extra veggies (it’s a great one for cleaning out the veggie bin in the fridge). Zucchini, mushrooms and peppers all work great here.
- Other great ways to change this up is with some seasonings. I love adding some chili powder and cumin, maybe a little paprika too. It’s also great topped with hot sauce!
Speaking of toppings... (cause you know I love them!)
Topping ideas for low-carb chicken and veggies:
Feel free to load this up with any or all of your favorite toppings!
Shredded cheese, salsa, diced avocado or just some chopped fresh herbs would all work great here.
I hope your year is off to a good start and that 2018 brings you tons of happiness.
And that you have an arsenal of quick + easy dinners to make the evenings a little easier 😉
P.S. Love easy, healthy recipes? Me too. Sign up for my free e-newsletter and you’ll get my FREE e-cookbook, Easy Weeknight Dinners, as a thank you.
And if you want some other easy recipes using leftover or rotisserie chicken, here's a few favorites:
- One-pot creamy chicken and mushroom pasta with peas (Family Food on the Table)
- Easy healthy chicken pot pie with a biscuit top (Family Food on the Table)
- Teriyaki chicken and rice (Amanda's Cookin')
- Chicken broccoli rice casserole (My Gluten-Free Kitchen)
One-pot low-carb leftover chicken recipe with spinach
This low-carb one-pot wonder is just 5 ingredients and 15 minutes - great for an easy dinner!
- 2 teaspoons extra-virgin olive oil
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 cups diced or shredded rotisserie chicken
- 1 (14.5 oz.) can field peas (see notes), drained and rinsed
- 1 (5-6 oz.) package baby spinach
- salt and black pepper
- ½ cup shredded cheddar cheese, divided (optional)
- Heat oil in a large skillet over medium heat. Add onion and sauté until tender, 4-5 minutes.
- Add garlic and cook an additional 30 seconds.
- Add chicken, beans and spinach and stir until heated through and spinach is wilted.
- Season to taste with salt and pepper.
- Serve immediately, with cheese, if using.
We always make this with store-bought rotisserie chicken to make it super easy, but you could substitute any leftover roasted or grilled chicken you have.
We generally use field peas with snaps but you can substitute crowder peas, black-eyed peas, pinto beans, black beans or any favorite bean.
Feel free to throw in any extra veggies you have on hand. Zucchini, mushrooms and peppers all work great here.
Other great ways to change this up is with some seasonings. I love adding some chili powder and cumin, maybe a little paprika too. It’s also great topped with hot sauce!
Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 3gCholesterol: 53mgSodium: 549mgFiber: 5gSugar: 4gProtein: 18g
Tara | Treble in the Kitchen
This meal looks so great for quick and easy!! Rotisserie chickens are a real life-saver!!
Yes, it's a great one for those crazy days!
Cheyanne @ No Spoon Necessary
Happy New Year, girlfriend!! I'm thrilled to hear you guys had a wonderful holiday season! This one pot wonder is totally week night dinner winning!! Love all the flavors AND the fact that it's low carb PLUS how quick and easy it is to throw together!! Pinning to try! Cheers, lovely!
That's why we keep going back to it again and again! Hope you enjoy and happy New Year my friend! XO
If I’m using boneless skinless chicken breasts (precooked of course). How many should I use for the recipe do you think? Thanks!
Hi Courtney! You'll need two cups of chopped chicken, so once you dice your chicken breasts, you can measure that out. I think 2 small- to medium-sized chicken breasts would do it. Or 1 large chicken breast. (And it's fine if you have a little more or less than 2 cups.) I hope that helps and hope you enjoy it!
Brynn at The Domestic Dietitian
I absolutely love the milk and cookie toast idea! We have two little ones and we did a countdown at 7pm for them and then it was off to bed but a little toast with milk and a treat is so much cuter!
This recipe is what I live for! I love when you can utilize leftovers and simple ingredients but still flavorful. Saving for later!
It was my neighbor's fun idea - and the kids loved it! I hope you enjoy this recipe Brynn!
Interesting, you claim it is low carb, yet in the nutrition information, carbs are not listed. Legumes are not a low carb ingredient.
Hi Jennifer. You can feel free to leave out the black beans if you'd like. And there's lots of free online nutrition calculators you can use to check for the carb content of any recipe. Hope that helps!
Made this tonight and it was a hit. Very tasty and filling. I added celery, mange tout (snow peas) and home grown tomatoes so used all the veg in my fridge. Very quick and everyone liked it.😁🍸
I'm so happy to hear you enjoyed it, thanks so much for sharing! I have this on our menu again for early next week. 😊
Could I use Kale instead of spinach?
Absolutely! It'll just need a few extra minutes to wilt down. (I'd also recommend you chop it more finely to help it get soft and tender more quickly.) Hope that helps and hope you enjoy it!