This is a great recipe to use up leftover roasted chicken and potatoes. You could add any other roasted veggies you have on hand as well.
1/2 of a roasted chicken breast, cubed
4-5 roasted baby potatoes, cubed
1/4 cup quinoa, soaked overnight, drained & rinsed
1 cup chicken broth
1/4 of a sweet red pepper, seeded and chopped
4-6 baby carrot, cut in small pieces
1-2 tablespoons Melt
1 teaspoon bacon drippings
In a saucepan, combine the broth and quinoa; bring to a boil, reduce heat and cook until most of the water is absorbed.
In a saucepan, melt Melt and drippings. Add carrots and red pepper; cook until tender. Add chicken and potatoes and cook until golden. Remove from pan and add a slight bit more of the bacon drippings. Crack each egg in the pan & fry to desired doneness. In the saucepan, combine the chicken and vegetable mix to the quinoa. Serve with the eggs over.
(approximately 2 servings)