Roast Chicken Stir-fry with Chimichurri, Kale and Olives
Serves 2x adults for lunch
2x Roasted Chicken Thighs and Legs (from Sunday night roast)
2x Spring Onions
- Heat pan
- Add chicken which has been removed from bone.
- Add spring onion and chopped kale and olives
- Fry for 5 mins until heated through.
- Add dressing and mix.
- Serve warm