What to do when a little bit of everything lingers in the fridge from the previous few days…

Get creative.

Well, I like to think of myself as somewhat creative anyway, but just throwing things together for something fast and easy truly is the key to the kitchen somedays.

A leftover golden bell pepper was winking at me from the crisper.


A tad bit of broccoli slaw was squinting and beckoning.

And, the last bit of shredded chicken began to whisper for some use.

Balsamic Peppers and Chicken

1 Tbs. coconut oil
1 large orange bell pepper, sliced
1/2 cup broccoli slaw
sea salt and pepper
1 shredded chicken breast (seasoned with salt and pepper when cooked)
2 tsp. balsamic vinegar

Heat the oil in a small skillet over medium heat. Add the bell pepper and slaw and sauté until soft. Reduce heat to low and add the salt and pepper. Stir. Remove from heat and stir in the balsamic vinegar. Plate and top with the shredded chicken.

Easy peasy. – And the fridge is feelin’ pleased as punch to be vacated as well.


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