ONE-POT LOW-CARB LEFTOVER CHICKEN

INGREDIENTS

• 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)

INSTRUCTIONS

1. Heat oil in a large skillet over medium heat. Add onion and sauté until tender, 4-5 minutes.
2. Add garlic and cook an additional 30 seconds.
3. Add chicken, beans and spinach and stir until heated through and spinach is wilted.
4. Season to taste with salt and pepper.
5. Serve immediately, with cheese, if using.