Skip to main content

Back-to-School with #SundaySupper: Grilled Chicken Revamped

This week the #SundaySupper crew is posting about Back-to-School. We've been back to school for almost two weeks now, but the lunchbox battle rages on...all year long. So, I'm happy to participate and get ideas for quick and nutritious breakfasts and lunches.

The most important thing for me during hectic school weeks: revampability. What I mean by that is how much effort it takes to revamp leftovers into something else...that is palatable cold the next day. I'm sharing a recipe that I marinate on Saturday, have Jake grill on Sunday, serve for Sunday dinner, and revamp into school lunches on Monday.

Here are my boys on their first day of school with one of our best little buddies who just started kindergarten at our school! And I'm hardly calling this a recipe because you just used whatever is your favorite part of the chicken, favorite marinade, whatever pasta shape you want, your favorite salad dressing, and whatever vegetables you have on hand. It's very, very flexible...which is what we all need for school nights and lunches, right?!

Day One Ingredients

  • Chicken
  • Marinade (use your favorite - ours is a homemade curry marinade)

Day Two Ingredients

  • Leftover Chicken
  • Pasta
  • Salad Dressing (use your favorite - ours is a homemade soy-lemon dressing)
  • Vegetables

Day One Procedure
Marinate your chicken in your favorite marinade for at least 2 hours, but I usually marinate it the night before we're going to cook them. Grill. Eat for dinner. Set aside leftovers.

Day Two Procedure
Cook pasta. Add in cubed leftover chicken. Add in blanched veggies. Toss with your favorite salad dressing till everything is completely coated and glossy.

Here's what the rest of the #SundaySupper crew brought to the table...

Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


  1. I'd rather have this gorgeous pasta than any sandwich! What a yummy lunch!

    1. Thanks, Liz. Yes, my boys really object to sandwiches, so I've had to get creative over the years.

  2. Brilliant...your revampability skills are top notch!

    1. Thanks, Betsy. Revampability = practiced laziness. ;)

  3. I love how easy and flexible this salad is! Looks like a delicious lunch for sure!

  4. Perfect for a weeknight quickie! I love it!

  5. Cute kiddos. I love to revamp things too. I feel like I am in an episode of Chopped only I open my fridge instead of a basket. Thanks for the recipe.

  6. I totally love a recipe where I can purposely make leftovers and utilize them in a different way throughout the week - so smart!

  7. Such a great quick and easy meal idea! Looks delicious!

  8. I hate leftovers when they are exactly the same as the first way you ate the food — love that you've converted your simple grilled chicken into some new and refreshing.

  9. That pasta looks quite delicious! What a great idea for leftovers!

  10. Nice switch up Jane! More mileage on that chicken!

  11. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t