Chicken Dinner-in-a-Box Recipes

Plus Kale! It missed out on the photo shoot!

Chicken Dinner-in-a-Box

Six Recipes that work with the June 20, 2026 Chicken Dinner in a Box!

Contents: Roast Chicken, Bacon, Farmer's cheese, zucchini, kale, scallions, cabbage, lettuce greens, red radish, cilantro, carrots, new potatoes

Recipes provided below, or on this printable document.

Roast Chicken: Simple herb roast chicken with potatoes & carrots

The anchor of the week — roast it Sunday and use the leftovers in the four recipes below.

INGREDIENTS

• 1 whole chicken

• 500 grams new potatoes, halved

• 3 carrots, cut into chunks

• 4 scallions

• 3 tablespoons olive oil

• 4 garlic cloves

• 1.5 teaspoons salt

• 0.8 teaspoons black pepper

STEPS

1. Preheat oven: Preheat oven to 425°F. Pat the chicken dry with paper towels — this is the key to crispy skin.

2. Season: Rub the chicken all over with 3 tablespoons olive oil, 1.5 teaspoons salt, and 0.8 teaspoons black pepper. Stuff the cavity with the 4 garlic cloves and 4 scallions.

3. Arrange vegetables: Scatter 500 grams new potatoes, halved and 3 carrots, cut into chunks around the chicken in a roasting pan. Drizzle with a little more olive oil and season lightly.

4. Roast: Roast for 60–75 minutes until the juices run clear and the skin is deep golden. Let rest 10 minutes before carving. Save the carcass and any drippings for stock!

NOTES

Reserve at least half the chicken for leftovers. The roasted carrots and potatoes can also carry over into the potato soup recipe below.

Leftover chicken, kale & potato soup

A hearty leftover soup — the chicken carcass makes the broth, and the carrots and potatoes from the roast go right in.

INGREDIENTS

• 2 cups leftover chicken, shredded

• 1 chicken carcass (for stock) or 5 cups broth•

300 grams new potatoes, sliced

• 2 carrots, sliced

• 3 kale leaves, stems removed, roughly chopped

• 4 scallions, sliced

• 3 garlic cloves, minced

• 1 tablespoons olive oil

• 1 teaspoons salt & pepper

STEPS

1. Sauté aromatics: In a large pot, heat 1 tablespoons olive oil over medium heat. Add 3 garlic cloves, minced and the white parts of 4 scallions, sliced and sauté 2 minutes until fragrant.

2. Simmer vegetables: Add 300 grams new potatoes, sliced and 2 carrots, sliced. Pour in your stock (from the carcass or store-bought). Bring to a boil, then simmer 15 minutes until the potatoes are nearly tender.

3. Add chicken & kale: Add 2 cups leftover chicken, shredded and 3 kale leaves, stems removed, roughly chopped. Cook another 5–7 minutes until the kale wilts and everything is heated through. Season with 1 teaspoons salt & pepper.

4. Serve: Ladle into bowls and top with the remaining green scallion slices.

NOTES

If using the carcass, simmer it in 6 cups of water for 30 minutes first, then strain. The broth makes this soup deeply savory with almost no effort.

Chicken, bacon & farmer's cheese salad

Crispy bacon and creamy farmer's cheese make this a satisfying lunch — ready in 10 minutes with leftover chicken.

INGREDIENTS

• 2 cups leftover chicken, sliced or shredded

• 4 bacon strips• 0.5 cups farmer's cheese

• 3 large handfuls lettuce greens

• 4 red radishes, thinly sliced

• 3 scallions, sliced• 0.3 fresh cilantro leaves

• 2 tablespoons olive oil

• 1 tablespoons lemon juice

• 0.5 teaspoons salt & pepper

STEPS

1. Cook bacon: Cook 4 bacon strips in a skillet over medium heat until crispy. Drain on paper towels, then break into pieces.

2. Make dressing: Whisk together 2 tablespoons olive oil, 1 tablespoons lemon juice, 0.5 teaspoons salt & pepper to make a simple dressing.

3. Assemble salad: In a large bowl, toss 3 large handfuls lettuce greens with the dressing. Top with 2 cups leftover chicken, sliced or shredded, bacon, 4 red radishes, thinly sliced, 3 scallions, sliced, and 0.3 fresh cilantro leaves.

4. Finish with cheese: Crumble 0.5 cups farmer's cheese over the top and serve immediately.

NOTES

Farmer's cheese crumbles beautifully over this like a mild feta. If you want more tang, a squeeze of extra lemon ties everything together.

Chicken, bacon & zucchini stir-fry with cabbage

A quick stir-fry that uses up zucchini, cabbage, and leftover chicken in one pan — weeknight dinner done fast.

INGREDIENTS

• 2 cups leftover chicken, chopped

• 4 bacon strips, chopped

• 2 zucchini, sliced into half-moons

• 3 cups cabbage, thinly shredded

• 4 scallions, sliced• 2 garlic cloves, minced

• 2 tablespoons soy sauce

• 1 tablespoons olive oil or sesame oil

• 0.3 fresh cilantro, for serving

STEPS

1. Render bacon: Heat a large skillet or wok over high heat. Add 4 bacon strips, chopped and cook until the fat renders and the bacon starts to crisp, about 4 minutes. Remove and set aside, keeping the fat in the pan.

2. Stir-fry vegetables: Add 2 zucchini, sliced into half-moons to the pan and let it sit undisturbed for 2 minutes to get a little char. Stir, then add 3 cups cabbage, thinly shredded and 2 garlic cloves, minced. Stir-fry 3–4 minutes until the cabbage wilts.

3. Add chicken & season: Add 2 cups leftover chicken, chopped back to the pan along with the bacon. Pour in 2 tablespoons soy sauce and toss everything together for 1 minute.

4. Serve: Top with 4 scallions, sliced and 0.3 fresh cilantro, for serving and serve immediately.

NOTES

High heat and a hot pan are everything here. Don't crowd the pan or the vegetables will steam instead of char. Serve over rice or eat as-is.

Everything-in-the-fridge chicken grain bowl

A bright, herby bowl that uses up every last bit — shredded chicken, crunchy radish, carrot, and fresh cilantro over crisp greens.

INGREDIENTS

• 2 cups leftover chicken, shredded

• 0.5 cups farmer's cheese

• 4 large handfuls lettuce or mixed greens• 1 medium zucchini, shaved into ribbons with a peeler

• 2 carrots, grated or julienned

• 5 red radishes, thinly sliced

• 3 scallions, thinly sliced

• 0.5 cups fresh cilantro

• 3 tablespoons olive oil

• 1.5 tablespoons apple cider vinegar or lemon juice

• 0.5 honey or a pinch of sugar

• 0.5 teaspoons salt & pepper

STEPS

1. Make vinaigrette: Whisk together 3 tablespoons olive oil, 1.5 tablespoons apple cider vinegar or lemon juice, 0.5 honey or a pinch of sugar, and 0.5 teaspoons salt & pepper to make the vinaigrette.

2. Build bowls: Arrange 4 large handfuls lettuce or mixed greens in bowls. Top with 1 medium zucchini, shaved into ribbons with a peeler, 2 carrots, grated or julienned, and 5 red radishes, thinly sliced. Add 2 cups leftover chicken, shredded on top.

3. Dress and finish: Drizzle the vinaigrette over everything. Scatter 3 scallions, thinly sliced and 0.5 cups fresh cilantro generously on top.

4. Add farmer's cheese: Crumble 0.5 cups farmer's cheese over each bowl just before serving.

NOTES

This is a great use-everything fridge-clear bowl. The zucchini ribbons are raw but taste great dressed — they soften slightly and soak up the vinaigrette nicely.

Mac & Cheese with chicken, bacon & zucchini

A lighter, heartier mac that puts leftover chicken and summer vegetables to work — creamy farmer's cheese sauce, crispy bacon, and wholesome wholegrain pasta.

INGREDIENTS

• 300 grams wholegrain macaroni

• 2 cups leftover chicken, shredded

• 4 bacon strips, chopped

• 1 medium zucchini, diced small

• 3 scallions, sliced

• 1 cups farmer's cheese

• 0.5 cups pasta cooking water

• 2 garlic cloves, minced

• 1 tablespoons olive oil

• 0.3 fresh cilantro, roughly chopped

• 0.5 teaspoons black pepper

• 1 teaspoons salt

STEPS

1. Cook pasta: Bring a large pot of salted water to a boil. Cook 300 grams wholegrain macaroni according to package directions until al dente. Before draining, scoop out 0.5 cups pasta cooking water. Drain and set aside.

2. Crisp the bacon: In a large skillet over medium-high heat, cook 4 bacon strips, chopped until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.

3. Sauté vegetables: Reduce heat to medium. Add 1 tablespoons olive oil if needed, then 1 medium zucchini, diced small and 2 garlic cloves, minced. Cook 4–5 minutes until the zucchini is tender and lightly golden. Add the white parts of 3 scallions, sliced and stir for 1 minute.

4. Make the sauce: Add 2 cups leftover chicken, shredded to the pan and stir to warm through. Crumble in 1 cups farmer's cheese and pour in the reserved pasta water a splash at a time, stirring until a creamy sauce forms that coats everything.

5. Toss & serve: Add the drained macaroni and toss everything together. Season with 1 teaspoons salt and 0.5 teaspoons black pepper. Plate up, then scatter bacon, the green scallion tops, and 0.3 fresh cilantro, roughly chopped over each bowl.

NOTES

The starchy pasta water is what makes the farmer's cheese turn saucy — don't skip it. Add it slowly and stir; it comes together quickly. Kale can be stirred in with the zucchini if you want to sneak in more greens.