ONE POT CHICKEN AND VEGETABLES
Make and share this One Pot Chicken and Vegetables recipe from Food.com.
Provided by Amanda G.
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 5 qt saucepan over medium heat, melt butter.
- Add chicken and onion and cook 5 minutes or until chicken is no longer pink.
- Add chicken broth and heat to boiling.
- Stir in uncooked noodles and vegetables, stirring to coat with liquid.
- Cover, simmer on medium heat for 8 minutes or until most liquid is absorbed.
- Be sure to stir every 2 minutes.
- Meanwhile, in medium bowl, stir together soup, milk and parmesan until smooth.
- Add to noodle mixture and simmer until heated through.
Nutrition Facts : Calories 299.2, Fat 13.4, SaturatedFat 6.5, Cholesterol 49.4, Sodium 863.5, Carbohydrate 31.8, Fiber 2.7, Sugar 1.9, Protein 13.9
CHICKEN AND VEGETABLE ONE POT FAMILY MEAL
A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike. From BBC Food Website.
Provided by English_Rose
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
- Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
- Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 minutes
- If using, add the garbanzos and cook for a further five minutes Serve with rice. For young children, break the chicken into smaller pieces and serve.
ONE-POT CHICKEN AND VEGETABLE ROAST
Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.
Provided by Cool Runnings Foods
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
- Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
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