HARVEST CHICKEN & VEGETABLE BAKE
Crispy chicken and savory vegetables all bake together in this effortless one-pan dish.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
- Bake 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
- Sprinkle with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FAMILY MEALS: CHICKEN & VEG CASSEROLE
A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Yield Serves a family of 3-4
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 mins.
- If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.
Nutrition Facts : Calories 320 calories, Fat 17.3 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
More about "harvest chicken vegetable bake recipes"
HARVEST CHICKEN CASSEROLE IS A FALL STAPLE
From delish.com
3.9/5 (62)Total Time 1 hr
SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES
From flavourandsavour.com
4.8/5 (21)Total Time 1 hrCategory Entrée/MainCalories 422 per serving
- Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Refrigerate.
- Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
- Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
EASY HARVEST CHICKEN CASSEROLE
From healthyfitnessmeals.com
4.8/5 (29)Total Time 55 minsCategory Main CoursePublished Oct 6, 2019
SPICY COCONUT BASIL CHICKEN CURRY WITH GARDEN VEGETABLES.
From halfbakedharvest.com
15 VEGETABLE CASSEROLE RECIPES THE WHOLE FAMILY WILL LOVE
From diys.com
HARVEST CASSEROLE {PALEO, WHOLE30}
From paleorunningmomma.com
SLOW COOKER HARVEST CHICKEN AND VEGETABLES
From lifemadesweeter.com
AMAZING HARVEST CHICKEN CASSEROLE RECIPE
From cookthink.com
HARVEST CHICKEN CASSEROLE - HEALTHY RECIPES - JORDO'S WORLD
From jordosworld.com
RECIPES - HALF BAKED HARVEST
From halfbakedharvest.com
HEALTHY HARVEST BAKE
From katieaustin.tv
HARVEST CHICKEN CASSEROLE
From kissglutengoodbye.com
HARVEST CHICKEN AND VEGETABLE SKILLET
From reciperunner.com
52 CHICKEN AND VEGETABLE RECIPES TO GET YOUR VEGGIES IN
From tasteofhome.com
HARVEST CHICKEN CASSEROLE
From cook.me
DELICIOUS WHOLESOME FAMILY FRIENDLY RECIPES MADE WITH LOVE
From halfbakedharvest.com
You'll also love