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
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
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
ONE-POT FIERY CHICKEN & VEGETABLES PASTA RECIPE BY TASTY
Here's what you need: cooking oil, chicken breasts, Tasty™ Fiery seasoning mix, yellow bell pepper, orange bell pepper, medium red onion, fresh spinach, whole milk, rotini pasta, mozzarella cheese, parmesan cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5-6 minutes, then remove from the pot.
- Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5-7 minutes.
- Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
- Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1097 calories, Carbohydrate 114 grams, Fat 31 grams, Fiber 5 grams, Protein 87 grams, Sugar 27 grams
ONE-POT CHICKEN WITH BRAISED VEGETABLES
A good one-pot can save the day when you have no time and hungry mouths to feed. This has bags of flavour and can easily serve four
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked.
- After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.
Nutrition Facts : Calories 915 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 63 grams protein, Sodium 2.58 milligram of sodium
ONE-POT BALSAMIC CHICKEN AND VEGGIES
Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.
Provided by Lanzzz
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
- Cut sweet potato into 1/4-inch thick fries.
- Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
- Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
- Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g
ONE-POT CHICKEN AND VEGETABLE STEW
Make and share this One-Pot Chicken and Vegetable Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
- Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
- In a strainer, rinse the quinoa thoroughly with cold water.
- Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
- Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.
Nutrition Facts : Calories 383.3, Fat 22.1, SaturatedFat 5.7, Cholesterol 95.5, Sodium 568.4, Carbohydrate 22.3, Fiber 3.9, Sugar 5.5, Protein 24.4
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