Random Chicken Quick Concoction Recipes

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RANDOM CHICKEN QUICK CONCOCTION

this is just something i threw together really quick with what i had on hand. You can use whatever seasonings you would like.

Provided by Kasha Carpenter

Categories     Chicken Breast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10



Random Chicken Quick Concoction image

Steps:

  • in a small baking dish put olive oil and swirl it around to coat.
  • sprinkle seasonings on both sides of chicken.
  • cube up butter and scatter it around.
  • pour in lemon juice and soy sauce.
  • sprinkle garlic over it all.
  • cover and bake at 425 for 20 minutes.

3 chicken breasts
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon soy sauce
2 tablespoons garlic
1 teaspoon rosemary, as desired
1 teaspoon thyme, as desired
all purpose Greek seasoning, as desired
creole seasoning, as desired

QUICKEST ROASTED CHICKEN DINNER

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7



Quickest Roasted Chicken Dinner image

Steps:

  • Preheat oven to 450 degrees F.
  • Slide 2 fingers under chicken skin and loosen enough to tuck 2 lemon slices, 4 garlic slices and 1 thyme sprig underneath the skin, directly over the breast meat of each chicken breast. Season chicken generously with salt and pepper. Place chicken in 9 by 13- inch glass baking dish. Pour 1 cup chicken broth, remaining sliced garlic and thyme sprigs in pan bottom.
  • Place in oven and roast until chicken is golden brown and cooked through, about 25 minutes. Remove chicken from pan and set aside. Pour pan juices into a small sauce pot. Add lemon juice. Reduce over medium high heat until sauce has thickened to almost a glaze. Taste and adjust seasonings with salt and pepper. Pour juices over chicken and serve immediately.

Nutrition Facts : Calories 210.4 calorie, Fat 10.8 grams, SaturatedFat 3 grams, Carbohydrate 2.9 grams, Fiber 0.15 grams

2 chicken breasts with skin and on the bone
4 paper thin lemon slices
8 cloves garlic, thinly sliced
4 sprigs thyme or any fresh herb you like
Coarse grained salt and cracked black pepper
1 cup fat-free, low sodium chicken broth
1 lemon, juiced

A VEGAN SOUP CONCOCTION!

This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.

Provided by for the love of veg

Categories     Brown Rice

Time 1h20m

Yield 6 2 cup servings, 6 serving(s)

Number Of Ingredients 18



A Vegan Soup Concoction! image

Steps:

  • Heat olive oil on medium-high heat in large soup pot.
  • Add onion, garlic, and zucchini and sauté until onion is tender.
  • Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.
  • Add remaining ingredients and bring to a boil.
  • Boil for a few minutes and then reduce heat to simmer.
  • Simmer for at least an hour, but you may simmer longer, if desired.
  • Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.

Nutrition Facts : Calories 198.7, Fat 3.7, SaturatedFat 0.6, Sodium 661.9, Carbohydrate 34.3, Fiber 9.3, Sugar 2.5, Protein 10.7

1 tablespoon olive oil
1 white onion, chopped
3 garlic cloves, minced
1 zucchini, sliced into half-moon shapes
3 quarts water
1 bay leaf
1/3 cup nutritional yeast
1 tablespoon dried basil
1 teaspoon sea salt
fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon fennel seed
1 1/2 cups canned black beans
1/3 cup long grain brown rice, uncooked
1 cup frozen corn
1 cup frozen carrots
1 cup fresh spinach, chopped
1 cup fresh kale, chopped

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