Bbq Chicken Veggies And Rice Skillet Recipes

BBQ CHICKEN, VEGGIES AND RICE SKILLET

Steps:

• Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
• Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
• Serve topped with chopped green onions.

30-MINUTE CHICKEN, VEGETABLES AND RICE

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

Steps:

• Preheat grill to medium heat.
• Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
• Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
• Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
• Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
• Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

CHICKEN VEGGIE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

GRILLED CHICKEN & VEGGIES OVER RICE

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

RICE VEGETABLE SKILLET

Steps:

• In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.