California Chicken And Vegetables Recipes

KABOBLESS CHICKEN AND VEGETABLES

Kabobless Chicken and Vegetables image

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

Steps:

In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CALIFORNIA CHICKEN AND VEGETABLES

California Chicken and Vegetables image

Mixed veggies, pesto and mozzarella make this 30-minute chicken skillet dish colorful, flavorful and delicious.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

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

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

CALIFORNIA CHICKEN AND VEGETABLES

California Chicken and Vegetables image

Make and share this California Chicken and Vegetables recipe from Food.com.

Provided by Jens Kitchen

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 (1/4 lb) boneless skinless chicken breast half
3 cups frozen mixed vegetables, thawed, drained (broccoli, red peppers and carrots)
1/4 cup pesto sauce
1/4 cup water
1/2 cup shredded 2% mozzarella cheese

Steps:

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 minute on each side or until lightly browned on both sides.
ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 minute or until chicken is done (165°F), stirring occasionally.
SPRINKLE with cheese; cover. Remove from heat; let stand 5 minute.

Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 154.2, Carbohydrate 22.9, Fiber 6.8, Protein 31.9

CHICKEN GARDEN MEDLEY

Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

CALIFORNIA CHICKEN CASSEROLE

California Chicken Casserole image

This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...

Provided by GrammaMikki

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked chicken, diced (I use breasts)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup diced onion
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
9 slices American cheese
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

Preheat oven to 350'F.
In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19

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