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
KETO CREAMY CHICKEN AND VEGETABLE BAKE
This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.
Provided by Kim Frost
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
- Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
- Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
- Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g
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
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
CHICKEN VEGETABLE CASSEROLE
"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
CHICKEN AND VEGETABLE BAKE
Super simple and tasty...minimal prep time. This came from Fix it and Forget it Litely...A compilation of crockpot cooker recipes. I used the garlic powder liberally, and did not limit it to the 1 tsp. listed in the original recipe. I also used a 6 qt. crockpot and only made 1/2 a recipe so it took less than the 4 hours when cooked on the high setting. If you are halving the recipe, I still recommend using the entire amount of potatoes and vege's!
Provided by Laura36
Categories One Dish Meal
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and garlic powder.
- Put chicken in bottom of slow cooker.
- Pour half of the dressing over meat, making sure all pieces are glazed.
- Add potatoes, vege's and water chestnuts.
- Pour remaining dressing over them, making sure vege's are all lightly coated.
- Cover.
- Cook on high 4 hrs or on low 7-8 hours.
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