CHICKEN BREASTS WITH VEGGIES
"This is my own spin-off of a favorite family recipe," writes Tony Lentini of Rogue River, Oregon. "I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 337 calories, Fat 11g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
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
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
THYME-ROASTED CHICKEN WITH VEGETABLES
Roast chicken with carrots, celery, potatoes, onions and thyme for an elegant dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
- In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
- While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
- Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
- Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
- Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
- Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.
Nutrition Facts : Calories 400, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 7 g, TransFat 1/2 g
LEMON CHICKEN BREASTS WITH VEGGIES
For a hearty, comforting dish with a nice, subtle lemon flavor, try this delicious chicken dish. It has everything you need for a satisfying meal.-Amber Otis, Morris, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. , Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 442 calories, Fat 10g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 784mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 51g protein. Diabetic Exchanges
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
VEGETABLE STUFFED CHICKEN BREASTS
These really don't need specific quantities. No matter what vegetables you use and in whatamount the rest of the ingredients, they always come out good.
Provided by Mexi-Rosie
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt and peper to taste the ckicken breast steaks.
- Stuff eack chicken breast steak with about a heaped tablespoon of your preferred vegetable mix.
- Place a 1/4 inch (more or less according to your taste) thick slice of cream cheese on top of vegetables.
- Roll as for burrito and secure with toothpicks at edges and ends.
- Dip into slightly beaten egg and coat with breadcrums.
- Bake or fry until golden brown.
CHICKEN BREASTS WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
- Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
- Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CHICKEN WITH VEGGIES
Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. - Mary Beth Hansen, Columbia, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour. , Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.
Nutrition Facts : Calories 329 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 187mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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