ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)
Steps:
- In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
- Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
- In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
- Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
- Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 304 kcal, Carbohydrate 16 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 339 mg, Fiber 10 g, Sugar 13 g, UnsaturatedFat 6 g
GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS
Make the marinade in the morning, leave the chicken soaking all day and when you get home all you have to do is a quick chop, assemble and bake. I made this up in one of my "clean out" weeks. I used bone, skin-on chicken breasts and the skin came out so crispy. I never measure so these are my best estimate, feel free to adjust. Prep time does not including marinating time.
Provided by smashmac
Categories Chicken
Time 1h35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- For Marinade.
- In a glass bowl or casserole large enough to hold the chicken mix together olive oil, white wine vinegar, lemon zest, juice from 1/2 the lemon, garlic,oregano and red pepper flakes. Add chicken and coat well. Marinate all day or overnight.
- To Bake.
- If you are using the same casserole dish that you marinated it in to bake it remove chicken and set aside, leaving marinade. Place onions, then cabbage in casserole. Pour stewed tomatoes and beans over and mix well. Try to cover all the cabbge with liquid.
- Place chicken on top of vegetable-bean mixture. Bake at 450 degrees for approximatley 1 hour 15 minutes or until juices run clear.
- Serve with crusty peasant bread and a Caesar salad.
Nutrition Facts : Calories 682.8, Fat 32.6, SaturatedFat 6.6, Cholesterol 92.8, Sodium 746, Carbohydrate 59.4, Fiber 13.2, Sugar 16.5, Protein 44.6
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
VERY VERSATILE BAKED BEANS WITH CABBAGE
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.
Provided by Lukas Volger
Categories Dinner Bean Bake Cabbage Healthy White Wine Tomato Garlic Onion
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
- Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
- Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
- Serving Suggestions:
- Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
- Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
- Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
- Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
- Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
- Do Ahead
- Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.
CHICKEN BREASTS WITH OLIVES AND TOMATOES
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
- Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
- Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
- Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
- Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams
More about "garlic olive oil baked chicken w tomatoes cabbage and beans recipes"
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
From bonappetit.com
4.8/5 (15)Author Chris MoroccoServings 4Estimated Reading Time 3 mins
- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40–50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10–15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
GARLIC OLIVE OIL BAKED CHICKEN W TOMATOES CABBAGE AND BEANS …
From findrecipes.info
BAKED CHICKEN WITH CHERRY TOMATOES AND GARLIC RECIPE - SIMPLY …
From simplyrecipes.com
GARLIC CHICKEN WITH BEANS, TOMATO AND OLIVES - HEALTHY …
From healthyfood.com
PERFECTLY ROASTED CABBAGE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHICKEN WITH TOMATOES AND GARLIC - THE PIONEER WOMAN
From thepioneerwoman.com
GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS …
From recipeofhealth.com
GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, C - RECIPEBRIDGE
From recipebridge.com
GARLIC-OLIVE OIL BAKED CHICKEN W/ TOMATOES, CABBAGE AND BEANS
From worldbesteuropeanrecipes.blogspot.com
BAKED CHICKEN WITH OLIVE OIL - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
4 GARLIC OLIVE OIL BAKED CHICKEN TOMATOES CABBAGE AND BEANS …
From recipeofhealth.com
10 BEST OLIVE OIL GARLIC CHICKEN MARINADE RECIPES
From yummly.com
ROASTED CHICKEN WITH OLIVES AND TOMATOES - QUICK …
From tablefortwoblog.com
EASY SAUTéED CABBAGE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
GARLIC OLIVE OIL BAKED CHICKEN W TOMATOES CABBAGE AND BEANS …
From food-recipe.info
ROASTED GRAPE TOMATOES AND GARLIC IN OLIVE OIL - FOOD …
From foodandwine.com
ONE-PAN CHICKEN AND WHITE BEANS WITH TOMATOES, …
From floatingkitchen.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love