Summer Chicken And Vegetable Skillet Recipes

SUMMER VEGETABLE SKILLET WITH CHICKEN

Summer Vegetable Skillet with Chicken image

Put your leftovers to good use with our Summer Vegetable Skillet with Chicken. This summer vegetable skillet makes the most out of your ingredients.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 each red and yellow pepper, coarsely chopped
2 cloves garlic, minced
1-1/2 cups instant white rice, uncooked
1-1/4 cups water
1/4 cup KRAFT Original Barbecue Sauce
4 Easy Grilled BBQ Chicken Breasts
1 tomato, chopped
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
2 green onions, sliced

Steps:

Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with Easy Grilled Chicken Breasts, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.

Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 600 mg, Carbohydrate 54 g, Fiber 3 g, Sugar 15 g, Protein 34 g

GARDEN VEGETABLE & CHICKEN SKILLET

Garden Vegetable & Chicken Skillet image

Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 tablespoon lemon juice

Steps:

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

CHICKEN AND VEGGIE SKILLET

Chicken and Veggie Skillet image

I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.

Provided by Kardea Brown

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 bone-in, skin-on chicken thighs
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons Dijon mustard
2 small beets (golden or red), cut into 1/2-inch chunks
1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks
1/2 cup 1-inch parsnip chunks
1/2 red onion, sliced
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
1 sprig fresh tarragon
6 tablespoons unsalted butter
2 tablespoons dry sherry, optional
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

For the chicken and veggies: Preheat the oven to 400 degrees F.
Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

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