Vegetables In Chili Lemon Chicken Broth Chickenfish Fillet Recipes

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

VEGETABLES IN CHILI LEMON CHICKEN BROTH/ CHICKEN/FISH FILLET

Steps:

• Preheat oven 375 degrees.
• Chop the vegetables.
• Pour olive oil in large 4 quart glass casserole dish with lid.
• Put the vegetables in dish.
• In small saucepan heat the water and chicken boullion cubes or chicken base to make chicken broth. Bring to a boil.
• Pour broth over the vegetables.
• Add chili powder and lemon peel, lemon juice and stir.
• Cover, bake 20 minutes.
• Check and stir once during the cooking time.
• Add fish or chicken fillets on top.
• Bake 20 minutes turning the fillets once.
• Place thick fish fillets on top,not thin or they may break apart. Vegetable broth may be used to serve over rice or potatoes. Serve in the baking dish.