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
BREAST OF CHICKEN WITH WINTER VEGETABLES
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the breast halves on a flat surface and trim away and discard any peripheral fat. Sprinkle with salt and pepper.
- Trim and scrape the carrots.
- Trim off the tops of the scallions. Cut the scallions crosswise about three inches from the top. Discard the green parts.
- Trim off the ends of each brussels sprout. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
- Peel the potato and cut into 3/4-inch cubes. Cover with cold water until ready to use.
- Trim and scrape the parsnip. Cut into small rectangles about an inch long and 1/2 inch wide.
- Put the broth in a kettle or casserole wide enough to hold the chicken pieces in one layer. Add the carrots, brussels sprouts, potato and parsnip. Sprinkle with salt and pepper. Bring to a boil. Let simmer about five or six minutes. Add the breast halves in one layer, and the green onions. Cover and cook about seven minutes.
- Sprinkle with parsley and serve hot with horseradish sauce.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 1 gram, Sodium 1612 milligrams, Sugar 7 grams, TransFat 0 grams
WINTER CHICKEN BAKE
This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.
Provided by CAGEINCALI
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.
- Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish.
- Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 46.3 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 9.3 g, Protein 29.8 g, SaturatedFat 0.5 g, Sodium 353.3 mg, Sugar 21.7 g
MUSTARD CHICKEN WITH WINTER VEGETABLES
This is a great way to make a chicken go further, and the mustard gives it that little kick
Provided by Mary Cadogan
Time 2h40m
Number Of Ingredients 14
Steps:
- Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
- Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
- Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
Nutrition Facts : Calories 920 calories, Fat 62 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Protein 71 grams protein, Sodium 3.06 milligram of sodium
CHICKEN ROASTED WITH WINTER ROOT VEGETABLES
Prosciutto and chicken is a luxurious combination - and this version is good for you as well - high in fibre, vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
- Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
- Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.
Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.11 milligram of sodium
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
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20 WINTER CHICKEN RECIPES TO KEEP YOU WARM UNTIL SPRING
From bhg.com
Estimated Reading Time 6 mins
- Chicken and Brown Rice Casserole. Make a cold-weather dinner the entire family can agree on. This winter recipe with chicken comes in a cheesy casserole package and is made even easier with purchased roasted chicken.
- Slow Cooker Coq au Vin. Any winter chicken slow cooker recipe that includes a generous pour of red wine gets a thumbs-up in our kitchen! And this one has even more to adore: The Julia Child-esque entrée requires just 25 minutes of prep time.
- Bone-In Chicken Noodle Soup. It would hardly be winter without a steamy bowl of chicken noodle soup. And one from this bubbling, beautiful pot can be yours in about 45 minutes.
- Greek Chicken Skillet. If you are looking for a chicken recipe that is simple, satisfying, and packed with bright flavors, look no further. Even better, you can make this winter chicken dish ahead of time and pack it in your freezer for up to three months.
- Pressure Cooker Chicken and Sausage Gumbo. Gumbo that doesn't take all day? Hooray! Featuring chicken thighs, andouille sausage, okra, and layers of nice spices, this winter chicken thigh recipe calls for 30 minutes of hands-on time, then cooks in your Instant Pot or electric pressure cooker in just eight minutes.
- Butternut Coconut Rice with Thai-Seasoned Chicken. Take a break from cauliflower rice and try this paleo diet-friendly winter chicken recipe.
- Classic Chicken Pot Pie. Shh... don't tell the picky eaters, but this pie's savory, rich sauce is hiding cups and cups of mixed veggies! Serve your family a cozy helping of comfort food with this big-batch chicken pot pie.
- New Potato-Chicken Soup. Prepare to fall in love with this dump dinner. Add everything for the winter chicken slow cooker recipe to the crock except for the half-and-half, flour, peas, and goat cheese (which join the slow cooker 15 minutes prior to dinnertime).
- Za'atar Chicken and Lentils. Za'atar sounds quite foreign, but don't be intimidated. The complex-tasting Middle Eastern spice blend is a cinch to DIY (or buy).
- Cheese Tortellini and Chicken Mushroom Casserole. Give the chicken casserole you know from childhood a new look. Cheese tortellini, green beans, mushrooms, red sweet peppers, and shredded chicken get a tomato-pesto coating before being baked to perfection.
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