Chock Full Of Veggies Chicken Recipes

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY

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!

CHOCK-FULL-OF-VEGGIES CHICKEN

Steps:

• Stir-fry chicken in oil about 5 minutes. Add veggies. Set teriyaki sauce aside and stir-fry 5 minutes more. While chicken cooks, prepare rice. Stir sauce into chicken and veggies. Serve hot with rice.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

SOUTH BEACH CHOCK-FULL-OF-VEGGIES CHILI

Steps:

• In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
• Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

VEGETABLE CHICKEN

Steps:

• In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.

VEGGIES AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
• Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.

CHOCK FULL OF VEGGIES MEATLOAF

Steps:

• Saute onions, peppers, garlic, carrots and celery and beef bullion packet in a pan sprayed with non stick spray until soft.
• Mix sauted vegetables with remaining ingredients. Shape into a loaf and bake 40-60 minutes in a 350 degree oven in a pan sprayed with non-stick spray. Serve topped with a dash of chili sauce or catsup.