LEMON CHICKEN BREASTS WITH VEGGIES
For a hearty, comforting dish with a nice, subtle lemon flavor, try this delicious chicken dish. It has everything you need for a satisfying meal.-Amber Otis, Morris, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine the carrots, potatoes, onions and celery. Top with chicken. , Combine the soup, water, lemon juice, parsley, thyme, pepper and salt; pour over chicken and vegetables. Cover and cook on low for 8-9 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 442 calories, Fat 10g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 784mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 51g protein. Diabetic Exchanges
LEMON CHICKEN AND VEGGIES
Eight ingredients are all you need to put a beautiful dinner on the table tonight. Shredded carrots and baby spinach are very nutritious and a healthy part of this meal. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat. , Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm. , Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables.
Nutrition Facts : Calories 498 calories, Fat 30g fat (17g saturated fat), Cholesterol 161mg cholesterol, Sodium 698mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 3g fiber), Protein 40g protein.
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
BAKED LEMON CHICKEN AND VEGETABLES
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
- Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.6 g, Cholesterol 71.6 mg, Fat 15.8 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 389.5 mg, Sugar 0.9 g
LEMON BASIL CHICKEN AND VEGETABLES
Chicken breasts + a bag of frozen veggies + stir-fry sauce and a skillet, you've got dinner in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook rice as directed on package.
- Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
- Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.
Nutrition Facts : Calories 410, Carbohydrate 61 g, Cholesterol 70 mg, Fiber 8 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic
Provided by Melissa Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
- Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
- Pour the sauce on top of the chicken and veggies.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Serve immediately and enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams
ROSEMARY-LEMON CHICKEN WITH VEGETABLES
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
- Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
- Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
- Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Nutrition Facts : Calories 613 g, Fat 26 g, Fiber 4 g, Protein 61 g
GREEK LEMON CHICKEN & VEGETABLES
I tried this recipe tonight and it is DELICIOUS and EASY! Great lemon taste and the vegetables are to die for this way! Taken from Summer Meals magazine, August 2007.
Provided by LaVitaBella
Categories One Dish Meal
Time 52m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Coat pan with nonstick foil. Place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
- In bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. Drizzle over chicken and vegetables and toss to coat.
- Roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. Sprinkle with olives. Garnish with mint, parsley, or lemon wedges.
Nutrition Facts : Calories 479.7, Fat 28.4, SaturatedFat 6.8, Cholesterol 138.6, Sodium 360.4, Carbohydrate 24.8, Fiber 4.8, Sugar 4.3, Protein 33.1
LEMON BASIL CHICKEN AND VEGETABLES
This is a quick, simple one skillet chicken meal. This has an Asian feel and taste, but my grandkids enjoyed it, nice way to get them to eat their veggies.
Provided by morgainegeiser
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice as directed on package. While rice is cooking, cut chicken into 2 X 1/4 inch strips.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
- Add chicken to skillet; sprinkle with pepper and garlic powder. Stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 2 minutes.
- Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
- Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Divide rice among bowls. Top with chicken mixture.
Nutrition Facts : Calories 758.2, Fat 7.6, SaturatedFat 1.9, Cholesterol 263.3, Sodium 353.6, Carbohydrate 54.6, Fiber 6.6, Sugar 1.6, Protein 112.6
LEMON, YOGURT, AND DILL CHICKEN THIGHS WITH ROASTED VEGGIES
An easy, one-pan dinner that's fairly hands-off once everything's in the oven. Make sure to chop your veggies into even pieces, or they won't cook properly.
Provided by Kim
Categories Baked Chicken Thighs
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
- Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes.
- While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.
- Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.
Nutrition Facts : Calories 449 calories, Carbohydrate 34.2 g, Cholesterol 92.8 mg, Fat 22.5 g, Fiber 6 g, Protein 28.9 g, SaturatedFat 6.2 g, Sodium 619.8 mg, Sugar 5.9 g
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LEMON CHICKEN WITH VEGGIES MEAL PREP - ALL NUTRITIOUS
From allnutritious.com
Reviews 5Calories 500 per servingCategory Meal Prep
- Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
- Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
- Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes and coat them with the mixture we‘ve just made.
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4.4/5 (38)Calories 490 per servingCategory Main Course
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
- Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
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