Summer Chicken And Vegetable Traybake Recipes

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SUMMER CHICKEN AND VEGETABLE TRAYBAKE



Summer chicken and vegetable traybake image

It's super easy and yummy traybake recipe with summer vegetables, chicken, herbs and honey.

Provided by elenaiksar

Time 1h5m

Yield Serves 4

Number Of Ingredients 11

800g new potatoes, halved
4 chicken drumsticks
2 tbsp olive oil
2 tbsp runny honey
2 courgettes, sliced
2 yellow peppers, deseeded and cut into wedges
2 red onions, cut into wedges
2 garlic cloves, thinly sliced
2 tomatoes, cut into wedges
5 fresh thyme sprigs
5 fresh rosemary sprig

Steps:

  • Preheat the oven to 200C. Place the potatoes in a bowl and toss with 2 tbsp olive oil and season with salt and freshly ground black pepper, then spread over a roasting tray. Season the chicken drumsticks with salt and freshly ground black pepper, and place on top of the potatoes, then drizzle with the honey. Roast in the oven for 15 minutes.
  • Season vegetables in a big bowl and then transport them to the roasting tin, and add thyme and rosemary sprigs. Increase the temperature to 230C and back in the oven for another 30 minutes or until chicken is cooked through and the vegetables are tender. And then just serve!

SUMMER GRILLED CHICKEN AND VEGETABLES



Summer Grilled Chicken and Vegetables image

What do we love about this grilled chicken and vegetables dish? This Summer Grilled Chicken and Vegetables is super-quick, low-cal and delicious!

Provided by My Food and Family

Categories     Special Diets

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 cup cut-up fresh asparagus spears (1 inch pieces)
1 small red onion, coarsely chopped

Steps:

  • Heat grill to medium-high heat.
  • Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
  • Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
  • Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

SUMMER CHICKEN AND VEGETABLE SKILLET



Summer Chicken and Vegetable Skillet image

Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.

Provided by Bear Creek

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 6

Number Of Ingredients 8

2 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into 1-inch pieces
4 cups water
1 package Bear Creek® Chicken Noodle Soup Mix
1 medium zucchini, halved lengthwise and sliced
2 cups halved grape tomatoes
2 cups baby spinach leaves
1 tablespoon lemon juice

Steps:

  • Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
  • Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
  • Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
  • Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g

SUMMER TRAYBAKE CHICKEN



Summer traybake chicken image

A great dish for dinner parties and family meals in - quick, easy and very tasty

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 4

4 chicken breasts
1 tbsp olive oil
250g cherry tomatoes
4 tbsp pesto

Steps:

  • Put the chicken breasts in a large, shallow roasting tray and drizzle with olive oil. Grill for 10 mins, then add cherry tomatoes and grill for another 5 mins until chicken is cooked. Drizzle pesto over the top and serve.

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  • Preheat oven to 200°C/180°C fan/gas mark 6. Arrange red onions, potatoes, peppers, courgette and garlic in a large, non-stick roasting tin. Drizzle over 3 teaspoons of the olive oil; toss to coat vegetables all over. Roast in oven for 15 minutes. Meanwhile, slash each chicken thigh a couple of times with a sharp knife. Place chicken in a bowl, drizzle over remaining oil, add dried herbs and black pepper; toss to coat chicken. Remove roasting tin from oven; nestle chicken thighs between vegetables. Tuck tomato halves, cut-sides up, around vegetables. Return to oven; roast for a further 45 minutes or so until chicken is fully cooked (see Cook’s tips). Serve immediately, squeezing garlic out of the skins as you eat. Serve with a mixed leaf side salad or crusty bread, if you like.
  • To check if the chicken is cooked, insert a skewer into a chicken thigh – if juices run clear and there is no pink meat, it is cooked; if not, return to oven and roast for a further 5–10 minutes or until fully cooked. Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot throughout. Substitute dried mixed herbs for the Italian herb seasoning.


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