SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
RAINBOW VEGETABLE SKILLET
Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. -Jennifer Schmidt, Dickens, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender., Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces. , In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.
Nutrition Facts :
SUMMER CHICKEN AND VEGETABLE SKILLET
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
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
SOUTHWESTERN VEGGIE SKILLET
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Provided by Bibi
Categories Side Dish Vegetables Corn
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g
VEGETABLE SKILLET
I found this recipe in a magazine years ago and make it all the time. It has to be one of the most simple, speedy and tasty skillet side dishes ever invented.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute red pepper and zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper.
Nutrition Facts : Calories 93 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ONE PAN SAUSAGE AND VEGETABLE SKILLET
One Pan Sausage and Vegetable Skillet. A super easy and healthy meal ready in under 30 minutes!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons ghee or butter over medium heat. Add the potatoes and cook until golden brown and tender. About 7-10 minutes. Remove the potatoes from the skillet and set aside.
- Add the sausage to the same pan and cook until browned, 5 minutes, set aside with the potatoes.
- Add in the zucchini and bell peppers. Sauté until tender 3-4 minutes.Stir in garlic and cook for an additional minute.
- Add the potatoes and sausage back into the pan along with the Italian seasoning and onion powder.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 420 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 822 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SKILLET VEGETABLE
Since I'm an avid gardener, I always have an abundance of fresh vegetables on hand. This recipe is a wonderful way to serve most any kind of vegetable.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high. Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients; cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein.
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