Best 7 Baked Monterey Chicken With Roasted Veggies Recipes
**Baked Monterey Chicken with Roasted Veggies**: A Delightful Symphony of Flavors
Indulge in a culinary masterpiece that harmoniously blends the succulent flavors of chicken, a creamy Monterey Jack cheese sauce, and a vibrant medley of roasted vegetables. This delectable dish, Baked Monterey Chicken with Roasted Veggies, is a symphony of textures and tastes that will tantalize your taste buds. The tender chicken, enveloped in a rich and flavorful Monterey Jack cheese sauce, takes center stage, while the roasted vegetables add a symphony of colors, textures, and nutrients. The result is a satisfying and wholesome meal that is perfect for any occasion. Whether you're hosting a dinner party, seeking a comforting weeknight meal, or simply craving a culinary adventure, this recipe promises to deliver an unforgettable dining experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
**Additional Recipes Included**:
- **Creamy Garlic Parmesan Chicken**: If you're a fan of creamy and flavorful chicken dishes, this recipe is a must-try. Tender chicken breasts are seared to perfection, then smothered in a luscious sauce made with garlic, Parmesan cheese, and cream. Serve it over pasta, rice, or roasted vegetables for a complete meal.
- **Roasted Vegetables with Balsamic Glaze**: Bring out the natural sweetness of vegetables with this simple yet flavorful recipe. A variety of vegetables, such as broccoli, carrots, zucchini, and bell peppers, are roasted until tender and caramelized, then drizzled with a tangy balsamic glaze. This dish is a perfect side for chicken, fish, or steak, or can be enjoyed as a light and healthy vegetarian meal.
- **Garlic Herb Butter Roasted Chicken**: Experience the classic flavors of roasted chicken elevated with a fragrant garlic herb butter. A whole chicken is rubbed with a flavorful mixture of garlic, herbs, and butter, then roasted until golden brown and juicy. This timeless dish is perfect for a Sunday dinner or any special occasion, and is sure to become a family favorite.
- **Roasted Vegetable and Goat Cheese Salad**: Create a vibrant and nutritious salad with this combination of roasted vegetables, creamy goat cheese, and a tangy dressing. Roasted broccoli, carrots, zucchini, and red onions are tossed with mixed greens, goat cheese crumbles, and a balsamic vinaigrette. This salad is a colorful and flavorful addition to any meal, and is a great way to enjoy your daily dose of vegetables.
- **Lemon Garlic Butter Shrimp**: Treat yourself to a quick and easy seafood dish with this lemon garlic butter shrimp. Succulent shrimp are sautéed in a sizzling mixture of lemon, garlic, and butter, creating a bright and flavorful sauce. Serve it over rice, pasta, or roasted vegetables for a complete and satisfying meal.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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
ONE-PAN ROAST CHICKEN WITH VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
ROASTED CHICKEN WITH VEGGIES
Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. - Mary Beth Hansen, Columbia, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour. , Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.
Nutrition Facts : Calories 329 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 187mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
MONTEREY CHICKEN
As colorful as spring itself, Crystal Heese's tender and tasty chicken entree is sure to become a popular supper standby. "It's been my husband's favorite meal since before we were married," she writes from Quitman, Texas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a greased baking sheet. , Top each with barbecue sauce, bacon and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives.
Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 658mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
EASY BAKED CHICKEN THIGHS
As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.
Provided by KALENG
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g
Tips for a Flavorful and Hassle-Free Baked Monterey Chicken with Roasted Veggies:
- Use a flavorful marinade: The marinade not only tenderizes the chicken but also infuses it with delicious flavors. Experiment with different herbs, spices, and liquids to create a marinade that suits your taste preferences.
- Don't overcrowd the baking dish: To ensure even cooking and prevent steaming, make sure there is enough space between the chicken pieces and the vegetables in the baking dish. If necessary, use two baking dishes.
- Roast the vegetables separately: Roasting the vegetables separately from the chicken allows you to control their cooking time and texture. Some vegetables, like broccoli and carrots, take longer to cook than others, like zucchini and tomatoes.
- Use a variety of vegetables: A colorful array of vegetables not only adds visual appeal to the dish but also provides a range of flavors and nutrients. Choose vegetables that roast well together, such as broccoli, carrots, potatoes, onions, and bell peppers.
- Season the roasted vegetables well: Before roasting, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. This will enhance their flavor and make them more appetizing.
- Keep an eye on the cooking time: The cooking time may vary depending on the thickness of the chicken breasts and the type of vegetables used. Use a meat thermometer to ensure that the chicken is cooked thoroughly and the vegetables are tender but still retain a slight bite.
Conclusion: A Delightful and Nutritious Baked Monterey Chicken with Roasted Veggies:
Baked Monterey Chicken with Roasted Veggies is a delectable and wholesome dish that combines tender and flavorful chicken with a vibrant array of roasted vegetables. The creamy Monterey Jack cheese sauce adds a rich and cheesy touch, while the roasted vegetables provide a delightful contrast in texture and a boost of nutrients. This dish is sure to impress your family and friends, and it's also a great way to enjoy a healthy and satisfying meal. Serve it with a side of rice or quinoa for a complete and balanced meal. So next time you're looking for a flavorful and hassle-free chicken dinner, give this Baked Monterey Chicken with Roasted Veggies a try - you won't be disappointed!
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