Indulge in a delightful culinary journey with our scrumptious chicken and garden vegetables recipes. From the classic and comforting Chicken and Vegetable Stir-Fry to the vibrant and flavorful Chicken Souvlaki with Roasted Vegetables, these dishes are packed with fresh, wholesome ingredients and bursting with taste.
embark on a taste adventure with the savory Chicken and Vegetable Stir-Fry, where tender chicken and an array of colorful vegetables are tossed in a mouthwatering sauce, creating a harmonious blend of flavors and textures.
For a Mediterranean twist, the Chicken Souvlaki with Roasted Vegetables is a must-try. Succulent chicken skewers are marinated in a zesty blend of herbs and spices, then grilled to perfection and accompanied by a medley of roasted vegetables, ensuring a tantalizing and satisfying meal.
For those seeking a hearty and comforting dish, Chicken and Vegetable Stew is the perfect choice. Chunks of chicken, tender vegetables, and a rich, flavorful broth come together in this classic stew, promising a warm and satisfying experience.
Finally, the Chicken and Vegetable Curry offers an exotic and aromatic adventure. Fragrant spices, a creamy coconut milk base, and an array of tender chicken and vegetables create a dish that will transport you to culinary paradise.
So, prepare your taste buds for an extraordinary culinary experience and embark on a journey of flavors with our delectable chicken and garden vegetables recipes, each offering a unique and satisfying taste sensation.
GARDEN VEGETABLE & CHICKEN SKILLET
Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
CHICKEN AND GARDEN VEGETABLE SKILLET
Tender chicken nestles among colorful vegetables, enlivened with a sherry-flavored cream sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat; add bread crumbs. Cook about 3 to 4 minutes, stirring occasionally, until bread crumbs are toasted; remove from skillet and set aside.
- Increase heat to high. In same skillet, melt 1 tablespoon butter. Cook chicken in butter about 6 minutes, stirring occasionally, until brown on outside and no longer pink in center. Remove from skillet and keep warm.
- Reduce heat to medium-high. In same skillet, melt remaining 1 tablespoon butter. Cook shallots, zucchini, carrots and pepper in butter about 5 minutes, stirring occasionally, until crisp-tender. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth and sherry. Heat to boiling; boil 1 minute, stirring frequently, until slightly thickened. Return chicken to skillet. Stir in half-and-half; heat just until hot.
- To serve, spoon chicken mixture into serving dish. Sprinkle with cheese and toasted bread crumbs.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 1/2 g
EASY CHICKEN AND GARDEN VEGGIES
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
- Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
- Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
- Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Nutrition Facts : Calories 400, Carbohydrate 10 g, Cholesterol 90 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g
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
CHICKEN AND GARDEN VEGETABLES
This delicious-looking barbecue recipe comes from the people at The Reynolds Kitchens. I'm submitting it in response to a request. I haven't tried it yet, but plan to as soon as the weather warms up. I bet it would also be fabulous drizzled with a little Italian dressing!
Provided by Kree6528
Categories One Dish Meal
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high or oven to 450 F.
- Place bag in a 1-inch deep pan.
- Combine flour and water; pour into bag.
- Combine basil, seasoned salt, and pepper.
- Arrange chicken in bag in an even layer; sprinkle half of seasonings over chicken.
- Place vegetables over chicken; sprinkle with remaining seasonings.
- Double fold open end of bag to seal.
- To cook, slide bag onto grill or leave in pan and place in oven.
- Grill 20 to 25 minutes in covered grill or bake 40 to 45 minutes in oven.
- Using oven mitts, cut bag open with a sharp knife.
- Carefully fold back top for steam to escape.
- Sprinkle with cheese before serving.
Nutrition Facts : Calories 215.7, Fat 4, SaturatedFat 1.7, Cholesterol 88, Sodium 206.5, Carbohydrate 6.9, Fiber 1.8, Sugar 3.1, Protein 37.1
Tips:
- Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
- Don't overcrowd the pan: If you do, the vegetables will steam instead of roast and won't get as brown and crispy.
- Use a variety of vegetables: This will make for a more colorful and flavorful dish.
- Season the vegetables well: Salt, pepper, and garlic powder are a good starting point. You can also add other herbs and spices, such as rosemary, thyme, or paprika.
- Roast the vegetables until they are tender and slightly browned: This will take about 20-30 minutes, depending on the type of vegetables you are using.
- Serve the vegetables immediately: They are best enjoyed hot and fresh out of the oven.
Conclusion:
This recipe is a great way to enjoy fresh, seasonal vegetables. It is easy to make and can be tailored to your own taste. You can add different vegetables, herbs, and spices to create a unique dish that everyone will love. Chicken and Garden Vegetables is a healthy and delicious meal that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables.
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