Best 3 Chicken And Spring Vegetable Toss Recipes
Indulge in a symphony of vibrant flavors with our delectable Chicken and Spring Vegetable Toss recipe. This dish bursts with the freshness of spring, combining tender chicken, an array of colorful vegetables, and a zesty citrus dressing. We'll guide you through the process of preparing this delightful meal, from selecting the freshest ingredients to creating a dressing that tantalizes your taste buds. Our recipe collection also includes variations of this dish, such as a vegetarian alternative with tofu and a tangy Asian-inspired marinade for the chicken. So, gather your ingredients, prepare your taste buds for a delectable experience, and let's embark on a culinary journey that celebrates the bounty of spring.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
SHEET PAN SPRING CHICKEN DINNER
This recipe is sponsored by Kohl's. Lots of bright spring flavors come together in this easy sheet pan dinner. The chicken bathes in a fresh herby lemon marinade before joining scallions as well as rainbow carrots and fingerling potatoes in the oven. While the colorful spread is roasting, you can whip up a tangy Dijon sauce spiked with parsley and dill to drizzle over the whole dish.
Provided by Tregaye Fraser
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
- Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
- Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
- Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
- Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
- For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
- To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.
CHICKEN AND SPRING VEGETABLE TOSS
Steps:
- 1. Cook and drain pasta as directed on the package.
- 2. While pasta is cooking, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 4 minutes, stirring frequently, until brown. Stir bell peppers, asparagus, water and pepper into chicken; reduce heat. Cover and simmer 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in the center and vegetables are crisp-tender.
- 3. Stir pasta and Alfredo sauce into chicken mixture; cook until hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh, seasonal vegetables: Spring vegetables are at their peak flavor right now, so take advantage of them! Look for fresh asparagus, snap peas, carrots, radishes, and leafy greens at your local farmers market or grocery store.
- Don't overcrowd the pan: When you're cooking the vegetables, make sure you give them enough space in the pan so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of sautéing and they won't get as flavorful.
- Cook the chicken until it's cooked through: Use a meat thermometer to make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before you remove it from the pan.
- Serve immediately: This dish is best served immediately after it's cooked, while the vegetables are still crisp and the chicken is still juicy.
Conclusion:
This chicken and spring vegetable toss is a delicious and healthy way to enjoy the flavors of spring. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!
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