Best 6 Chicken Breasts With Vegetables Recipes

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)

Steps:

• Preheat oven to 500 degree F.
• Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
• Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

PAN-ROASTED CHICKEN AND VEGETABLES

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.

CHICKEN BREASTS WITH VEGGIES

Steps:

• In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.

CHICKEN BREASTS WITH VEGETABLES

Steps:

• Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
• Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
• Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.

COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES

Steps:

• Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
• Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
• Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
• Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
• Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.