Indulge in a culinary journey with our tantalizing Chicken Vegetable Medley, a symphony of flavors that will delight your taste buds. This delectable dish showcases tender chicken nestled amidst a vibrant array of vegetables, each ingredient contributing its unique essence to create a harmonious ensemble.
Explore a treasure trove of delectable recipes within this article, each offering a unique twist on the classic Chicken Vegetable Medley. From the vibrant Lemon-Herb Chicken and Vegetables, bursting with citrusy freshness, to the rich and smoky Chipotle Chicken and Vegetable Skillet, there's a recipe to satisfy every palate.
Uncover the secrets of the savory One-Pot Chicken and Vegetable Dinner, a hassle-free meal that combines convenience with incredible taste. Discover the vibrant medley of colors and flavors in the Sheet Pan Chicken and Vegetables, a vibrant display of roasted perfection.
Prepare to be amazed by the aromatic Thai Coconut Chicken and Vegetable Curry, a fragrant blend of exotic spices and creamy coconut milk. Embark on a culinary adventure with the flavorful Chicken and Vegetable Stir-Fry, a quick and easy weeknight dinner that packs a punch.
Don't miss the hearty goodness of the Chicken and Vegetable Soup, a comforting classic that's perfect for a chilly day. And for a lighter option, dive into the refreshing Chicken and Vegetable Salad, a vibrant combination of crisp vegetables, tender chicken, and a tangy dressing.
BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY
Steps:
- Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
- Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
- While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
- Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
- Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
CHICKEN, VEGETABLE AND RICE MEDLEY
Chicken Helper jump-starts a soul-food favorite. A pinch of this and that lend a cook's homemade touch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
- In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.
- Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 80 mg, Fiber 3 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 0 g
CHICKEN VEGETABLE MEDLEY
"This is a nice summer supper when fresh produce is abundant."Kim Marie Van Rheenan, Mendota, Illinois.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.
Nutrition Facts : Calories 298 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
Tips:
- Use fresh, seasonal vegetables. This will ensure that your medley is packed with flavor and nutrients.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Season the vegetables well. Use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder, to taste.
- Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of roast, and they will be less flavorful.
- Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
- Serve the medley immediately. This is when the vegetables are at their best flavor and texture.
Conclusion:
Chicken Vegetable Medley is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your vegetables roasted, steamed, or stir-fried, this recipe has something for everyone. So next time you're looking for a quick and easy meal, give Chicken Vegetable Medley a try.
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