Best 5 Chicken And Vegetable One Pot Family Meal Recipes
Chicken and vegetable one pot family meals are a great way to get a quick and healthy dinner on the table. They're perfect for busy weeknights when you don't have a lot of time to cook, and they're also a great way to get your kids to eat their vegetables. With so many different recipes to choose from, you're sure to find one that your whole family will love.
Let's cook with our recipes!
ONE-POT CHICKEN AND VEGETABLE ROAST
Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.
Provided by Cool Runnings Foods
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
- Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g
ONE POT CHICKEN AND VEGETABLES
Make and share this One Pot Chicken and Vegetables recipe from Food.com.
Provided by Amanda G.
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 5 qt saucepan over medium heat, melt butter.
- Add chicken and onion and cook 5 minutes or until chicken is no longer pink.
- Add chicken broth and heat to boiling.
- Stir in uncooked noodles and vegetables, stirring to coat with liquid.
- Cover, simmer on medium heat for 8 minutes or until most liquid is absorbed.
- Be sure to stir every 2 minutes.
- Meanwhile, in medium bowl, stir together soup, milk and parmesan until smooth.
- Add to noodle mixture and simmer until heated through.
Nutrition Facts : Calories 299.2, Fat 13.4, SaturatedFat 6.5, Cholesterol 49.4, Sodium 863.5, Carbohydrate 31.8, Fiber 2.7, Sugar 1.9, Protein 13.9
CHICKEN AND VEGETABLE ONE POT FAMILY MEAL
A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike. From BBC Food Website.
Provided by English_Rose
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
- Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
- Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 minutes
- If using, add the garbanzos and cook for a further five minutes Serve with rice. For young children, break the chicken into smaller pieces and serve.
ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, brussels sprouts, carrot, broccoli, chicken breast, olive oil, fresh rosemary, fresh thyme, garlic, salt, pepper
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
Nutrition Facts : Calories 310 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large sweet potato, broccoli, garlic, fresh rosemary, paprika, salt, pepper, olive oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
- Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
- Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
- Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 9 grams, Protein 52 grams, Sugar 10 grams
Tips for a Perfect Chicken and Vegetable One-Pot Family Meal:
- Prep your ingredients in advance: Cut the chicken and vegetables into uniform pieces so they cook evenly. This will save time and ensure that everything is cooked perfectly.
- Use a large pot or Dutch oven: This will give the chicken and vegetables plenty of room to cook without overcrowding.
- Sear the chicken first: This will help to lock in the flavor and prevent it from drying out.
- Add the vegetables in stages: Starting with the vegetables that take the longest to cook, such as carrots and potatoes. This will ensure that all of the vegetables are cooked through, but not overcooked.
- Use a flavorful cooking liquid: Such as broth or stock. This will help to add flavor to the chicken and vegetables.
- Season the dish generously: With salt, pepper, and other herbs and spices. This will help to enhance the flavor of the chicken and vegetables.
- Cook the dish until the chicken is cooked through and the vegetables are tender: This will typically take about 30 minutes.
- Serve the dish immediately: Or store it in the refrigerator for up to 3 days.
Conclusion:
This chicken and vegetable one-pot family meal is a delicious, healthy, and easy-to-make meal that the whole family will love. It's perfect for a busy weeknight dinner or a weekend lunch. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time.
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