Best 6 Easy Chicken And Garden Veggies Recipes
Unleash the flavors of fresh garden vegetables and tender chicken in an easy and delightful culinary creation. Say goodbye to elaborate cooking techniques and embrace the simplicity of this wholesome dish. Whether you're a novice home cook or a seasoned culinary enthusiast, let us guide you through a mouthwatering journey that will elevate your dinner table to new heights. Get ready to savor the perfect balance of flavors as we present the ultimate recipe for "Easy Chicken and Garden Veggies."
Here are our top 6 tried and tested recipes!
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
SHEET PAN DINNER WITH CHICKEN AND VEGGIES
Super easy one-pan meal in the oven made on a baking sheet.
Provided by Tyler Heikes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
- Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
- Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
- Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g
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
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
EASY CHICKEN AND GARDEN VEGGIES
Make and share this Easy Chicken and Garden Veggies recipe from Food.com.
Provided by Jens Kitchen
Categories One Dish Meal
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 12 inch nonstick skillet, cook bacon over medium heat for 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.
- Stir in tomatoes and dressing. Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.
Nutrition Facts : Calories 388, Fat 23.8, SaturatedFat 7.3, Cholesterol 108.2, Sodium 286.3, Carbohydrate 8.1, Fiber 2.7, Sugar 1.6, Protein 34.6
ONE PAN CHEESY CHICKEN AND VEGETABLES
A creamy and cheesy one skillet meal full of fresh vegetables and tender chicken--and it's ready in less than 30 minutes!
Provided by Sandra_92083
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
- Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
- Stir in cooked chicken, basil, and shredded Cheddar cheese.
Nutrition Facts : Calories 472 calories, Carbohydrate 16.3 g, Cholesterol 87.3 mg, Fat 24.8 g, Fiber 4.2 g, Protein 27.4 g, SaturatedFat 11.1 g, Sodium 250.7 mg, Sugar 3 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use fresh, seasonal vegetables: Fresh vegetables are more flavorful and nutritious than frozen or canned vegetables. If you can, try to buy your vegetables from a local farmer's market or grocery store.
- Don't overcrowd the pan: When you're cooking vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Season your vegetables: Season your vegetables with salt, pepper, and other herbs and spices to taste. This will help them taste their best.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooking them will make them mushy and bland.
- Use a variety of cooking methods: Don't just boil your vegetables! Try roasting, grilling, or sautéing them for a more flavorful dish.
Conclusion:
Chicken and garden vegetable recipes are a great way to enjoy a healthy and delicious meal. They're 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 one of these recipes a try. You won't be disappointed!
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