Chicken And Veggie Skillet Food

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ITALIAN CHICKEN AND VEGETABLE SKILLET



Italian Chicken and Vegetable Skillet image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 12

2 tablespoons olive oil
1¼ pounds chicken tenders
1¼ pounds boneless skinless chicken breasts, cut into strips
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons Lawry's® Seasoned Salt
1 cup grape tomatoes
½ cup cut-up string beans
½ cup cut-up asparagus
½ cup sliced yellow squash
½ cup sliced zucchini
½ cup bell pepper strips
½ cup sliced onion

Steps:

  • 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
  • 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

MOROCCAN CHICKEN AND VEGGIE SKILLET



Moroccan Chicken and Veggie Skillet image

Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon fennel seed (optional)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil (Becel)
2 boneless skinless chicken breasts, cut in 1 inch cubes
1 medium onion, chopped
2 garlic cloves, smashed
3/4 cup reduced-sodium chicken broth
1 medium zucchini, sliced
2 -3 medium carrots, julienned
1/4 cup raisins
1/4 teaspoon salt
2 teaspoons cornstarch
chopped fresh coriander (to garnish)

Steps:

  • Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
  • Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
  • In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
  • In a large nonstick frypan, heat oil over medium high heat.
  • Brown chicken with onion and garlic about 5 minutes.
  • Stir in fennel mixture and sauté 1 minute.
  • Add broth, zucchini, carrots, raisins and salt; bring to a boil.
  • Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
  • Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
  • Serve over prepared couscous or rice and garnish with chopped coriander.

Nutrition Facts : Calories 161, Fat 3.6, SaturatedFat 0.6, Cholesterol 34.2, Sodium 226.3, Carbohydrate 17.2, Fiber 2.3, Sugar 8.9, Protein 16.1

CHICKEN VEGGIE SKILLET



Chicken Veggie Skillet image

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil, divided
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup sherry or chicken stock
2 tablespoons cold butter, cubed

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 384mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY



One-pan Chicken Parmesan and Veggie Skillet Recipe by Tasty image

Here's what you need: all-purpose flour, salt, ground black pepper, large egg, plain breadcrumbs, olive oil, boneless, skinless chicken breast, minced garlic, red pepper flakes, eggplant, crushed tomato, fresh mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 large egg
2 tablespoons plain breadcrumbs
2 teaspoons olive oil
1 boneless, skinless chicken breast
½ teaspoon minced garlic, about 1 small clove
¼ teaspoon red pepper flakes
1 ½ cups eggplant, diced, (about half a small eggplant)
1 cup crushed tomato, with juice
1 slice fresh mozzarella cheese
1 tablespoon fresh basil, chopped

Steps:

  • Preheat oven to 375°F (190˚C).
  • Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
  • Coat chicken in flour, then egg, then breadcrumbs.
  • Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
  • Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
  • Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
  • Bake until cheese is melted, about 12 minutes.
  • Garnish with chopped basil.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams

QUICK VEGGIE, CHICKEN AND STUFFING SKILLET



Quick Veggie, Chicken and Stuffing Skillet image

When time is tight but you still want to serve homemade food that hits all the highlights, this Quick Veggie, Chicken and Stuffing Skillet will do the trick! For a delicious flavor in a hurry, make our savory Quick Veggie, Chicken and Stuffing Skillet.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. butter or margarine
6 small boneless skinless chicken breasts (1-1/2 lb.)
1-2/3 cups water
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, peas)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 jar (12 oz.) HEINZ HomeStyle Classic Chicken Gravy
3/4 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Melt butter in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove from skillet.
  • Add water and vegetables to skillet; bring to boil. Add stuffing mix; stir just until moistened. Top with chicken, gravy and cheese; cover.
  • Cook on low heat 5 min. or until gravy is heated through and cheese is melted.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 930 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 26 g

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