Chicken And Veggies With Raspberry Enlightenment Food

CHICKEN AND VEGGIES WITH RASPBERRY ENLIGHTENMENT

Chicken and Veggies With Raspberry Enlightenment image

This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side)

Provided by functionaledge

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts
1 orange bell peppers or 1 yellow bell pepper, sliced or in bite-sized pieces
1 small red onion, minced (or half a medium red onion)
1 (6 ounce) package mushrooms, sliced
2 tablespoons olive oil, divided
2 tablespoons raspberry enlightenment, divided
1/2 teaspoon black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons soy sauce, divided
2 cups cooked rice

Steps:

Rinse chicken, pat dry.
Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
Heat 1Tbsp oil over medium-high heat in large heavy pan.
Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
Return pan to medium-high, add remaining 1Tbsp of oil.
Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).

Nutrition Facts : Calories 546.7, Fat 15.9, SaturatedFat 2.5, Cholesterol 68.4, Sodium 637, Carbohydrate 64.2, Fiber 3.3, Sugar 5.6, Protein 36

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Summer Chicken Salad with Raspberry Vinaigrette image

This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette-and simply delicious. -Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (10 ounces) ready-to-serve salad greens
3-1/2 cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

RASPBERRY VINAIGRETTE CHICKEN BREAST

Raspberry Vinaigrette Chicken Breast image

My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.

Provided by sally39

Categories Chicken Breast

Time 1h2m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

2 boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing

Steps:

Preheat oven at 350 degrees.
Thaw and wash your chicken breast and place into a glass dish.
Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
Place in oven at 350 degrees for one hour.
When done spoon sauce from baking dish over your chicken, rice or potatoes.

Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2

More about "chicken and veggies with raspberry enlightenment food"

BALSAMIC RASPBERRY GARLIC CHICKEN - KITCHEN DIVAS

From kitchendivas.com
評価の数 3
カテゴリ Main Course
料理 American
合計時間 55 分

Chicken And Veggies With Raspberry Enlightenment Food

CHICKEN AND VEGGIES WITH RASPBERRY ENLIGHTENMENT

This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side)

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette-and simply delicious. -Heidi Farnworth, Riverton, Utah

PAN-ROASTED CHICKEN AND VEGETABLES

RASPBERRY VINAIGRETTE CHICKEN BREAST

My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.

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