CHICKEN TENDERS
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.
Nutrition Facts : Calories 253 calorie, Fat 6.6 grams, SaturatedFat 1.6 grams, Carbohydrate 15.5 grams, Fiber 0.5 grams, Protein 31 grams
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
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
PAN-ROASTED CHICKEN AND VEGETABLES
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
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
FANCY CHICKEN TENDERLOINS
Make and share this Fancy Chicken Tenderloins recipe from Food.com.
Provided by Parkers Mom
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pound chicken tenderloin with a meat mallet(flat side)until thin.
- Sprinkle each tenderloin with garlic powder.
- Whip eggs with fork until fluffy.
- Place chicken in egg mix.
- Coat each tenderloin with bread crumbs.
- Heat pan over med/high heat and add butter and olive oil.
- When pan is heated fry each chicken tenderloin until golden brown.
- Note: chicken will cook faster than usual due to it being tenderized to a thin piece.
- Note: I like to pour my bread crumbs on a plate to coat, just so that I know all areas of tenderloin is covered with bread crumbs.
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
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
SAUTEED CHICKEN TENDERS WITH VEGGIES
I kind of just threw this together one night and it became an instant hit in my house! Hope you enjoy just as much!!
Provided by nyc2ncmama
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start the rice first. Cook accordingly. I use white rice and it takes about 20 minutes so I wait about 10 minutes before I start making the chicken.
- I slice the chicken tenderloins into even thinner strips as well as the onion and bell pepper.
- Preheat pan and add some olive oil. Saute onions and veggies to desired tenderness. Add in the tomato paste ( I only use a 1/2 of can) and saute until blended well. Throw the chicken strips into the mix and coat well with the veggies and tomato paste until chicken is cooked thru. Add salt & pepper to taste. Top with fresh cilantro and serve over rice! Yum!
Nutrition Facts : Calories 562.3, Fat 6.1, SaturatedFat 1.2, Cholesterol 65.8, Sodium 418.8, Carbohydrate 89.4, Fiber 4.1, Sugar 7.1, Protein 35.2
CHICKEN TENDERLOINS AND VEGGIES
Make and share this Chicken Tenderloins and Veggies recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
- In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
- Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
- Spoon into sprayed 9x13 inch baking dish.
- Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.
Nutrition Facts : Calories 237.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 65.8, Sodium 155.2, Carbohydrate 12.8, Fiber 2.7, Sugar 1, Protein 29.3
BALSAMIC CHICKEN AND VEGGIES
Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
- Set aside.
- Heat oil in a large frypan.
- Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
- Transfer from frypan to a serving platter, cover and keep warm.
- Add asparagus and carrot to skillet.
- Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
- Stir dressing mixture, add to frypan.
- Cook and stir for 1 minute, scraping up browned bits.
- Drizzle dressing over chicken and veggies.
- Sprinkle with tomato.
Nutrition Facts : Calories 304.7, Fat 19.1, SaturatedFat 3.9, Cholesterol 54.4, Sodium 238.5, Carbohydrate 14.1, Fiber 2.6, Sugar 9.8, Protein 20.1
CHICKEN TENDERS AND VEGETABLE SAUTE
Make and share this Chicken Tenders and Vegetable Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, warm 1 tablespoon oil.
- Saute the chicken until lightly browned, about 5 minutes.
- Transfer chicken to a plate.
- Add the onions, bell pepper, and mushrooms to the skillet; saute until tender, about 5minutes.
- Add more oil, if needed.
- Return the chicken to the pan.
- Add the tomatoes, basil, oregano, salt, and pepper to taste and simmer, uncovered, until the chicken is cooked through and the flavors are blended, about 10 minutes.
- Add rigatoni to the pan and stir until pasta is coated with sauce.
- Sprinkle with parmesan cheese and serve immediately.
Nutrition Facts : Calories 323, Fat 8, SaturatedFat 1.5, Cholesterol 96.6, Sodium 667, Carbohydrate 32.5, Fiber 3.4, Sugar 7, Protein 30.6
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