GARLICKY CHICKEN DINNER
Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt 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 thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. 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 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS
Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredient!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
- While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
- Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
- Serve with lots of extra black pepper.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 355 kcal, Carbohydrate 13 g, Protein 49 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 221 mg, Sodium 603 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
HONEY GARLIC BACON WRAPPED CHICKEN KABOBS
Honey Garlic Bacon Wrapped Chicken Kabobs are going to tantalize your tastebuds. Chicken tenders wrapped in bacon and covered in a honey lime sauce, perfect for dinner any night of the week.
Provided by The Food Cafe
Time 40m
Yield 12 chicken kabobs
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degreesInsert skewers through each chicken tender vertically, and wrap with a piece of bacon. Place on a rimmed baking sheet lined with parchment paper.Pour soy sauce, chili paste, honey, brown sugar, mince garlic, lime juice, sesame oil, and cornstarch into a medium saucepan on stove over medium heat and stir to combine. Bring to a boil stirring often. Remove from heat and baste chicken with sauce.Cook chicken for 30 minutes, turning halfway through and basting opposite side.Set oven on high broil, and broil for 2-3 minutes. Garnish with limes and baste with more sauce if desired.
GARLICKY CHICKEN
Make and share this Garlicky Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Puree first 7 ingredients in a blender and place in a shallow bowl or zip lock type of plastic bag.
- Add the chicken breasts and marinate for 4 hours.
- Grill normally over medium heat.
- Note: When using 'skin on' chicken, try to loosen all the skin so that the marinade can reach the meat under the skin.
- Many people will not eat the skin so the marinade needs to be on as much of the meat as possible.
GARLICKY CHICKEN AND SPROUT KEBABS
This is an excelllent summer BBQ recipe. I love Brussels sprouts, and they have such a wonderful taste when grilled. This recipe can also be made with beef. I also like to add cubed green pepper and fresh mushrooms to the skewers...Ohhh, can't wait to fire up that grill!!:)
Provided by Manda
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook sprouts, covered, in boiling salted water until tender (about 8-10 min.) Cut onion into wedges.
- Combine garlic, dressing and soy sauce.
- Marinate chicken, sprouts, and onion in Italian dressing mixture 1-2 hours.
- Thread on skewers, alternating ingredients.
- Sprinkle skewers with salt and pepper.
- Broil/grill 3-4 inches from heat until chicken is cooked through (approx 8-10 minutes).
GREEK GARLIC CHICKEN WITH LEMON AND OREGANO
This easy Greek Garlic Chicken is a great way to serve chicken to your family and friends. The lemon and oregano marinade/brine is simple to make and adds so much flavor to the chicken breasts, plus it keeps then tender and juicy. If you are looking for hot buffet food ideas this holiday season then this low carb, naturally gluten free Greek chicken is perfect for serving a crowd!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- Lay your first chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets.
- Repeat with the remaining chicken breasts.
- Pour about half of the water into a saucepan and add the salt, sugar, dried oregano, peppercorns and peeled garlic. Heat over a medium heat until the salt and sugar have dissolved.
- Remove from the heat, squeeze the juice from the lemons into the brine, then add in the used skins.
- Add the remaining water to the brine and allow the mixture to fully cool.
- Once the mixture is cold, add the filleted chicken breasts and brine them for 3-5 hours.
- Pre-heat the oven to 400ºF/200ºC
- Heat the 2 tbsp of the olive oil in a large skillet.
- Add in 6 of the chicken breast fillets and cook over a high heat for 1-2 minutes until golden. Turn and repeat on the other side. Remove them from the pan and transfer to a large baking dish.
- Add the remaining oil to the skillet and cook the remaining 6 fillets in the same way. Transfer them to the baking dish.
- Thinly slice the garlic and scatter it around the chicken.
- Cut the lemon into small chunks and arrange it around the chicken.
- Sprinkle over the dried oregano and then pour over the chicken broth.
- Bake in the oven for 12-15 minutes until the chicken is cooked through. (see note 1)
- Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.
- Serve drizzled the extra virgin olive oil dressing and chopped fresh parsley.
- Can be served hot or at room temperature.
Nutrition Facts : Calories 211 kcal, Carbohydrate 7 g, Protein 25 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LEMON GARLIC CHICKEN KEBABS
Gorgeous sticky, garlicky chicken kebabs perfect for the barbeque!
Provided by primrosey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
- Preheat grill for high heat.
- Remove chicken from the marinade and shake off excess. Thread onto skewers.
- Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 6.6 g, Cholesterol 97.7 mg, Fat 14.4 g, Fiber 1.3 g, Protein 25 g, SaturatedFat 8.1 g, Sodium 142.1 mg, Sugar 3.3 g
GARLIC CHICKEN
Chicken with a garlic marinade.
Provided by thebrowngirls
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
- Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
- Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
- Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.
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- Peel and crush in the garlic, then muddle in 1 tablespoon of oil, the vinegar and a generous pinch of cayenne.
- Chop the chicken and bread into 2cm chunks and, in a bowl, toss and mix well with the marinade until evenly coated.
- Take a little care in skewering up the chicken and bread chunks, randomly interspersing them with the bay leaves on four short skewers and using hardy rosemary stalks, wooden or metal skewers as appropriate.
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SMOKY BEEF AND BRUSSELS SPROUTS KEBABS WITH ... - WHOLE30
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- MAKE the Kebabs: In a large plastic resealable bag, combine the beef with smoked paprika and black pepper. Seal bag; toss to coat. Add the vinaigrette; seal bag and toss to coat. Marinate in the refrigerator at least 2 or up to 3 hours.
- MEANWHILE, place the Brussels sprouts in a large microwave-safe bowl or dish. Cover and cook on high for 3 minutes to soften. Drizzle with the oil; add the garlic, salt, and ½ teaspoon of the black pepper; toss to coat.
- MAKE the Sweet Potato Hash Browns: In a food processor fitted with the chopping blade, combine the jalapeño and scallions. Cover and process until chopped. Change to the shredding blade, and shred potatoes. Transfer potato mixture to a large bowl; drizzle with 3 tablespoons of the oil and season with salt and pepper; toss to combine.
- IN a large nonstick or cast-iron skillet heat 1 tablespoon of the oil over medium heat. Working in batches if necessary, drop the sweet potatoes onto the hot skillet in 4 mounds, about 1 1/4 cups each; flatten slightly. Cook until potatoes are crisp and golden brown on the bottom, about 10 minutes. Turn potatoes over, and cook until bottom is golden brown, about 5 minutes more.
LEMON GARLIC CHICKEN KEBABS - LITTLE BROKEN
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5/5 (3)Estimated Reading Time 2 minsServings 4Total Time 25 mins
- Place the chicken in a bowl or large ziploc bag. Pour the marinade over the chicken and refrigerate covered for at least 30 minutes but no more than 1 1/2 hours.
GARLIC PARMESAN CHICKEN WITH BRUSSELS SPROUTS - 5 ...
From food.theffeed.com
Estimated Reading Time 1 minPublished 2019-03-25
- Preheat oven to 450 degrees F. In a small bowl combine toasted panko, Parmesan, and 1 tablespoon olive oil. Set aside.
- In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes.
- Melt butter in pan over medium heat; sauté garlic and onion with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.
- Return chicken to the sauce, seared-side up. Divide cheese and breadcrumb mixture evenly among chicken breasts. Add brussels sprouts and transfer pan to oven; bake 10 to 15 minutes.
GRILLED BALSAMIC-MARINATED CHICKEN AND BRUSSELS SPROUTS ...
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Total Time 4 hrs 42 minsCalories 333 per serving
- Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine vinegar, 2 teaspoons of the oil, the shallot, 2 cloves garlic, and 1/2 teaspoon salt. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
- Place Brussels sprouts in a steamer basket. Place basket in a Dutch oven over 1 inch of boiling water. Steam, covered, about 10 minutes or until tender. Immediately transfer Brussels sprouts to ice water to cool; drain. In a large bowl combine Brussels sprouts, 2 teaspoons of the oil, and 1/4 teaspoon salt.
- For sauce, in a food processor combine basil, spinach, the 2 tablespoons water, yogurt, cheese, pine nuts, 1 clove garlic, 1/8 teaspoon salt, pepper, and the remaining 2 teaspoons oil. Cover and process until smooth.
- Drain chicken, discarding marinade. Thread chicken onto skewers,* leaving 1/4 inch between pieces. Thread Brussels sprouts, stem ends first, onto skewers,* leaving 1/4 inch between pieces.
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- Add chicken and veggies to bowl, making sure all of the ingredients are soaking in the marinade, and marinate in your fridge anywhere between 2-24 hours (the longer the better).
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- Crush the garlic cloves, along with some sea salt, in a pestle and mortar into a paste, or use the back of a knife on a chopping board. Add egg yolk, lemon juice and garlic to a food processor and blend to combine. With the processor running, add a small amount of oil and wait for it to emulsify, add oil in small increments until ensuring the mixture doesn't split, slowly drizzle the remainder until it’s all added. Don’t run the processor too long as we want this aioli to be slightly more runny than normal. The consistency of mayo loosened with lemon juice is what we’re looking for here (so you can drizzle it easy over the Brussel Sprouts). Season generously with sea salt and white pepper, transfer to a bowl and set aside. If the mixture is too thick you can add a little more lemon juice or water.
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- Slice each brussel sprout in half from the root end to the top of the sprout and add to a mixing bowl. Squeeze over ½ the lemon juice and a glug of olive oil, season with a good pinch of salt and stir. Skewer brussel sprout halves through the root end first ensuring they fit tightly and are evenly placed. The flat sides should all be together so with one turn of the skewer you can flip to the rounded side. Brush and oil your hot grill grate. Place skewers flat side down and grill over a high heat for about 4-5 minutes. Turn when nicely browned, baste the cooked side in melted butter and herb brush. Cook the round side for a further 2-3 minutes. The sprouts should be soft on the outside, nicely browned with a little char, but still have a crunch on the inner layers. Remove from grill and squeeze over the remainder of lemon juice
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