Roast Chicken With Cilantro Pesto And Vegetables Food

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MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING



Roasted Vegetables Plate With Cilantro Parsley Dressing image

This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

Provided by Artandkitchen

Categories     Peppers

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 lbs aubergines
2 lbs zucchini
2 lbs bell peppers (red and yellow)
1 small bunch cilantro (about 1/3 cup packed fresh cilantro leaves)
1 small bunch parsley (about 1/3 cup packed fresh parsley leaves)
3 large garlic cloves
4 tablespoons lemon juice
1/3 cup olive oil (or more if necesssary)
salt and pepper

Steps:

  • Toss all ingredients for dreessing into a blender.
  • You can always add some more olive oil to thin it out if needed. Blend until smooth.
  • Taste, adjust seasoning, and re-blend as needed.
  • Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
  • Cut you vegetables in 1/2 inch thick pieces.
  • You will have to grill the vegetables in 3 portions (each kind separate).
  • Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
  • Place your vegetable kind on the serving plate.
  • Grill the second vegetable kind and then place it on the serving plate.
  • Repeat with the third kind.
  • Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
  • Serve it warm or cold.

Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6

PAN-SEARED CHICKEN WITH CILANTRO PESTO



Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons garlic-flavored or regular olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, plus 1/2 teaspoon salt
3 tablespoons pine nuts
1 cup packed fresh cilantro leaves
1/4 cup low-fat sour cream
3 cloves garlic, peeled

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
  • Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

CILANTRO PESTO RECIPE



Cilantro Pesto Recipe image

A fun twist on classic pesto, this cilantro pesto recipe is quick and easy, completely delicious, and is full of limes, roasted cashews, garlic, parmesan, and of course, cilantro! This is great over pasta, chicken...anything!

Provided by Jennifer Debth

Categories     Main Dish

Time 10m

Number Of Ingredients 7

2 cups packed cilantro
2 cloves garlic
1/4 cup roasted cashews* (unsalted)
1 tablespoon lime juice
1/2 cup shredded parmesan cheese
1/3 - 2/3 cup oil (until desired consistency is reached**)
salt (to taste***)

Steps:

  • Place cilantro, garlic, roasted cashews, lime juice, and parmesan into a food processor.
  • Pulse until smooth and scrape down the sides.
  • With your food processor running, slowly pour in your oil until your desired consistency has been reached.
  • Season with salt, pulse to combine, and serve with pasta, cheese and crackers, etc.
  • Store in the refrigerator.

Nutrition Facts : ServingSize 1 tablespoon, Calories 88 kcal, Carbohydrate 1 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 51 mg, Fiber 1 g, Sugar 1 g

ROAST CHICKEN AND VEGETABLES



Roast Chicken and Vegetables image

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Provided by Chonchos

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 ⅔ tablespoons minced garlic

Steps:

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Chicken     Nut     Poultry     Roast     Low Carb     Quick & Easy     Dinner     Pistachio     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

PESTO ROASTED VEGETABLES RECIPE



Pesto roasted vegetables recipe image

This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour and a wonderfully rich texture

Provided by Jessica Dady

Yield Serves: 4

Number Of Ingredients 6

2 courgettes, thickly sliced
1 red and 1 yellow pepper, thickly sliced
1 leek, thickly sliced
1 aubergine, chopped
4tbsp basil or rocket pesto
2tbsp olive oil

Steps:

  • Toss the courgettes, pepper, leek and aubergine in the pesto with the olive oil and season well.
  • Roast in a preheated oven at 200°C (400°F, gas mark 6) for 20-30 mins.

Nutrition Facts : @context https, Calories 114 Kcal, Sugar 7.4 g, Fat 7.6 g, SaturatedFat 1.2 g, Sodium 0.04 g, Protein 3.2 g, Carbohydrate 8.5 g

ROAST CHICKEN WITH VEGETABLES



Roast Chicken with Vegetables image

New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

8 whole carrots
1 teaspoon black pepper
2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary
8 small white or red potatoes (about 1H inches in diameter)
1 whole chicken, about 3 1/2 pounds
3 teaspoons salt

Steps:

  • Preheat oven to 425 degrees F.
  • Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
  • Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
  • Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
  • Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.

CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Food Processor     Chicken     Citrus     Garlic     Roast     Quick & Easy     Pistachio     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
3/4 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

  • Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.
  • Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
  • Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES



Roast Chicken With Cilantro Pesto and Vegetables image

This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cilantro or 2 cups fresh parsley leaves
1/4 cup walnuts
3 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
1 (3 1/4 lb) skinless chicken, cut in 8 pieces
2 (8 ounce) baking potatoes, each cut in 10 wedges, wedges cut in half
2 red bell peppers, each cut in 8 wedges, wedges cut in half
olive oil
nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 375*.
  • Grease large roasting pan.
  • Process Pesto ingredients in food processor until a smooth paste.
  • Rub on chicken.
  • Place chicken, potatoes and peppers in pan.
  • Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
  • Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
  • Serves 4.

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From cooks.com


GRILLED CHICKEN SKEWERS WITH CILANTRO PESTO AND KALE ...
Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh is made with moist and tender marinated chicken thighs, with zesty cilantro pesto and surprisingly addictive kale tabbouleh. This post contains affiliate links. Full disclosure is at the bottom of the article. I feel like the summer has only just started in Quebec City: the sun has finally come out for several days in a …
From foodnouveau.com


ROAST CHICKEN WITH MINT CILANTRO PESTO RECIPE
Learn how to cook great Roast chicken with mint cilantro pesto . Crecipe.com deliver fine selection of quality Roast chicken with mint cilantro pesto recipes equipped with ratings, reviews and mixing tips. Get one of our Roast chicken with mint cilantro pesto recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


GRILLED CHICKEN SKEWERS WITH CILANTRO PESTO | RICARDO
Grilled Chicken Skewers with Cilantro Pesto. 5 stars (8) Rate this recipe. Preparation
From ricardocuisine.com


ROASTCHICKENWITHCILANTROPESTOANDVEGETABLES RECIPES
Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
From tfrecipes.com


ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES RECIPE ...
Nov 10, 2013 - This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,
From pinterest.com


ROAST CHICKEN WITH CILANTRO PESTO #LAZYGIRLDINNERS ...
Feb 27, 2014 - I make roast chicken a lot for my family. Mainly because it's easy, and I know everyone will enjoy it. However, because I make it so often, I am always trying to come up with ways to make it differently, ways in which I can add flavor, this …
From pinterest.com


PASTA WITH WHITE BEAN PESTO AND ROASTED VEGGIES - AUNTIE ...
Yell at her for not listening and place your bruised basil in a food processor or blender. Apologize for raising your voice and get a grip, it’s going to be pulverized anyway. Also place 1/4 cup of the beans (set the rest aside for later), the garlic, lemon juice, salt, black pepper and red pepper in the bowl of the food processor/blender.
From auntiechatter.com


ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES RECIPES
Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake ...
From tfrecipes.com


ROASTED MOJO CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
Mojo Roast Chicken (Pollo Asado) Recipe | Allrecipes tip www.allrecipes.com. Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or ...
From therecipes.info


ROASTED CHICKEN AND ACORN SQUASH WITH CILANTRO PUMPKIN ...
Season everything with salt and pepper and roast until the squash is tender when pierced with a fork and the chicken is cooked through and no longer pink near the bone, 45-50 minutes. Let chicken rest for 5 minutes before plating. Meanwhile, make the pesto. Combine all the pesto ingredients in a blender or food processor and process until ...
From recipes.oregonlive.com


GRILLED ROASTED VEGETABLES WITH PINE NUT PESTO - COOKEATSHARE
Trusted Results with Grilled roasted vegetables with pine nut pesto. Grilled Chicken with Spinach and Pine Nut Pesto Recipe .... Food Network invites you to try this Grilled Chicken with Spinach and Pine Nut Pesto recipe from Giada De Laurentiis.. grill-roasted vegetables with pine nut pesto Recipes at .... Chilled Roasted Tomato Soup with Pesto Bon Appétit, August …
From cookeatshare.com


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