Sliced Chicken With Vegetable Mash Food

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Time 30m

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

Pre-heat the grill/griddle pan.
Season the chicken with salt and allow to sit while you make the marinade.
Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
Grill the vegetables until they are starting to char and are cooked to your preference.
Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

VEGETABLE CHICKEN

Vegetable Chicken image

The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
2 cups sliced celery
2 cups fresh or frozen cut green beans
1-1/2 cups sliced carrots
1 large onion, sliced
1 small zucchini, diced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt, optional
1/2 teaspoon pepper

Steps:

In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.

Nutrition Facts : Calories 242 calories, Fat 4g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SLICED CHICKEN WITH VEGETABLE MASH

Sliced Chicken with Vegetable Mash image

This dish comes together easily with leftover vegetables and chicken from our Double Roast Chicken recipe.

Provided by Martha Stewart

Categories Chicken Recipes

Number Of Ingredients 4

Ingredients

1 1/2 cups roughly chopped roasted potatoes, carrots, and squash
2 tablespoons low-fat milk
Salt and freshly ground black pepper
1 cup , cut into bite-sized pieces, from each of assorted vegetables and Double Roast Chicken

Steps:

Mash vegetables with a fork or potato masher. Transfer to a small pan, add milk, and heat over medium heat until hot. Season with salt and pepper. Serve hot mash with sliced chicken.

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