CREAMY CHICKEN + SUMMER VEGGIE SKILLET
Creamy Chicken + Summer Veggie Skillet
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Yield 4
Number Of Ingredients 13
Steps:
- Heat your oil in a large skillet, over medium heat. Add in the chicken, season with sea salt and pepper and sear until golden brown, about 5 minutes per side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add in your onion, and saute for about 3 minutes, then add in the garlic and continue sautéing for just another minute or so.
- Stir in the corn, zucchini, and all seasonings. Cook stirring ocassionaly for about 5 minutes more, until veggies are tender-crisp.
- Add in coconut milk and give it all a good stir.
- Return your cooked chicken back to the skillet nestling it into your sauce and veggies.
- Stir in tomatoes.
- Simmer until your sauce reduces slightly, the chicken is heated through, and tomatoes just begin to burst, about 5 minutes.
- I sliced my chicken breasts against the grain - just for looks, and serving convince. You may serve them whole.
- Garnish with green onions and enjoy!
GARDEN VEGETABLE & CHICKEN SKILLET
Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
SUMMER CHICKEN AND VEGETABLE SKILLET
Looking for a new recipe to make for dinner tonight? Whip up this easy Summer Chicken and Vegetable Skillet dish in just 30 minutes using Bear Creek® Chicken Noodle Soup Mix, fresh veggies, and tasty chicken.
Provided by Bear Creek
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
- Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
- Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
- Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 32 g, Cholesterol 104.6 mg, Fat 10.2 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 1116.6 mg, Sugar 3.3 g
CHICKEN AND VEGGIE SKILLET
I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.
Provided by Kardea Brown
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken and veggies: Preheat the oven to 400 degrees F.
- Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
- Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
- Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
- Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
- Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
ITALIAN CHICKEN AND VEGETABLE SKILLET
Steps:
- 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
- 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.
CHICKEN WITH SUMMER VEGETABLES
Celebrate a successful trip to the farmers' market with our Chicken and Summer Vegetables recipe. Made with fresh squash, oregano, eggplant and more, this Chicken and Summer Vegetables pasta dish will be a hit with the entire family.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine flour and black pepper in medium bowl. Add chicken, a few strips at a time; toss until evenly coated.
- Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring occasionally. Transfer to paper towel-covered plate with slotted spoon.
- Add onions and garlic to reserved drippings in skillet; cook 3 min. or until crisp-tender, stirring frequently. Return chicken to skillet. Stir in pasta sauce and oregano; cover. Simmer on medium-low heat 20 min., stirring occasionally.
- Add eggplant, zucchini, squash and green peppers to chicken mixture in skillet; mix well. Simmer, covered, 15 min. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta. Serve topped with chicken mixture and cheese.
Nutrition Facts : Calories 490, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 30 g
CHICKEN VEGETABLE SKILLET
In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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