BALSAMIC VINAIGRETTE CHICKEN & VEGGIES STIR FRY
Enjoy our balsamic chicken stir fry with balsamic vinaigrette and brown rice. You can use fresh or frozen veggies with this easy recipe!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the chicken pieces into a re-sealable container. Pour 2 tbsp. dressing over top of the chicken, seal, and refrigerate for at least 4 hours and up to overnight.
- Remove chicken from dressing discard dressing. Heat a large skillet over medium-high heat. Add the marinated chicken and turn often until cooked through, about 8 minutes. When the chicken is almost cooked through, add in the frozen veggies. Turn the heat down to medium, add in the remaining dressing , and continue cooking until the vegetables are heated through- about 5 minutes.
- While the chicken is cooking, prepare the brown rice according to the package directions. Set aside.
- Serve the chicken & veggies alongside the brown rice. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE
Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.
Provided by NicoleMcmom
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
- Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
- Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
- Drizzle sauce over veggies and chicken.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g
CHICKEN VINAIGRETTE
This wonderful one pot dish is put together in no time at all. It makes such a delicious supper, your family will be requesting it often.-Jean Pare, Vermilion, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through.
Nutrition Facts :
SHEET PAN VINEGAR CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
- Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
- Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.
GRILLED CHICKEN AND VEGETABLES WITH PARSLEY VINAIGRETTE
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
- Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.
Nutrition Facts : Calories 256 g, Fat 12 g, Fiber 3 g, Protein 28 g
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
ROAST CHICKEN VINAIGRETTE
The flavours of this one-pot dish marry beautifully, with the vinaigrette a welcome, summery change from traditional gravy
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Mash the butter with the lemon juice, sage and some seasoning. Gently separate the skin from the chicken using your hand - start from the bottom of the breast, moving round to the legs, and be careful not to break the skin. Rub the butter underneath. Season the cavity and stuff with half the garlic cloves. Place the potatoes and a few of the remaining garlic cloves in the base of a large roasting tray, drizzle with half the olive oil and place the chicken on top.
- Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season. Place around the outside of the chicken and pour over the stock.
- Roast for 1 hr 50 mins or until the juices run clear. Add the courgettes after 1 hr, tossing them in the oil in the pan. Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.
- Mix the mustard with the red wine vinegar, olive oil and seasoning. Skim any excess fat off the cooking juices and place in a small saucepan. Bring to the boil then remove from the heat and whisk in the vinaigrette. Spoon over the chicken and vegetables, then serve.
Nutrition Facts : Calories 962 calories, Fat 65 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 60 grams protein, Sodium 0.73 milligram of sodium
VINAIGRETTE CHICKEN AND VEGETABLES
Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.
Provided by toniast
Categories Vinaigrette Dressing
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.
- Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).
- Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 20.4 g, Cholesterol 93.8 mg, Fat 15.3 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 3.2 g, Sodium 412.1 mg, Sugar 10.5 g
CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR
Chicken with balsamic vinegar is heaven on a plate. This is a very easy dish that easily impresses. Serve with plain white rice.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat olive oil over medium high heat.
- Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
- Remove to a plate.
- Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
- Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
- Add the leeks, carrots and red pepper.
- Heat to boiling.
- Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
- Stir in the garlic powder, salt, pepper and balsamic vinegar.
- Heat to boiling.
- Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
BALSAMIC VINAIGRETTE CHICKEN & VEGETABLE COUSCOUS
Quick and easy recipe; also great for low-fat options. Includes a variation of veggies (fresh or frozen), carbohydrates, and lean meat. A must-have recipe for those nights after work when cooking seems overbearing and exhausting. :)
Provided by CookyCookie
Categories Chicken Breast
Time 1h30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle a desired amount of garlic powder, salt, and pepper over the chicken breasts. Then place them in a deep baking dish.
- Add balsamic vinaigrette to dish, until chicken breasts are covered.
- Cover and refrigerate for 30-45 mins and allow to marinate. (The longer it refrigerates, the better the flavor!)
- Preheat oven to 350°F When chicken is done marinating, place the baking dish, uncovered, in oven to bake for 30-45 minutes (until chicken is cooked through). Be careful not to overcook, as chicken can become tough and dry.
- **15 MINUTES BEFORE CHICKEN IS READY:
- In a medium skillet, heat oil and minced garlic on medium until garlic is fragrant and light brown.
- Add vegetables and cook until tender. Meanwhile, in a medium saucepan, bring chicken broth to a boil. Cook couscous according to box instructions.
- Add lemon juice to vegetables, and lower heat to a simmer.
- After fluffing couscous with a fork, add to the vegetables in skillet.
- TO SERVE: Place cooked chicken breast on a bed of vegetables and couscous, and then spoon out 2-3 tablespoons of balsamic vinaigrette to cover top of chicken. Enjoy!
Nutrition Facts : Calories 536.7, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 708, Carbohydrate 62.9, Fiber 7.9, Sugar 4.6, Protein 41.6
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