CHICKEN BROCCOLI AND CARROTS RECIPES

HONEY-GARLIC CHICKEN THIGHS WITH CARROTS & BROCCOLI RECIPE ...

Honey-Garlic Chicken Thighs with Carrots & Broccoli Recipe ... image

In this easy and healthy dinner recipe, sweet and savory baked honey-garlic chicken thighs come with a side of veggies that cook on the same sheet pan as the chicken. The honey-soy-garlic marinade for the chicken does double duty as an irresistible sauce to drizzle over everything. Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. If you can't find small carrots, cut medium carrots in half lengthwise.

Provided by Sarah Epperson

Total Time 1 hours 15 minutes

Number Of Ingredients 13

Ingredients

? cup honey
1?½ tablespoons reduced sodium soy sauce or tamari
4 cloves garlic, minced (about 1 1/2 tablespoons)
1 tablespoon cider vinegar
¼ teaspoon crushed red pepper
8 (5 ounce) bone-in, skin-on chicken thighs
1 pound small carrots, sliced into 1/2-inch pieces
2 tablespoons olive oil, divided
4 cups broccoli florets (about 1 pound)
½ teaspoon salt
½ teaspoon ground pepper
1 teaspoon cornstarch
1 teaspoon water

Steps:

Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 15 to 18 minutes.
Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.

Nutrition Facts : Calories 475.2 calories, CarbohydrateContent 39.7 g, CholesterolContent 115.2 mg, FatContent 20.1 g, FiberContent 5.1 g, ProteinContent 35.8 g, SaturatedFatContent 4.5 g, SodiumContent 686 mg, SugarContent 29.3 g

CHICKEN TENDERS WITH CARROTS AND BROCCOLI RECIPE - FOOD.COM

Chicken Tenders With Carrots and Broccoli Recipe - Food.com image

A mild and creamy chicken curry that kids will like too. The recipe was originally posted on an Austrian cooking site by my friend and fellow chef, Martha Zech. With her permission I am sharing it with the Zaar family. The original title of the dish is "Haehnchen - Geschnetzeltes mit Brokkoli und Karotten". Serve over rice or oriental noodles for a great weeknight dinner.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 , 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken tenders, cut into strips
1 lb broccoli, divided into florets
4 medium carrots, thinly sliced on the bias
1 tablespoon oil and 1 tbs butter
2 tablespoons good curry powder
2 tablespoons flour
1 1/2 cups milk, half and half can be substituted
4 stalks spring onions, sliced into oblong rings
salt and pepper, parsley to garnish
1/2 cup chicken broth

Steps:

blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.
heat the butter and oil in a heavy, nonstick skillet.
add the chicken strips and sautee for a few minutes until golden brown.
add the flour and curry powder and sautee for a minute while constantly stirring.
deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for @ 6 minutes, add more broth as needed.
add broccoli and carrots, heat through, sprinkle with spring onions.
garnish with parsley or cilantro and serve immediately.

Nutrition Facts : Calories 311.1, FatContent 10.4, SaturatedFatContent 4.8, CholesterolContent 93.1, SodiumContent 378.8, CarbohydrateContent 23.7, FiberContent 6.2, SugarContent 5.4, ProteinContent 32.6

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CHICKEN TENDERS WITH CARROTS AND BROCCOLI RECIPE - FOOD.COM

A mild and creamy chicken curry that kids will like too. The recipe was originally posted on an Austrian cooking site by my friend and fellow chef, Martha Zech. With her permission I am sharing it with the Zaar family. The original title of the dish is "Haehnchen - Geschnetzeltes mit Brokkoli und Karotten". Serve over rice or oriental noodles for a great weeknight dinner.
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