CHICKEN W VEGETABLES RECIPE RECIPES
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES RECIPE - FOOD.COM
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
Total Time 53 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp olive oil in fry pan or wok.
- stir in chicken and fry for 2 minutes, set aside heat another Tbsp oil stir in egg and fry till cooked stir in rice and fry for 2 minutes,set aside heat last Tbsp oil in fry pan or wok.
- stir in vegetables, fry for 2 minutes.
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
Nutrition Facts : Calories 363.3, FatContent 14.8, SaturatedFatContent 2.9, CholesterolContent 66.3, SodiumContent 493.5, CarbohydrateContent 41.4, FiberContent 6.2, SugarContent 0.2, ProteinContent 17.5
BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Nutrition Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g
More about "chicken w vegetables recipe recipes"
CHICKEN STIR FRY W/ FROZEN MIXED VEGETABLES RECIPE - FOOD.COM
Make and share this chicken stir fry w/ frozen mixed vegetables recipe from Food.com.
From food.com
Reviews 5.0
Total Time 53 minutes
Calories 363.3 per serving
From food.com
Reviews 5.0
Total Time 53 minutes
Calories 363.3 per serving
- stir in chicken stir in rice and egg mix soy sauce and water pour over fried ingredients toss together until well mixed.
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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving
- Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
- When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
- Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
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ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES
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.
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