ONE PAN CHICKEN AND VEGETABLES RECIPES

ONE-PAN GARLIC ROASTED CHICKEN AND CAULIFLOWER - HEALTHY ...

One-pan garlic roasted chicken and cauliflower - Healthy ... image

Cooking everything in one pan is a good way of developing the depth of flavour you normally only get in long slow cooking. It's also a great way to cut down on washing up!

Provided by Healthy Food Guide

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

500g chicken tenderloins
2 teaspoons crushed garlic
2 teaspoons ground cumin
250g cherry tomatoes
1 large red capsicum, chopped
2 cups cauliflower florets
1 red onion, halved, cut into wedges
100g fresh ricotta, crumbled
2 tablespoons chopped flat-leaf parsley
2 teaspoons zest of lemon
2½ cups steamed quinoa, to serve
...

Steps:

1 Preheat oven to 220°C. Place a heatproof roasting pan over a medium heat on the stove. In a bowl, place chicken, garlic and cumin, spray with olive oil and toss to combine. Cook the chicken in roasting pan for 1 minute each side, or until browned. Transfer chicken to a plate.
2 To the pan, add tomatoes, capsicum, cauliflower and onion. Spray with olive oil and toss to combine. Cook in the oven for 10 minutes.
3 Place chicken on top of veges in pan. Cook for a further 10 minutes, or until chicken is cooked through and vegetables are tender.
4 Sprinkle chicken with ricotta, parsley and lemon zest. Serve with steamed quinoa.

Nutrition Facts : ServingSize 4 serves, Calories 374 calories, FatContent 12 g, CarbohydrateContent 25 g

ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT

One-Pan Chicken Rice Curry Recipe: How to Make It image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 658mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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ONE-PAN GARLIC ROASTED CHICKEN AND CAULIFLOWER - HEALTHY ...

Cooking everything in one pan is a good way of developing the depth of flavour you normally only get in long slow cooking. It's also a great way to cut down on washing up!
From healthyfood.com
Reviews 4.6
Total Time 30 minutes
Cuisine healthy
Calories 374 calories per serving

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