ONE PAN ENCHILADA RECIPES

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BEST ONE-PAN BALSAMIC CHICKEN AND ASPARAGUS RECIPE - HOW ...



Best One-Pan Balsamic Chicken and Asparagus Recipe - How ... image

All you need to make this balsamic chicken and asparagus from Delish.com is one pan and 20 minutes.

Provided by Rian Handler

Categories     low-calorie    low-carb    low-fat    easy chicken    dinner    main dish

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

1/4 c. balsamic vinegar
1/4 c. extra-virgin olive oil, divided
1 tbsp. honey
1 tbsp. Dijon mustard
2 cloves garlic, minced
pinch of crushed red pepper flakes
2 lb. chicken breast tenders
kosher salt
Freshly ground black pepper
1 lb. asparagus, woody ends trimmed
1 pt. cherry tomatoes, halved

Steps:

  • Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  • In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  • To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  • Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Nutrition Facts : Calories 461 calories

BEST ONE-PAN BALSAMIC CHICKEN AND ASPARAGUS RECIPE - HOW ...



Best One-Pan Balsamic Chicken and Asparagus Recipe - How ... image

All you need to make this balsamic chicken and asparagus from Delish.com is one pan and 20 minutes.

Provided by Rian Handler

Categories     low-calorie    low-carb    low-fat    easy chicken    dinner    main dish

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

1/4 c. balsamic vinegar
1/4 c. extra-virgin olive oil, divided
1 tbsp. honey
1 tbsp. Dijon mustard
2 cloves garlic, minced
pinch of crushed red pepper flakes
2 lb. chicken breast tenders
kosher salt
Freshly ground black pepper
1 lb. asparagus, woody ends trimmed
1 pt. cherry tomatoes, halved

Steps:

  • Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  • In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  • To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  • Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Nutrition Facts : Calories 461 calories

More about "one pan enchilada recipes"

VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
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    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
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BEST ONE-PAN BALSAMIC CHICKEN AND ASPARAGUS RECIPE - HOW ...
All you need to make this balsamic chicken and asparagus from Delish.com is one pan and 20 minutes.
From delish.com
Reviews 4.4
Total Time 20 minutes
Category low-calorie, low-carb, low-fat, easy chicken, dinner, main dish
Cuisine American, Italian
Calories 461 calories per serving
  • Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.
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VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
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    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
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Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn’t fall out. After a little practice you’ll realize that making these chicken enchilada recipes …
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