VEGETABLES AND CHICKEN RECIPES RECIPES

Name: Mediterranean chicken with roasted vegetables
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 250g baby new potatoes, thinly sliced; 1 large courgette, diagonally sliced; 1 red onion, cut into wedges; 1 yellow pepper, seeded and cut into chunks; 6 firm plum tomatoes, halved; 12 black olives, pitted; 2 skinless boneless chicken breast fillets, about 150g/5oz each; 3 tbsp olive oil; 1 rounded tbsp green pesto

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES RECIPE | BB…

Mediterranean chicken with roasted vegetables recipe | BB… image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories Dinner, Lunch

Total Time 55 minutes

Prep Time 55 minutes

Yield 2

Number Of Ingredients 9

Ingredients

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, FatContent 29 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 7 grams fiber, ProteinContent 42 grams protein, SodiumContent 2.16 milligram of sodium

PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MA…

Pan-Roasted Chicken and Vegetables Recipe: How to Ma… image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 597mg sodium, CarbohydrateContent 28g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 28g protein. Diabetic Exchanges 4 lean meat

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