Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

I really love this meal.  It is so simple and yet so flavorful.

It goes together so quickly and bakes in a mere 20 minutes.  It is great for those nights you need something easy and flavorful to feed your family when you have limited time.

I used this garlic ‘n herb seasoning from my local Meijer store, but there are other brands out there which will work as well.

It adds a nice taste that compliments the natural flavor of the vegetables.  

I have been known to hide the leftovers so I can have them all to myself for lunch the next day.

My son requests this meal when he comes home to visit.  

Our whole family is happy to see this meal on the dinner table.

I like to bake the rice if I am serving it.

This method from 101cookingfortwo.com is easy and the rice turns out perfectly every time for me.

The size of baking dish you use will depend on how much rice you are making.  I can fit 3 cups of dry rice in a 9″x13″ baking dish.  If I’m cooking for two, I make 1 cup of dry rice in a smaller oven safe dish.

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

We LOVE this meal! You can serve it with rice, but we prefer to eat it as is for a low-carb meal. It is so flavorful and full of good things. It roasts in the oven for a mere 20 minutes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 sweet onion
  • 1 zucchini
  • 2 cups broccoli florets
  • 1 cup grape tomatoes, cut in half
  • 4 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp garlic 'n herb seasoning

Instructions

  1. Preheat oven to 500 degrees F.
  2. Chop all the vegetables into large pieces. Chop chicken into cubes.
  3. Toss chicken and vegetables with oil, salt, pepper and garlic 'n herb seasoning. Place in a large roasting pan.
  4. Bake for 15 minutes; stir. Bake another 5 minutes or until the vegetables are crisp tender and chicken is cooked to 165 degrees.
  5. Serve with rice if desired.

Chicken and Zucchini with Garlic Cream Sauce

Chicken and Zucchini with Garlic Cream Sauce

This flavorful meal is one of the first I learned to make.
It continues to be a frequently requested family favorite.

Over the years I have made a few variations. 

I often slice the chicken into strips before pan frying it. 

I’ve even used cooked chicken leftover from another meal or a rotisserie chicken in a pinch.  I just skip the first step in the instructions.

There are options with the zucchini as well.  I prefer using a spiralizer and baking it in the oven.  

This method by wholesomeyum.com works really well.  The zucchini hold it’s structure better and can be used as the base of this dish instead of serving it over rice.

I like to bake the rice if I am serving it.

This method from 101cookingfortwo.com is easy and the rice turns out perfectly every time for me.

The size of baking dish you use will depend on how much rice you are making.  I can fit 3 cups of dry rice in a 9″x13″ baking dish.  If I’m cooking for two, I make 1 cup of dry rice in a smaller oven safe dish.

Chicken and Zucchini with Garlic Cream

Chicken and Zucchini with Garlic Cream Sauce

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This meal is one of the first I learned to make. It is flavorful and has long been a family favorite. Serve over rice or omit for a low carb dinner.

Ingredients

  • ¼ cup butter
  • 6 boneless, skinless chicken breast halves, or sliced into strips
  • 3 zucchini, sliced or spiralized
  • 4 tbsp green onions, chopped
  • 2 Tbsp butter

Garlic Cream

  • ½ tsp garlic, minced
  • 3 Tbsp flour
  • 3 oz cream cheese
  • 10 ¾ oz can chicken broth
  • ½ tsp pepper

Instructions

Chicken

  1. In a large skillet, melt ¼ cup butter until sizzling; add chicken breasts.  Cook over medium high heat until chicken is browned and fork tender. 

Zucchini can be cooked two ways. I prefer the spiralized method

  1. Bake spiralized zucchini. I use this method by wholesomeyum.com
  2. Add zucchini and onions.  Continue cookie, stirring occasionally, until zucchini is crisply tender (about 5-7 minutes). 

Garlic Cream Sauce

  1. Melt 2 Tbsp butter until sizzling; add garlic. 
  2. Cook over medium heat, stirring occasionally for 1 minute.  Add flour; continue cooking until smooth and
    bubbly. 
  3. Add remaining garlic cream ingredients.  Continue cooking, until sauce is thickened.

Serve over rice or omit for a low carb meal

  1. I prefer to bake my rice in the oven. It comes out perfectly every time. I use this method by 101cookingfortwo.com

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