Simple easy dish & delicious meal among all recipes tiil every inch, hassle-free chicken leaves and vegetables, prepared in the Italian style with garlic, veggies and herbs. Ready in 30 minutes time or less! Mix with your favorite pasta or cereal for a quick dinner. You can also prepare it in advance and divide it into smaller portions of lunch.
We have all these busy nights that require a simple perfect dinner, no hassle. Even better, a mediterranean dinner that allows you to use ingredients that you already have at hand.
This sheet stove is exactly that! This is what I call a clean dinner with refrigerators, using a little chicken and what vegetables you have at hand.
Essence: Boneless chicken and some colorful vegetables, mixed with some fresh garlic, dried oregano, some spices, a touch of citrus fruit and some extra virgin olive oil. Throw everything in a frying pan and bake for about 20 minutes.
What vegetables can be used in the frying pan chicken leaf?
The beauty of a leafy frying pan recipe is in its flexibility. Use this recipe as an idea or guide, but feel free to do it yours.
Open the refrigerator and see what vegetables you need to use. It's great to have a variety of colors and texture, which translates into more nutrition. I used a “rainbow” of vegetables, including red pepper, zucchini, broccoli and onions. But you can also use green beans, yellow pumpkin, sweet potatoes, Brussels sprouts, chopped wells.
If you are in the mood for comfortable food, you can make dinner from chicken and potatoes. Load your baking sheet with a few types of potatoes and other tubers such as carrots, onions and even beets.
Ingredients:
- 2 medium zucchini about 11 oz, cut into half lengths then cut into half moons
- 1 large red pepper, cut into pieces
- 1 red onion cut into pieces
- 9 oz baby broccoli cut and cut into equal size pieces
- 1 ½ lb boneless chicken breast cut into pieces
- 5 cloves garlic chopped
- extra virgin olive oil fresh
- parsley to garnish optional
- kosher salt and black peppers
- 2 tablespoons or teaspoons dried oregano
- 1 tsp paprika
- 1 teaspoon coriander
- 1 grated lemon and juice
- 1 teaspoon white vinegar
If you're going for my combination of Italian style chicken and garlic vegetables, here's what you'll need:
Vegetables: In this recipe I use red pepper, zucchini, baby broccoli (or broccoli bouquets) and red onions. Again, do not be afraid to change this and use what vegetables are in season or what you have at hand. It's great to have a variety of color and texture. To ensure that the vegetables are cooked evenly, cut into pieces of similar size.
I'm wearing boneless, skinless chicken breast. Cut them into small pieces or pieces the size of the bite helps the chicken breast to cook quickly, while keeping pleasant and juice. You can also try boneless chicken thighs here.
Garlic and Herbs/Spices: The flavors of this baked chicken are simple. Chopped fresh garlic with dried oregano, coriander and paprika. It is a great combination of bright and warm flavors. But you can play with the flavors you want using spices that you like.
Citrus fruits and olive oil: Citrus fruits play a roll in chicken tasting while keeping it tender and juicy. I used lemon juice and vinegar here. I also used a little extra virgin olive oil to cover the chicken and vegetables and spread the spices evenly.
How to make a sheet of chicken frying pan
step 1: Open chicken and vegetables with garlic and spices
Take a bowl that is large enough to hold vegetables and chicken. Add all the cut vegetables gently and chicken pieces. Add chopped fresh garlic. Season with kosher salt and black pepper. Add dry oregano, coriander and paprika.
Add lemon juice, a touch of vinegar and a generous drizzle of extra virgin olive oil
Give everything a nice touch to make sure chicken and vegetables are well coated with garlic and spices.
Step 2: Place chicken and vegetables in a large skillet
Transfer chicken and vegetables to a skillet large enough to hold the chicken and vegetables comfortably. You'll want to spread them in a single layer so that everything touches the surface of the tray.
Step 3: Bake
Place the pan on the central shelf of your heated oven and bake at 400 degrees for about 20 minutes. Your dinner leaf pan is ready when the chicken is fully cooked and no longer pink in the middle, and the vegetables should be tender but not tender. Tip: If you want a little more color or charcoal, place the pan under fattening for a little
A lot of ways to serve & enjoy this baked chicken and vegetables
This recipe for baked chicken and vegetables is super versatile, you can simply eat nothing more needed from the pan. Or try one of these options:
Serve on your favorite special grain like brown rice or that shiny lemon rice. Cooked quinoa, farro or barley will also work with a little pasta or couscous.
I can do this completely with a grilled pearl couscous or even simple quick cooking couscous
Keep things low in carbohydrates and add the baked chicken and vegetables on a bed of pepper arugula. I like to throw the arugula with a little lemon juice and a drizzle of Early Harvest extra virgin olive oil.
Instructions for cooking:
- Heat the oven to 400 degrees F temperature.
- Place the cut vegetables in a large mixing bowl. Add chicken pieces and easier chopped garlic. Season with kosher salt and black pepper. Add the spices. Now add the lemon zest, lemon juice, vinegar and a generous drizzle of extra virgin olive oil. Give it all a good blow to combine, making sure that vegetables and chicken pieces are evenly coated.
- Transfer chicken and vegetables to a large frying pan. Spread well in a single layer.
- Bake in the hot oven for about 20 minutes until the chicken is completely cooked. If you want more color, put yourself under fattening briefly.
- If desired, decorate with fresh parsley before serving (optional).
Nutrition Facts:
Serving: 2thighs + veggies, Calories: 429 kcal, Carbohydrates: 15.5g, Protein: 46.5g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 214mg, Sodium: 672.5mg, Fiber: 4g, Sugar: 4.5g
