Put The Vegetables Just So On The Cut Paper – 15 Minutes Later, Everyone Will Go Crazy
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Recipes in this Video
4 recipes
This dish reflects the American preference for quick, satisfying meals that can be prepared on busy weeknights. Chicken is a staple protein in many households, often paired with seasonal vegetables and grains. The versatility of this dish allows for numerous adaptations based on available ingredients, making it a favorite for families across the country.
Ingredients
- ●chicken breasts
- ●olive oil
- ●garlic
- ●onion
- ●bell peppers
- ●zucchini
- ●salt
- ●black pepper
- ●paprika
- ●dried oregano
- ●fresh parsley
- ●lemon
- ●chicken broth
- ●rice
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Season chicken breasts with salt, black pepper, and paprika.
- 3Add chicken to the skillet and cook until golden brown, about 5-7 minutes per side.
- 4Remove chicken from the skillet and set aside.
- 5In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2 minutes.
- 6Add sliced bell peppers and zucchini; cook until tender, about 5 minutes.
- 7Stir in chicken broth and bring to a simmer.
- 8Return chicken to the skillet and cover; cook until chicken is cooked through, about 5-10 minutes.
- 9While chicken cooks, prepare rice according to package instructions.
- 10Serve chicken and vegetables over rice, garnished with fresh parsley and lemon juice.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier with a higher smoke point.
chicken breasts
Healthier: chicken thighs
Cheaper: bone-in chicken
Thighs are often cheaper and more flavorful.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories.
Techniques
sautéingseasoningsimmering
Equipment
large skilletcutting boardknifemeasuring spoonspot for rice
🌶️🌶️🌶️Lowmilk
Ingredients
- ●2 chicken breasts
- ●1 cup bell peppers, sliced
- ●1 cup zucchini, sliced
- ●1 cup cherry tomatoes, halved
- ●2 tablespoons olive oil
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1 teaspoon Italian seasoning
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●4 sheets aluminum foil
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
- 3Add the sliced bell peppers, zucchini, and cherry tomatoes to the bowl with the chicken.
- 4Drizzle the olive oil over the chicken and vegetables.
- 5Sprinkle the garlic powder, onion powder, Italian seasoning, salt, and black pepper over the mixture and toss to combine.
- 6Lay out the aluminum foil sheets on a flat surface.
- 7Divide the chicken and vegetable mixture evenly among the foil sheets, placing them in the center of each sheet.
- 8Fold the sides of the foil over the mixture and seal tightly to create packets.
- 9Place the packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
- 10Carefully open the packets (watch out for steam) and serve hot.
Equipment
baking sheetmixing bowlaluminum foil
Ingredients
- ●2 lbs chicken thighs
- ●1/4 cup honey
- ●2 tbsp soy sauce
- ●1 tbsp sriracha
- ●1 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red pepper flakes
- ●1 tbsp sesame seeds (for garnish)
- ●2 green onions, chopped (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a bowl, mix together honey, soy sauce, sriracha, olive oil, minced garlic, grated ginger, black pepper, salt, and red pepper flakes to create the marinade.
- 3Place the chicken thighs in a large zip-top bag or a bowl and pour the marinade over the chicken. Seal the bag or cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 4Remove the chicken from the marinade and place it in a baking dish. Reserve the marinade for later use.
- 5Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 6While the chicken is baking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes until slightly thickened.
- 7Once the chicken is done, remove it from the oven and brush the thickened marinade over the chicken thighs.
- 8Return the chicken to the oven and broil for an additional 2-3 minutes to caramelize the glaze.
- 9Remove from the oven and let it rest for a few minutes before serving.
- 10Garnish with sesame seeds and chopped green onions before serving.
Equipment
baking dishmixing bowlwhisksaucepanmeasuring cupsmeasuring spoonszip-top bag or bowl for marinating
🌶️🌶️🌶️Medium
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 cup barbecue sauce
- ●1/2 cup chicken broth
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1 tbsp apple cider vinegar
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 3Add the seasoned chicken to the skillet and sear for about 5 minutes on each side until golden brown.
- 4Pour in the chicken broth and barbecue sauce, then add apple cider vinegar.
- 5Cover the skillet and reduce the heat to low, cooking for about 30-40 minutes until the chicken is tender and easily shredded.
- 6Remove the chicken from the skillet and shred it using two forks.
- 7Return the shredded chicken to the skillet and mix it with the sauce.
- 8Cook for an additional 5-10 minutes to heat through and allow the flavors to meld.
- 9Serve the pulled chicken on buns, in tacos, or over rice.
Equipment
large skilletmeasuring cupsmeasuring spoonstwo forks
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