Monday, April 29, 2013

Monday Meals: One-Dish Chicken & Vegetables

Here follows the recipe to one of our favorite meals ever! 

It comes from the Busy Family Cookbook (not being paid to say this), so you know it’s fairly easy to prepare, and the ingredients are not difficult to find. (Onion soup mix makes everything taste more flavorful!)

The most “difficult” part of the recipe is just chopping up the vegetables at the beginning, but it still only took us 5-10 minutes. Not pictured in that ingredient picture was celery, which we also added – great flavor!

Then mix up the 3 simple ingredients that give this dish its phenomenal flavor – onion soup mix, olive oil, and garlic powder!

The marinade can be placed in resealable plastic bags with the chicken and then the vegetables, as the recipe suggests, or if you’re lazy like we were this time, you can just pour it over everything in the pan.

One of the reasons this meal is so easy and quick is because it only uses one dish for everything. There is no pre-cooking on the stovetop or washing multiple pans afterward. The raw chicken goes right on top of the vegetables, and they all get done well (and taste great, I might add)!

It does take at least a half hour in the oven, but you just have to check it once after 15 minutes and pull the foil off the top. It will probably look something like this. Still more cooking to do!

After 15-20 more minutes of baking (uncovered), your entire meal is ready!

Well, we had ours with some mushrooms this time, and in the past we’ve made some peas to go along with it, but this really is a dish that can stand alone as its own meal. And as I said, it is so flavorful and easy to prepare that this has become one of our favorites!

One-Dish Chicken & Vegetables (recipe adapted from Taste of Home)

1 envelope onion soup mix

½ tsp. garlic powder

¼ cup olive oil

4 boneless skinless chicken breast halves (4 oz. each)

4 medium potatoes, cut into chunks

4 medium carrots, cut into ¼-inch slices

2 stalks of celery, sliced

  1. Preheat oven to 425. Chop vegetables.
  2. In a small bowl, combine soup mix, garlic powder, and oil. Spoon half into large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat.
  3. Arrange chicken and vegetables in an ungreased 11 x 7 x 2” baking dish. Cover and bake at 425 for 15 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.

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