WHAT TO DO WITH GARDEN VEGETABLES RECIPES

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CHICKEN AND VEGETABLES SHEET-PAN MEAL RECIPE - PILLSBURY.COM



Chicken and Vegetables Sheet-Pan Meal Recipe - Pillsbury.com image

The simple one-pan chicken and veggie meal is perfect for busy weeknights.

Provided by Gerry Speirs

Total Time 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

2 large boneless skinless chicken breasts
Salt
Pepper
2 bags (12 oz each) frozen garden vegetable medley
2 tablespoons olive oil

Steps:

  • Heat oven to 350°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.
  • Wash chicken; pat dry. Sprinkle salt and pepper over chicken. Cut each chicken breast in half diagonally; place in sheet pan.
  • Arrange frozen vegetables around chicken. Drizzle oil over chicken.
  • Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve immediately.

Nutrition Facts : ServingSize 1 Serving

EASY ROASTED VEGETABLES - MCCORMICK



Easy Roasted Vegetables - McCormick image

Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.

Provided by McCormick

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

1
1 medium red bell pepper cut into chunks
1 medium green bell pepper cut into chunks
1 small yellow squash cut into chunks
1 small zucchini cut into chunks
1 cup baby carrots
1 tbsp oil
1 tbsp Salt Free Vegetable Seasoning

Steps:

  • Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
  • Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  • Roast 30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 51 Calories

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Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.
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Calories 51 per serving
  • Roast 30 minutes or until vegetables are tender, stirring occasionally.
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