Talk about a winning combination! This is a great tasting, low fat, high protein, high fiber, and FAST winter dinner. It also has endless variations, so I doubt you'll get tired of it. I prefer using the chicken tenders, but you can use boneless chicken and just cut it into medium sized pieces.
To make:
1 package chicken tenders
Vegetable choices, cut into chunks or sticks:
red, yellow, or orange peppers
zucchini
baby carrots
sweet potatoes
halved small, red potatoes
radishes
celery
broccoli
green beans
asparagus
squashes
bok choy
mushrooms
red onions
etc.
4 springs fresh rosemary ( about 3 inches long) or 2 T. fresh, chopped
salt and pepper
2 T. olive oil (optional)
Place chicken tenders in a large skillet. Just barely cover with water or chicken stock.
Arrange vegetables and rosemary on top of chicken, sprinkle with salt and freshly ground pepper. Drizzle on the olive oil.
Bring to a simmer, cover, and cook for about 25 minutes, or until vegetables are tender. Make sure it stays at a simmer, and not a boil.
That was easy!
Looks so good - colorful and yummy (and healthy! which is a good thing after all the holiday goodies).
ReplyDeleteYou put your finger on it, Barb - all those goodies make one feel pudgy come January! I could live on this dish for the next two months - if only I could get to a supermarket -(sigh, snowstorm after snowstorm).....
ReplyDeleteI have this really great handmade casserole dish with a top on it. Its made out of ceramic. I do the same kind of thing, except I have even used frozen chicken, throw in whatever veggies I want, plus whatever seasonings I want and put the top on it and in an hour its done. I don't have to do a thing. Thanks for sharing your recipe!
ReplyDeleteJennifer - your magic ceramic dish sounds like a super easy way to throw together dinner - and eat well at the same time! Sounds like a very good recipe....
ReplyDelete