Healthcare Saviours Blog

Search This Blog

Pan roasted chicken and vegetables

on June 06, 2020

Get link
Facebook
X
Pinterest
Email
Other Apps

Super easy prep for delicious roast chicken and vegetables. Instead of a whole chicken, use chicken legs. Loving these one pan meals!

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

TOP 10 DIABETIC FRIENDLY RECIPES | Healthcare Saviours

1. Greek Black Eyed Peas Salad 2. Roasted Cauliflower Rice 3. Tofu Chow Mein 4. Chicken Tzatziki Cucumber Boats 5. Pan Roasted chicken and vegetables 6. Avocado Chickpea Salad with Chili Lime Dressing 7. Caprese Salad Kabobs 8. Two Cheese Triple Berry Salad 9. Nectarine Arugula Salad 10. Cobb Salad

Diabetes Freedom

Cobb Salad

Here is what you'll need! Servings: 2 INGREDIENTS 8 strips bacon 2 (5 ounce) chicken breasts Salt Pepper 1 shallot, diced 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 cup olive oil 1/4 teaspoon pepper 1-2 heads romaine lettuce 2 hard boiled eggs, sliced 1 roma tomato, diced 1 avocado, sliced 4 ounces blue cheese PREPARATION 1. Slice strips of bacon into 1-inch pieces. 2. Aggressively season chicken breast on both sides with salt and pepper. 3. Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat . 4. Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C. 5. In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified. 6. Chop romaine into bite size pieces and dice chicken into cubes. 7. In a serving bowl, add a bed of romaine lettuce. 8.

Powered by Blogger

Healthcare Saviours

Pan roasted chicken and vegetables

Comments

Post a Comment