Chicken And Veggies With Raspberry Enlightenment Recipes

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CHICKEN AND VEGGIES WITH RASPBERRY ENLIGHTENMENT



Chicken and Veggies With Raspberry Enlightenment image

This is from the Penzeys Spices Catalog. I made it for dinner tonight - so easy and delicious! I used one package of chicken tenders instead of breasts and brown rice - it easily made three servings and took even less time since the tenders cook up so quickly (about 3 minutes per side)

Provided by functionaledge

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 orange bell peppers or 1 yellow bell pepper, sliced or in bite-sized pieces
1 small red onion, minced (or half a medium red onion)
1 (6 ounce) package mushrooms, sliced
2 tablespoons olive oil, divided
2 tablespoons raspberry enlightenment, divided
1/2 teaspoon black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
2 teaspoons soy sauce, divided
2 cups cooked rice

Steps:

  • Rinse chicken, pat dry.
  • Combine pepper, garlic, ginger and salt. Season chicken on both sides with this mixture.
  • Heat 1Tbsp oil over medium-high heat in large heavy pan.
  • Cook chicken about 5 minutes per side (or until browned on each side and cooked through).
  • Just before removing chicken from pan, drizzle with 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment. Turn chicken to coat, then remove to a plate, tent with foil and let rest.
  • Return pan to medium-high, add remaining 1Tbsp of oil.
  • Add veggies to pan and saute until done (about 5 min for crisp or 8 for fairly soft).
  • When veggies are cooked, add remaining 1 Tbsp soy sauce and 1 Tbsp Raspberry Enlightenment and toss to glaze.
  • To plate, put 1 cup of rice on each plate, top with a chicken breast and half the veggies. (If desired, drizzle a little extra soy sauce on the rice).

Nutrition Facts : Calories 546.7, Fat 15.9, SaturatedFat 2.5, Cholesterol 68.4, Sodium 637, Carbohydrate 64.2, Fiber 3.3, Sugar 5.6, Protein 36

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SKILLET CHICKEN WITH RASPBERRY SAUCE



Skillet Chicken with Raspberry Sauce image

Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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