Golden Vegetable Chicken Recipes

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
• Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

GOLDEN VEGETABLE CHICKEN

Steps:

• If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
• Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Steps:

• In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.

GOLDEN CHICKEN VEGETABLE SOUP WITH CHICKPEAS

Steps:

• 1 In a large soup pot over medium heat, heat the oil until shimmering
• 2 Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes
• 3 Stir in the ginger, garlic, salt, pepper and turmeric and cook for 1 minute more
• 4 Add the broth and bring to a boil
• 5 Reduce the heat to medium-low and add the chicken
• 6 Simmer, uncovered, until the chicken is cooked through, 20 to 25 minutes
• 7 Transfer the chicken to a plate
• 8 Add the chickpeas and green beans to the pot, increase the heat to medium-high and return the broth to a boil
• 9 Reduce the heat to medium-low and simmer, uncovered, until the green beans are tender, about 10 minutes
• 10 While the green beans are softening, use two forks to tear the chicken into bite-size pieces
• 11 When the green beans are tender, return the chicken, with any accumulated juices, to the pot
• 12 Stir in the spinach and cook until wilted, about 1 minute
• 13 Remove from the heat, ladle into bowls and serve hot