Ok, so it's the start of a new year means healthy eating....well at least for the next couple of weeks right? Well in our house we eat a lot of chicken. After a while your chicken recipes become a little boring. So I thought I would spruce up our traditional chicken meal for a Friday night feast with a couple of friends.
Oregano Chicken on a Veggie Bed!
What you need:
4 Boneless/Skinless Chicken Breasts
2 Small/Medium potatoes
1/2 pound fresh green beans
2-3 garlic cloves
1 Can chicken stock
Extra Virgin Olive Oil
Dried Oregano
Garlic Salt
Pepper
Table Salt
Skillet
Oven Safe pan
Directions:
1. Slice your potato's. Cut the raw ends off of your green beans and cut in half. Place the potato's in the bottom of your oven safe pan, then place the green beans on top. Sprinkle a little salt and pepper over all the veggies. Throw in some garlic cloves as well. Set aside.
2. Take your chicken breasts and lightly coat both sides with olive oil. Then sprinkle pepper, garlic salt and dried oregano on both sides. Not a ton, just enough for some flavor. Place in a skillet over medium heat and cook until chicken is no longer pink in the middle and the juices run clean. Tip: keeping the chicken covered will make sure that the moisture stays inside the meat.
3. Take your cooked chicken and place it on top of your veggie bed. Pour in about 1/4 of the can of chicken stock for added moisture and drizzle the juices from the pan over everything. Sprinkle a little more pepper if desired. Cover your pan with tin foil and place in a pre-heated 430 degree oven. Bake for 15 minutes. Remove tin foil and bake for another 15 minutes.
Enjoy!
Oregano Chicken on a Veggie Bed!
What you need:
4 Boneless/Skinless Chicken Breasts
2 Small/Medium potatoes
1/2 pound fresh green beans
2-3 garlic cloves
1 Can chicken stock
Extra Virgin Olive Oil
Dried Oregano
Garlic Salt
Pepper
Table Salt
Skillet
Oven Safe pan
Directions:
1. Slice your potato's. Cut the raw ends off of your green beans and cut in half. Place the potato's in the bottom of your oven safe pan, then place the green beans on top. Sprinkle a little salt and pepper over all the veggies. Throw in some garlic cloves as well. Set aside.
2. Take your chicken breasts and lightly coat both sides with olive oil. Then sprinkle pepper, garlic salt and dried oregano on both sides. Not a ton, just enough for some flavor. Place in a skillet over medium heat and cook until chicken is no longer pink in the middle and the juices run clean. Tip: keeping the chicken covered will make sure that the moisture stays inside the meat.
3. Take your cooked chicken and place it on top of your veggie bed. Pour in about 1/4 of the can of chicken stock for added moisture and drizzle the juices from the pan over everything. Sprinkle a little more pepper if desired. Cover your pan with tin foil and place in a pre-heated 430 degree oven. Bake for 15 minutes. Remove tin foil and bake for another 15 minutes.
Enjoy!
No comments:
Post a Comment