Do you know of a good Chicken Recipe and vegetables?

Do you know of a good chicken and vegetable recipe? I make food for people with certain Allergies, such as egg, cheese %26amp; dairy. No bacon as well. Any help is greatly appreciated. Thank you.Do you know of a good Chicken Recipe and vegetables?
OK, here's what I do (and am eating as I type this)





Chicken (desired size)


oil (quantity dependent on amount of vegetables used)


favorite sauce (any kind, such as teryaki sauce, soy sauce, BBQ sauce even)


vegetables (any will do)





Very simple and versatile,


1. Chop veggies and put in a bowl.


2. Oil frying pan (preferably a big pan, a wok is best)


3. Cook the chicken (enough to be white)


4. After chicken is cooked, add veggies and sauce


5. cook until it's how you like it and serve hot.





Very simple and versatile. I typically use mushrooms, carrots, daikon radish, leeks, or broccoli. Just have fun and experiment with some flavors





PS: The veggie mix is also great in a tortilla as a wrap.Do you know of a good Chicken Recipe and vegetables?
Honey Curried Roasted Chicken and Vegetables





1 (3 pound) whole chicken


4 medium red potatoes, peeled and quartered


6 carrots, cut into 1/2 inch pieces


2/3 cup honey


1/3 cup Dijon mustard


3 tablespoons butter


2 tablespoons finely chopped onion


2 1/2 teaspoons curry powder


1/2 teaspoon salt


1/4 teaspoon red pepper flakes


1/4 teaspoon ground ginger


1/4 teaspoon finely chopped garlic


12 whole fresh mushrooms


2 apples, cored and quartered (optional)





Preheat oven to 350 degrees F (175 degrees C).


Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.


Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.


In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.


Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).


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Ultimate All in One Chicken Dinner





2 tablespoons vegetable oil


2 tablespoons margarine


1 medium onion, sliced


1 green bell pepper, seeded and cut into strips


2 stalks celery, diced


3/4 cup sliced fresh mushrooms


4 skinless, boneless chicken breast halves


4 medium potatoes, peeled and diced


2 (14 ounce) cans cut green beans, drained


1 (14 ounce) can chicken broth


1 teaspoon salt


1/4 teaspoon dried thyme


1/4 teaspoon cayenne pepper


1 bay leaf





Heat the oil in a skillet over medium heat. Melt the margarine in the skillet. Stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. Set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear.


Return the cooked vegetables to the skillet. Mix in the potatoes and green beans. Pour in the chicken broth. Season with salt, thyme, cayenne pepper, and bay leaf. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. Remove the bay leaf before serving.


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In a microwavable bowl (I use a 4 cup glass measuring cup) put 1 cup ketchup, two small onions chopped fine, three tablespoons brown sugar, 1 tablespoon of lemon juice, 1/4 cup vinegar (cider is best but use what's on hand) 1 tablespoon white sugar, three tablespoons of soya, 1 tbsp worster, two teaspoons paprika double pinch of salt and a little pepper (1/8tsp or to taste). If you have some barb-B-Que sauce in the fridge, give that a squeeze as well. Cover with film wrap but leave a space for hot air to escape.Cook for three minutes an high in the microwave, stir and cook another 3 minutes. Put cut up chicken in casserole and cover with sauce. Cook on high 15 minutes, stir and cook another 10 minutes. You can play with this sauce till you like it. Once you have made this a time or two, you just throw it together and it's a very good supper. Kids love it and I use this recipe on pork and beef ribs as well. Check the chicken. You'll know when it's cooked enough.
salad dressing chicken





4 boneless skinless chicken breast halves


1 (16 ounce) bottle Italian salad dressing or dressing of your choice


1 (8 ounce) bag field greens


1 pound cherry tomatoes


1 (11 ounce) can corn








Place chicken breasts in casserole dish and pour half of the bottle of dressing on to the chicken.


Place in a 425 degree F oven for 25 minutes.


Mix remaining ingredients to make salad and toss in the remaining dressing.


Serve warm chicken along side or on top of salad.


Yield: 4 servings
Hi there,





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