What are your favorite healthy recipes for chicken and vegetables?

I recently smartened up and stopped eating fast food and pizza all the time and have come to enjoy cooking myself dinner most every night. It's hard to keep it interesting though for two reasons: 1. I am not an experienced chef and 2. I am allergic to seafood and nuts so I pretty much stick to beef, chicken and vegetables. Seems like every night I chop up an onion and some asparagus or broccoli and cook it in a frying pan with some chicken breasts. I'm worried that if I do this every night I will get bored and go back to eating out. So I am asking you, wise sages of the 'net, what are some of your favorite ways to make a chicken dinner with vegetables that don't require a culinary arts degree and 8 hours to prepare?What are your favorite healthy recipes for chicken and vegetables?
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Chicken Breast Cutlets with Artichokes and Capers





1 cup whole wheat or white flour


1/2 teaspoon salt


1/8 teaspoon white pepper, or to taste


1/8 teaspoon black pepper, or to taste


2 pounds chicken breast tenderloins or strips


2 tablespoons canola oil


2 tablespoons extra-virgin olive oil


2 cups chicken broth


2 tablespoons fresh lemon juice


1 (12 ounce) jar quartered marinated artichoke hearts, with liquid


1/4 cup capers


2 tablespoons butter


1/4 cup chopped flat-leaf parsley





Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.


Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.


Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.


Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.





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Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes





4 (4 ounce) skinless, boneless chicken breast halves


2 cloves garlic, sliced thin


1 teaspoon chopped fresh rosemary


1 tablespoon chopped fresh thyme


1 tablespoon chopped fresh sage


4 carrots, halved lengthwise and cut crosswise into 1-inch pieces


4 red potatoes, cut into 1-inch pieces


1 tablespoon extra-virgin olive oil


1/2 teaspoon salt


1/2 teaspoon freshly ground black pepper





Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.


Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.


Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.


Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.


Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).





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Salsa Chicken and Potato Packets





4 skinless, boneless chicken breast halves


2 cups salsa


4 potatoes, peeled





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


Place each chicken breast in the middle of a square piece of foil. Pour 1/4 cup salsa over each breast. Slice the potatoes thin and place potato slices on top of chicken and salsa. Spoon another 1/4 cup salsa over each chicken/potato combination. Fold foil up to form 'packets'. Place packets seam side up on a cookie sheet and bake in the preheated oven for 45 minutes. Open packets and serve





==================================What are your favorite healthy recipes for chicken and vegetables?
Just bake your chicken with any spices you like and steam your veggies and add spices to them instead of butter or could try a touch of olive oil. This is a very healthy way of eating. Remember to remove the chicken skin before eating.
GRILLED CHICKEN BREAST FILLETS


%26amp; GRILLED VEGETABLES


Grillet


Teresa Micalizzi


2 breast fillets sliced


eggplant sliced


red capsicum sliced


sweet potato sliced


zucchini sliced


MARINADE TO GARNISH CHICKEN





3 tablespoons balsamic vinegar


2 tablespoons olive oil


1 teaspoon of mustard


1 tablespoon lemon juice


1 teaspoon crushed garlic





Heat grillet to medium





Add chicken fillets --- grill for 3 minutes on both sides





Heat grillet to medium





Add mixed vegetables 鈥?grill for 3 minutes on both sides





TO SERVE





Arrange on dinner plate:


a layer of grilled vegetables


Grilled chicken


Pour marinade over chicken


Serve hot
Fajitas


1.5lbs boneless skinless chicken breasts (or skirt steak)


1 teaspoon garlic powder


1 陆 teaspoons seasoning salt


1 陆 teaspoons cumin


陆 teaspoon chili powder


陆 teaspoon crushed red pepper flakes


2 tablespoons vegetable oil


2 tablespoons lemon juice


4 tablespoons vegetable oil


1 medium onion (sliced)


1 medium green pepper (sliced)





Step 1: Slice chicken into small strips. In a large bowl mix garlic powder, seasoning salt, cumin, chili powder, red pepper flakes, 2 tablespoons vegetable oil and lemon juice. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.





Step 2: In a skillet add 2 tablespoons of oil and saute onions and green peppers for 3 minutes or until the vegetables have reached your desired tenderness. Remove from pan and set aside.





Step 3: Add more oil to the pan if necessary. Add chicken strips and saute until no longer pink inside. Add vegetables back to the pan and toss with the chicken. Spoon mixture onto flour tortillas.





Approx 4 servings
You can simply marinate the chicken for a few hours in some low fat Italian Salad Dressing (not creamy Italian), and then grill them or fry them. I usually do mine on the Foreman Grill. They are so simple to make, but have a great flavor.





You can try the same technique with the veggies, marinate and then grill or steam the veggies. You can use any oil based salad dressing as a marinade, just be sure it's low fat to keep it healthy.
Try slicing up peppers, mushrooms and add a can of low salt condensed soup to the chicken