Chicken

Dutch Oven Balsamic Chicken And Vegetables

Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil.

Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom. Then pile on the veggies. I used a bag of tri-colored potatoes, a few rainbow carrots, and one large sweet onion. I chopped them into large chunks and seasoned them with salt and pepper. I also added a few cloves of garlic, rough-chopped. Look how pretty they are!

Dutch Oven Balsamic Chicken And Veggies

Add 1 cup water or white wine, and 1/3 cup balsamic vinegar to the pot. Lastly, add some herbs – I used about 1 tablespoon of an Italian seasoning blend. Fresh herbs would be amazing if you have them on hand. Put the lid on and bake for an hour at 350°.

Dutch Oven Balsamic Chicken And Veggies

About half way through I added some frozen peas to the pot and checked the liquid levels. You may or may not need to add a little more wine or water. Depending on how tender you like your veggies, continue cooking for another 30 to 40 minutes.

When ready, serve up this deliciousness!

Dutch Oven Balsamic Chicken And Veggies

If you’re a balsamic vinegar lover, you might want to add just a dash more of that yumminess to the final product. Enjoy!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

Dutch Oven Balsamic Chicken And Vegetables
 
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Dutch Oven Balsamic Chicken And Vegetables
Author:
Serves: 2-4
Ingredients
  • 2-4 boneless chicken breasts
  • 1 bag (1.5 lbs) tri-colored potatoes
  • 4-5 large carrots
  • 1 large sweet onion,
  • 2 cloves garlic
  • 1½ cups frozen peas
  • 1 cup white wine (or water)
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Italian Seasoning
  • Salt and Pepper, to taste
Instructions
  1. Equipment: Dutch Oven or large baking/casserole dish

  2. Preheat oven to 350° F.

  3. Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom.

  4. Wash and scrub potatoes. Cut in half and add to pot.

  5. Wash carrots. Cut off ends. Peel if desired. Chop into large chunks and add to pot.

  6. Peel and chop onion and garlic cloves into large chunks and add to pot.

  7. Salt and pepper generously.

  8. Add 1 cup water or white wine, and ⅓ cup balsamic vinegar to the pot.

  9. Lastly, add Italian seasoning blend.

  10. Put the lid on and bake for 30 minutes.

  11. Carefully remove dutch oven and/or lid and add frozen peas to the pot. Also check liquid level and add more wine or water if needed.

  12. Continue baking for another 30-40 minutes, depending on how tender you want your vegetables.

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Dutch Oven Balsamic Chicken and VegetablesDutch Oven Balsamic Chicken and Vegetables

Savory Dutch Oven Balsamic Chicken and Vegetables
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Marinated Pineapple Cilantro Chicken Kabobs

Marinated Pineapple Cilantro Chicken Kabobs are a tasty and healthy way to grill some meat and veggies with a side of fruit!

Note: This post contains affiliate links for products on Amazon.

Pineapple Chicken Kabobs

With my simple marinade, you can spice up the chicken in about an hour (longer is great, but not required) and have it on the grill, sizzling away.

Pineapple Chicken Kabobs

Here’s how I put it together. To make the marinade, add soy sauce, pineapple juice, garlic (clove or powder) olive oil, and a handful of fresh cilantro to a blender and blend until combined. Pour 3/4 of the marinade in a glass bowl and add skinless chicken breasts that have been cut in to chunks. Cover bowl tightly and refrigerate for at least an hour. Longer is better for more intense flavor, but not required. You’ll still have a tasty infusion.

Pineapple Chicken Kabobs

The remaining marinade is for the veggies and pineapple. Use a combination of colorful peppers (green, yellow, orange, red) and cut them into chunks large enough to fit on skewers. Do the same with a red or white onion. Toss them in a bowl with some large chunks of pineapple and drizzle with remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Stainless Steel BBQ SkewersStainless Steel BBQ Skewers

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up if placed directly on the grill. I like to be safe!

Make sure you periodically turn your kabobs so you get a lovely char on all sides, like so:

Marinated Chicken Kabobs

Garnish with fresh cilantro and serve!

Pineapple Chicken KabobsNote: This post contains affiliate links for products on Amazon.

Marinated Pineapple Cilantro Chicken Kabobs
 
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Marinated Pineapple Cilantro Chicken Kabobs
Author:
Serves: 2-4 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut into large chunks
  • 1 large red onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup large pineapple chunks
  • Marinade:
  • ⅓ cup gluten-free soy sauce
  • ½ cup pineapple juice
  • ¼ cup extra virgin olive oil
  • 1 garlic clove OR 1 Tablespoon garlic powder
  • 1 handful fresh cilantro leaves
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. In blender, add all marinade ingredients, blend and pour ¾ of the marinade into a glass bowl. (Reserve remainder for veggies.) Add chicken chunks to marinade, stir to combine. Cover bowl and refrigerate for at least an hour.

  2. For the veggies, cut peppers and onion into chunks large enough to fit on skewers. Toss veggies in a bowl with the pineapple chunks and drizzle them with the remaining marinade. Lightly toss, cover and refrigerate until ready to skewer.

  3. Skewer the chicken, veggies and pineapples.

  4. Line a grill pan with foil and set the skewers on that before placing on the grill.

  5. Periodically turn your kabobs so you get a lovely char on all sides.

  6. Garnish with fresh cilantro and serve.

Marinated Pineapple Cilantro Chicken Kabobs
Marinated Pineapple Cilantro Chicken Kabobs

 

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Skillet Chicken Fajitas

Here’s my take on zesty skillet chicken fajitas, sizzled to perfection in a cast iron skillet.

Skillet Chicken FajitasNote: This post contains affiliate links for products on Amazon.

I would love to say that I plan way ahead and marinate the chicken overnight, but I’m not that organized. 😉 Marinating in my kitchen looks like maybe an hour or two in some spicy concoction, and then on with the cooking. For this marinade, I squeezed the juice of three limes, added a little olive oil, and threw in some chili powder, garlic powder, pepper, salt, and a pinch of ground cayenne in a glass bowl. I sliced two chicken breasts in thin strips, threw them in the bowl, stirred to coat all the pieces, covered it and placed it in the fridge while I got busy chopping the veggies.

Chicken Fajitas Marinade

For the veggies, I used a combination of green, orange and yellow bell peppers along with a white onion. Use whatever colorful combo you have on hand. I sliced the peppers and onions in long strips.

While the chicken was still marinating in the fridge, I whipped up some homemade guacamole. Here’s the recipe I used. I grated some cheddar cheese and diced some tomatoes, too. Salsa would have been wonderful, but I forgot all about it!

Once you have all your veggies and sides ready to go, heat up a cast iron skillet and cook the chicken. When the chicken is done, remove it from the skillet and set aside.

PS: I love cast iron skillets. I have several in different sizes. The good folks at Lodge make a variety of sizes, and they’re all made in the USA. 🙂

Skillet Chicken Fajitas

Add your veggies to the skillet and cook until almost tender. Add the chicken back in and continue cooking for a few more minutes. Remove skillet from the heat and serve immediately with flour tortillas and side items. I used gluten-free tortillas here, which you can find at many grocery stores these days, but use your favorite tortilla and you’re good to go!

Skillet Chicken Fajitas

Enjoy these quick and easy fajitas sizzled up in a cast iron skillet!

Skillet Chicken FajitasNote: This post contains affiliate links for products on Amazon.

Skillet Chicken Fajitas
 
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Skillet Chicken Fajitas
Author:
Serves: 2 servings
Ingredients
  • FAJITAS:
  • 2 boneless, skinless chicken breasts, sliced into strips
  • 3 limes, juiced
  • 1 Tablespoon olive oil
  • 3 bells peppers (green, yellow, orange, and/or red), sliced
  • 1 large white onion, sliced
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. ground pepper
  • ¼ tsp. salt
  • pinch of cayenne pepper powder
  • flour tortillas
  • GARNISHES:
  • Guacamole
  • Cheese
  • Salsa
  • Cilantro
Instructions
  1. For the marinade, add lime juice, olive oil, chili powder, garlic powder, pepper, salt, and cayenne pepper to a glass bowl and stir to combine. Set aside.

  2. Slice two chicken breasts into thin strips, and add to marinade bowl. Stir to coat all the pieces, cover and place it in the fridge to marinate for at least 1 hour.

  3. Slice peppers and onions. Set aside.

  4. Prepare sides/garnishes.

  5. When ready to cook chicken, heat cast iron skillet to medium-high heat and add chicken and any remaining marinade. Cook until chicken is done; remove chicken from skillet and cover with foil to keep warm.

  6. Add veggies to the skillet and cook until almost tender. Add chicken back in and cook for a few minutes until veggies are tender.

  7. Remove from heat and serve immediately with warm flour tortillas and side items.

Skillet Chicken Fajitas - easy and delicious! zestyolive.com

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Chicken, Snow Peas and Ginger Stir Fry

I love snow peas. I love ginger. Combine them with chicken, and you’ve got a delicious meal just waiting to be created: Chicken, Snow Peas and Ginger Stir Fry. I combined these, stir-fry and served over brown rice. If you happen to have leftovers, just warm them up the next day and enjoy again.

Chicken, Snow Pea, and Ginger Stir Fry

Here’s how to put it together:

If you plan on serving the stir fry over rice, go ahead and get that started. I used brown rice, which took about 25-30 minutes to cook. Your results may vary depending on the type of rice and method of cooking you use.

While the rice is cooking, prepare the stir fry and chicken.

Take two boneless chicken breasts and cut into small pieces. Season with salt, pepper, garlic powder, ground ginger, and soy sauce. I use a gluten free version, if that’s a concern. Cook in skillet with a tablespoon of olive oil. Make sure the pieces are cooked through, and then set aside.

Stir Fry Chicken

Rinse the snow peas and cut off the tips. You don’t have to do this, but I don’t really like the little thread tips, so cutting them off takes care of that. Set snow peas aside.

Snow PeasNext, prep all your veggies. Grab some bell peppers and chop into large pieces, or lengthwise strips. Here I used a yellow pepper because that’s what I had on hand. Green, red, orange would be fabulous (and pretty, too!). Peel and slice a large sweet, or yellow, or red onion. Here, I used a sweet onion. Peel and chop a small piece of ginger. Peel and chop 3 garlic cloves.

Add a tablespoon olive oil in a large skillet and heat. Throw all of your veggies in the skillet and season with salt, pepper and a dash of gluten free soy sauce. Stir fry on medium.

Stir Fry

When veggies are almost tender, add cooked chicken in to veggies to reheat.

Serve stir fry over rice and enjoy!

Chicken, Snow Pea, and Ginger Stir Fry

Chicken, Snow Peas and Ginger Stir Fry
 
Prep time
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Chicken, Snow Peas and Ginger Stir Fry
Author:
Serves: 2 servings
Ingredients
  • 2 boneless chicken breasts
  • 1 cup snow peas
  • 1 large onion (sweet, yellow, white or red), sliced
  • 1 large bell pepper (any color), chopped
  • 3 garlic cloves, peeled and chopped
  • 1 Tablespoon fresh ginger, peeled and chopped
  • Soy sauce (gluten-free)
  • Olive oil
  • Garlic powder
  • Ground ginger
  • Salt and pepper
  • Optional: brown rice, cooked
Instructions
  1. If you plan on serving the stir fry over rice, go ahead and get that started. While the rice is cooking, prepare the stir fry and chicken.

  2. Take two boneless chicken breasts and cut into small pieces. Season with salt, pepper, garlic powder, ground ginger, and soy sauce. Cook in skillet with a tablespoon of olive oil. Make sure the pieces are cooked through, and then set aside.

  3. Chop bell pepper into large pieces, or lengthwise strips.

  4. Peel and slice onion.

  5. Peel and chop a small piece of fresh ginger.

  6. Peel and chop 3 garlic cloves.

  7. Add a tablespoon olive oil in a large skillet and heat. Throw all the veggies in the skillet and season with salt and pepper, and approximately 1 Tablespoon of soy sauce. Stir fry on medium heat. When veggies are almost tender, add cooked chicken in to veggies to reheat.

  8. Serve stir fry over rice.

 

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