Recipe of Super Quick Homemade Chicken/veggie baskets

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken/veggie baskets. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Try our Chicken Strip Basket, So Good It's RiDQulous. Make them on the BBQ or fry them in a pan for the perfect summertime dinner. Vegan chicken nuggets of your dreams! Seriously, these are too good to be true.

Chicken/veggie baskets is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken/veggie baskets is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken/veggie baskets using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken/veggie baskets:

1. Prepare 225 g (8 oz) diced chicken breast
2. Get 1 small onion
3. Prepare 1 tsp Italian seasoning
4. Take 2 tsp chopped fresh sage
5. Get 2 tsp chopped fresh thyme
6. Get 500 g(17.6 oz) mixed vegetables cut to small pieces, (mushroom, green/yellow/red pepper, celery baby corn, sugar snap peas, onion)
7. Make ready 2-3 tbs olive oil
8. Prepare 2 tbsp melted butter
9. Get 4 sheets filo pastry
10. Prepare grated cheese of your choice
11. Prepare salt and pepper
12. Get For the salad:
13. Take 1 1/2 cup cooked quinoa,
14. Get cherry tomatoes,
15. Make ready chopped cucumber,
16. Get sliced red onion,
17. Take baby spinach leaves,
18. Prepare olive oil and lemon juice
19. Make ready salt and pepper

Lots of veggies for the amount of chicken but you honestly don't miss the meat with all that's going on. Cast iron skillets were made for this kind of recipe. Seared and roasted chicken thighs nestled in delicious fall veggies! They're a hit with grown-ups as well as kids and are a great lunch.

Steps to make Chicken/veggie baskets:

1. Start with pre-heating your oven to 180 c (350 F, gas mark 4). Melt 2-3 tbsp of olive oil in a frying pan over a medium heat, Add the chopped onion and cook and stir until tender but not brown, about 5 minutes. Add the chicken and stir fry for a further 5 minutes, season then mix in all the vegetables. Stir fry until everything is cooked through. Sprinkle a tsp of flour over it mix again then set aside to cool.
2. Unroll your filo pastry and cut into 9 cm (3.5") squares, brush with melted butter and stack 4 of them together at angles to form a basket shape. Gently press them into your greased muffin tin. Fill each filo case with chicken filling sprinkle with grated cheese or crumble feta cheese over them. Bake for 15 minutes
3. For the salad mix all ingredients. No hard rules, you can use as much or as little of the vegetables, season then add olive oil and lemon juice. Enjoy.

Seared and roasted chicken thighs nestled in delicious fall veggies! They're a hit with grown-ups as well as kids and are a great lunch. If one compares chicken to veggie chicken, we can see that the same amount of chicken has about twice the calories, four times the fat, infinitely more saturated fat and cholesterol, pretty much the. Very veggie chicken flavor cup ramen noodle soup No artificial flavors Nissin very veggie chicken flavor cup ramen noodle soup. Looking for an easy chicken dinner?

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