Recipe of Quick Chicken/veggie baskets

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken/veggie baskets. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken/veggie baskets is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Chicken/veggie baskets is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Chicken/veggie baskets:

1. Make ready diced chicken breast
2. Prepare small onion
3. Prepare Italian seasoning
4. Take chopped fresh sage
5. Get chopped fresh thyme
6. Get 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 olive oil
8. Take melted butter
9. Take filo pastry
10. Get grated cheese of your choice
11. Make ready salt and pepper
12. Prepare For the salad:
13. Make ready cooked quinoa,
14. Make ready cherry tomatoes,
15. Get chopped cucumber,
16. Prepare sliced red onion,
17. Get baby spinach leaves,
18. Get olive oil and lemon juice
19. Take 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.

Instructions 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.

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