Saturday, January 8, 2011

One Pan Dijon Chicken and Vegetables

This is a super versatile dish that can be made with whatever meat and/or vegetables you have on hand. The original recipe that was given to me (thanks Rachelle!) was a vinaigrette over green beans. I was trying to get dinner on the table in 10 minutes and decided to throw it all together. It was yummy!

One Pan Dijon Chicken and Vegetables

2 T. olive oil
3 T. water
2 c. diced, cooked chicken
4 c. assorted vegetables, sliced. Suggested veggies; cauliflower, green beans, carrots, zucchini, red onion, bell peppers
sliced toasted almonds, fresh or dried thyme for garnish

Vinaigrette Ingredients:

1 tsp. grated lemon rind
2 T. lemon juice
4 tsp. olive oil
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
4 cloves minced garlic

1. Heat olive oil in a large pan. Add vegetables and water, place a lid on the pan and let vegetables steam until done.
2. While vegetables are cooking whisk together all vinaigrette ingredients.
3. Add chicken to vegetables and let heat 1-2 minutes, pour vinaigrette over chicken and vegetables. Toss lightly.
4. Serve immediately, garnish with sliced almonds and fresh or dried thyme.

1 comment:

  1. Yum. I love a moir poix of veggies with a fabulous sauce! Whatever I have is surprisingly delicious.