Best Chicken Sweet Potato And Vegetable Bake Recipes

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

One-pan Roasted Chicken And Sweet Potatoes Recipe by Tasty image

Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 11

Ingredients

1 small sweet potato, diced
1 lemon, sliced, seeds removed
1 cup green beans, trimmed
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 clove garlic, minced
½ teaspoon salt, plus more to season
¼ teaspoon ground black pepper, plus more to season
1 boneless, skinless chicken breast
¼ teaspoon paprika

Steps:

Preheat oven to 375˚F (190˚C).
Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
Season the chicken breast with salt, pepper, and paprika.
Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams

SWEET POTATO CHICKEN CASSEROLE

Sweet Potato Chicken Casserole image

This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.

Provided by RACHEL

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, chopped
2 pounds sweet potatoes, peeled and diced
2 carrots, diced
4 skinless, boneless chicken breast halves - diced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
¼ cup half-and-half or light cream

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until just starting to turn golden. Mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
Move the vegetables to the sides of the pan, leaving the center clear. Add the chicken; cook and stir until seared on all sides. Scatter the flour over the top, and stir it in. Gradually stir in the chicken stock, mixing carefully so that no flour lumps form. Scrape any bits of food from the bottom of the pan while you do this. Pour in the wine last, and mix through. Transfer to a casserole dish and cover with a lid.
Bake for 1 hour in the preheated oven. Remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Nutrition Facts : Calories 473.9 calories, Carbohydrate 58.1 g, Cholesterol 74.4 mg, Fat 7.2 g, Fiber 8.5 g, Protein 32.8 g, SaturatedFat 2.1 g, Sodium 576.5 mg, Sugar 13.4 g

CHICKEN, SWEET POTATO AND VEGETABLE BAKE

Chicken, Sweet Potato and Vegetable Bake image

This chicken, sweet potato and vegetable bake has got it all-with a little Parmesan cheese sprinkled on top for good measure.

Provided by My Food and Family

Categories Home

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 lb. sweet potatoes (about 1 large or 2 small), peeled, cut into 1/2-inch chunks
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
2 small yellow peppers, chopped
1 small onion, chopped
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. dried basil leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400°F.
Place potatoes in 13x9-inch baking dish. Add 2 Tbsp. dressing; toss to coat. Bake 15 min. Meanwhile, toss peppers and onions with remaining dressing.
Remove baking dish from oven; push potatoes to sides of dish. Place chicken in center of dish. Combine mustard and basil; spread over chicken. Top evenly with pepper mixture.
Bake 30 min. or until chicken is done (165ºF) and vegetables are tender. Top with cheese.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

CHICKEN, POTATO AND VEGETABLE BAKE

Chicken, Potato and Vegetable Bake image

Make and share this Chicken, Potato and Vegetable Bake recipe from Food.com.

Provided by alyseepoo

Categories Healthy

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 small boneless skinless chicken breasts, cut into slices
3 medium potatoes, peeled and cubed
3 carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup zesty Italian dressing
1 tablespoon oregano

Steps:

PREHEAT oven to 400°F
Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing and sprinkle with oregano.
BAKE 1 hour or until chicken is cooked through.

Nutrition Facts : Calories 318, Fat 10, SaturatedFat 1.8, Cholesterol 68.4, Sodium 590.6, Carbohydrate 26.6, Fiber 3.5, Sugar 5.5, Protein 30

PINEAPPLE, SWEET POTATO AND CHICKEN BAKE

Pineapple, Sweet Potato and Chicken Bake image

This is an old favourite. It's from the Golden Circle website. My mum also has it in an old cookbook from the 1960's. It's a very easy recipe-just 10 minutes prep and into the oven (the original stated 20 minutes). To make this recipe gluten free ensure the soy sauce is gluten free

Provided by Jubes

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

440 g pineapple chunks in juice
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 garlic clove
1/2 cup honey
1/2 cup soy sauce
400 g chicken fillets or 400 g chicken tenderloins, cut into strips
1 onion, chopped
2 cups sweet potatoes (kumara, diced or sliced)
1 tablespoon mixed spice (ground cumin, ground coriander, turmeric)
1/4 cup water or 1/4 cup white wine
4 spring onions, chopped (green onions, shallots)
2 tablespoons sesame seeds

Steps:

Preheat oven to 180°C.
Drain pineapple and reserve the liquid.
Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.

Nutrition Facts : Calories 490, Fat 11.8, SaturatedFat 1.9, Cholesterol 64, Sodium 2171, Carbohydrate 72.5, Fiber 4.7, Sugar 55.6, Protein 28.1

CHICKEN AND DUMPLINGS

Chicken and Dumplings image

What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Original Bisquick™ mix
2/3 cup milk

Steps:

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g