Best Oven Fried Vegetables Recipes

CAJUN OVEN-FRIED CHICKEN AND ROASTED VEGETABLES

Cajun Oven-Fried Chicken and Roasted Vegetables image

Paired with colorful peppers and beans, crispy cereal-coated chicken makes an appealing meal for six, complete in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups Total Corn Flakes® cereal, crushed (3/4 cup)
1 egg white
1 teaspoon water
6 boneless skinless chicken breast halves (about 1 1/2 lb)
1 teaspoon dried Cajun seasoning
2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-long strips
1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges
1 bag (14 oz) frozen whole green beans
1 teaspoon dried Cajun seasoning
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Heat oven to 450°F. Line 13x9-inch pan with foil; spray with cooking spray. Spray another 13x9-inch pan with cooking spray.
In small bowl, place crushed cereal. In another small bowl, beat egg white and water until frothy. Dip chicken breast halves into egg white mixture; sprinkle with Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan.
In second pan, toss all roasted vegetable ingredients to coat.
Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until chicken is fork-tender and juices run clear and vegetables are crisp-tender.

Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1/6 of Recipe, Sodium 220 mg, Sugar 6 g

OVEN-FRIED VEGETABLES

Oven-Fried Vegetables image

Make and share this Oven-Fried Vegetables recipe from Food.com.

Provided by mielhollinger

Categories Vegetable

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

nonstick spray coating
1/4 cup fine dry breadcrumb
1 tablespoon grated parmesan cheese
1/8 teaspoon paprika
2/3 cup sliced zucchini
2/3 cup onion, sliced into rings
2/3 cup sweet red pepper, cut into strips
2 tablespoons reduced-calorie Italian dressing

Steps:

Spray a baking sheet with nonstick coating.
Set aside.
In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
In a medium mixing bowl place the vegetable slices.
Drizzle vegetables with salad dressing; toss until coated.
Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.

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