Best Vinaigrette Chicken And Vegetables Recipes

VINAIGRETTE CHICKEN AND VEGETABLES

Vinaigrette Chicken and Vegetables image

Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.

Provided by tonia.st

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 55m

Yield 2

Number Of Ingredients 7

Ingredients

4 skinless chicken thighs
¼ cup onion, chopped
2 cloves garlic, minced
2 cups spiral-sliced zucchini
1 cup spiral-sliced carrots
½ chopped red bell pepper
¼ cup vinaigrette salad dressing

Steps:

Heat a nonstick skillet over medium heat, and cook chicken thighs until barely pink in the center, about 20 minutes, turning once; stir in onion and garlic, and cook and stir until onions are translucent, about 5 minutes.
Stir zucchini, carrots, and bell pepper into chicken mixture; cook and stir until vegetables are tender with a bite at the center and chicken is no longer pink at the center, about 5 minutes. An instant read thermometer inserted into the center of chicken thighs should read at least 165 degrees F (74 degrees C).
Stir vinaigrette into chicken mixture; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 20.4 g, Cholesterol 93.8 mg, Fat 15.3 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 3.2 g, Sodium 412.1 mg, Sugar 10.5 g

GRILLED CHICKEN AND VEGETABLES WITH PARSLEY VINAIGRETTE

Grilled Chicken and Vegetables with Parsley Vinaigrette image

This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 9

Ingredients

2 red or orange bell peppers
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
1 medium zucchini, cut lengthwise into 1/4-inch strips
Coarse salt and ground pepper
4 chicken cutlets (1 pound total)
2 tablespoons red-wine vinegar
2 tablespoons dried currants or raisins
1/3 cup marinated artichoke hearts, coarsely chopped
1/3 cup chopped fresh parsley

Steps:

Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.

Nutrition Facts : Calories 256 g, Fat 12 g, Fiber 3 g, Protein 28 g