Attention, all health nuts (and those seeking a good meal)! I have recently made a lovely and simple Chicken and Veggie dish that will blow you away! 
Prep time is about 15-30 minutes, depending on how fast you can chop and dice stuff. Just to tell you right now, you'll need an ungreased 13 x 9 pan, and it's going to need to be slightly deeper than your average pan. Though, you might be able to just use a crock pot and slow cook this recipe. Not sure.
You can add or subtract whatever you want from this recipe to make it your own. That's how I came up with this recipe, actually. Looked on the internet, found a recipe, and was like, "I like this and that, less of this, I don't have that, that sounds disgusting if I put that in, so I'll leave it out."
Ingredients:
4-6 pieces of chicken (it can be chicken thighs, chicken breasts...it doesn't need to be skinless, either!)
3 Carrots, peeled and chopped (or you could do about 3/4 cup of baby carrots)
1/2-1 medium or large zucchini, diced (I like my zucchini, what can I say?)
2 cups of green beans (FROZEN, NOT canned. You could also do fresh green beans if you wanted.)
1-2 cups of chopped up celery
1/3 diced onion (optional, in my opinion)
2 1/4 teaspoons of sea salt
1/4 or 1/2 Black Pepper (I did 1/2 teaspoon of black pepper, and my sister and I agreed it tasted just right, but Dad didn't agree so much. So I'll be doing less black pepper next time around.)
Directions:
1. Preheat your oven to 350 degrees F
2. In a deep-ish 13 x 9 pan, put your chicken in the pan.
3. Put in the veggies on/around the chicken.
4. Put the salt and pepper on top of the veggies and chicken.
5. If all your veggies are fresh and chicken is fully thawed, then but in about 1/4 cup of water or two tablespoons of water. It really makes a difference!
6. Tightly cover pan with aluminum foil.
7. Let it cook for about 1.5-2 hours, stirring occasionally. I had to cook mine for 2, because chicken was frozen solid when I put it in the oven.
Prep time is about 15-30 minutes, depending on how fast you can chop and dice stuff. Just to tell you right now, you'll need an ungreased 13 x 9 pan, and it's going to need to be slightly deeper than your average pan. Though, you might be able to just use a crock pot and slow cook this recipe. Not sure.
You can add or subtract whatever you want from this recipe to make it your own.
That's how I came up with this recipe, actually. Looked on the internet, found a recipe, and was like, "I like this and that, less of this, I don't have that, that sounds disgusting if I put that in, so I'll leave it out." Ingredients:
4-6 pieces of chicken (it can be chicken thighs, chicken breasts...it doesn't need to be skinless, either!)
3 Carrots, peeled and chopped (or you could do about 3/4 cup of baby carrots)
1/2-1 medium or large zucchini, diced (I like my zucchini, what can I say?
) 2 cups of green beans (FROZEN, NOT canned. You could also do fresh green beans if you wanted.)
1-2 cups of chopped up celery
1/3 diced onion (optional, in my opinion)
2 1/4 teaspoons of sea salt
1/4 or 1/2 Black Pepper (I did 1/2 teaspoon of black pepper, and my sister and I agreed it tasted just right, but Dad didn't agree so much. So I'll be doing less black pepper next time around.)
Directions:
1. Preheat your oven to 350 degrees F
2. In a deep-ish 13 x 9 pan, put your chicken in the pan.
3. Put in the veggies on/around the chicken.
4. Put the salt and pepper on top of the veggies and chicken.
5. If all your veggies are fresh and chicken is fully thawed, then but in about 1/4 cup of water or two tablespoons of water. It really makes a difference!
6. Tightly cover pan with aluminum foil.
7. Let it cook for about 1.5-2 hours, stirring occasionally. I had to cook mine for 2, because chicken was frozen solid when I put it in the oven.
