Veggie Chicken Creole
I ladle this vegetable-packed chicken dish over jasmine rice. It’s a long-grain rice that’s not as sticky as most, but any cooked rice, including brown, works here.
I ladle this vegetable-packed chicken dish over jasmine rice. It’s a long-grain rice that’s not as sticky as most, but any cooked rice, including brown, works here.
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- minced fresh parsley optional
- 1/2 pound fresh mushrooms sliced
- hot cooked rice
- 4 garlic cloves minced
- 1 large onion thinly sliced
- 2 celery ribs chopped
- 2 medium green peppers chopped
- 4 teaspoons canola oil divided
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 pounds boneless skinless chicken breasts cubed
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- Carbohydrate 25.2588798838051 g
- Cholesterol 123.27089365 mg
- Fat 15.7020659789039 g
- Fiber 1.6565961886879 g
- Protein 43.6748243781215 g
- Saturated Fat 3.94833905593484 g
- Serving Size 1 1 servings. (353g)
- Sodium 138.874063204381 mg
- Sugar 23.6022836951172 g
- Trans Fat 1.48586512640937 g
- Calories 426 calories
Step-by-step
- In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender.
- Add mushrooms; cook until liquid has evaporated.
- Stir in the tomatoes, broth, oregano, lemon juice, basil and spices.
- Bring to a boil.
- Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.
- Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink.
- Return chicken to pan; stir in sauce.
- Heat through, stirring to loosen browned bits from pan.
- Serve over rice; garnish with parsley if desired.
- Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
My Favorite Weeknight Comfort Food: Veggie Chicken Creole
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, the last thing I want to do when I get home is spend hours in the kitchen. That's why I've developed a repertoire of quick, easy, and flavorful recipes that the whole family loves, and this Veggie Chicken Creole is definitely a top contender.
This recipe is a lifesaver on those hectic weeknights when I need a comforting meal on the table fast. The vibrant flavors of the Creole sauce, combined with tender chicken and a medley of fresh vegetables, make it a satisfying and wholesome dish that's surprisingly simple to prepare. I typically serve it over fluffy jasmine rice, which soaks up the delicious sauce perfectly, but any type of rice will work just fine – even brown rice for a boost of extra fiber. The best part? It’s incredibly versatile. If you have leftover cooked chicken, you can easily incorporate that into the dish to save even more time. And, if you want to make a bigger batch for meal prepping, it freezes beautifully. I often double the recipe and store half in the freezer for a quick and easy meal on a busy weeknight.
The magic of this dish lies in the simplicity of its ingredients and the ease of preparation. It's all about building layers of flavor. The sautéed vegetables create a wonderful base, while the herbs and spices add warmth and depth. The chicken is cooked until tender but still juicy, and the combination of all these flavors creates a truly delicious and satisfying meal. I find that the use of fresh herbs significantly elevates the taste, but if you're short on time, dried herbs will work just as well – just use about one-third the amount.
Beyond its practicality, this Veggie Chicken Creole is a fantastic way to introduce more vegetables into your family’s diet. The abundance of peppers, onions, celery, and mushrooms makes it a healthy and nutritious option that’s surprisingly appealing to even the pickiest eaters. I've found that my kids, who are usually hesitant to try new things, absolutely devour this dish. The creamy sauce, infused with the subtle sweetness of the vegetables, creates a flavor profile that is both comforting and exciting.
I always make a double batch of this dish, so I have leftovers for lunch the next day. It tastes even better the second day, as the flavors have had a chance to meld and deepen. I pack it in my lunchbox for work, and it’s the perfect way to enjoy a delicious and healthy meal without having to resort to expensive takeout or sad desk lunches. The versatility extends beyond lunchboxes. I’ve also used it as a filling for tacos, stuffed bell peppers, or even as a hearty topping for baked potatoes. The possibilities are truly endless, which makes this a true staple in my kitchen.
So, if you're looking for a quick, easy, healthy, and delicious meal that the whole family will love, look no further than this Veggie Chicken Creole. It’s a weeknight winner, a meal prep champion, and a true testament to the power of simple ingredients and clever cooking. Give it a try, and I guarantee it will become a regular in your dinner rotation.
Tips and Variations:
- For a spicier kick, add more crushed red pepper flakes.
- Substitute other vegetables like zucchini, carrots, or bell peppers.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Serve with a side of crusty bread for dipping into the delicious sauce.
- For a richer flavor, use bone-in chicken thighs instead of boneless, skinless breasts.
This recipe is more than just a meal; it's a testament to the power of simple, wholesome ingredients and the joy of creating something delicious for your loved ones. So go ahead, embrace the simplicity, and savor the flavors of this easy, crowd-pleasing Veggie Chicken Creole.
