Thursday, August 23, 2012

Prepping Video and Citrus Steamed Chicken

Please check out the new prepping video I did with Angelle and Dr. Sue from Get REAL for kids . This video will definitely help you get ready for the busy fall season.

Oven Steam Chicken and Vegetables is one of the easiest dishes you can make any time of year but especially right now when there are so many seasonal vegetables to choose from.  I made the one in the picture with zucchini and summer squash.

Oven Steamed Citrus Chicken and Vegetables Uncooked

Oven Steamed Citrus Chicken and Vegetables Cooked

Oven Steamed Citrus Chicken and Vegetables

Butter for coating pan
2 Tbs olive oil
1 ½ Tbs fresh basil, chiffonade (role up several basil leaves and then chop)
¼ tsp Celtic sea salt
¼ tsp fresh ground pepper
4 boneless skinless chicken breast halves
2 cups mushrooms, sliced or 4 carrots peeled and sliced thinly
1 medium zucchini, cut into match stick size pieces
1 yellow squash, cut into match stick size pieces
2 lemons, limes or oranges sliced (or any combination)
1. Preheat oven to 375°.
2. Butter the inside of an oven-safe casserole dish.
3. In a bowl combine oil and basil.
4. Season both sides of chicken with salt and pepper.
5. Put vegetables on the bottom of the casserole dish.  season with salt and pepper. Top with chicken.
6. Pour oil/basil mixture over the top of the chicken. Top with citrus slices.
7. Bake in a covered casserole dish for 30-35 minutes until chicken reaches 160° degrees on an instant read thermometer.
Chef Notes:
Great additions include shredded carrot, snap peas, sliced leeks or green onions, summer squash, asparagus.
Serve with cooked brown rice, barley or quinoa.
Southwest Oven Steamed Chicken- Omit basil and use cilantro, jalapeno and limes.
Servings: 4
Oven Temperature: 375°F
Author: Chef Jackie
Web Page:
For more great REAL recipes and E-cookbooks go to Get REAL for Kids.

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