182 chicken vegetable recipes

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.

Easy stuffed microwave potato that's no-fuss and doesn't heat up the kitchen by using.

Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.

Homemade chicken pot pie with cooked chicken and your pick of vegetables bound in a creamy poultry-seasoned gravy. Top it your way: buttery Parmesan croutons, fresh biscuits, or a classic pie crust baked until golden and bubbling.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Quick chicken pot pie with creamy vegetable filling topped with golden biscuit pieces for a comforting weeknight dinner ready in 35 minutes using shortcuts.

This savory dish can be served as a side dish or with crusty bread and crackers.

Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.

Shredded yellow summer squash seasoned with oregano, garlic, and chicken bouillon, then microwaved to crisp-tender in minutes. The fastest veggie side dish in your rotation.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.