Pan-Roasted Chicken & Vegetables


Have you ever purchased anything from The Pampered Chef and received a cute little multi-folded “brochure” on how to use the particular item that you ordered?  So, they usually include recipes for you to use with that item.  Somewhere in time, I saved the this recipe to use at some later date.  Much later date, obviously.  

I have seen a lot of these one pan wonders on Facebook and Pinterest recently and knew that I wanted to prepare this dish.  It smells divine while it’s baking and it is so delicious.  Easy peasy, too.  I even had some leftover rice that I paired with it!  Doesn’t get much easier than that.

Pan-Roasted Chicken & Vegetables
Serves 4
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  1. 2 large unpeeled baking potatoes, cut into 1/4-inch slices
  2. 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-in. pieces
  3. 1 medium red onion, cut into wedges
  4. 4 T olive oil, divided
  5. 2 garlic cloves, pressed
  6. 1 t. crushed dried rosemary, divided
  7. 1/2 t. plus 1/8 t. salt divided
  8. 1/8 t. ground black pepper
  9. 1 egg
  10. 1/2 c. seasoned dry bread crumbs
  11. 4 boneless, skinless chicken breast halves (about 1/4 lb)
  1. Preheat oven to 425 degrees F.
  2. Cut potato slices crosswise in half. Place vegetables into large bowl and toss with 2 T. of the olive oil, garlic, 1/2 t. of the rosemary, 1/2 t. salt and the black pepper; mix well.
  3. Arrange vegetables around the inside of a baking dish--I used the one that is slightly larger than a 9 x 13--leaving an opening in the center for the chicken.
  4. Lightly beat egg in a flat bowl. Combine bread crumbs, remaining rosemary and salt in another flat bowl. Add remaining oil to crumb mixture; mix well.
  5. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of baking dish.
  6. Bake 22-25 minutes or until chicken is no longer pink in center.
Adapted from The Pampered Chef
Adapted from The Pampered Chef
Mormon Mavens

Frittata in a Flash


Well this just happened–Frittata in a Flash!  I am visiting in my sister’s home for a few days and today I was put in charge of throwing together some lunch.  We were trying for something kind of Keto and kind of Abs Diet-y and I thought this would do well.  I think it is totally Keto, by the way.  Keto aficionados, please let me know if I am wrong.

So, I just kind of threw this together.  Someone wanted omelettes and this was just quicker since there were 5 of us eating and it was a busy day of errands, odd jobs around the house, and homeschooling.  A huge time-saver was using Thrive freeze-dried vegetables

This was a big hit!  And super easy.

Frittata in a Flash
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  1. 10 eggs,
  2. Turkey sausage (about 1/4 or so of a bulk package)
  3. 2 Roma Tomatoes, chopped
  4. 1/2 cup Thrive freeze-dried asparagus
  5. 1/4 cup Thrive freeze-dried green onions
  6. 2 T. sour cream
  7. 1 1/2 cups shredded cheddar cheese (shred your own from a brick of cheese)
  8. Salt and pepper to taste
  9. Olive oil or spray
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Refresh the asparagus and onions in a little bit of water in a container with a lid. Shake a few times while you prepare the rest of the ingredients. Drain off excess water before adding to the sausage.
  3. Spray a large oven-proof skillet with olive oil spray and heat on medium-high heat.
  4. Add the turkey sausage and brown it as you chop it into small pieces.
  5. Add the tomatoes, onions, and asparagus and saute for a few minutes to bring out the flavor. Add salt and pepper to taste.
  6. Whisk the eggs to blend well, adding sour cream and cheese. Pour egg mixture into skillet and stir to incorporate the vegetables and sausage.
  7. Cook for a few minutes and then reduce to medium and cook until almost firm. Check the bottom of the frittata to make sure you aren't over browning it, since you will be putting it in the oven.
  8. Put the skillet in the oven for about 8 minutes to complete the cooking.
  9. You're done! Eat it!
  1. An afterthought: mushrooms would have been a great addition!
Mormon Mavens