Bbq Chicken Veggies And Rice Skillet Recipes

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Steps:

• For the chicken and veggies: Preheat the oven to 400 degrees F.
• Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
• Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
• Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
• Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
• Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Brown chicken in oil in large nonstick skillet on medium-high heat for 3 minutes.
• Add water, barbecue sauce and rice- Bring to boil.
• Reduce heat to medium-low; sprinkle with pepper and zucchini.
• Cover, and simmer for 10 minutes or until fully cooked.