Golden Chicken and Autumn Vegetables Recipe

4.5 2 3
Golden Chicken and Autumn Vegetables Recipe
Golden Chicken and Autumn Vegetables Recipe photo by Taste of Home
Publisher Photo

Golden Chicken and Autumn Vegetables Recipe

Read Reviews
4.5 2 3
Publisher Photo
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 4 bone-in chicken breast halves (8 ounces each), skin removed
  • 2 large sweet potatoes, peeled and cut into large chunks
  • 2 cups fresh or frozen cut green beans
  • 1 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme

Directions

In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans.
In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Golden Chicken and Autumn Vegetables in Quick Cooking December 2000, p33

Nutritional Facts

1 each: 160 calories, 1g fat (0 saturated fat), 23mg cholesterol, 265mg sodium, 27g carbohydrate (11g sugars, 5g fiber), 11g protein.

  • 4 bone-in chicken breast halves (8 ounces each), skin removed
  • 2 large sweet potatoes, peeled and cut into large chunks
  • 2 cups fresh or frozen cut green beans
  • 1 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme
  1. In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans.
  2. In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Golden Chicken and Autumn Vegetables in Quick Cooking December 2000, p33

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cyounce User ID: 2118537 88029
Reviewed Oct. 28, 2013

"This recipe has been sitting in my recipe box for years & I had never made it. Finally dug it out & made it last night. I'm glad I did as it was very good...the whole family enjoyed it. Plus it was easy & quick to pull together."

MY REVIEW
amberjcarothers User ID: 4822390 32852
Reviewed Mar. 31, 2013

"This recipe is quick , easy and seems to be pretty healthy. I added poultry seasoning rather than the seasoning listed."

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