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Herbed Chicken with Mixed Vegetables and Toasted Rolls Recipe

Herbed Chicken with Mixed Vegetables and Toasted Rolls recipe


This is a yummy chicken dish with lots of green veggies and soft, warm bread. You cook chicken with leeks, peas, and peppers. Then you make the bread crispy in the oven. It's a fun meal that tastes really good!


10 fl oz chicken or vegetable broth
1.5 lb chicken thighs, boneless skinless
2 cloves garlic, minced
3 leeks, white and pale green parts only, sliced
1 orange bell pepper, diced
1 red bell pepper, diced
12 oz sugar snap peas, halved
1 lime, juice and zest
4 multigrain rolls
1/2 tsp paprika
1/2 tsp coriander, ground
1/2 tsp cumin, ground
3 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper


Preheat your oven to 425°F and put the racks in the upper and lower thirds.
Get the chicken ready by drying it with paper towels and sprinkling salt and pepper on both sides.
Put a big, oven-safe skillet on medium-high heat. When it's hot, add 1 tablespoon of olive oil and the chicken. Cook until it's golden, about 2 minutes each side. Take the chicken out and cover it with foil.
Use the same skillet, add another tablespoon of olive oil, and put in the leeks, garlic, lime zest, paprika, coriander, and cumin. Cook for about 4 minutes until the leeks get soft.
Add the orange and red bell peppers, snap peas, and broth to the skillet. Stir and let it simmer.
Put the chicken back in the skillet with the veggies and put it in the oven on the lower rack. Bake until the chicken is done and the veggies are soft, about 15 minutes.
While the chicken cooks, cut the rolls in half and put them on a baking sheet. Drizzle with the remaining olive oil and sprinkle with a bit of cumin and coriander. Toast them in the oven on the upper rack until they're golden, about 4 minutes.
Take everything out of the oven. Squeeze lime juice over the chicken and veggies.
Serve the chicken and veggies with the toasted rolls on the side.

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