With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed! For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Put the chicken pieces in the pot, trying not to overlap them, and lightly season with salt and pepper.
Step 4
Add the potatoes and carrots and again lightly season with salt and pepper.
Step 5
Scatter the mushrooms in the pot, then pour in the peas.
Step 6
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 440
Step 8
Protein: 41g
Step 9
Carbohydrates: 47g
Step 10
Fat: 4g
Step 11
Cholesterol: 75mg
Step 12
Sodium: 331mg
Step 13
Fiber: 15g
