Focused recipe
Baked Chicken and Vegetable Stir Fry
This Baked Chicken and Vegetable Stir Fry Recipe is the perfect guide to follow if you plan to cook an easy nice meal for lunch.
Cuisine not specified Updated 9/18/2012
Ingredients
Measured from the catalog payload.
- 12 ounces boneless and skinless chicken breast
- 1 cup italian bean sliced
- 1 cup cauliflower sliced
- 1 cup sliced carrot
- 1 cup yellow squash sliced
- 1/4 cup canned red kidney bean
- 1/4 teaspoon garlic powder
- salt
- pepper
- 1 1/2 teaspoon creole seasoning
Instructions
9 cooking steps
- Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
- Heat a pan, pour-in 1 tablespoon cooking oil.
- Sear the chicken breast for 1 to 2 minutes.
- Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.
- Remove the chicken from the oven and allow to rest. Set aside.
- On the same pan where the chicken was seared, pour remaining cooking oil.
- When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.
- Transfer to a serving plate. Top with the sliced baked chicken.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Chicken Recipe, Chicken baked chicken, veggie stir fry Public recipe Revision 1