Purple Potato Veggie Casserole with Marinated Chicken Side
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 chicken breasts, parfrozen and thinly sliced1/4 cup balsamic vinegar1/4 cup approx. unpacked brown sugar2 tsp Worcestershire 1 tsp HOT sauce (the heat doesn't come through but the flavor does, milder sauces are a little too wimpy)1 tbsp Spicy Brown Mustard1 tbsp oil5 purple potatoes, cubed4 carrots, diced3 cloves garlic, diced1 tablespoon oil10 brown mushrooms, sliced1 acorn type squash, halved and baked then sliced into strips
Makes approx. 7 very filling servings.
Beat together:
vinegar, sugar, Worchestershire, hot sauce, mustard and oil. Add any addition herbs that you might like. Pour over and mix into the chicken. Set aside.
Heat oil in pan. Medium heat. Add garlic, carrots and potatoes. Saute until beginning to soften. Add mushrooms. Additional herbs are good here, too. Cook until soft but still reasonably firm.
Place squash slices to cover bottom of glass casserole. Place veggie mixture on top and cover with tinfoil. Set in 375 oven until potatoes fall apart when poked with a fork.
Add oil to same pan (keeps all the flavor) and to medium high. Add chicken in batches and stirfry. It won't take long to cook. Don't overcook.
Once all pieces are done, place casserole on dish and top with chicken. (I added a little cheese to mine for the calcium)
Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Beat together:
vinegar, sugar, Worchestershire, hot sauce, mustard and oil. Add any addition herbs that you might like. Pour over and mix into the chicken. Set aside.
Heat oil in pan. Medium heat. Add garlic, carrots and potatoes. Saute until beginning to soften. Add mushrooms. Additional herbs are good here, too. Cook until soft but still reasonably firm.
Place squash slices to cover bottom of glass casserole. Place veggie mixture on top and cover with tinfoil. Set in 375 oven until potatoes fall apart when poked with a fork.
Add oil to same pan (keeps all the flavor) and to medium high. Add chicken in batches and stirfry. It won't take long to cook. Don't overcook.
Once all pieces are done, place casserole on dish and top with chicken. (I added a little cheese to mine for the calcium)
Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user DRAGONSPITTLE.
Nutritional Info Amount Per Serving
- Calories: 345.7
- Total Fat: 6.3 g
- Cholesterol: 46.9 mg
- Sodium: 207.4 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 8.6 g
- Protein: 24.0 g
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