Recipe of Homemade Chicken/veggie baskets

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken/veggie baskets. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chicken/veggie baskets is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken/veggie baskets is something that I’ve loved my whole life.

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To begin with this particular recipe, we have to first prepare a few components. You can cook chicken/veggie baskets using 19 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken/veggie baskets:

1. Make ready 225 g (8 oz) diced chicken breast
2. Make ready 1 small onion
3. Take 1 tsp Italian seasoning
4. Prepare 2 tsp chopped fresh sage
5. Make ready 2 tsp chopped fresh thyme
6. Prepare 500 g(17.6 oz) mixed vegetables cut to small pieces, (mushroom, green/yellow/red pepper, celery baby corn, sugar snap peas, onion)
7. Prepare 2-3 tbs olive oil
8. Take 2 tbsp melted butter
9. Make ready 4 sheets filo pastry
10. Get grated cheese of your choice
11. Get salt and pepper
12. Get For the salad:
13. Take 1 1/2 cup cooked quinoa,
14. Take cherry tomatoes,
15. Make ready chopped cucumber,
16. Make ready sliced red onion,
17. Prepare baby spinach leaves,
18. Get olive oil and lemon juice
19. Get salt and pepper

Lots of veggies for the amount of chicken but you honestly don't miss the meat with all that's going on. Cast iron skillets were made for this kind of recipe. Seared and roasted chicken thighs nestled in delicious fall veggies! They're a hit with grown-ups as well as kids and are a great lunch.

Instructions to make Chicken/veggie baskets:

1. Start with pre-heating your oven to 180 c (350 F, gas mark 4). Melt 2-3 tbsp of olive oil in a frying pan over a medium heat, Add the chopped onion and cook and stir until tender but not brown, about 5 minutes. Add the chicken and stir fry for a further 5 minutes, season then mix in all the vegetables. Stir fry until everything is cooked through. Sprinkle a tsp of flour over it mix again then set aside to cool.
2. Unroll your filo pastry and cut into 9 cm (3.5") squares, brush with melted butter and stack 4 of them together at angles to form a basket shape. Gently press them into your greased muffin tin. Fill each filo case with chicken filling sprinkle with grated cheese or crumble feta cheese over them. Bake for 15 minutes
3. For the salad mix all ingredients. No hard rules, you can use as much or as little of the vegetables, season then add olive oil and lemon juice. Enjoy.

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