This was so fresh, fabulous, easy and delicious and inspired me to create a cookbook of nothing but oven dishes that are healthy either in a convection oven or the traditional oven.
All the dishes cooked at the same temperature together at 400 degrees.
The chicken breast cooked in a ramekin of my mother’s on top of the rice ingredients, and didn’t look like much going in but it sure was good coming out!
Rice was flavored with roasted garlic and fresh lemon zest.
The vegetable brochettes of zucchini, purple onion, mushrooms, and red and green peppers were bushed with a healthy Italian marinade.
They cooked in an Italian stoneware pan lined with parchment paper, and was super easy to clean up.
Base your dishes around what looks great in the produce section or farmer’s market, and you can’t go wrong.
Everything cooks together in the convection oven at 400 degrees for about 35 minutes, basically when the chicken is done and tests and 165 degrees with an instant-read thermometer.
What I loved about this is you just basically put it in and there’s very little maintenance on it whatsoever.
You just put it in let it cook then take it out and you have a FEAST FOR THE EYES and your taste buds too.
I love dishes like that.
For busy people who want to eat better, they need more things that are easy and involve little fussing around.
That way, not only do you save money, but you have really wonderful dishes that make you glad you ate at home.
Making meals like this will give you more time that you can spend with your family too and you will be more mindful Of what you’re eating.
I like this is so much, I’m going to be creating meals that are just delucious, healthy, fresh & fabulous food that anybody can make easily.
Are used Paul Newman’s reduced-calorie Asian sesame dressing to brush over one large chicken breast that’s boneless with no skin.
I made some good Seasons Italian dressing but in place of half the oil I substituted water in the marinade, and it’s still good and you really can’t tell there’s any difference but it’s way lower in fat.
The oil that I use for that is extra virgin olive oil for the Good Seasons reduced calorie vinaigrette. Which by the way is Awesome on salads too!
For the rice I made just enough for two servings of Uncle Ben’s converted rice. It cooks in very little time and I love it because all the grains remain separate and on the stove you can have some really darn good rice, that you can flavor all different ways in about 25 minutes.
The rice in this case cooked in a Ramekin with the chicken on top. I had roasted some garlic before and I put in 3 mashed roasted garlic cloves with the zest from one large lemon in the rice, which was
- 1/2 cup of converted brown rice and
- 1 and 1/3 cup spring water.
I cooked the vegetable brochettes in a stoneware baking dish that was about just the size of the brochettes-and there were two of them, that I got at Smart & Final in their fresh produce section,which is outstanding.
The Smart and Final by me has all kinds of fresh vegetables that are really good quality and organic produce. I couldn’t even make the vegetable brochettes for I couldn’t bought it for. They might as will had a sign on them that said “buy me!” Easy is good with me!
I took some parchment paper and just cut it to size and then baked it at 400 degrees for 30 minutes. I served it with some Dole mandarin orange slices that I drained.
There you go!
I hope you enjoy this as much as I did.
I have leftovers for another meal too.
Recipe and photos by Paulette Le Pore Motzko