Baked/Roasted chicken and veg??

I often bake chicken breasts in the same roasting dish as potatoes, sweet potatoes, carrots and onions.
I cut the potatoes into quarters and the carrots and onions into big chunks and then spray with 1 cal oil and add a sprinkling of herbs and spices (usually garlic, smoked paprika and thyme, sometimes a bit of chilli) and then bake on about 200 degrees for around 30-40 mins until the chicken is cooked through and the potatoes are nice and golden.

And served with some gravy and fresh veg and it's like a roast dinner but with less hassle!

No brain cooking

1 whole chicken
1 lemon
1 large onion
sweet potatoes
fennel

wash and pat dry chicken prick lemon with a fork and stuff in cavity of chicken. Cut onion and put in bottom of crock pot. place chicken on top, add cut up sweet potatoes and fennel. Add some water to cover bottom, salt pepper or whatever spices you like, put on low for 8 hours. Dinner ready. Mine usually goes for at least 12 because I put it on before I go to work and eat when I come home, after 12 you will never get the chicken out of the pot because it will fall completely apart.

I like to roast the following veg: celery, mushrooms, courgette (zucchini) onion, Abergine (egg plant), & peppers (capsicums). Chop all up into chunks, spray with one cal oil, add mixed herbs and roast (I'm afraid I'm not sure on the timings for this as I guesstimate all my cooking! But propably for about 30 mins at 190

I often serve this with chicken breast (takes about the same time to cook)

Variations on the chicken:

slit the raw breast open and spread in one tablespoon of Philadelphia (cream chesse with mixed herbs) and bake

Place raw chicken breast in dish with tinned tomatoes, garlic, herbs and a little olive oil and bake

And sometimes as a little treat I add a little feta cheese to the veg. Yum yum! That me hungry now!

Chicken Rollatini Stuffed with Zucchini and Mozzarella
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts
Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)


Ingredients:
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

Not an oven recipe but it's chicken...

Spanish Chicken and Rice
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 1 hour • Old Points: 6 pts • Points+: 8 pts
Calories: 270.6 • Fat: 5.3 g • Carb: 41.5 g • Fiber: 1.3 g • Protein: 11.2 g • Sugar: 0.6 g

Ingredients:
4 boneless skinless chicken thighs, chopped
2 tbsp olive oil
1 small onion
1 medium pepper
2 cloves garlic
1 chicken bullion
1 packet sazon
2 oz tomato sauce
2 tbsp cilantro, chopped
1 cup light beer
3 cups water
2 cups rice
5 oz frozen mixed vegetables
2 tbsp alcaparrado or pimientos

Directions
In a large deep skillet, heat 1 tbsp oil in a large skillet over medium heat. Season chicken pieces with salt and saute until browned, about 5 minutes. Remove chicken from skillet and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic and cilantro. Saute, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bullion, salt, chicken, and sazon. Cook 10 minutes on medium.

Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the juice from the jar, and rice. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally until water boils down. Once most of the water evaporates, cover and reduce heat to low.

yum!!! i'll be trying this one!
thinking of subbing zucchini for broccoli or spinach though.

Try stir fry. Really low cal. Add whatever veggies you have on hand. In addition to the recipe, I usually add carrot, tomato, corn, shelled edamame or whatever. I usually skip the ginger, just because I don’t usually have any.

2 whole chicken breasts, split, boned and skinned
1/3 c. Pace Picante sauce
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. cornstarch
1/2 tsp. sugar
3 tbsp. vegetable oil
1 med. onion, cut into thin wedges
2 garlic cloves, minced
1 tbsp. freshly shredded ginger root OR 1/2 tsp. ground ginger
1 1/2 c. broccoli flowerets
1 med. red or green pepper, cut into 3/4 in. pieces

Cut chicken into 1 inch cubes. Combine Picante souce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 tablespoons of the oil in wok or large skillet over medium high heat. Add chicken and stir fry 3 to 4 minutes or until cooked through. Remove with slotted spoon. Add remaining oil, onion, garlic, and ginger to skillet; stir fry 30 seconds. Add broccoli and peppers; stir fry 3 minutes or until vegetables are crisp tender. Add chicken and Picante sauce mixture; stir fry about 1 minute or until sauce thickens. Serve with additional Picante sauce. Makes 4 servings. Sauce can be doubled.