By Mikekey on January 20, 2009
Photo by loof
Photo by loof
"A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice."
Serving Size: 1 (475 g)
Servings Per Recipe: 8
"Your Maryland Chicken made for a great meal on a cold wintry night here in Saskatchewan. Made a half recipe using chicken thighs. Not having fresh beans I upped the carrots and cauliflower and tossed in some broccoli to add color - comes to the table looking as good as it tastes. This is our kind of chicken, the recipe one that will see to repeats. Made for Partying The Diabetic Way."
"Personally I found it rather bland but the DM loved it and to be honest would be more than happy to make her a one portion serve in a small skillet. I didn't quite have enough beans on the vine so added peas (which I know the DM also prefers) and well when I checked the vegie draw in the fridge no cauliflower or brocolli (which I was going to add in place of beans, hence the peas) and I used a sliced red onion, and quartered some baby potatoes (which I microwaved for a few minutes first before adding with rest of vegies) and as I scaled it back to 2 2/3 serves for 3 and used 1.2K chicken thighes on the bone and removed the skin and excess fat (7 thighes) was plenty for the 3 of us. Thank you Mikey for a recipe which I know I can make for the DM (1 pot) on those nights we want our spicy hot foods, made for Partying the Diabetic Way."
"Very good!! We don't like cauliflower so just up'd the amount of green beans and carrots; otherwise made as directed. This is a healthy meal that still has a ton of flavor. Made for Partying the Diabetic Way Tag Nov/Dec 2009."
"Excellent!! Used fresh carrots and green beans but couldn't find any good cauliflower at the market. Tender and yummy! Simple comfort food! Thank you for sharing!"
"A wonderful taste sensation! We loved this, and quite frankly didn't change anything except I used fresh spinach instead of green beans. (didn't have beans) and I added some chopped fresh mushrooms as they just happened to be sitting there looking up at me. I browned the chicken first, and followed perfectly from there. Although I did use bone - in chicken thighs, these turned out absolutely beautifully and extremely tender. This will be on the table a lot here at the farm, and I thank you for this recipe, Mikekey! Made for *Everyday is a Holiday* February 2009."
"Great easy and tasty one-pot chicken dish! I used breasts instead of thighs and broccoli instead of green beans, as I had them on hand. Served this "a la king" style over a thick slice of toasted homemade bread and it was great to sop up the yummy broth. Thanks for sharing the recipe!"
"Made this for 2013 Football week 1 loss. This was a great meal. I used only corn, green beans, and carrots and it was great and full of flavor. Thanks."
"You know what I truly love about this dish - you can leave it as is and have a simple meal with just the true flavor of the chicken and veggies or kick it up as you like with a bit of garlic and some pepper seasoning. I won't rate a recipe down for lack of intense flavors because that is not what this dish is about - it is true comfort food that a toddler to a great-grandparent can eat and find comfort. The only slight change I had to make was swapping broccoli for cauliflower as I did not have any but it just makes the dish more colorful. Great one-dish meal for our family tonight and not one person left without smacking their lips a bit! Congrats on your Week 3 Football Pool win 2012."
"We didn't like this at all. It was very bland and the breading felt fatty. I actually couldn't even finish mine."
"This recipe is ok. I used chicken breasts and I agree with Pat, it's a bit bland. However, it's a great way to get my family to eat veggie..."