This delightful hazelnut chicken with vegetables recipe combines the rich, nutty flavor of hazelnuts with tender chicken breasts. Paired with a colorful medley of carrots, bell peppers, and zucchini, this dish is both visually appealing and deliciously satisfying. Perfect for a weeknight dinner or a special occasion, it’s sure to impress your family and friends.
While most of the ingredients for this recipe are commonly found in your pantry or refrigerator, you might need to make a special trip to the supermarket for hazelnuts. These can usually be found in the baking aisle or the section with other nuts and seeds. Make sure to get them chopped or chop them yourself for the best texture in the dish.
Ingredients For Hazelnut Chicken With Vegetables
Chicken breasts: Boneless and skinless, these provide a lean source of protein and are easy to cook.
Hazelnuts: Chopped hazelnuts add a rich, nutty flavor and a delightful crunch to the dish.
Olive oil: Used to help the hazelnut mixture adhere to the chicken and to roast the vegetables.
Salt: Enhances the flavors of the chicken and vegetables.
Black pepper: Adds a touch of heat and depth to the dish.
Carrots: Provide a sweet and earthy flavor, as well as a vibrant color.
Bell peppers: Add a crisp texture and a burst of color to the vegetable mix.
Zucchini: Offers a mild flavor and tender texture, complementing the other vegetables.
Technique Tip for This Recipe
To ensure the chicken breasts are evenly coated with the hazelnut mixture, use your hands to press the mixture firmly onto the surface of the meat. This not only helps the hazelnuts adhere better but also ensures a more even distribution of flavors. Additionally, when placing the mixed vegetables around the chicken on the baking sheet, make sure they are spread out in a single layer. This allows for even roasting and prevents the vegetables from steaming, which helps them achieve a nice, caramelized exterior.
Suggested Side Dishes
Alternative Ingredients
boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.
chopped hazelnuts - Substitute with chopped almonds: Almonds provide a similar crunch and nutty flavor, making them a good replacement for hazelnuts.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative to olive oil for cooking.
salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, which can enhance the overall taste of the dish.
freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, which can add a unique twist to the dish.
carrots, bell peppers, zucchini mixed vegetables - Substitute with broccoli, snap peas, and cherry tomatoes: This combination offers a variety of textures and flavors that complement the chicken well.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the chicken and vegetables to cool completely before storing. This helps prevent condensation, which can make the food soggy.
- Transfer the cooled hazelnut chicken and mixed vegetables to airtight containers. For best results, use containers that are appropriately sized to minimize air space.
- If you prefer, you can separate the chicken and vegetables into individual meal portions. This makes reheating easier and more convenient.
- Label the containers with the date of preparation. This ensures you keep track of freshness and consume the food within a safe timeframe.
- Store the containers in the refrigerator if you plan to eat the hazelnut chicken within 3-4 days. For longer storage, place the containers in the freezer.
- When freezing, consider wrapping the chicken breasts individually in plastic wrap or aluminum foil before placing them in the container. This provides an extra layer of protection against freezer burn.
- To reheat, thaw the frozen hazelnut chicken and vegetables in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
- Reheat the chicken and vegetables in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can use a microwave, but be sure to cover the food to retain moisture.
- If reheating in the microwave, use a microwave-safe dish and heat in short intervals, stirring occasionally to ensure even heating. This prevents the chicken from drying out.
- Enjoy your reheated hazelnut chicken and vegetables as a quick and delicious meal, perfect for busy weeknights or meal prep!
How To Reheat Leftovers
Oven Method
- Preheat your oven to 350°F (175°C).
- Place the leftover hazelnut chicken and vegetables in an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are warmed through.
Microwave Method
- Place the hazelnut chicken and vegetables on a microwave-safe plate.
- Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
- Heat on medium power for 2-3 minutes, checking halfway through and stirring the vegetables to ensure even heating.
- Continue heating in 30-second intervals until the chicken is hot and the vegetables are warmed through.
Stovetop Method
- Heat a skillet over medium heat and add a splash of olive oil or a bit of chicken broth to prevent sticking.
- Add the hazelnut chicken and vegetables to the skillet.
- Cover and heat for about 5-7 minutes, stirring occasionally, until the chicken is heated through and the vegetables are warm.
Air Fryer Method
- Preheat your air fryer to 350°F (175°C).
- Place the hazelnut chicken and vegetables in the air fryer basket in a single layer.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Check to make sure the chicken is hot and the vegetables are warmed through.
Best Tools for This Recipe
Oven: Used to bake the chicken and vegetables at a consistent temperature of 375°F (190°C).
Mixing bowl: Used to combine the chopped hazelnuts, olive oil, salt, and pepper.
Baking sheet: Used to place the coated chicken breasts and surround them with mixed vegetables for baking.
Knife: Used to chop the hazelnuts and any vegetables if they are not pre-chopped.
Cutting board: Provides a safe surface for chopping the hazelnuts and vegetables.
Measuring cups: Used to measure out the chopped hazelnuts and mixed vegetables.
Measuring spoons: Used to measure the olive oil, salt, and pepper.
Tongs: Useful for handling the chicken breasts and arranging them on the baking sheet.
Spatula: Can be used to mix the hazelnut coating and to help place the coated chicken on the baking sheet.
Oven mitts: Essential for safely handling the hot baking sheet when removing it from the oven.
How to Save Time on This Recipe
Pre-chop vegetables: Chop your carrots, bell peppers, and zucchini in advance and store them in the fridge.
Use a food processor: Quickly chop hazelnuts using a food processor instead of doing it by hand.
Marinate ahead: Coat the chicken breasts with the hazelnut mixture the night before and refrigerate.
Sheet pan method: Cook everything on one baking sheet to save on cleanup time.
Preheat oven early: Start preheating your oven while you prep the ingredients to save time.
Hazelnut Chicken with Vegetables
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts boneless, skinless
- 1 cup Hazelnuts chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper freshly ground
- 2 cups Mixed Vegetables carrots, bell peppers, zucchini
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine chopped hazelnuts, olive oil, salt, and pepper.
- Coat the chicken breasts with the hazelnut mixture.
- Place the chicken on a baking sheet and surround with mixed vegetables.
- Bake for 30 minutes or until the chicken is cooked through and vegetables are tender.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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