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Braised Chicken with Radishes, Carrots, and Peppers

 

I was quite surprised at how few recipes I came across for radishes in my search, but in the end I settled on a recipe in last month’s Real Simple Magazine: Braised Chicken with Spring Vegetables.

I also love my recipe for Radish & Cucumber Bites!

I made a few adaptations and substitutions…and in the end, I was quite impressed with how this turned out.  It left my tongue and palate wanting more!

Braised Chicken with Radishes, Carrots, and Peppers

A delicious, simple stovetop supper that you can make even on the busiest of weeknights.
Prep Time5 minutes
Cook Time30 minutes
Servings - 4 servings

Ingredients 

  • 1 Tbsp olive oil
  • 2 large split breast chicken, skin removed
  • salt and pepper
  • 8 radishes washed, trimmed and quartered
  • 1 cup chicken stock
  • 2 carrots sticks peeled and cut into sticks
  • 1 red bell pepper cut into 1/2 squares
  • 1 orange bell pepper cut into 1/2 squares
  • brown rice side dish
  • veggies side dish

Instructions

  • Place the oil into a saucepan. Add the split breast chicken and season with salt and pepper. Saute for 6 to 7 minutes on each side.
  • Remove from pan and set aside on a plate.
  • Pour off any fat and oil and then return pan to the stovetop. Pour in the chicken breast and the prepared vegetables.
  • Place the partially cooked chicken on top of the vegetables. Cover and cook on high until stock begins to boil, then reduce heat to low and simmer for 20 minutes.
  • Prepare brown rice and veggies for side dish.
  • Serve Braised Chicken with Radishes, Carrots and Peppers with Brown Rice and Veggies.