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Lately my grocery store has been offering small flats of chicken trim, or miscellaneous bits of chicken left over from cutting other pieces, white meat, for about a dollar or so. I've been using that. You can chop a cut of chicken yourself or use other kinds of meat in this dish, pork or beef or whatnot, and whatever vegetables sound good to you.
If it is a low fat cut you'll need to drizzle in a bit of oil or butter to prevent scorching.
In this image is a mixed vegetable sack of broccoli, cauliflower, and carrots, and also potatoes and onion.
chicken
1 sack of mixed vegetables
1/4 yellow onion
2 potatoes
salt
pepper
rosemary
thyme
sage
garlic powder
basil
1. Preheat the oven to 375.
2. Pour the mixed vegetables into a casserole dish. Chop the onion and potatoes. Cut the chicken into bite size pieces. Add them all to the casserole dish.
3. Season the chicken and vegetables with the spices. Mix the chicken and vegetables together.
4. Cover the casserole dish with foil and bake in the oven until done. Visually check for doneness, and poke the vegetable with a fork to be sure they are cooked. Stir the ingredients once during the cook.
5. Remove the foil from the dish about ten minutes before removing it from the oven. This dish should take about a half hour or so to cook.
Teriyaki version
Cook up some brown rice in chicken broth. Then combine the rice, vegetables and chicken, but for seasoning do teriyaki sauce, some pepper, chile, and ginger. Mix everything together and cook until done. I didn't bother with foil. Instead I stirred the stuff twice during the bake. Just made this one up, I like it better than the above recipe. O my gosh it is good! I just had three servings. Omit the potatoes, those are being replaced with the rice. I wonder what it would be like with mandarin oranges or pineapple?
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