Name: Carpool Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 1 1/2 - 2 lbs. boneless, skinless chicken breasts, or use shrimp or extra-firm tofu packed in water; 1 orange bell pepper (diced); 1 yellow bell pepper (diced); 1 zucchini (diced); 1 small yellow onion (chopped); 4 oz. balsamic vinaigrette dressing (see recipe below); 1/2 tsp. dried oregano; 1/2 tsp. dried parsley or basil; 1/4 tsp. garlic powder; grated Parmesan cheese (optional); 1 /4 cup olive oil; 1/8 cup orange juice; 1/8 cup balsamic vinegar; 1 Tbsp. Dijon mustard; 1/4 tsp kosher salt, sea salt, or other coarse salt

Jump to Recipe

Carpool Chicken

Linda Wolpert

This easy family dinner recipe is a snap to throw together on a busy night. You can get it ready hours before dinner (or before you have to drive the carpool) and refrigerate it until it’s time to bake. Use any vegetables you like instead of those I’ve suggested, such as asparagus, artichoke hearts, or potatoes.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 1 45

Course Main Dish

Cuisine American, Mediterranean

Servings servings

Calories 414 kcal

Ingredients

1 1/2 - 2 lbs. boneless, skinless chicken breasts, or use shrimp or extra-firm tofu packed in water cut into 1-inch pieces. If using tofu, drain it, wrap it in a clean dishtowel to remove excess moisture, and then slice
1 orange bell pepper diced
1 yellow bell pepper diced
1 zucchini diced
1 small yellow onion chopped
4 oz. balsamic vinaigrette dressing see recipe below
1/2 tsp. dried oregano
1/2 tsp. dried parsley or basil
1/4 tsp. garlic powder
grated Parmesan cheese optional

ORANGE BALSAMIC VINAIGRETTE

1 /4 cup olive oil
1/8 cup orange juice
1/8 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/4 tsp kosher salt, sea salt, or other coarse salt

Instructions

Preheat the oven to 350 degrees. Put the diced chicken and vegetables in a 9 x 13-inch baking dish. Drizzle the dressing and spices over everything and gently stir it to coat evenly. (Refrigerate for 1 – 24 hours, if desired, or bake immediately.)
Bake for 30 minutes, stirring once after 20 minutes. Sprinkle Parmesan cheese over the dish before serving (optional). Serve immediately or refrigerate it for up to 3 days.

To make Orange-Balsamic Vinaigrette Dressing:

Thoroughly whisk together the oil, orange juice, vinegar and mustard. Add 1 Tbsp. of chopped fresh herbs, if desired.

Slow Cooker Directions:

Combine all the ingredients except the cheese in the slow cooker and cook on low for 6 – 7 hours or on high for 3 – 3 1/2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cut and refrigerate the chicken, dice the bell peppers, the squash and the onion, prepare the salad dressing if making your own, combine the dry seasonings, combine all the ingredients and refrigerate.

Scramble Flavor Booster: Stir in a handful of fresh basil or other fresh herbs once the chicken has cooked. Season with freshly ground black pepper.

Tip: As is the case with many meats, the longer this recipe marinates, the more flavorful it becomes. I have prepared this dish right after my kids have walked out the door for school in the morning. By the time I bake it at dinnertime, it has soaked up so much flavor from the dressing and herbs.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 414kcalCarbohydrates: 6gProtein: 19gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 54mgSodium: 326mgPotassium: 491mgFiber: 1gSugar: 3gVitamin A: 591IUVitamin C: 55mgCalcium: 27mgIron: 1mg

Keyword Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Summer, Vegan, Vegetarian

Tried this recipe?Let us know how it was!