The Scramble

Carpool Chicken

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Carpool Chicken
This easy family dinner recipe in our cookbook, The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes, 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.
Print Recipe
Prep Time 15 minutes
Cook Time 30
Passive Time 60 minutes
Servings
servings
Ingredients
  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces, or use shrimp or extra-firm tofu packed in water
  • 1 red or orange bell pepper diced
  • 1 yellow bell pepper diced
  • 1 zucchini or yellow squash diced
  • 1 small yellow onion chopped
  • 8 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
Prep Time 15 minutes
Cook Time 30
Passive Time 60 minutes
Servings
servings
Ingredients
  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces, or use shrimp or extra-firm tofu packed in water
  • 1 red or orange bell pepper diced
  • 1 yellow bell pepper diced
  • 1 zucchini or yellow squash diced
  • 1 small yellow onion chopped
  • 8 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
Print Recipe
Instructions
  1. 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.)
  2. 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:
  1. Thoroughly whisk together the oil, orange juice, vinegar and mustard. Add 1 Tbsp. of chopped fresh herbs, if desired.
Slow Cooker Directions:
  1. 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.)
Recipe 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.

Nutritional Information Per Serving (% based upon daily values)
Calories 237, Total Fat: 13g, 19%; Saturated Fat: 3g, 11.5%; Cholesterol: 55mg, 18.5%; Sodium: 208mg, 9%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 2g, 5%; Sugar: 4g; Protein: 23g

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