BHG Delish Dish

Stirring Up Ideas In The Kitchen


Chicken, Asparagus, and Bacon Skillet

Hello – this is Julia again from the food blog (you can also find me on PINTEREST) cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

easy chicken dinner with bacon, asparagus, and squash

This recipe is so easy to make (only 6 ingredients!), and the flavor is amazing! If you want a little side dish – serve this chicken with brown rice.

easy chicken dinner ideas: pan-roasted chicken with asparagus, bacon, and squash

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through:

cooking chicken and bacon in one skillet

Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender:

cooking asparagus and squash in a skillet

Combine everything, and voila, your dish is ready!

healthy chicken dinner: asparagus, squash with chicken and bacon


And, here are the changes I made to the original BHG recipe:

- The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

- The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates. This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Pasta Salad with Roasted Vegetables

Hi! I am Julia from the food blog (you can also find me on PINTEREST), bringing you today a delicious Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

The recipe is super easy. First, slice the veggies into smaller pieces:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Then, roast them, in two batches, on the stove top, until just softened:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus

Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:

Healthy Pasta Salad with Roasted Vegetables: Bell Peppers, Zucchini, Asparagus


And, here are the changes I made to the original BHG recipe:

- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.

- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.

- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.

Balsamic Chicken with Asparagus and Tomatoes

Hello! This is Julia from the food blog (you can also ALWAYS find me on PINTEREST), and today I am sharing with you a delicious recipe for Balsamic Chicken with Asparagus and Tomatoes – healthy, low fat, low cholesterol, low calorie meal, packed with fiber (vegetables) and protein (chicken). It’s so delicious, you will wish all your healthy food tasted like it!

healthy chicken dinner, chicken and vegetables, italian chicken dinner

This dish has a Mediterranean AND Italian flare about it, as it is packed with colorful veggies, and the ingredients include both olive oil and balsamic vinegar! This recipe is lean, healthy, yet will not leave you hungry thanks to all the protein and fiber!

balsamic chicken coated in a delicious Mediterranean sauce made with Italian salad dressing and balsamic vinegar

If you’re trying to incorporate more healthy delicious meals into your diet – this is the recipe to add to your recipe rotation list!

And, it takes only 30 minutes to make, from start to finish! Start by preparing all the veggies:

sliced veggies, slice carrots, asparagus, chopped tomato

Then, cook the chicken and mix it with the half of the balsamic vinegar mixture:

cooking chicken in balsamic sauce

Then, cook the vegetables (in the same pan – so you will only have to wash one pan!):

chicken and vegetables, Mediterranean recipe, Italian comfort food

Finally, combine everything for a delicious meal and beautiful presentation:

healthy dinner, easy chicken dinner, chicken and vegetables, Mediterranean recipe


And, here are the changes I made to the original BHG recipe:

1) The recipe is very good as is. I would double the sauce as I always love to have lots of sauce! You can use leftover sauce as a salad dressing.

2) If you’re using a different cut of chicken (I actually did – I mistakenly bought boneless, skinless chicken thighs and not chicken breast tenderloins) – make sure to drain all the liquid that the chicken releases after being cooked, before you add the balsamic sauce. That way, the balsamic sauce will not be thinned out by the chicken juices (if you use skinless, boneless chicken thighs like I did). With leaner meat, such as chicken breast, this should not be a problem.

Chicken and Broccoli Stir-Fry

Hello again! This is Julia from the food blog (you can also ALWAYS find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:

chicken dinner recipe, broccoli recipes, gluten free recipes

There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!

chicken dinners, vegetables, broccoli, bell peppers, sesame seeds

A simple Asian-style sauce uses just a few simple ingredients, like these:

ingredients for chicken stir-fry sauce

The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:

chicken dinners, gluten free dinner, chicken and vegetables


And, here are the changes I made to the original BHG recipe:

- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!

- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.

- You might have to add extra water at the end of cooking, if the sauce is too thick.

I hope you’ll like this dish as much as I enjoyed it – Julia from

Roasted Vegetable Pasta Salad

For me, summertime means spending as much time outside as possible. When it comes to dinner, I’m all about light, healthy, and easy. So, when I stumbled upon this recipe for Roasted Vegetable Pasta Salad, I knew this would make a delicious dinner, but could also double as a tasty summer side dish!

The thing I like most about this particular pasta salad recipe is that you can completely customize it to include the veggies that you like best. I kept mine pretty much the same, but left out the fennel and added more peppers. This recipe is also an excellent way to use those extra veggies you have hanging out in the fridge.

Another plus is that roasting is probably one of my favorite ways to cook veggies. A quick chop, a little olive oil, and some time in the oven make any vegetable taste amazing. The only thing that may be better is grilling them outdoors.

I also followed the recipe for the pesto dressing. However, if you don’t feel like dragging out the blender, you can simply substitute a pre-made variety from the grocery store. There’s no need to stress, especially when you can make something this delicious.

And that, my friends, is a recipe for a delightful summer supper or satisfying side dish. You can get the full recipe here, but have fun with it and use the ingredients you love! Let us know in the comments what vegetable combination you come up with.

Happy Cooking,

Michael Wurm, Jr. – Inspired by Charm

Pesto Veggie Gyro

Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.

Grilled Vegetable Gyros with Arugula Mint Pesto

Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!

Grilled Vegetable Gyros with Arugula Mint Pesto

I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.

Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.

Grilled Vegetable Gyros with Arugula Mint Pesto

Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?


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