I need to get dinner on the table in less than 30-minutes. Monday I had baked chicken tonight I am going to serve it again with some winter vegetables.
SKILLET CHICKEN and VEGETABLES
8 bussel sprouts, cut in half, 3 carrots, cut in half lengthwise then in half again, 1 large red onion, cut in quarters, 1/2 stick melted unsalted butter, 1/2 teaspoon dry mustard, 1/2 teaspoon dried dill weed, 1/2 teaspoon dried thyme, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 2 tablespoons lemon juice, 2 1/2 cups chopped cooked chicken.
Put the vegetables into a large skillet. Generously season the vegetables with the with the dry seasonings listed above. Pour about 3 tablespoons of the butter over the vegetables. Bake in a 450 degrees oven for 25 minutes. Add the chopped chicken and the rest of the butter on top of the vegetables, return to the oven for 5 minutes which is enough time for the chicken to warm up. Raise your hand and announce DINNER IS READY!