Happy girls are the prettiest girls

12.18.2013

Tasty Tuesday: Ranch chicken and veggies

It has been absolute ages since I last posted a recipe for Tasty Tuesdays, and since I have a few minutes before it's technically Wednesday, I needed to get this in. It was that good. Cassie hasn't been posting her Tasty Tuesdays either, but maybe this will be the push she needs to get back to telling us about her own kitchen adventures!

Ashley, over at Our Own Ordinary is my new Instagram buddy, thanks to randomly commenting on a photo I took of a sign that Wizard's Academy out near Driftwood, Texas. She actually got married there recently, and wanted to let me know. Fast forward to today, when I finally clicked her blog link in her IG profile, and there it was, the inspiration for my own dinner, her recipe for rosemary roasted chicken and veggies. Y'all, it looks delicious in it's own right, and had me thinking about how I could get crafty with what I had on hand.

Then I went to my new favorite place ever, the HEB grocery store, and spent a wonderful hour piling my cart high with all sorts of amazing yumminess. If you are not from Texas, you have no idea what you are missing. In short, HEB is a mega grocery store chain native to Texas, and has everything from your normal groceries, to electronics, to garden stuff. It's ridiculously amazing. I mean, what other grocery store lets you sample cheese and crackers, and do wine tastings in the store?! I absolutely got all of my ingredients from my local HEB, all fresh and awesome.
I digress. Back to the recipe! Chicken thighs make this juicy, tender, and so flavorful. You can also use chicken breast, but I think thighs are more delicious, and cheaper too! The ranch seasoning is such an easy addition that gives a great pop of flavor with hardly any work. The veggies fill you up and make you feel healthy. I swear, this is the perfect weeknight recipe to throw together, with such a satisfying result.

Happy Girl Ranch Chicken and Veggies

Ingredients:
  • 1lb boneless, skinless chicken thigh fillets, trimmed of fat
  • 1 packet Ranch seasoning mix
  • 6 baby potatoes {or 2 russets, a handful of red, any potato you like, etc.}
  • 1 medium zucchini, chopped into chunks
  • 1 red bell pepper, chopped into chunks
  • 1 cup sliced baby portobella mushrooms {I felt like adding some fun{gi} to the mix, you can omit if you don't like 'em}
  • 2 tbsp extra virgin olive oil
Directions:
  1. Preheat oven to 425F. Heat a large skillet to medium-high heat, and coat with non-stick spray or 1 tbsp on evoo.
  2. Spray a casserole dish with cooking spray, and throw in your chopped veggies. Sprinkle half the Ranch packet and the remaining evoo over the veggies, then toss to coat. Stick in the oven to roast while you work with the chicken.
  3. Sprinkle the rest of the ranch seasoning on the front and back of your chicken thighs. Place in the heated skillet and brown both sides, about 5 minutes. 
  4. Remove the veggies from the oven and place your browned chicken on top, then return to the oven and bake for 20 minutes, or until your chicken is cooked through and veggies are tender. 
  5. Serve with a salad, another veg, or your favorite side dish. It will be delicious, and you will pat yourself on the back for a job well done.
My fitness pal says it's about 312 calories per serving, and serves 4 with the way I made it. Not too shabby! 
I most certainly followed up this healthier dinner with a big slice of the chocolate bundt cake I made earlier! It was amazing. I have a similar recipe that you can use, here!

2 comments

  1. Two reasons why this post is awesome:
    1. I seriously was going to post yesterday a Tasty Tuesday, but didn't get around to till today....oh well! Thanks for always encouraging me!
    2. You mentioned this meal to me last time you cut my hair and seriously, just last week I thought about it again and was going to try and find it on your Pinterest page. Thanks for making it even easier!

    Miss you!

    ReplyDelete
  2. Honestly? When you tagged me in your Instagram post the other day, I thought it was an accident. I completely forgot about this recipe and haven't made it in forever. So, yay! I'm glad you liked it. Also? I haven't logged into my blog in MONTHS, I finally did today. I should really start blogging again...

    ReplyDelete

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