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I am always, always on the lookout for quick and easy meals to make on weeknights that are simple, healthy and family friendly. For the most part, Cubby is a good eater; he loves vegetables and fruit, and will try everything. In order to prevent meal meltdowns, however, I try to make meals that I know he will like—so nothing too spiced or strongly flavored, and with a healthy amount of his preferred proteins (chicken, beef or mild fish) and vegetables.

In addition, I’m currently on a dairy/soy free diet due to baby Shake’s possible protein intolerance, so a lot of my meal repertoire has had to be discarded or adjusted (I typically have a cheese or cream add-in for Cubby’s portions, though).

This easy chicken dish is not only simple to prep (I did it while babywearing), but it all cooks in one pan. Major win!

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The original recipe is a touch different, as I made some adjustments based on what we had on hand. Also, I rarely measure out ingredients, and this recipe is fairly foolproof even if your measurements are off a bit.

Ingredients:

  • 4 large boneless, skinless chicken breasts cut into tender-sized pieces (I did about 3 pieces per breast)
  • 16 oz of baby red potatoes (I used about 4 medium-ish ones, quartered)
  • 16 oz of peeled baby carrots (I used 5 regular carrots, peeled and chopped into large pieces)
  • 8 teaspoons of brown sugar (I put a few spoonfuls into a bowl and used as needed)
  • 1 package of ranch dip/dressing mix
  • 2-3 tablespoons of olive oil
  • 3-4 cloves of garlic, minced (I used 3-4 spoons of pre-minced garlic)
  • 2 tablespoons of chopped fresh parsley (I used a small handful)
  • salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400 degrees, and foil and grease a large baking sheet (the foil helps with easy clean p).
  2. With your hands, rub the brown sugar into each piece of chicken.
  3. Place the chicken, potatoes and carrots onto your baking sheet in a single layer. Sprinkle with olive oil, the ranch mix and salt and paper. Toss together.
  4. Place into the oven and roast until chicken is fully cooked, about 25-30 minutes. Then, broil for 2-3 minutes until caramelized and slightly charred.
  5. Pull it out of the oven, garnish with chopped parsley and serve!

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The best part about this meal is that you can adjust it using whatever type of meat/veggies your family loves! I think I’ll try chicken thighs and sweet potatoes and beets next time.

Toddler approved: Yes! He finished his plate, save a few carrots.