I am not always in the mood to cook after a long day of work , but I really love hearty recipes that can be prepared beforehand so I can still eat a home cooked meal in a matter of minutes. This is a great dish to make on a Sunday afternoon that heats up nicely for lunch or dinner during the week. The prep is super easy and it might end up being one of your favorite chicken dishes!
Ingredients:
5 boneless skinless chicken thighs
1/2 red onion sliced thin
Hand full of fresh green beans (roughly 20-25 beans)
2 whole carrots
8-10 mini red potatoes
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 tablespoon meat tenderizer
1/4 cup brown sugar
1 tablespoon olive oil
2 tablespoons dried ranch powder (you can use the dried Hidden Valley Ranch mix or Flavor God Ranch)
Instructions:
Serving size= 4-5
Preheat oven to 375 degree F. Wash, peel, and cut carrots into 1/2inch chunks, wash and snap steam end off stream beans, wash and cut potatoes into quarters, and slice red onion into thin strips. Place all veggies in a oven safe dish (should be fairly deep), pour olive oil over all veggies and season with garlic powder and onion powder. Next, place chicken pieces on top of veggie mixture and season with meat tenderizer. Lightly rub brown sugar into chicken pieces and then top with dried ranch powder. Bake uncovered for about an hour or until veggies are tender and chicken is no longer pink inside.
Enjoy!
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