Dinner cannot get any easier than this! Well, maybe those cereal-for-dinner nights can trump the simplicity of this stuff. You can adjust it your family’s preference by adding in different veggies. My boys love this with broccoli, green beans, bell peppers, onions, zucchini and Yukon potatoes however, one of my boys hates cooked onions and bell peppers so he just picks them out. Just keeping it real! I fried up the leftovers with some scrambled eggs on the side for Lord Business’ breakfast, and he loved it! My oldest son, who is my excellent eater, (he’s 10…so you know) can down a ton of this and asks for leftovers in lunch the next day. Mom win! Have I sold you yet on this recipe? Can I call it a recipe with how easy it is? It’s a perfect balance of savory and tiny touch of sweetness. I love how the broccoli gets crispy and brown and that the chicken stays juicy. Also, Sriracha on this stuff….delicious. Serve with some fruit and dinner is dunzo! You can find the Italian salad dressing mix over by the powdered ranch dressing packages at the grocery store.
Italian Chicken and Veggie Bake
2 lbs- chicken breast or tenders, cut into 1 inch cubes
2 heads of broccoli, chopped
2 zuchini, chopped
1 bell pepper, chopped
1 onion, chopped
4-5 Yukon potatoes chopped small
1/2 lb fresh green beans, cut in half
2 envelopes of Italian Salad Dressing Mix
3 Tablespoons olive oil
- Combine chicken and veggies, coat with olive oil and sprinkle Italian Salad dressing seasoning. Toss to coat evenly.
- Spread onto cookie sheet and bake at 425 degrees for 15 minutes, stir on pan and bake another 15-20 or until potatoes are tender and chicken reaches 160 degrees