1 min read
Weeknight Chicken and Veggies

Try this delicious take on chicken, potatoes, and vegetables.  If you are looking for changes, substitute carrots with the bell peppers or try sweet potatoes instead of red potatoes. Serves 4.


3 tablespoons low-fat mayonnaise

1 package ranch dressing mix

2 skinless, boneless chicken breasts, halved lengthwise

4 tablespoons olive oil

1 1/2 pounds red potatoes, halved or quartered

1 pound baby carrots

1/2 cup dry bread crumbs

Salt and pepper to taste


Mix mayonnaise, ranch dressing, and chicken in a gallon-sized plastic bag. Refrigerate while preparing other ingredients.

Preheat oven to 400 degrees.

Spray baking sheet with cooking spray.

Place potatoes and carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Sprinkle olive oil and season with salt and pepper.

Pour breadcrumbs into a shallow bowl.

Remove chicken from marinade and remove excess marinade.

Coat chicken in breadcrumbs and place on a baking sheet with some room in between pieces.

Bake 25 -30 minutes until chicken is no longer pink in the center and the juices run clear.

Once the chicken is cooked, turn on the oven’s broiler and broil for an additional 3 to 5 minutes.

Download the recipe here: PrintableWeeknight Chicken and Veggies


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