Dill-Ranch Chicken
Roasted Potatoes and Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (1-oz) envelope Ranch dressing mix
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ½ cup Ranch dressing
- 3 Tbsp chopped fresh dill
Instructions
- Preheat oven to 400°F. Toss together chicken, Ranch mix, salt, and pepper until well coated.
- Heat oil in a large cast-iron skillet over medium-high heat. Cook chicken on one side 5 minutes or until browned. Turn chicken, and transfer skillet to oven; bake 13 minutes or until done.
- Meanwhile, stir together Ranch dressing and dill. Serve with chicken.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- 6 Tbsp olive oil
- 2 tsp Italian seasoning
- ¾ tsp salt
- ¾ tsp pepper
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients. Divide between two large rimmed baking sheets; spread in a single layer.
- Roast 20 to 25 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
231
|
539
|
| Fat (g) | 16 | 14 | 30 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 4 | 25 | 29 |
| Fiber (g) | 0 | 5 | 5 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
