Green Goddess Chicken & Veggies

This was an easy and yummy one-pot meal! Green goddess dressing gives the chicken a delicious fresh herb, lemony flavor.

Ingredients

  • 1 1/2lb boneless, skinless chicken breasts
  • or thighs, cut into 1/2-inch strips
  • 10oz Green Goddess Salad Dressing
  • 1lb baby potatoes, quartered
  • 2 tbsp olive oil, divided
  • 1 bunch asparagus, trimmed
  • 2 cups broccoli florets
  • 1/2 tbsp fresh rosemary (optional)
  • Salt/Black Pepper
  • Recipe

    In a shallow bowl, combine 3/4 of the dressing and the chicken strips. Seal and refrigerate 30 minute to overnight. Meanwhile, to a skillet on medium-high heat, add 1 cup of water and the potatoes. Cover and cook until there is no longer any water in the skillet and the potatoes are fork tender. Drizzle into the skillet 1 tbsp olive oil and add the asparagus, broccoli, and rosemary (if using). Sauté for 4-6 minutes, adding 1/4 cup of water at a time to help steam the veggies. Cover with a lid and cook until the veggies are tender, then remove the lid, add a couple tablespoons of the green goodness salad dressing, and sauté until the veggies are caramelized. Salt and pepper to taste. Remove the veggies from the skillet and set aside. Add the remaining olive oil to the skillet. Remove the chicken from the marinade, shaking off any excess, and add to the skillet on medium-high heat in a single layer. Sauté 4-6 minutes per side or until the chicken has browned/caramelized and registers at an internal temperature of 165°F. Plate the veggies and top with the chicken.

    Approximate Nutrition Information 1/4 of recipe: 520 calories, 33g fat, 22g carbs, 34g protein

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    This was an easy and yummy one-pot meal! Green goddess dressing gives the chicken a delicious fresh herb, lemony flavor.