Tag: marinatedchicken

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I announced last Friday that I would not be uploading a post due to the holidays, but it feels like I’ve been away much longer. I spent Thanksgiving at my parent’s place which was nice. We had been debating whether to go out to dinner or to cook at home and ultimately decided to make a home-cooked Thanksgiving meal. I ended up helping out a bit and made Garlic Butter Roasted Carrots which I made a few years ago at my sister’s place. This time we added some broccoli to the mix to use up some of the veggies we had in the fridge. If you decide to add broccoli to this mixture, I would either cook them in a separate pan and mix them in later, or mix them in at the halfway point. The oven temperature is very high and the carrots cook for about 30 minutes. If the broccoli is in for too long it becomes a bit too soft.

I’m spending some time in California this week. I’m not sure how much cooking I’ll be doing so I may be sharing some old dishes on here. You can tell they’re old because the photos I took are not great, but they’ll do for now. I didn’t take PTO for this trip. Instead I’m working remotely from California following an eastern time work schedule. My day starts early, but I also end early due to the time change, so it’s actually been really nice. I have so much time in the afternoon now. I do a small workout, watch a few episodes of a TV series, and get to make progress toward a certification. Next week I am taking one day of PTO to go on a day trip which I’m excited for!

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This recipe is from one of the magazines I picked up at Whole Foods. They have them strategically placed right next to the checkout counter and of course, while I was waiting in line, I was looking around and it caught my eye. That’s how they get you to spend an extra $20 at the grocery store! In all honesty, I could have put it back, but this magazine specifically focused on chicken recipes. If you’ve been following along, you’ll probably have noticed that many of the dishes I post are not very heavy with the meat and instead pull protein from other sources. Well my boyfriend loves to have meat. If eating beef everyday was healthy, he would do so, but he settles for chicken and only has red meat every now and then. I grabbed this magazine hoping it would generate some ideas of what to cook that would offer him a break from my plant-based dishes.

I remember taking a picture of the recipe, the dish name, and the magazine name, but of course I can’t find them on my phone! If I was home it would be quick to just grab the magazine and jot it down, but the official name and magazine will have to wait until I return home!

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Don’t let “Ranch Marinated” scare you away from tryin this dish out. I thought it was a bit odd, as ranch is not an ingredient I use at all in my cooking unless it’s to have as dip for my carrots. When I read that I would be marinated my chicken in a bowl of Ranch dressing, I was a bit concerned as to whether or not I was following the recipe correctly, but it turned out delicious.

This recipe also included one of my favorite rice “hacks” which is to cook the rice in broth instead of water. This gives the rice some flavor and it makes cooking easier because there’s one less pot to clean!

Some notes and lessons learned:

• Although there is spinach mixed into the dish at the end, I would have liked some additional veggies. To me, this dish was on the heavier side with the chicken broth rice and the chicken. I felt that it needed something to balance that heaviness.
• Although the recipe calls for bone-in chicken, it was a hassle to remove the bone when it was time for dinner. I would have much rather purchased boneless chicken. Next time!

Try it out and let me know what you think!

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