Have you ever had those nights where you have no clue what you want to make for dinner.
You’ve got hungry kids at home and not cooking is not an option. This was me on this day.
I was in the mood for brussel sprouts and chicken, so I got inspired. My local publix is notorious for inspiration. I absolutely love that grocery store.
So I through together onions, potatoes, brussel sprouts and chicken, wound up with a one dish wonder full of yumminess.
- Large lasagna pan
- Cutting board and knife
- Tin foil
- Oven mitts
- 3 large skinless chicken breast
- About 10 small red potatoes (washed and sliced about 1/4 inch thick)
- 1 vidalia sweet onion (peeled and sliced 1/4 inch thick)
- About 12 or more brussel sprouts (bottom ends cut and rinsed)
- Dukes mayonnaise
- Garlic salt and pepper
- About 1/4 cup or more of powdered ranch seasoning
- Olive oil
Preheat oven to 350°
Cut your potatoes and onions.
Drizzle Olive oil on the bottom of your pan.
Layer your red potatoes along the bottom of your pan.
Place your chicken breast on top of your potatoes.
Cover your chicken breast with mayonnaise.
Now cover your chicken and potatoes with your sliced onions and brussel sprouts.
Next sprinkle your garlic salt, pepper and ranch seasoning over the entire dish.
Cover with tin foil. Bake until chicken is cooked through completely with no pink showing. About an hour.
Serves about 6. Serve warm.