Dinner: Caesar Ranch Chicken with Roasted Brussels Sprouts and Mushrooms

I came up with this recipe while we were in the process of moving into our new place here in DC (yes, that DC). "What the frak do I season this chicken with?" as my arsenal of Penzey's products were still in a box somewhere. I present: my Caesar ranch chicken!

Anne's Caesar Ranch Chicken with Roasted Brussels Sprouts and Mushrooms

Newman’s Own Caesar vinaigrette

Ranch dressing of choice (I like Nature Valley)

1 pound Brussels sprouts, halved

1 package of button or baby bella mushrooms, halved

Apple cider vinegar

Preferred oil blend (I like olive oil)

Garlic powder

Salt and pepper

1. Marinate 2 large chicken breasts in 1/3 C Newman’s Own Caesar vinaigrette.
2. Preheat oven to 400 F.
3. Cut Brussels sprouts and button or baby bella mushrooms in-half and toss in preferred oil with 1 Tablespoon of apple cider vinegar. Add garlic powder, pepper, and salt to preference.
4. In one large glass casserole pan, put the chicken on one side and the vegetables on the other.
5. Mix 1 part vinaigrette with 3 parts ranch (about 1 Tablespoon :: 1/4 C), pour mixture over chicken and spread evenly with a spoon or silicone brush.
6. Bake pan on top-middle rack for 35-40 minutes, checking vegetables after 30 minutes to not overcook.
7. Remove vegetables early if needed to prevent overcooking, it just depends on your oven’s personality.
8. Plate with brown rice and spoon the pan sauce over the chicken and rice before serving.
9. Enjoy!