This ranch chicken is one of my weekly dinners. It is so easy to make and the clean up takes two seconds because you used a zip lock for the majority of the prep. The theme of this post is the use of “bags” which would be zip locks that make cleaning up super fast. Along with the fabulous ranch chicken I served my ever so decadent sweet potato fries.
Ranch Chicken (215 calories per serving)
-4 boneless skinless chicken breasts
-1 ranch dressing packet
-1/2 cup of light sour cream
-1 cup of corn flakes– Here is where you can really substitute what you have on hand ex: potato chips or bread crumbs even ritz crackers.
-Dash of salt and pepper and if you love garlic and spice than a dash of garlic powder and cayenne. (When I say dash I mean literally like 1/4 tsp if that)
Directions: Cover the breasts in sour cream and combine all dry ingredients together in a gallon zip lock. Make sure you crush up the corn flakes so that they will evenly cover each breast. Place one chicken breast in at a time and shake the chicken breast and place on a lined and sprayed cooking sheet.
Repeat for all breasts
Bake 450 for 25 minutes
SWEET POTATO FRIES– My all time favorite
2 Medium-large sweet potatoes
1/4 tsp of: Cumin, paprika, cayenne pepper, salt and a dash of cinnamon
1TBS olive oil
2 zip lock bags
(Peel and cut your sweet potatoes into fries) For more info watch this video) http://www.youtube.com/watch?v=cPqH_aUs-AI
Combine all seasoning in one of the zip-lock bags
Place 1TBS of olive oil in the other zip-lock
First put the cut and peeled sweet potato fries into the olive oil and shake the bag to thoroughly coat the fries
Transfer the coated fries into the bag of seasoning and shake thoroughly again, once evenly coated place the fries on a lined and sprayed baking sheet and put in the oven.
Bake at 450 degrees for 15-20 min (Make sure you keep an eye on your fries and FLIP them half way through)