Thursday, August 2, 2012

Rosemary Ranch Chicken

After a bit of a long hiatus (and a new baby!).... we're back!


olive oil (I used rosemary infused olive oil)
1/2 cup ranch (I use Hidden Valley Fat Free)
3 T Worcestershire sauce
1 T Rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1 lb chicken cut into pieces
veggies of your choice


In a pan over medium high heat, heat up chicken in the olive oil (I didn't measure, used a good amount) with rosemary, salt and black pepper.

While chicken is cooking (make sure to stir occasionally) cut up veggies. You can use whatever you like. Tonight I used green beans and tomatoes as that's what I got from the Farmer's Market this week. Once chicken is half cooked, add ranch, Worcestershire, lemon juice and vinegar. Add veggies.

Cook on medium heat until chicken is cooked through and veggies are hot. Stir occasionally. You can serve over rice or eat as it. I did think this was a strange mix of ingredients but tasted very good! Enjoy!