Today is a big post my friends and I couldn’t be more excited about it! I’ve been waiting for this day since mid-November. Not only is it the BGB Secret Santa reveal, but I’m also sharing with you one of my easiest, healthiest, and most delicious dinner recipes of all time.
BGwhaaaat? BGB! I’ve had the priveledge of being apart of the Bloggers Gonna Blog Facebook group- AKA probably the best thing thats ever happened to me and my blog. My girls Georgie and Christina started this group that has now turned into a full-blown community of the baddest bloggers out there.
The list could go on of the connections I’ve made from it, but most recently was the opportunity for me to guest post on Kerriskitchen and some exciting things planned with Gretchen from gretchruns that we’ll be announcing on Monday!
I received Priya from Masala Girl Travels. She’s adorable and incredibly ambitious. In my scheming, I learned that she’s is a college student studying math and medicine so I got her a little notebook that says “I was in a book club once. It was called college.” I also read that she loves cats and socks so I combined the two by sending her a pair of socks and a book of cat stickers (some wearing socks). Lastly, I sent one of those sleep masks that says “napping is my in-flight entertainment” for when she’s feeling a little sassy in her travels.
The receiving end was just as fun as the giving. My present was from Ashley at Fit Mitten Kitchen, and her blog is just as perfect, creative, and intentional as her gift. She makes some jaw-dropping recipes. Ashley sent me running socks, which ended up saving my life after my marathon. I got rid of all cotton socks last year and now only have tight/tech ones, which I couldn’t put on my feet after the race. I wore these for a week straight and I’m still living in them. Ashley also understands my love for red wine and got me these wine glass charms so my big fat Italian family wont “accidentally” take my glass. Lastly, she gave me baking utensils to represent a part of herself, which I love and plan on using a ton over the holidays. Isn’t she amazing?
In other news, I can’t believe I am just now sharing my go-to weekday dinner. This easy, healthy, one-pan roasted chicken is by far one of my favorite things to eat during the week. It’s packed full of nutrients, but still has some healthy fat to fill me up and give me steady energy for the rest of the evening. Speaking of packed, the ingredients are simple but they lack no flavor. It’s fresh, savory, and filling all at the same time.
Did I mention that it’s made in just one pan? And if you line it with tin foil you have zero dishes to clean. Yep, this will always be my go-to.
I use a 13×9 pan because that’s the biggest I have, but the bigger the better. Honestly if you’re big eaters like us, you can only fit chicken and veggies to feed 2-3 people. I used a 1.5lb chicken breast, 1 cup of frozen green beans, and 1 cup of potatoes, but if you’re able to fit more in you pan, go for it. *I used french fingerling potatoes, but only because I felt the need to be fancier than everyone else, but small red potatoes will do.
In a small bowl I melted 2 tbsp of ghee (you can use butter) and 2 tbsp of coconut oil and mixed it with parsley, oregano, salt, better, and a little bit of rosemary. I love the flavor from the ghee or butter, but the oil is so light and spreads well to each component of the dish, giving it the perfect balance of being soft and crisp.
- 1.5 lb chicken breast cut into 1"- 1.5" pieces
- 1 cup small potatoes quartered
- 1 cup of frozen green beans
- 2 tbsp ghee (or butter)
- 2 tbsp coconut oil
- 1 tsp parsley
- ½ tsp organo
- ¼ tsp rosemary
- ½ tsp salt
- ½ tsp pepper
- Preheat the oven to 375
- First place your 1"-1.5" pieces of chicken into one row down the middle of the dish about 2-3 pieces wide
- Then fill either side with as many potatoes and frozen green beans as you can
- In a small bowl, melt the ghee and coconut oil
- Add spices your spice blend and stir
- Drizzle oil and spice mixture evenly over everything, starting with the chicken and then moving to the veggies
- Bake uncovered for 1 hr
- Finish with salt as needed