My love for cooking began when I was in my junior year of college and I lived in my very first apartment and had my very first kitchen. You might remember me mentioning a small Lipton Cookbook that my mother had mailed to me when I was in college. I would experiment with recipes as a way to unwind and always looked forward to cooking for my company. I loved this cookbook because the recipes were super simple, but the results were always amazing. All of the recipes contained only a few ingredients, one of them being a Lipton Soup Packet. As time went on, my love for cooking grew more and more (I graduated from college and had more time to devote to cooking) and my recipes became more difficult. I eventually got married and loved cooking for my husband; it became even more of a passion when I had someone I could share meals with on a regular basis. My husband’s belly became very, very happy. 🙂 Once I had children and started my own company, I noticed I was going back to the recipes from my past on a frequent basis. I was happy that my family was eating yummy meals that they enjoyed (my husband’s belly was still happy!), but even more happy that they took me 10-15 mintutes tops to prepare; that is completely doable for a busy mama! This recipe is the easiest recipe I have posted to date and it only involves one dish, which means super easy clean-up ←LOVE that! Its a WIN WIN WIN. 🙂 Lets get started!
- Baby Carrots
- Yellow Fleshed Potatoes
- 6 Chicken Breasts
- Salt & Pepper
- 1 envelope of Lipton Recipe Secrets Savory Herb with Garlic Soup
- 1/3 cup water
- 1 tablespoon of EVOO
1. Preheat oven to 425º
2. Wash your potatoes and give your baby carrots a good rinse. Tip: I always scrub my entire bag of potatoes. I use what I need and then it makes the next recipe I make even easier because my potatoes that were left over have already been washed.
3. Chop the potatoes. Place the potatoes and carrots in the a 9 X 13 baking dish (I judge the amount by covering the entire bottom of the baking dish with the baby carrots and potatoes, making sure I have room to place the chicken on top). Place the 6 chicken breasts on top and season with Salt & Pepper.
4. Blend the soup mix with water and EVOO and pour all over chicken and vegetables.
5. Bake in a 425º oven for about 40-45 minutes or until vegetables are tender and chicken is no longer pink.
6. Plate is up and garnish with a little more parsely.
I promise this recipe is a hit. My family always goes back for seconds.
Lets take a closer look ………
Doesn’t it look amazing, like you slaved for hours in the kitchen. Shhhh! It’s our secret. I won’t tell anyone it only took you 10 minutes to prepare. 🙂 If you give this recipe a try, let me know what you think. You can find me on Facebook, I would LOVE to hear from you!
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Until next time, Happy Cooking!!
Colette
