As much as I love to cook; and lets face it recipe creation is part of what I do, there are some nights when I just want to take all the short cuts and throw together an easy, yet still homemade meal.

One of the easiest ways to make your weeknights easy is by using premade dressings and marinades.

I’ve been making some version of dressing marinated chicken since my college days… well before I learned how to make all my own, and there are some nights when I reach for it just for the nostalgia of it all.

Ingredients:

6 chicken breasts

1 bottle of italian salad dressing (I used olive garden brand as that’s what I had on hand)

8 Tbsp evoo, divided use

1/2 cup chicken stock

1/2 Tbsp trader joes green goddess seasoning

2 baby bok choy, halved

3 oz shiitake mushroom

8 baby corns

14 peeled baby carrots

Directions:

Place chicken breasts and dressing in a gallon zip lock bag. Massage to move dressing all around. Refrigerate for 2 hours.

Preheat oven to 420.

Toss vegetables with 4 Tbsp evoo and green goddess seasoning. Place on a oven safe tray in a single layer.

Roast for 20 - 30 minutes, turning veggies often and removing when cooked through.

Meanwhile, heat 4 Tbsp evoo over medium heat, in a large sauce pan.

Remove chicken breasts from marinade and pat dry.

Once oil is shimmering, add chicken breasts. Let cook until chicken is golden brown and easily flipped.

Cook on other side until golden brown and breasts easily moved around. Add 1/2 cup chicken stock. Cover.

Let go until chicken is cooked through. 5 - 10 minutes.

Remove from heat and serve with veggies.