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Chicken and Roasted Veggies with French Onion Dip

Prep Time:

10 mins

Cook Time:

25 mins

Servings:

Flavors Used:

This meal prep or just anytime meal is clean, simple, and built to keep you eatin’ good without a lot of fuss. We’ve got roasted cauliflower and potatoes with some serious flavor, seasoned chicken cooked just right, and a quick dipping sauce that brings it all together. It’s great for an easy dinner and works even better if you’re knockin’ out a few meals for the week.

Ingredients

Your favorite Dan-O’s Seasoning - this recipe used Dan-O's Original
Dan-O’s Cheesoning Seasoning
2 tbsp Dan-O’s Dips French Onion
2 Chicken breasts - sliced
Cauliflower florets
Small red potatoes cut in half or spudlings
1 cup Plain Greek Yogurt
2 tbsp olive oil

Preparation Instructions

Go on and preheat your oven to 425°F, then line a baking sheet with parchment paper.
Break the cauliflower down into bite-sized pieces — not too small, just enough so they roast up without burnin’.
Add the cauliflower and potatoes to a bowl, drizzle with oil, sprinkle on the Dan-O’s Cheesoning, and toss everything together until it’s evenly coated.
Spread the veggies out in an even layer on the baking sheet and bake for 20 to 25 minutes, until the cauliflower is crispy around the edges and just how you like it.
While that’s roasting, slice up your chicken breast and coat it with a little oil and your favorite Dan-O’s seasoning. Cook it in a skillet over medium heat until it reaches an internal temperature of 165°F, then set it aside.
For the dip, grab a small bowl and mix together the Greek yogurt and Dan-O’s Dips French Onion until smooth.
Once the veggies are done, pull them out of the oven and plate them up with the chicken and that dipping sauce on the side. If you’re meal prepping, divide everything into containers and refrigerate for up to 3 days. Yum Yum Get Ya Sum!®