One-Pan Garlic Parmesan Chicken and Veggies

On New Year’s Day, Pinterest’s “Today’s Pick” included a set of Tasty videos from Buzzfeed.  I was home alone and bored and saved probably far more these than was necessary.  The original recipe (along with a video) can be found here.


2 chicken breasts

2 small broccoli crowns

4 medium red potatoes

1/4 cup olive oil

2 teaspoons sea or kosher salt

2 teaspoons black pepper

2 teaspoons onion powder

1 teaspoon paprika

2 cloves garlic, minced

1/3 cup Parmesan cheese



Preheat oven to 400*F

Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.  Place chicken in middle of the tray.  Drizzle veggies and chicken with olive oil.

In a small bowl, mix the spices and sprinkle over veggies and both sides of chicken.  Mix veggies to evenly coat.

Top chicken with crushed garlic and top both veggies and chicken with parm cheese.

Bake for 20-25 minutes or until chicken is done.



I couldn’t fit all of the broccoli and potatoes on the tray with chicken.  Maybe next time I’ll use two trays instead of one.

Definitely makes more spices than you need.

Baking took more like 25 minute out of the range.

They said this made 2 servings but did make enough for dinner for 2 and lunch leftovers for both of us.

Overall worth making again.



Chicken Burritos

Original post found through Pinterest.  I have to find it again…


1 lb chicken breast

1 yellow onion, which I skipped because silly me forgot to put it on the grocery list. I was a bit of a mess Sunday.

1 teaspoon cumin

1 teaspoon chili powder

1 can black beans, rinsed (the recipe said to use a bit less than a whole can but I used the whole thing)

Cheese – I used the ShopRite Mexican blend (the recipe called for 6 tablespoons but that was just not enough for me – I probably used a lot more)

Tortillas (the recipe said to use 3 large flour tortillas.  I instead used 8 whole grain tortillas that were labeled burrito-size. Probably the reason additional cheese was necessary.)


Cut the chicken (and onion if you have it) into bite sized pieces,  Add with cumin and chili powder to a fry pan on medium heat.  Cook until the chicken is heated through.

Add black beans and cook for another minute while stirring then remove from heat.

Here the recipe and I took different approaches.  The recipe went on to put cheese and several spoonfuls of the chicken/beans into tortillas, wrap, and head on each side for a few minutes until golden brown.

I instead added my cheese to the mixture when the black beans went in. Then just wrapped and served.  My tortilla kept breaking and crumbling and it was just easier to skip the last bit.

Serve with sour cream or salsa or guacamole or whatever floats your boat.


I liked it.  I make ground beef and refried bean tortillas pretty regularly. This was nice for something a little different. Definitely would do again… and probably will try a different brand of tortillas since these ones just failed.

“Perfect Chicken”


1 to 1 1/2 lbs Chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika


Preheat oven to 350 degrees.

Mix salt and spices.

Rub all over chicken.

Bake for 25 minutes.


The original recipe was reported as a broken link on Pinterest so I can’t share it.  The pin itself shows the full recipe though.

I tried it out because my family was a big fan of Lemon Pepper Chicken – literally just thin sliced chicken breaks with lemon pepper seasoning – quick, simple, delicious; I was looking for something similar just with different seasonings.  This met that mark.

I’m not sure I’d jump all the way to the “Perfect Chicken” it was labeled as but it was pretty good.

1 note though, the recipe called for 1/2 teaspoon of each spice and that was not enough to cover the breaks, I had to mix another few sets of spices to get them all covered.  Otherwise though, pretty good.

Taco Seasoning

So I found plenty of Pinterest posts about mixing your own taco seasoning rather than buying those packets every time.  Last time I remade the One Pan Enchilada Pasta (recipe over here), I decided to make a whole bunch of taco seasoning for that and for next time. So:


Taco Seasoning

I used this graphic for my mixture.



1 Tablespoon Chili Powder

1 Teaspoon Garlic Powder

1 Teaspoon Paprika

1/4 Teaspoon Salt

1 Teaspoon Oregano

1 Teaspoon Ground Cumin

1/2 Teaspoon Sugar

2 Teaspoons Onion Powder



Mix together. Store in Mason Jar or similar container.  Season meals with to add tex-mex-y goodness.



I had most everything on had which made this really easy and had no problem picking up the few additional items.

I don’t know how much the above yields compared with how much is needed for well, anything.   I just about quadrupled it (may have actually been more) which gave a good amount (I think).

The packets I’ve seen previously of taco seasoning include 2 tablespoons of the mixture – now I can just easily measure out that much from my jar instead.