Two Pan Brown Sugar Italian Chicken and Veggies

Ingredients:

• 4-5 boneless, skinless chicken breasts
• ⅓ cup packed light brown sugar
• 1 ( 0.7 ounce) packet Italian Dressing/Seasoning Mix (I use Good Seasons brand)
• 2 medium zucchini
• 4 medium red potatoes
• 2 TBS olive oil
• salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees F. take 2 9x13 glass baking dish's
2. Rinse and dry zucchini and red potatoes. Slice and cube both into small bite-size pieces. Oil and lay the potatoes out onto the other baking dish then sprinkle salt and pepper to taste.  Put the potatoes in the oven first for 10min then add the zucchini.
3. Lay pound chicken breasts until they are the same thickness then place onto one oiled baking dish. Whisk together brown sugar and Italian dressing mix in a small bowl. Set aside.
4. Sprinkle brown sugar mixture over each chicken breasts, lightly patting onto breast. Then sprinkle remaining mixture onto the vegetables. Season everything with a little salt and pepper. Place pans in preheated oven and bake for 20-30 minutes or until chicken is cooked through and no longer pink in center and the potatoes are tender. I like to add the zucchini after 10 minutes so they don't over cook.
5. Turn broiler on high and broil chicken another 1 to 2 minutes or until brown sugar caramelizes. (Stay and watch closely so it doesn't burn! Very important.)
6. Cover the chicken with tin foil and let rest 10-15min

Source: Life in the Lofthouse
Notes: I am going to do 5-6 chicken breasts and cook the veggies first for 10min then add the chicken and cook for 20min since the chicken was a bit dry

My family would rate this 4 out of 5 stars