Low Carb Notes: Make this dish low carb by substituting a low carb veggie for the corn. Suggestions are: cauliflower asparagus, brussels sprouts, broccoli, etc.
No matter what type of work we do. We all have days where we find ourselves just too tired to cook. This recipe is going to be your best friend on those days. An entree and two sides cook happily together, perfectly seasoned in a zesty butter sauce. When the four of us have this for supper, there is even enough for folks to come back for seconds of their favorite parts. My Katy always wants more corn and I absolutely cannot stop eating these green beans because they are just so good, so delicious, so perfect.
Special thanks to my cousin, Cindy, for inspiring this dish. She transformed my “too tired to cook” nights into “Guess what’s for supper?!”
To make this, you’ll need: boneless skinless chicken breasts**, frozen corn on the cob, frozen whole green beans*, zesty Italian dressing mix, and butter.
*You can use canned green beans for this but frozen are the next best thing to fresh and I love the texture and flavor of them so much more than canned. You can also use fresh, of course! No changes are needed if you use either of these substitutions.
**Yes, you can use chicken that has already been cut into tenders. I usually have boneless, skinless breasts on hand so I just cut each one of those into two or three strips and I’m good to go.
Note: To make this low carb, use one pack of dressing mix and omit the corn.
Begin by arranging all of this in a large 9×13 baking dish. Arranging it is the fussiest part of the recipe so that’s pretty good, huh? I line my corn up first, then place my chicken in the dish, and then pour the green beans along the side.
Note: We are not thawing anything first. You are welcome to if you’d like or if it makes your day a little brighter for whatever reason. We all have our things and I’m not gonna judge ;).
Melt your butter and pour it over everything in the dish.
I actually have a “melt butter” setting on my Advantium oven, which is pretty cool.
Now take those two packets of zesty Italian seasoning and sprinkle over the whole thing.
Cover this in foil and place in a 350 degree oven for one hour, or until chicken is no longer pink in the center and corn is heated through (which is, generally, about one hour) :0)
Get ready to dive into a mouthwatering supper!
Ingredients
- 3-4 boneless skinless chicken breasts cut into strips
- 4-6 small ears frozen corn on the cob
- 1 family size bag frozen whole green beans 16-19 oz
- 2 packages zesty Italian dressing mix
- 1/2 cup butter melted
Instructions
- Arrange ears of corn going down the length of a 9x13 pan (see photo in post). Place chicken strips down center of pan. Pour green beans along other side.
- Pour melted butter over all. Sprinkle evenly with Italian dressing mix.
- Wrap in foil and bake at 350 for one hour, or until chicken is cooked through and corn is hot.
Notes
Nutrition
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I like to use Lipton’s Savory Herb soup mix in place of the zesty Italian. I like it so much, I always sprinkle some on green beans every time I eat them.
I love Christy’s easy recipes. So good!
I love making this dish! It always turns out SOOO yummy. And, I always have what I need to make it. I just use whatever frozen veggies we have at the moment, corn, green beans, peas, potatoes, whatever! just pour it in, put some butter and seasoning and bake. SO good. Also, we aren’t doing low carb so I normally make a rice to go with it.. YUM!
I am so glad you like it Bailey!! It is a favorite here too!!