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There is an abundance of zucchini available right now in my neck of the woods. Good thing, too - it's one of my favorite vegetables. The kids enjoy it as well and when it's combined with a few of their other favorites, the result is a dish that everyone eats and everyone loves. What kid doesn't love their veggies smothered in ranch dressing? I know my own will eat almost any vegetable as long as they can dip it in glops of ranch. We all know that's not so healthy, but this dish uses a far smaller amount for a big amount of flavor.

Ranch Chicken and Potatoes

Hands-On Time: 25 minutes
Ready In: 25 minutes
Servings: 4

Ingredients:

1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing

Directions:

1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.