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Pineapple Pomegranate Baked Chicken Breasts

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Pineapple Pomegranate Chicken Breasts || HeathersDish.com

You guys know this expat Texan girl loves her some ranch dressing, right? I mean let’s get real here – I honestly cannot think of a single savory dish that could not be made better with a hefty dose of ranch (either dressing or seasoning), and as far as I’m concerned it will always be that way.

I usually always have a packet of Hidden Valley Ranch dressing mix in my pantry for those times where regular flavors just won’t do, but did you know (because I didn’t) that Hidden Valley has some really great vinaigrette dressings too? When I was charged to spice up a weeknight favorite with a Hidden Valley product I decided that I would just HAVE to do something amazing with another flavor component.

Ranch, you will always be my favorite, but this is a great go-to around our house now!

Pineapple Pomegranate Chicken Breasts || HeathersDish.com

Now here’s the deal: I know you’re going to look at these ingredients (there are only 4) and think that I’ve lost my mind. You’re going to think I’ve gone a little nuts. And that’s fine – I probably have in some ways. But y’all, this is SERIOUSLY yummy and SERIOUSLY simple! You have about 5 minutes max of hands-on cooking time, and the rest you can spend with family or company.

I think we all know that makes a winning recipe right there, right? As far as serving suggestions I paired mine with some cooked quinoa and roasted mushrooms, but a side salad or any great vegetable would be great. I would recommend some kind of grain or bread to serve that yummy sauce over though – definitely will NOT disappoint!

Pineapple Pomegranate Chicken Breasts || HeathersDish.com

PINEAPPLE POMEGRANATE BAKED CHICKEN BREASTS

Serves 4

  • 4 (6-ounce) boneless skinless chicken breasts
  • 1 cup Hidden Valley Ranch Pomegranate Vinaigrette
  • 1 packet dry onion soup mix
  • 1 cup crushed pineapple, drained

Preheat oven to 375. Brush a 9- x 13-inch baking dish lightly with oil or cooking spray and lay the chicken breasts in one even layer in the dish. Mix together the dressing, onion soup mix and pineapple and pour over the chicken. Bake at 375 for 45-60 minutes until the chicken reaches 165 degrees. Let cool 5-10 minutes before serving. Enjoy!

From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit www.hiddenvalley.com.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

 

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