Greek yogurt/ranch chicken w/ new roasted potatoes and baby carrots

I used this picture from the website I got it at because I forgot to take a picture of our meal. Things have been busy so I haven't been taking picture but will get back to it tonight. I've been making more recipes though! This recipe I found on theenchantedcook.blogspot.com. I tweaked it quite a bit actually to make it healthier but this was the source.

• 3/4 cup Greek yogurt/ranch mix (first I bought a 16oz chobani plain Greek yogurt and mixed it with simply organic ranch dip. We use this to dip our vegetables. I got the idea to use this mix instead of the mayonnaise that was called for in the original recipe)
• 1/2 cup Sargento Parmesan cheese
• About 2lbs of chicken breast cut into thin slices. I just took a break and cut it length wise to make it thinner or you can buy chicken cutlets. 
• 2Tbsp seasoned panko crumbs
• pepper

1. Mix together the yogurt/ranch ad Parmesan cheese together and spread over the chicken breast. I did not use parchment paper as it shows in the picture.
2. Top with panko crumbs and bake 425 degrees for about 35 minutes.

I did these with a side of new potatoes and baby/crinkle cut carrots. I will share the recipes below.  Roasted new potatoes:
http://lifeisbetterwithlime.blogspot.com.

• 5lb bag of red skin new potatoes
• 1Tbsp EVOO
• 1Tbsp Italian seasoning
• salt and pepper

1. Bring a pot of water to a boil and add potatoes. Boil for 10 minutes.
2. Place potatoes in a bowl and add EVOO and seasonings and toss together.
3. Place potatoes on a cookie sheet and bake 425 degrees for 35 minutes. 

I made those two together in the oven.
 Easy brown sugar baby carrots: http://barkleyrosehill.hubpages.com.

• 16oz frozen baby carrots and 16oz frozen crinkle cut carrots
• 2Tbsp earth balance soy free butter
• 2Tbsp light brown sugar
• pepper

Put carrots into a deep skillet and add sugar, butter and pepper. Cook until tender.