SHEET PAN CHICKEN DINNER FOR TWO

Sheet Pan Chicken Dinner for Two image

Dinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h40m

Yield 2

Number Of Ingredients 8

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Ingredients

2 skinless, boneless chicken breast halves
¼ cup Greek salad dressing (such as Ken's®)
½ pound baby potatoes, halved
2 tablespoons Greek salad dressing (such as Ken's®), divided
4 ounces fresh green beans, trimmed
½ orange bell pepper, cut into 1/2-inch strips
2 tablespoons crumbled feta cheese
salt and ground black pepper to taste

Steps:

Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.
Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
Bake in the preheated oven for 15 minutes.
Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 24 g, Cholesterol 75.6 mg, Fat 21.6 g, Fiber 3.9 g, Protein 29 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 3.8 g