Name: Sheet Pan Chicken and Veggies
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lbs chicken breast tenderloins; 1.5 lbs baby yellow potatoes; 2 (14.5 oz) cans green beans; 2 tbsp avocado oil; 1 packet dry Italian dressing mix; 1 stick salted butter; 1 tsp Creole seasoning; 1 tsp garlic powder; 1/2 tsp black pepper; 1 tbsp roasted garlic & herb seasoning

1

Preheat your oven to 350°F (175°C).

2

Pour oil onto a large sheet pan and spread to coat.

3

Arrange the chicken tenderloins on one side of the sheet pan.

4

Wash the baby potatoes and cut them in half lengthwise. Arrange them on the sheet pan next to the chicken.

5

Drain the canned green beans thoroughly and add them to the remaining space on the sheet pan.

6

Season the chicken, potatoes, and green beans generously with Creole seasoning, garlic powder, black pepper, and roasted garlic & herb seasoning.

7

Sprinkle the entire packet of dry Italian dressing mix evenly over all the ingredients on the pan.

8

Cut the stick of butter into small pats and distribute them evenly over the chicken, potatoes, and green beans.

9

Cover the sheet pan tightly with aluminum foil.

10

Bake for 40 minutes.

11

Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the chicken is cooked through.

Sheet Pan Chicken and Veggies

Ingredients

10 Ingredients

Instructions

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