Nutrition
Sheet Pan Chicken, Green Beans and Potatoes
Ingredients
- 2 medium Red Potatoes (chopped into bite sized pieces)
- 1 tsp olive oil
- 16 oz chicken tenderloins
- 10 oz frozen cut green beans
- 4 tbsp unsalted butter
- 1 tbsp Italian dressing mix
- 1 sprig each of rosemary and thyme
- 4 Servings
- Serving Size: 1/4 recipie
- Calories: 330
- Total Fat: 17g
- Saturate Fat: 8g
- Trans Fat: 0.5g
- Cholesterol: 100mg
- Sodium: 310mg
- Total Carbohydrate: 19g
- Dietary Fibers: 2.5g
- Total Sugars: 1g
- Added Sugars: 0g
- Protein: 25g
- Potassium: 545mg
- Phosphorous: 280mg
Directions
- Preheat oven to 400˚ F.
-
To "leach" the potatoes: Place chopped potatoes in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
**This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet. -
Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.
-
Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix and rosemary and thyme over the entire pan.
-
Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.