Sheet Pan Chicken, Green Beans & Potatoes

Directions

1. 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.
2. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.
3. Melt the butter and drizzle over the entire pan of chicken, potatoes, and green beans. Sprinkle Italian dressing dry mix over the entire pan.
4. 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
5. Preheat oven to 400˚ F