Ingredients
2
2 servings
- •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 (Optional)
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 402
- Carbohydrate: 24g
- Fat: 22g
- Fiber: 4g
- Protein: 29g
- Sugar: 4g
Related Recipes
Sheet Pan Chicken Meal
One-Pan Chicken Dinner
Sheet Pan Dinner with Chicken and Veggies
Mediterranean Chicken Sheet Pan Dinner
Sheet Pan Harissa Chicken Dinner
One-pan Fall Chicken Dinner
Sheet-Pan Crispy Chicken Strips And Veggies
Mediterranean Chicken Skillet Dinner
Easy, Meaty Sheet Pan Meal
Skillet Chicken with Potatoes and Tomatoes
Fried Chicken Dinner Salad
