Sheet Pan Herb & Garlic Chicken with Green Bean and Potato Salad
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Level:Easy
Total: 40 min
Active: 20 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
337
Total Fat
12 g
Saturated Fat
4 g
Carbohydrates
24 g
Dietary Fiber
4 g
Sugar
4 g
Protein
34 g
Cholesterol
93 mg
Sodium
774 mg
Clean up is a cinch with this chicken and potato dinner roasted all on one pan. An Italian herb and garlic dressing flavors not only the roasted chicken and veg, but the arugula salad that goes along with it.
Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray and place in the oven while it preheats.
Toss the green beans and potatoes in a large bowl with 2 tablespoons of the Italian Herb & Garlic Dressing. Sprinkle with salt and pepper. Spread on one side of the preheated baking sheet, leaving room for the chicken. Toss the chicken in the same bowl with 2 tablespoons of the remaining dressing. Sprinkle with salt and pepper. Lay the chicken breasts on the baking sheet. Roast until the potatoes and green beans are tender and browned and the chicken is cooked through, 18 to 20 minutes. Let the chicken rest for 5 minutes while you assemble the salad.
Combine the red peppers, onions, green beans and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle the goat cheese over top. Slice the chicken against the grain and divide among the plates.
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