Sheet Pan Herb & Garlic Chicken with Green Bean and Potato Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 93
- Sodium
- 774
- Total: 40 min
- Active: 20 min
Ingredients
Nonstick cooking spray
8 ounces green beans, trimmed
8 ounces Yukon gold potatoes, cut into 1/2-inch chunks
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts
1/2 cup sliced roasted red peppers
1/2 small red onion, thinly sliced
One 5-ounce package baby arugula or baby spinach
1/2 cup crumbled goat cheese
Directions
- 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.