Sheet Pan Chicken Dinner for Two
Description
Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.
Ingredients
•
2 skinless, boneless chicken breast halves
•
1/4 cup Greek salad dressing (such as Ken's®)
•
1/2 pound baby potatoes, halved
•
2 tablespoons Greek salad dressing (such as Ken's®), divided
•
4 ounces fresh green beans, trimmed
•
1/2 orange bell pepper, cut into 1/2-inch strips
•
2 tablespoons crumbled feta cheese
•
salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.
4
Bake in the preheated oven for 15 minutes.
5
Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.
6
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.