3 Steps for the Best Sheet Pan Chicken and Veggies
You can never have too many main course recipes, so give 3 Steps for the Best Sheet Pan Chicken and Veggies a try. One portion of this dish contains approximately 31g of protein, 10g of fat, and a total of 236 calories. This recipe serves 4 and costs $3.1 per serving. It is a good option if you're following a gluten free and primal diet. 4 people were impressed by this recipe. This recipe from Pink When requires salt and pepper, parmesan cheese, chicken breasts, and herbs. From preparation to the plate, this recipe takes roughly 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. 3 Steps for the Best Sheet Pan Chicken and Veggies, Sheet Pan Chicken and Veggies, and Sheet Pan Buffalo Chicken and Veggies are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
8-14 pieces asparagus
1 baby zucchini
2 chicken breasts
fresh and dried herbs
1 tablespoon olive oil
1/2 cup parmesan cheese
salt and pepper
1 baby summer squash
Equipment:
baking sheet
oven
microwave
kitchen thermometer
Cooking instruction summary:
Instructions Preheat your oven to 375F. Coat a small baking sheet with half the oil, reserve the rest for later. Cut the asparagus to be approximately the same length as your chicken breasts. Wash and thinly slice your squash and zucchini. (optional) Lay out your squash and zucchini on a plate and season it to your liking. Microwave for 1 minute - this helps ensure it will be baked to your liking. Carefully butterfly cut your chicken and sprinkle some of the cheese over the top. Lay the asparagus on top, followed by another layer of cheese sprinkled on top. Place the squash and zucchini on the same tray as your chicken along with any additional seasonings (we used thyme, salt, and pepper) you would prefer. Cook for approximately 10 minutes, adjusting the cooking time as needed depending on the thickness of your chicken. Use a digital meat thermometer to insure chicken has cooked thoroughly. Plate and enjoy!
Step by step:
1. Preheat your oven to 375F. Coat a small baking sheet with half the oil, reserve the rest for later.
2. Cut the asparagus to be approximately the same length as your chicken breasts. Wash and thinly slice your squash and zucchini.
3. (optional)
4. Lay out your squash and zucchini on a plate and season it to your liking. Microwave for 1 minute - this helps ensure it will be baked to your liking.
5. Carefully butterfly cut your chicken and sprinkle some of the cheese over the top.
6. Lay the asparagus on top, followed by another layer of cheese sprinkled on top.
7. Place the squash and zucchini on the same tray as your chicken along with any additional seasonings (we used thyme, salt, and pepper) you would prefer.
8. Cook for approximately 10 minutes, adjusting the cooking time as needed depending on the thickness of your chicken.
9. Use a digital meat thermometer to insure chicken has cooked thoroughly. Plate and enjoy!
Nutrition Information:
covered percent of daily need
