Sheet Pan Chicken, Green Beans, and Potatoes

Ingredients

2 medium red potatoes (chopped into bite-sized pieces)

1 teaspoon olive oil

16 ounces chicken breasts

10 ounces frozen cut green beans

4 Tablespoons unsalted butter

1 Tablespoon Italian dressing mix

Directions

1. Preheat oven to 400ºF.

2. To "leach" the potatoes: Place chopped potatoes in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
   **This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet.

3. Spray a 9 x 13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.

4. Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

5. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

Nutritional Information: 

4 Servings

Serving Size: ¼ recipe

Calories: 280

Total Fat: 10g

Saturated Fat: 5g

Cholesterol: 77mg

Sodium: 195mg

Total Carbohydrate: 19g

Fiber: 2.5g

Protein: 25g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.