Parmesan Crusted Chicken Sheet Pan Dinner

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 1/2 lb chicken breast (about 3-4 pieces) (approx. 1 inch thick)

2 T olive oil

2 garlic cloves, minced

1/3 c grated parmesan

1/3 c breadcrumbs (Italian or plain--can add 1 tsp Italian seasoning to plan breadcrumbs!)

1/2 tsp cracked pepper

1/2 - 3/4 tsp sea salt

2 lb red potatoes, cut into bite sized pieces (if small quartered, larger potatoes will be cut into 6ths or 8ths even)

1 - 2 garlic clove, minced

2 T olive oil

2 T grated parmesan

salt and pepper to taste

1 lb fresh green beans, ends trimmed

1 T olive oil

1 garlic clove, minced

1 T parmesan (optional)

salt and pepper to taste

Directions

Preheat oven to 425°F.

Line a sheet pan with parchment for easier cleaning or spray with cooking oil. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes. (if you like your potatoes nice and browned, go with the extra five minutes.)

While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan.

Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.

Remove from oven and allow to cool several minutes before serving. Enjoy!

Nutrition

• Calories: 626 kcal
• Total Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 768 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 48 g