Tuscan Chicken Sheet Pan Dinner

Sheet pan dinners are wonderful. Its the protein and sides all taken care of in one dish and its just a beautiful thing when you want to be a little lazier.
There's so many sheet pan chicken dinners, that its nice to see one that mixes it up a little bit and have a good marinate.

Ingredients
1 cup of olive oil
1/3 cup of balsamic vinegar
5 garlic cloves, minced
1 tsp of dried parsley flakes
1 tsp of dried basil
1 tsp of kosher salt
1 tsp of black pepper
4 boneless, skinless chicken breasts
5 or 6 roma tomatoes
1 lb of green beans
2 tbs of fresh parsley

Directions
In a bowl or pitcher, mix oil, vinegar and garlic.
Add dried parsley, basil, salt and pepper.
Put chicken in a large plastic zipper bag and pour half the mixture over it.
Cut tomatoes in half and trim green beans.
Put them in a large plastic bag and pour rest of mixture over them.
Let them marinate for no more than 2 hours.
Preheat the over to 425.
Pour bags onto sheet pan, and roast for 25 minutes.
Sprinkle fresh parsley the mixture and serve.

Changes I Made!
The parsley at the end is not needed.
Also I quartered the tomatoes to make it easier for eating.
The cookbook also says you don't need to let the chicken and veggies marinate, and I call b-s on that. Let those flavors get together.

This recipe is from Pioneer Women: Come and Get it!

Comments

Pasta Salad with Tomato, Mozzarella & Green Beans

In the summer, I like to try new pasta salads. They can last for a few days, and you can add your own spin on it. Ingredients 1 tsp of salt 1 lb of green beans, trimmed 1 lb of cavatappi 2 pints of cherry tomatoes, halved 1 lb of small mozzarella balls 1 cup of basil 1 cup of parsley 2 ripe tomatoes, seeded and cut into chunks 1/2 cup of toasted almonds 2 garlic cloves, crushed and peeled 2 tbs of red wine vinegar 1/2 cup of extra virgin olive oil Directions Salad Bring a large pot of salted water to boil. Add green beans and cook for 6 to 7 minutes. Remove beans with a spider, and put in ice water bath. Drain and pat dry, cut into thirds. Put pasta in boiling water and cook until a...

Unfried Chicken

Baked chicken is a staple in any house hold. The skin or crust for the chicken can make or break any meal. So I am on the hunt for better ways to make chicken. This one by Trisha Yearwood had some promise when I first read it. Ingredients 1 cup of buttermilk 1 tbs of hot sauce, I used Franks 1 1/2 cups of panko bread crumbs 3 tbs of Parmesan cheese 1 tbs of lemon zest 1 tsp of red pepper flakes salt and pepper 4 chicken breasts, cut in half 1 lemon, quartered Directions Preheat oven to 400. In a small bowl, mix milk and hot sauce. In a larger bowl, mix bread crumbs, cheese, lemon zest and red pepper flakes. Sprinkle chicken with salt and pepper, and then dip in milk combination. Dredge chicken in panko crumbs after milk and lay ...

Tortellini soup

I am a fan of making soup. You make a giant batch at the beginning of the week and call it a day. Also Susie loves when I make this and waits for the carrot scraps. Ingredients 2 tbs of olive oil 1 medium onion, chopped 1 tsp of minced garlic 4 carrots, peeled and sliced into coins. 8 cups of chicken stock 1 cup of frozen peas 1 container of tricolor cheese tortellini 1 can of sweet, whole kernel corn, drained 2 cups of baby spinach Directions In a large stockpot, over medium heat, heat the oil until shimmering. Add the onion, garlic and carrot. Saute for 5 minutes. Pour in chicken stock and increase heat to high. Bring to boil, and add peas, tortellini and corn. Cook for 12 minutes. Add spinach on top and wait for it to wilt. ...

By the Cookbooks

Search This Blog