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

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

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...

Steak & Radicchio Caesar

I am all about a steak salad. I grew up with beef straight from the farmer, and am very thankful I can eat more straight from the farmer steaks! When I try to come up with steak recipes on the healthier level, this "might" count as that. I will say the combination of the items together create one amazing bite. Ingredients 1 ounce of shaved Parmesan cheese 3 tbs of shredded Parmesan cheese 2 cloves of garlic 1 tbs of Dijon mustard 2 tsp of Worcestershire sauce 1 1/2 tsp of anchovy paste 1 1/4 kosher salt, divided 3/4 ground pepper, divided 1/3 cup of olive oil 12 ounce sirloin or flank steak 1 small head of romaine 1 head of radicchio 4 cups of arugula Smal...

By the Cookbooks

Search This Blog