This effortless and delightful sheet pan chicken with roasted veggies combines succulent chicken breasts with tender green beans, creamy baby potatoes, and juicy cherry tomatoes. A tangy, spicy marinade elevates the dish, making it a crowd-pleaser that's both wholesome and flavorful. Perfect for busy weeknights, this all-in-one meal requires minimal preparation and promises to satisfy everyone at the table.
🫒 1/4 cup olive oil
🌿 1/4 cup soy sauce
🍚 2 tablespoons rice vinegar
🌾 1 teaspoon sesame oil
🌶️ 1 tablespoon chili garlic sauce
🧄 5 cloves of garlic, minced
🌱 1 tablespoon ginger, grated
🍋 Juice of 1 lemon
🧂 1/2 tablespoon salt
🌶️ 1/2 tablespoon paprika
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
🌶️ 1 teaspoon black pepper
🍗 6 chicken breasts
🍃 1 pound of green beans, trimmed
🥔 24 ounces of baby potatoes, halved
🍅 1 pint cherry tomatoes
1- Prep the Oven:
2- Make the Marinade:
3- Marinate:
4- Arrange:
5- Roast:
6- Serve:
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: Approximately 65 minutes
Servings: Serves 6
Calories: Approximately 350-400
Proteins: 30g
Fats: 15g
Carbohydrates: 25g
Equipment: Large mixing bowl, sheet pan, parchment paper
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