If you’re not making sheet pan dinners for your own family, permit me to introduce you. I love them because there’s little cleanup, they’re fast, they appearance pretty, they’re versatile, and that they’re scrumptious. Convinced? My “Sheet Pan Greek Chicken & Green Beans” is the best busy night meal. Back-to-school is this sort of loopy time for both dad and mom and teachers and this dinner will help keep your sanity! (I am both instructors and determine so believe me!) The bird marinade is easy however massive on flavor and enables hold the hen so wet. I also love the way the tomatoes burst in the oven and blend with the green beans. The salty feta is the appropriate topping! You’re going to like this easy sheet pan dinner! (A sponsored submit for Lee’s Marketplace)
INGREDIENTS
2 lbs boneless skinless chicken breasts, sliced into tenders
1 lemon, divided
1/8 cup + 2 tablespoons olive oil, divided
3-4 cloves garlic, minced or finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
¾ lb fresh green beans, washed and trimmed
½ pint grape tomatoes
½ cup feta cheese
DIRECTIONS
Place chicken in a zip-top bag and add the juice of half the lemon, 1/8 cup olive oil, garlic, oregano, thyme, salt, and pepper. Close bag and massage to combine ingredients. Place in the fridge to marinate for 30 minutes.
Preheat oven to 400 degrees.
Drizzle about 1 tablespoon olive oil over a large baking sheet (to prevent sticking). Place chicken on one half in a single layer. Add green beans and tomatoes to the other half. Drizzle about 1 tablespoon more of olive oil over green beans only. Season beans with salt and pepper to taste. Slice another half of the lemon thinly then place on top of the chicken.
Bake for 20 minutes or until the internal temperature of chicken reaches 165. Remove from oven and sprinkle feta over the top of chicken and green beans. Serve immediately.
INGREDIENTS
2 lbs boneless skinless chicken breasts, sliced into tenders
1 lemon, divided
1/8 cup + 2 tablespoons olive oil, divided
3-4 cloves garlic, minced or finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper, to taste
¾ lb fresh green beans, washed and trimmed
½ pint grape tomatoes
½ cup feta cheese
DIRECTIONS
Place chicken in a zip-top bag and add the juice of half the lemon, 1/8 cup olive oil, garlic, oregano, thyme, salt, and pepper. Close bag and massage to combine ingredients. Place in the fridge to marinate for 30 minutes.
Preheat oven to 400 degrees.
Drizzle about 1 tablespoon olive oil over a large baking sheet (to prevent sticking). Place chicken on one half in a single layer. Add green beans and tomatoes to the other half. Drizzle about 1 tablespoon more of olive oil over green beans only. Season beans with salt and pepper to taste. Slice another half of the lemon thinly then place on top of the chicken.
Bake for 20 minutes or until the internal temperature of chicken reaches 165. Remove from oven and sprinkle feta over the top of chicken and green beans. Serve immediately.
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