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Sheet Pan Chicken Dinner for Two
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
520 minutes
Simplify busy nights with a delicious sheet pan meal of chicken, green beans, potatoes, and bell peppers.
Ingredients:
  • 2 skinless, boneless chicken breast halves
  • 0.25 cup Greek salad dressing (such as Ken's®)
  • 0.5 pound baby potatoes, halved
  • 2 tablespoons Greek salad dressing (such as Ken's®), divided
  • 4 ounces fresh green beans, trimmed
  • 0.5 orange bell pepper, cut into 1/2-inch strips
  • 2 tablespoons crumbled feta cheese
  • salt and ground black pepper to taste
Instructions:
  • Using a meat tenderizer, flatten chicken breasts to an even 1-inch thickness. Place in a resealable bag and coat with 1/4 cup of Greek salad dressing. Allow to marinate in the refrigerator for 8 hours or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil, then transfer the marinated chicken breasts to the center of the pan, discarding the marinade.
  • Coat potatoes in 1 tablespoon of flavorful Greek salad dressing, then arrange them alongside the chicken.
  • Place in the oven that's already preheated and bake for 15 minutes.
  • Combine the green beans and bell pepper in a bowl and mix well with the remaining 1 tablespoon of Greek salad dressing.
  • Take out the hot sheet pan from the oven, giving the potatoes a nice stir. Add beans and bell pepper to the opposite side of the chicken. Continue baking until the chicken reaches an internal temperature of 165°F (74°C), usually around 8 to 10 minutes. Finish by sprinkling with feta cheese and seasoning generously with salt and pepper.

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