These dinners typically follow a template: a protein, usually chicken breasts or thighs, a starchy vegetable like potatoes or yams, and a green vegetable, like green beans or zucchini. But you can always play around with these combinations depending on what you have in your fridge and what’s most popular with your family members – swap out chicken for salmon and go for carrots, mushrooms, peppers, onions, broccoli or cauliflower for your fill of vegetables. The options are endless!
To spice up your ingredients, turn to your pantry staples. You’ll need olive oil or butter, and garlic powder*, salt and pepper as a starting point. Herbs and spices also elevate the dish. (*for Low FODMAP use garlic infused oil).
- 4 chicken breasts, or chicken thighs
- 700g of baby potatoes, cut in halves
- 500g of green beans
- 3 tablespoons of olive oil (Garlic Infused for Low FODMAP)
- Salt and freshly ground pepper
- 1 garlic clove minced, or 1 teaspoon of garlic powder*
- Optional: seasonings such as paprika or cayenne, and fresh or dried rosemary, thyme or parsley.
What to do
- On your baking dish, assemble your potatoes around your chicken, coat the ingredients with the olive oil, and season with salt, pepper, garlic and your spices of choice. Paprika, cayenne, and fresh or dried herbs like rosemary and thyme are most common with sheet pan dinners. You can even brush a mixture of Dijon mustard and maple syrup on your chicken if they’re on hand.
- Bake in your preheated oven for 15 minutes, then remove the sheet pan to quickly flip the chicken breasts and potatoes. Add your green beans to the sheet pan and make sure to toss the juices on the pan onto the vegetables before popping the tray back into the oven for another 15 minutes.
- You can grill for a final three minutes so the chicken and potatoes are golden and crisp. Remove the baking dish, garnish with fresh chopped herbs and serve immediately while the pan juices are piping hot. Voila – dinner is served!
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