Description
A one-pan dish featuring succulent chicken breasts with a crunchy Parmesan crust, accompanied by roasted red potatoes and vibrant green beans.
Ingredients
Scale
- 680 g chicken breast, approximately 3-4 pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 35 g grated Parmesan cheese
- 35 g breadcrumbs
- 0.5 teaspoon cracked black pepper
- 0.5–0.75 teaspoon sea salt
- 900 g red potatoes, cut into bite-sized pieces
- 450 g fresh green beans, trimmed
- 1 tablespoon olive oil for green beans
- 1 tablespoon grated Parmesan (optional, for green beans)
Instructions
- Preheat your oven to 220°C.
- Combine the red potatoes with minced garlic, olive oil, parmesan, salt, and cracked black pepper in a medium bowl.
- Spread the potato mixture on one-third of the prepared sheet pan.
- Bake in the oven for 10–15 minutes.
- Coat the chicken breast pieces in the mixing bowl with olive oil and the remaining ingredients.
- Remove the sheet pan from the oven and arrange the chicken alongside the potatoes.
- Toss the green beans in a bowl with olive oil, garlic, and optional parmesan, then add them to the pan.
- Bake everything together for an additional 25 minutes.
- Remove the pan from the oven and let it rest for several minutes.
Notes
Make-ahead tips: Prep the chicken and vegetables earlier in the day; keep in the refrigerator until ready to roast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg