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One-Pan Herby Spinach Chicken with Roasted Veggies

Experience a burst of flavors with this recipe that blends tender chicken breasts with baby red potatoes and fresh green beans. Cooked in one pan, the savory mix of herbs, including a spinach and herb blend, generously envelopes each component, making every bite a delightful delight. It's a simple, ...
45 min
TOTAL TIME
633
CALORIES
$2.15
PER SERVING
One-Pan Herby Spinach Chicken with Roasted Veggies
Ingredients
CHICKEN TOPPING
4 SERVINGS
Shredded Parmesan Cheese
1/4 cup shredded parmesan cheese
Spinach And Herb Seasoning
1 1/2 tbsp spinach and herb seasoning
Mayo
1/3 cup mayo
CHICKEN AND VEGETABLES
Baby Red Potatoes
1 lb baby red potatoes
quartered
Boneless Skinless Chicken Breasts
3 large boneless skinless chicken breasts
Salt
1/2 tsp salt
Herb Seasoned Pepper
1 tbsp herb seasoned pepper
Fresh Green Beans
12 oz fresh green beans
ends trimmed
Garlic
3 cloves garlic
minced
Avocado Oil
1 1/2 tbsp avocado oil
Black Pepper
1/4 tsp black pepper
Directions
PREPARATION
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 425 degrees F.
2
In a large, rimmed baking sheet, arrange the quartered baby red potatoes and trimmed green beans to create space in the middle for the chicken breasts.
3
Drizzle the avocado oil over the vegetables. Add in the minced garlic, salt, black pepper, and herb-seasoned pepper. Toss everything to ensure they are well-coated.
4
Place the chicken breasts in the space you created in the middle of the baking sheet. Drizzle a bit of the avocado oil on each chicken breast and season with salt and pepper.
CHICKEN TOPPING
5
In a separate bowl, whisk together the mayo, shredded Parmesan cheese, and spinach and herb seasoning.
6
Spread the mixture evenly over the tops of the chicken breasts.
COOKING
7
Place the baking sheet in the preheated oven and bake for 22-25 minutes, or until the chicken registers 160 degrees F on a meat thermometer.
FINISHING TOUCHES
8
For a golden brown topping, turn your oven's broiler on high for the last minute or two, being careful not to burn the topping.
REST AND SERVE
9
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Enjoy your one-pan herb chicken with roasted veggies!
Health Info
Macros
29g
CARBS
38g
FAT
42g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
MILK
EGGS