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Sheet Pan Chicken, Green Beans & Potatoes
10 min prep time
30 min cook time
4servings
Recipe by
DaVita
Photo by
DaVita
How to Make Sheet Pan Chicken, Green Beans & Potatoes
This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great "shortcut" seasoning, but you could use other seasonings you have on hand.
This recipe includes a step for "leaching" the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.
This recipe includes a step for "leaching" the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.
10 min prep time
30 min cook time
4servings
1/4 recipe
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 400˚ F.
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To "leach" the potatoes: Place chopped potatoes in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
**This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet. -
Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.
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Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.
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Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes and ensure it has reached a temperature of 165°F (73.9°C).
Nutrition facts
4 Servings
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Serving Size
1/4 recipe
- Amount per serving Calories 330
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Total Fat
17g
- Saturated Fat 8g
- Trans Fats 0.5g
- Cholesterol 100mg
- Sodium 310mg
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Total Carbohydrate
19g
- Dietary Fiber 2.5g
- Total Sugars 1g
- Added Sugars 0g
- Protein 25g
- Potassium 545mg
- Phosphorous 280mg
Ingredients
Italian dressing mix
1 tbsp
unsalted butter
4 tbsp
frozen cut green beans
10 oz
chicken tenderloins
16 oz
olive oil
1 tsp
red potatoes (chopped into bite-sized pieces)
2 med
Reviews & Ratings
Recommended
I did not leach the potatoes and cut them in about 1-inch cubes. This was too big for only cooking 30 minutes. I added an additional 15 minutes. Next time I'll make smaller.
I used canned green beans draining off the juice. I also chopped up an onion (1 tablespoon) and chopped up a piece of precooked bacon and scattered on top the beans.
It was really great. Will be making this again!
Recommended
I think it was important to use tenderloins as they are smaller and will cook in the time alotted with the smaller cubed potatoes and frozen beans. The seasoning was great, though I would encourage a quick brine of the chicken cause that's always nice.
Everything smelled great while cooking, looked great when it came out, saved in the warming drawer (covered w foil) for my daughter who came home late, will totally make this again. Everyone enjoyed. Clean-up is a breeze. You can do it!
Also, to the American Diabetes Association, thank you for this website and all your helpful information. I have donated because of how helpful and easy to use you have made this Diabetes Food Hub. Nicely done and thank you.
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