Sheet Pan Chicken Dinner for Two

Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 402 Calories

Ingredients

• salt and ground black pepper to taste
• 2 skinless, boneless chicken breast halves
• 2 tablespoons crumbled feta cheese
• 4 ounces fresh green beans, trimmed
• 0.5 pound baby potatoes, halved
• 0.25 cup Greek salad dressing (such as Ken's®)
• 2 tablespoons Greek salad dressing (such as Ken's®), divided
• 0.5 orange bell pepper, cut into 1/2-inch strips

Recipe Instructions

Step 1

Bake in the preheated oven for 15 minutes.

Step 2

Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight.

Step 3

Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade.

Step 4

Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken.

Step 5

Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing.

Step 6

Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper.