Crispy Chicken & Veggie Sheet Pan Dinner
Very easy
Camille U.
Camille U.

Crispy Chicken & Veggie Sheet Pan Dinner

5 minutesPrep time

60 minutesCook time

532 cal.Per serving

Ingredients for 1

Chicken breast

1

Chicken breast

Green beans (frozen)

100 g

Green beans (frozen)

Potato

100 g

Potato

Parmesan (grated)

20 g

Parmesan (grated)

Bread crumbs (plain)

20 g

Bread crumbs (plain)

Butter (unsalted)

10 g

Butter (unsalted)

Utensils

Oven, Dish

recipe

  • Step 1
    Preheat the oven to 190°C. Peel & small dice the potatoes.
  • Step 2
    In an oven-proof dish, add the potatoes. Drizzle over with olive oil & season with salt & pepper. Mix & roast in the oven for 30-35 min at 190°C.
  • Step 3
    Meanwhile, prepare the crispy butter / parmesan topping. In a small bowl, combine : the melted butter, grated parmesan cheese & breadcrumbs. Season with salt & pepper.
  • Step 4
    After 30 min, remove the potatoes from the oven & stir in the green beans. Add half of the crispy butter / parmesan topping & stir to evenly coat.
  • Step 5
    Add the chicken breasts on top of the veggies & top them with the remaining crispy butter / parmesan topping. Roast in the oven for another 25 min at 190°C.
  • Step 6
    Once the chicken & veggies are golden & cooked through, remove the dish from the oven. Serve the crispy chicken on a plat with the roasted veggies. Re-season to taste & enjoy !