Parmesan Crusted Chicken Sheet Pan Dinner

4 servings

INGREDIENTS:

FOR CHICKEN:
1 ½ lb chicken breast
2 tbsp olive oil
2 garlic cloves minced
⅓ cup grated parmesan
⅓ cup breadcrumbs
½ tsp pepper
¾ tsp salt

FOR POTATOES
1 - 2 bags of mini potatoes or 2 lb red potatoes - cut into bite size pieces
2 garlic cloves minced
2 tbsp olive oil
2 tbsp grated parmesan
Salt & pepper to taste

FOR GREEN BEANS:
1 lb fresh green beans with ends trimmed
1 tbsp olive oil
1 garlic clove minced
1 tbsp parmesan
Salt & pepper to taste

DIRECTIONS:

Preheat oven to 425
Line a sheet pan with parchment paper or foil (spray if using foil)
In a medium bowl, toss all ingredients for potatoes together and stir well. Spread potatoes on ⅓ of the pan and bake for 15-20 minutes.
While the potatoes are cooking, toss all ingredients for the chicken in the same bowl and coat well. Remove the pan of potatoes and add the chicken.
Place in the oven and toss everything for green beans in a separate bowl. Add them to the pan.
Bake for about 25 minutes or until the chicken reaches 165 degrees. If you want potatoes crispy, broil them on high for 4-5 minutes.
Remove from oven, allow to cool, and enjoy!

TIDBITS:

If you have a big piece of chicken that you are worried won’t cook at the same speed as the others, feel free to pound flatter or cut in halves.
Always the option to add more seasoning to the green beans. I also think a little lemon adds a lot of flavor to green beans.
We swapped chicken for salmon the last time we made this and it was equally as good