Description
A comforting and easy weeknight dinner featuring golden, crispy chicken, tender baby potatoes, and sautéed green beans.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Mix together the grated Parmesan cheese, salt, pepper, and Italian seasoning until well combined.
- Coat each chicken breast with olive oil, then dip them into the Parmesan mixture, ensuring they’re well-coated.
- Arrange the halved baby potatoes and trimmed green beans on a large baking sheet. Drizzle with olive oil and add the minced garlic, salt, and pepper; toss to combine.
- Place the Parmesan-crusted chicken on the baking sheet alongside the vegetables, ensuring everything has room to roast evenly.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy the cozy flavors!
Notes
Prepare the chicken and vegetable mixture in advance and refrigerate until ready to bake. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast + ½ cup veggies
- Calories: 440
- Sugar: 1g
- Sodium: 632mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 80mg