Go Back
–+ servings
Print
No ratings yet

Sheet Pan Chicken with Green Beans

This quick and easy family-friendly recipe is great for weeknights or when you're short on time. One pan bakes and serves with easy clean-up. You can serve this on its own, or a salad or add microwaved rice to the table.
Servings 4 servings
Author Rosanne Rust MS RDN, www.rustnutrition.com

Ingredients

  • 6 skinless chicken thighs
  • 1 tablespoon dijon mustard creamy or country-style
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil divided
  • 1 bag read-to-use fresh green beans
  • salt and ground pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Line a large metal baking pan with parchment paper or a silicone liner.
  • Mix mustard, honey, soy sauce and 1 tablespoon olive together in a small bowl.
  • Place skinless chicken thighs onto one half of the lined sheet pan. Using a basting brush, spread mustard mixture onto chicken pieces, turning to coat both sides. Add freshly ground pepper (to taste) to the chicken pieces. Bake the chicken for 15 minutes.
  • While chicken bakes, place the green beans into a medium sized bowl. Drizzle the beans with the remaining olive oil. Add a pinch of salt to taste, toss, and set aside.
  • Carefully remove the baking sheet from the oven and add the green beans to the open half, spreading into one even layer. Return the pan to the oven, and bake another 15-20 minutes or until green beans are tender.

Notes

You can make a similar meal using salmon filets. Bake the salmon and green beans together in step 3, for 20 minutes.