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Whole30 | Nut-Free | Egg-Free
Are you ready for a magical weeknight meal that’s easy to make and full of flavor? This Sheet-Pan Italian Chicken dinner reminds me of summertime in Italy, and it’s as easy and delicious as it gets: simply toss chicken and veggies on a sheet pan, bake, and eat! The veggies and chicken roast perfectly in the oven while the cherry tomatoes burst open to create a rich and tangy sauce!
(Click on image to enlarge)
Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
What You Get
1.5 lb Boneless Skinless Chicken Thighs
1 lb French Beans
1 pint Cherry Tomatoes
8 oz Castelvetrano Olives
1 Red Onion
2 cloves Garlic
¼ cup Basil
What You'll Need
Extra virgin olive oil
Heat the oven to 425 on convection or 450 on regular mode and set the rack in the middle position.
Prepare your ingredients: Cut the chicken thighs into 1.5” cubes. Peel and slice the onions into ½” wedges. Trim the ends off the green beans, remove stems from cherry tomatoes, mince two cloves of garlic.
Put the chicken, green beans, tomatoes, olives, onions and garlic on a sheet pan.
Season with olive oil, salt, pepper., and gently toss the ingredients together, making sure the chicken and veggies are well coated and evenly distributed to ensure even cooking.
Pop the sheet pan in the oven and roast for 20-25 minutes, rotating the tray halfway through cooking.
Check to make sure the chicken pieces are cooked through (an inserted meat thermometer should register 165 degrees) and the green beans are blistered.
To serve, drizzle with the balsamic vinegar and sprinkle with torn basil.