Garlic-Parmesan Chicken and Vegetable Sheet Pan
7.6g
Net Carbs
59.0g
Protein
21.9g
Fat
3.7g
Fiber
480
Calories
Ingredients:
- 1/4 teaspoon Black Pepper, ground
- 12 ounces Green Beans, snap, raw
- 1 ounce Parmesan cheese, grated (1 cup= 100g)
- 1/4 cup Olive Oil
- 8 oz (85g) Baby Bella Mushrooms (Cremini, brown)
- 2 teaspoons Italian seasoning
- 4 teaspoons Parsley, fresh, chopped
- 1 1/2 pounds Chicken Breast Filet, skinless
- 1/2 teaspoon Salt
- 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 12 each Cherry or Grape Tomato
Directions:
- Preheat oven to 400°.
- Slice the chicken breasts to halve the thickness of each breast. You should end up with 4 filets that are no more than ¾-inch thick. Place on a sheet pan.
- Place green beans in a large bowl. Add quartered mushrooms, and halved tomatoes.
- In a small bowl, combine the olive oil, minced or pressed garlic, salt and pepper. Spread 1 teaspoon of the garlic oil on each side of each chicken breast. Drizzle remaining oil over the vegetables and toss to evenly coat.
- In another small bowl, combine parmesan cheese and Italian seasoning. Sprinkle each side of each chicken breast slice with ½ tablespoon of parmesan mixture. If using a large sheet pan, arrange the vegetables around the chicken breasts, or spread in a single layer on a second sheet pan. Sprinkle remaining parmesan mixture over the vegetables.
- Bake for 15-20 minutes, until green beans are tender, and chicken is cooked through (reaching an internal temperature of 165°). Evenly divide the chicken and vegetables onto 4 plates (one breast section and about 1 cup of vegetables on each plate). Garnish each plate with 1 teaspoon chopped parsley and serve while hot.
