Y'all know how I love sheet pan dinners. I used boneless skinless chicken breasts, and I cut them in half lengthwise so they would cook quicker and more evenly. Your choice on what flavor profile you want to use, but I had been craving lemon pepper ANYTHING, so it was an easy decision for me.
You can cook as much or little as you need to feed your family, but remember these make great leftover for lunches at work. You can bake 4 pieces of chicken, 6, 2. Add your own combination of the vegetables you love the most. Cooking these meals at a high temperature, roasts the vegetables and brings out their natural sweetness.
Here's what I prepared:
1 1/2 pounds boneless skinless chicken breasts
8 oz. green beans
3 parsnips, peeled, cut lengthwise and sliced in 2-inch lengths
Olive Oil
Lemon Pepper
1 - 2 T. butter (option)
Preheat oven to 400 degrees. Place chicken breasts on a rimmed baking sheet and lightly coat with olive oil. Sprinkle liberally with lemon pepper.
Place in oven while you prepare the vegetables. When parsnips are ready, remove baking sheet from oven and place vegetables on the pan. Drizzle with olive oil and season with lemon pepper.
Bake for 20 - 22 minutes or until internal temperature of chicken reaches 180 degrees F.
For an added richness, cube 1 - 2 T. butter and place the pieces on the hot pan. The butter will melt and make a really great sauce for the vegetables and the chicken.
Serve immediately.
Looks good. I'm not too sure parsnip are common around here. Don't really remember seeing them in most of the stores I shop.
ReplyDeleteLook for them near the carrots and/or celery. They're a great source of fiber, Vitamin C and potassium!
ReplyDelete