You’re going to love this easy one pan chicken and veggies dinner! Very easy to make and even easier to clean up – only one sheet pan to clean! Perfect for busy nights.
The bit of basil and garlic are delicious with the green beans and chicken, but the sweetness and bite of the roasted tomatoes puts the flavor over the top!
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I have gotten so many requests or this recipe!
I think it’s because no one can resist an easy one pan meal. And this one is a very easy one!
Also, who can resist how gorgeous this dish looks in a photo?
Mouthwatering, isn’t it?
This recipe came about because the kids and I did some gathering from the garden.
We really have no idea what we’re doing when it comes to gardening. Each year we just plant and pray and see what happens.
This year we planted green beans, spinach, carrots, onions, squash, peppers, and tomatoes.
It looks like we might get some carrots and the small onions, but otherwise the only thing we’ve gotten this year are plenty of green beans and some grape tomatoes.
We found ourselves with a big pile of both and no idea what to do for dinner.
So we just threw it all on a pan!
Y’know how you have some dinners where you just wing it and they turn out amazing? You find yourself eating and mentally trying to put together what exactly you did so you can try to repeat it.
Luckily, this meal was so simple. There isn’t much to it and it’s ready in no time!
Since the ingredients came from our garden, I’m not 100% on the measurements.
One Pan Chicken and Veggies Dinner
Ingredients
- 4 Small or 3 Large Chicken Breasts cut into about 1-2″ cubes
- 1-2 lbs green beans also cut into 1″ pieces
- 2 cups grape tomatoes
- 2 tbs olive oil
- 1 tbs minced garlic
- 1 tsp garlic salt
- 2 tsp dried basil (or about a handful of fresh basil chopped)
Instructions
- Preheat oven to 350 degrees
- Place green beans, garlic, 1.5 tbs of olive oil, half of the basil, and salt and pepper on your sheet pan. (This is my absolute favorite pan! Everyone should have one!)
- Mix together and place in the oven for 15 minutes
- Add chicken, tomatoes, remaining 2 tsp of olive oil and half of the basil, a sprinkle of garlic salt, and salt and pepper to taste.
- Return to the oven for 20 minutes.
- Optional: For color, and depending on the temperature of your chicken (170 degrees means they’re already done), I put the pan under the broiler for an additional 2 minutes.
This meal turned out so much better than I expected!
The bit of basil and garlic are delicious with the green beans and chicken, but the sweetness and bite of the roasted tomatoes puts the flavor over the top!
A couple of our favorite things…
I already told you about my absolute favorite sheet pan. USA pans are amazing! I think everyone should have one, and we have six or more of the different styles.
Also, I have to tell you about our favorite strainer too. We gather the veggies from the garden in a little plastic one with a handle (which I also love) but my favorite is this large collapsible colander that fits across the sink. I use it all the time!
One other things you’ll love! —
I had to estimate the amount for the olive oil. I didn’t exactly measure when I added it to the beans, but I tried to estimate 2 teaspoons worth. When I added olive oil to the rest of the ingredients, I used this handy olive oil sprayer. I love this thing! I’ve added olive oil to a spray bottle for years, but it never came out as nice as this sprayer.
Some of our kitchen favorites!
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I hope you give this recipe a try!
It’s the perfect thing for busy days and healthy eating.
If you have a favorite sheet pan meal set it my way, I’m always looking for ideas!
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