Sheet Pan Italian Chicken
This supper reminds me of summertime in Italy, and it’s as simple and delicious as it gets: Toss chicken and veggies on a sheet pan, bake, and eat. Cleanup is easy-peasy, too.
Note: This recipe is part of a weekly menu of Paleo meals from Michelle Tam and Henry Fong, the creators of the blog Nom Nom Paleo and authors of several cookbooks, including Nom Nom Paleo: Let’s Go!, where you’ll find this recipe and other delicious Paleo recipes.
Sheet Pan Italian Chicken
Serves 4
Nutritional Info
Ingredients
- 2 teaspoons
Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 1/2 pounds
boneless skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 pound
French green beans, trimmed
- 2 cups
cherry tomatoes
- 1/2 cup
Castelvetrano olives, pitted
- 1
small red onion, cut into 1/2-inch wedges
- 2 cloves
garlic, minced
- 3 tablespoons
extra virgin olive oil
- 2 tablespoons
aged balsamic vinegar
- 1/4 cup
minced fresh Italian parsley and/or basil
Instructions
Grab some Magic Mushroom Powder. Heat the oven to 425°F on convection mode or 450°F on regular mode with the rack in the middle position.
Put the chicken, green beans, cherry tomatoes, olives, onions, and garlic on a sheet pan.
Season the ingredients with the Magic Mushroom Powder and oil. Combine everything, making sure the chicken and veggies are well coated.
Spread all the ingredients in a single layer on the sheet pan.
Pop the sheet pan in the oven and roast for 15 to 25 minutes, rotating the tray halfway through cooking.
Check to make sure the chicken pieces are cooked through (an inserted meat thermometer should read 165°F) and the green beans are blistered.
Drizzle on the aged balsamic vinegar, sprinkle on fresh herbs, and serve.
Recipe Notes
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.
