Food, Facts & Fun

Simple Sheet Pan Chicken and Veggies

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Description:

Ingredients

  • 1/2 Cup Dianne's legendary Italian Salad Dressing
  • 1 tsp Seikel's Oklahoma Gold Mustard
  • 1 tbsp Scissortail Farms fresh thyme leaves
  • 1/4 cup Scissortail Farms fresh basil leaves
  • 1 1/4 lbs Chef's Requested boneless skinless chicken breasts, cut into tenders
  • 3 Carrots, peeled and cut into sticks
  • 1 lb J-M Farms Button Mushrooms, halved and sliced
  • 2 Zucchini, Sliced
  • 1-2 cups Scissortail Farms spinach leaves
  • 1 cup Cherry Tomatoes, Halved

Instructions

1

Whisk together salad dressing, mustard, thyme and basil. Place chicken and half of dressing mixture in a large plastic bag. Place remaining half of dressing in bag with vegetables. Let chicken and veggies marinate 30 minutes to 1 hour.

2

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

3

Place chicken and veggies (except spinach and tomatoes) on sheet pan, shaking off additional dressing.

4

Do not pour dressing from bag on the sheet pan.

5

Bake 15-20 minutes. Remove sheet pan from oven, and add spinach and tomatoes. Bake an additional 10 minutes. Chicken will be done when juices run clear when cut.

6

Note: Delicious when served with Della Terra campanelle pasta.

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