Simple Sheet Pan Chicken and Veggies
A one-dish dinner is great on busy weeknights. To stretch this one, serve it over artian Della Terra pasta and top with Lovera’s cheese.
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Ingredients
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- 1/2 cup Dianes Legendary Italian Salad Dressing
- 1 teaspoon Seikels Oklahoma Gold Mustard
- 1 tablespoon Scissortail Farms Thyme Leaves
- 1/4 cup Scissortail Farms Basil
- 1 1/4 lbs boneless, skinless chicken breast 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
- 1 cup cherry tomatoes, halved
- 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.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Place chicken and veggies (except spinach and tomatoes) on sheet pan, shaking off additional dressing.
- Do not pour dressing from bag on the sheet pan.
- 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. Note: Delicious when served with Della Terra campanelle pasta.