Sheet pan bbq chicken with potatoes and green beans

 6 Chicken breast cut in half

8 potatoes peeled and cut in bite sized chunks

1 bag frozen green beans

Bbq sauce

Buttery herb seasoning

Smoked paprika

Salt

Peel potatoes and cut in bite sized chunks. Season with salt and buttery herb seasoning and smoked paprika. Spray potatoes with oil and put on parchment paper on a sheet pan. Cook potatoes at 425 for 10 minutes. Cut chicken breast pieces in half length wise so they are thin, season with salt and any chicken seasoning. I used great value buttery herb seasoning. Season green beans with salt. Once potatoes have cooked for 10 minutes pull out of the oven and put chicken and green beans on the pan. Put back in the oven and cook for 20 minutes. Once chicken reaches 160-165 degrees coat with bbq sauce and cook for 5 more minutes. 

Comments

Post a Comment

Popular posts from this blog

Cheesy skillet monterey chicken

 4 boneless skinless chicken breast 1 tbsp olive oil 1/2 tsp smoked paprika Salt to taste 1 cup shredded cheese either Monterey jack or colby 4 pieces cooked bacon 1/2 cup bbq sauce 1/2 cup red bell pepper- chopped 1/4 cup red onion Pound chicken to an even thickness. Season with salt and paprika. Heat olive oil in a pan, place chicken in a pan and cook 5-6 minutes per side until cooked through. Top with bbq sauce, red onion and peppers. Then top with cheese and bacon. Cook for 3-4 minutes  on low with the lid on. 
Read more

Chocolate chip cookies

 2 1/4 c all purpose flour 1 tsp baking soda 1/2 tsp salt 1 c butter softened 3/4 c granulated sugar 3/4 c brown sugar 1 egg 1 tsp vanilla 2 c chocolate chips Heat over to 325 F. In a large bowl beat softened butter and sugars on medium speed for about 1 minute or until fluffy. Beat in the egg and vanilla until smooth. Stir in flour, baking soda and salt mixture just until blended. Dough will be stiff. Stir in chocolate chips by hand. Use a 1 oz ookie scoop and put on a sheet with parchment. Bake 8b1/2 minutes or until light brown- centers will be soft. Cool 2 minutes, then move cookies to a cooling rack. Cool completely aboutv30 minutes. 
Read more

Southwest sweet potato skillet

  1 tablespoon olive oil 1/2 cup diced onion 1 pound lean ground beef 5 teaspoons chili powder, divided 2 teaspoons ground cumin Kosher salt and fresh ground black pepper to taste 1 teaspoon grated garlic 2 cups peeled and diced sweet potatoes 14.5 ounce can fire roasted diced tomatoes 4 ounces canned diced green chiles 1/4 cup water 1/2 cup shredded cheddar cheese Cilantro for garnish (optional) Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in 1 tablespoon of chili powder, 1 teaspoon of cumin, and season with salt and pepper. When the beef is nearly cooked through add in the garlic and cook for another minute. Pour it out onto a plate and wipe out the skillet. Add the diced sweet potato, fire-roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it...
Read more