There is nothing better to me than an easy meal that’s flavorful, simple to prep and even easier to put in the oven and walk away for 20 minutes! You know what I’m talking about when those busy nights come about and you think you don’t have anything exciting to cook for your family and extremely hunger kids. This meal is usually on our meal prepping list for every other week to enjoy together.
Sheet Pan Chicken, Asparagus and Potatoes
One of my favorite things about this particular dish are there aren’t many ingredients to make it! Woohoo! You have all the great things already there; protein, veggies and carbs so this meal is actually simple and perfect to make year round! Plus, there are so many variations of this recipe it’s really impossible to mess it up ( for your new cooks out there – I get it ! ) This is your dish to master my friend!
Importance of Sheet Pan/ 9 x 13 pan
I personally just use a baking sheet for this dish because a regular sheet pan doesn’t have the edges which plays a key role in this recipe. You want a pan that has 4 sides to keep all your ingredients in one location. A cookie sheet just has one sheet raise up which won’t help when your potatoes or green beans start to slide off! EEK! If you don’t have a sheet pan, feel to use a 9 x 13 pan which will also do the job nicely!
Can I Use Other Veggies?
Like I said before, it’s super hard to mess up this dish and if you aren’t a huge fan of asparagus ( my son included ) I’m sure you can add another vegetable and experiment with it! Zoodles aka zucchini noodles are a huge hit so I’d try that for a carb substitution if you need too! Feel free to add broccoli, cauliflower, carrots, green beans and double up on them too if you don’t want a starch. Again, your possibilities are endless here friends!
Enjoy the dish
As I shared before this dish is simple, delicious and you can use a variety of different ways to add your own sauce, veggies or protein to it! If you’re mouth isn’t salivating right now, it will be soon with this recipe!
- 3 skinless chicken breasts cut into quarters
- 6 large cut up red skin potatoes in quarters
- 1 pound asparagus
- 1 package of Zesty Italian Dressing
- 1 Stick of melted butter
- In a 9×13 pan, place cut chicken breasts in the center, asparagus on one side and potatoes on the other.
- Sprinkle Italian dressing mix over the top.
- Drizzle melted butter over it
- Cover it with aluminum foil
- Bake at 350 for 1 hour