I tried this recipe from Damn Delicious although I changed
it up a bit since I didn’t have broccoli but I did have a zucchini that needed
to be used. And that’s the beauty of
this type of meal—use what you have! My
only recommendation would be to think about timing. In this case, zucchini is going to cook
faster in the oven than the potatoes or chicken so I gave those a head start
and added the zucchini later in the baking process. Still—only one pan and a whole dinner!
I made enough for several meals so I have another dinner in
the freezer that only needs to be thawed and heated up!
3 T olive oil, divided
2 T butter, melted2 T honey
2 T brown sugar
1 T Dijon mustard
3 minced cloves garlic
½ tsp dried oregano
½ tsp dried basil
Salt and pepper to taste
1 lb baby red potatoes, halved (or larger ones quartered) or potato of your choice like fingerlings
4 boneless, skinless chicken breasts
24 oz. broccoli florets (or veggie of your choice)
Chopped parsley (optional)
Prepare sheet pan with cooking spray.
Arrange potatoes in a single layer on pan, drizzle with 1 T olive oil and salt and pepper to taste. Add chicken in a single layer and brush with honey /butter mixture.
Bake until chicken reaches 165 degrees—approximately 25 to 30 minutes. Add vegetable during last 10 minutes (or adjust according to your vegetable.) If desired, run under the broiler for a few minutes until caramelized.
GIVEAWAY
Have you read Berried Secrets, book #1 in my Cranberry Cove series? I am giving away one copy to celebrate the release of the third book in the series, Dead and Berried. Leave a comment below to be entered! Number four will be coming winter 2018.
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