Sheet Pan Dinner with Chicken and Veggies
Plat principal 4 personnes 43 min 777 kcal
Préparation15 min
Cuisson28 min
Informations nutritionnelles
Énergie777 kcal
Lipides53,8 g
Glucides47,9 g
Protéines24,3 g
Fibres3,7 g
Sodium967,3 mg
Ingrédients
4personnes
- 1 Tasse Mayonnaises
- 1 CaS Vinaigrettes
- 2 Qte Blancs de poulet
- 1 CaS Huile d'olives
- 453 Gr Pommes de terre - moyennes
- 453 Gr Mini-carottes
- 1 Pincée Sel
- 1 Tasse Chapelures
- 1 Pincée Poivre noir
Préparation
- Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade.
- Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a large rimmed baking sheet the size of your oven with olive oil.
- Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken.
- Season with salt and pepper.
- Pour breadcrumbs into a bowl or onto a plate.
- Remove chicken from marinade and drain off excess marinade.
- Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes.
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Turn on the oven's broiler and broil for an additional 3 to 5 minutes