By Ann Weaver
Sheet pan meals are quick, easy, and wonderfully convenient to clean up. Who could ask for better? Amounts of different things can be changed, ingredients can be substituted, and new things added, until you have a tasty meal that is adapted perfectly for your needs and wants!
Servings: 5. Cuisine: American.
Total time: 40-50 minutes.
Tags: Main Dish, Gluten-free,
Ingredients:
5-6 medium potatoes. (I used a 24-oz package of mini potatoes and two small regular-sized ones.)
3 carrots
12 oz bag of frozen cut green beans
4 cloves of garlic
3 Tablespoons of olive oil
2 teaspoons fresh rosemary (If using dry, use less!)
3 teaspoons of paprika
1 or more Tablespoon of salt
1 teaspoon freshly ground pepper
About 2 lbs of Chicken Tenderloins
Directions:
Preheat oven to 425° F. Cut up all fresh vegetables into bite-sized pieces and mince the garlic. Place on a sheet pan. Add about half of the oil and seasonings and toss.
Open package of chicken tenders and drizzle oil on top. Add half of the remaining seasonings. (1/4 of the original amount.) Place each piece of chicken onto the pan with the seasoned side down and drizzle the rest of the olive oil and sprinkle the seasonings over it.
Bake for 20-25 minutes, until chicken is 165° F or more. Enjoy!
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