Recipes Meat and Poultry Chicken Chicken Breast Sheet Pan Chicken Dinner for Two 5.0 (8) 6 Reviews 5 Photos Dinner couldn't be easier! This is perfect for those hectic weeknights and the recipe can easily be doubled. Feel free to use different vinaigrette flavors and/or vegetables for a change of pace. Use chicken breasts that are 6-8 ounces each for best results. Submitted by France C Updated on December 4, 2024 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 8 hrs Total Time: 8 hrs 40 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 2 skinless, boneless chicken breast halves ¼ cup Greek salad dressing (such as Ken's®) ½ pound baby potatoes, halved 2 tablespoons Greek salad dressing (such as Ken's®), divided 4 ounces fresh green beans, trimmed ½ orange bell pepper, cut into 1/2-inch strips 2 tablespoons crumbled feta cheese (Optional) salt and ground black pepper to taste Directions Pound chicken breasts to an even 1-inch thickness with a meat tenderizer. Place into a resealable bag and drizzle with 1/4 cup Greek salad dressing. Marinate in the refrigerator for 8 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Line an 11x17-inch sheet pan with foil. Remove chicken breasts from marinade and place on the center of the sheet pan. Discard marinade. Toss potatoes with 1 tablespoon Greek salad dressing in a bowl. Place potatoes to one side of the chicken. Bake in the preheated oven for 15 minutes. Meanwhile, place green beans and bell pepper into the same bowl and toss with remaining 1 tablespoon Greek salad dressing. Remove sheet pan from oven, stir potatoes, and add beans and bell pepper to the other side of chicken. Bake until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 8 to 10 minutes. Sprinkle with feta cheese and season salt and pepper. Cook's Notes: If potatoes are on the larger side, cut into quarters so that pieces are no larger than 1-inch thick. The vegetables will be cooked al dente in this recipe. If you prefer soft vegetables, add them in after the chicken has cooked for 12 minutes and cook an additional 11 to 13 minutes. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 402 Calories 22g Fat 24g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 402 % Daily Value * Total Fat 22g 28% Saturated Fat 5g 23% Cholesterol 76mg 25% Sodium 597mg 26% Total Carbohydrate 24g 9% Dietary Fiber 4g 14% Total Sugars 4g Protein 29g 58% Vitamin C 19mg 21% Calcium 91mg 7% Iron 2mg 13% Potassium 844mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.