Description
Enjoy an easy Easter dinner on a sheet pan that delights with pineapple-glazed chicken and fresh veggies. Try it today for minimal fuss!
Ingredients
Scale
- 1 pound baby potatoes
- 1/2 pound green beans
- 1 quartered boneless chicken (sliced)
- 1 (20-ounce) can sliced pineapple
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 teaspoons fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 450°F and prepare your baking sheet with non-stick spray.
- Arrange halved baby potatoes on one side of the pan and place green beans in the middle. Drizzle with olive oil and sprinkle with minced garlic, thyme, onion powder, salt, and pepper.
- On the other side of the pan, layer chicken slices and drained pineapple alternatingly.
- In a small saucepan, combine honey, brown sugar, apple cider vinegar, and Dijon mustard; heat until simmering.
- Brush glaze over chicken and pineapple before baking for 25 to 30 minutes until potatoes are fork-tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 24g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 70mg