Description
Elevate your holiday meal prep with this Easy Easter Dinner on a Sheet Pan, combining succulent glazed chicken, tender potatoes, and vibrant green beans into one hassle-free dish. This recipe is perfect for family gatherings or casual dinners, allowing you to savor delicious flavors without the stress of multiple dishes. With just 15 minutes of prep time, you can enjoy a delightful feast that impresses your guests while offering easy clean-up. The sweet and tangy glaze over the chicken and pineapple enhances every bite, making it not only a quick meal but also a memorable one.
Ingredients
Scale
- 1 pound baby potatoes (cut in half)
- 1/2 pound green beans (trimmed)
- 4 cloves garlic (minced)
- 1 quartered boneless chicken breast
- 20-ounce can sliced pineapple (drained)
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 3 teaspoons fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 450°F and spray a baking sheet with nonstick spray.
- Arrange potatoes on one side of the sheet pan and green beans in the middle. Drizzle with olive oil, garlic, thyme, onion powder, salt, and pepper; toss to coat.
- Lay down slices of chicken on the remaining space, topped with drained pineapple slices.
- In a small saucepan, combine honey, brown sugar, apple cider vinegar, and Dijon mustard; simmer until combined. Brush glaze over chicken and pineapple.
- Bake for 25-30 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: 445
- Sugar: 31g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Use uniform-sized vegetables for even cooking. Experiment with different vegetables like carrots or asparagus for variety.