Sheet Pan Chicken Dinner For Two Food

SHEET PAN CHICKEN DINNER FOR TWO

Steps:

• 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.

NASHVILLE HOT CHICKEN SHEET-PAN DINNER (COOKING FOR 2)

Steps:

• In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour.
• Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray.
• Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet.
• Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.

PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER

Steps:

• Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
• Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
• Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.