Sheet Pan Chicken Parm
Makes 2 servings
INGREDIENTS
2 medium boneless, skinless chicken breasts (about ¾ pound)
Salt and pepper
2 tablespoons tomato paste
½ cup ricotta cheese
3 ounces fresh mozzarella, thinly sliced
1 ½ cups marinara sauce
3 cups baby spinach, packed
1 ounce parmesan cheese, shredded
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prep the chicken breasts: Place your knife at one end of a chicken breast, parallel to the cutting board. Cut into the middle of the chicken breast and slice from one end to the other, almost all the way through but not quite. Open the chicken breast up so that it's one long, thinner piece. Repeat with the second breast.
Season the chicken breasts on all sides, then spread the tomato paste on the lower half of each chicken breast. Spread the ricotta on top of the tomato paste, then lay the mozzarella on top of that. Close the upper half of the chicken breast over the top of the topped lower half, so that the chicken breast is "stuffed". If you want, you can insert toothpicks through the chicken breasts, to keep everything together.
Place the stuffed chicken breasts on the baking sheet, then pour the marinara over the breasts. Scatter the baby spinach around the baking sheet and sprinkle everything with parmesan. Bake in the preheated oven for 25 to 30 minutes, until the chicken is cooked through.
Sheet Pan Hummus-Coated Chicken Breasts with Roasted Veggies
Makes 2 servings
INGREDIENTS
½ pound Brussels sprouts, halved
1 pound carrots, peeled and cut diagonally into pieces 1 to 2 inches long
2 tablespoons balsamic vinegar
1 tablespoon canola oil
Salt and pepper
2 medium boneless, skinless chicken breasts
6 tablespoons hummus
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the Brussels sprouts and carrots on the sheet tray, drizzle with balsamic vinegar and canola oil, and season with salt and pepper. Toss everything together to coat, then spread the vegetables out over the sheet tray. Clear 2 spaces on the sheet tray for the chicken breasts, then place the chicken on the tray. Season all over with salt and pepper. Divide the hummus between the two chicken breasts, spreading it over the top of each in an even layer. Bake in the preheated oven until the chicken is cooked through, 20 to 25 minutes.
Sheet Pan Honey Mustard Chicken with Potatoes and Broccoli
Makes 2 servings
INGREDIENTS
¾ pound peewee potatoes (or any potato you want), cut in ½-inch cubes
3 cups broccoli florets (from 2 small heads)
1 tablespoon + 1 tablespoon canola oil
Salt and pepper
2 medium chicken breasts
1 tablespoon dijon mustard
1 tablespoon honey
½ teaspoon paprika
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the potatoes and broccoli florets on the sheet tray, drizzle with 1 tablespoon canola oil, and season with salt and pepper. Toss everything together to coat, then spread the vegetables out over the sheet tray. Clear 2 spaces on the sheet tray for the chicken breasts, then place the chicken on the tray. Season all over with salt and pepper.
In a small bowl, stir together 1 tablespoon canola oil, dijon mustard, honey, paprika, and a little salt and pepper. Brush the mixture over the two chicken breasts. Bake in the preheated oven for 20 to 25 minutes, until the chicken is cooked through.
Sheet Pan Chicken Breast with Orange, Chickpeas, and Kale
Makes 2 servings
INGREDIENTS
2 large navel oranges
1 tablespoon canola oil
1 tablespoon honey
Salt and pepper
1 bunch kale, ribs and stems removed, roughly chopped
1 15-ounce can chickpeas, rinsed and drained
2 medium boneless, skinless chicken breasts
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Prep the oranges: Cut about ½-inch from the top and bottom of the orange, then cut all the skin and white pith away from the orange flesh, making long cuts from top to bottom, all the way around. Working over a bowl, supreme the orange by cutting each wedge segment away from the white film between them. When all of the segments have been cut out and are in the bowl, squeeze the juice out of the remaining piece of orange in your hand. Repeat with the second orange, then strain the juice into another bowl so that the segments and the juice are separated.
Add canola oil, honey, salt, and pepper to the bowl with the orange juice, and stir everything together. Add the kale and chickpeas to the baking sheet, then drizzle the orange juice mixture on top, toss everything together, and spread everything out over the baking sheet. Season the chicken breasts on all sides with salt and pepper and place the breasts on the baking sheet, on top of the kale. Scatter the orange segments over everything. Bake in the preheated oven for 20 to 25 minutes, until the chicken is cooked through and the kale is crispy and dark brown in places.
