Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

These chicken fajitas are the perfect weeknight dinner. They’re tasty, healthy, and can be on your table in under an hour.


– 3 chicken breasts, boneless and skinless – Salt, to taste – Pepper, to taste – 1 pound red potatoes, chopped into pieces – 12 ounces green beans, fresh or frozen – 4 tablespoons olive oil – 3 cloves garlic, minced – 1 tablespoon Italian seasoning – Garnish with fresh herbs, optional

Arrange the ingredients on your sheet pan

Chop the potatoes

Mix the olive oil, garlic, and seasoning together in a small bowl. Drizzle over the chicken, potatoes, and green beans.

Bake in the oven for 25-35 minutes. The cook time will vary based on the thickness of your chicken and vegetables.

This chicken and potato meal is done when the chicken reaches an internal temperature of 165℉ and the potatoes are fork-tender.

Serve this quick and easy meal any day of the week!

Calories: 444kcal | Carbohydrates: 34g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 166mg | Potassium: 1379mg | Fiber: 6g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 3mg