Thursdays Are For Cooking….

This is quick and easy, and very taste, but remember to adjust the seasonings to suit your health needs. You can substitute the Greek seasoning, if it’s too salty, with one of the Mrs. Dash mixes, if need be.

Sheet-Pan Lemon Chicken and Potatoes

Ingredients

2 tablespoons olive oil

2 teaspoons Greek seasoning

1 lb small new potatoes, quartered

2 tablespoons Annie’s™ organic goddess dressing (use another brand if you can’t find Annie’s)

4 boneless skinless chicken breasts (6 to 7 oz each)

1 tablespoon honey

4 cups fresh baby spinach

Sliced lemon, sliced red onion, crumbled feta cheese and chopped fresh oregano leaves, if desired

Preparation:

Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.

In large bowl, mix oil and 1 teaspoon of the Greek seasoning. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.

In same large bowl, mix dressing and remaining 1 teaspoon Greek seasoning. Add chicken to mixture, and toss to coat; arrange in single layer in pan next to potatoes.

Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and very tender.

Drizzle entire pan with honey. Add spinach to pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.

Top with remaining ingredients.

This provides 4 servings, so adjust accordingly.

Category: Economy