Easy Easter Dinner on a Sheet Pan
Enjoy an effortless meal with our Easy Easter Dinner on a Sheet Pan recipe! Delight your guests with minimal cleanup—try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound baby potatoes (cut in half)
- ½ pound green beans (trimmed)
- 1 quartered boneless chicken (sliced)
- 1 (20-ounce) can sliced pineapple, drained
- ¼ cup honey
- ¼ cup brown sugar
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic (minced)
- 3 teaspoons fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 450°F and spray your sheet pan with nonstick spray.
- Arrange halved baby potatoes on one-third of the pan and green beans on another third. Drizzle with olive oil and seasonings; toss to coat.
- On the final third, layer sliced chicken and drained pineapple.
- In a small saucepan, combine honey, brown sugar, vinegar, and Dijon mustard; bring to a simmer to create the glaze.
- Brush the glaze over chicken and pineapple before placing everything in the oven.
- Bake for 25 to 30 minutes or until chicken reaches an internal temperature of 165°F.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 35g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://teffrecipes.com/easy-easter-dinner-on-a-sheet-pan/