Sheet Pan Chicken, Green Beans & Potatoes

This recipe includes a step for "leaching" the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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1/4 recipe
Ingredients
- red potatoes (chopped into bite-sized pieces)
- 2 medium (2 cups chopped)
- 2 medium (2 cups chopped)
- chicken tenderloins
- 16 oz
- 454 g
- olive oil
- 1 tsp
- 1 tsp
- frozen cut green beans
- 10 oz
- 284 g
- unsalted butter
- 4 tbsp
- 4 tbsp
- Italian dressing mix
- 1 tbsp
- 1 tbsp
Directions
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Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.
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Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.
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Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.
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To "leach" the potatoes: Place chopped potatoes in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
**This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet. -
Preheat oven to 400˚ F.