Sheet Pan Chicken, Green Beans & Potatoes

Sheet Pan Chicken, Green Beans & Potatoes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great "shortcut" seasoning, but you could use other seasonings you have on hand.

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.
  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1/4 recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 recipe
  • Amount per serving Calories 330

  • Total Fat 17g
    • Saturated Fat 8g
    • Trans Fat 0.5g
  • Cholesterol 100mg
  • Sodium 310mg
  • Total Carbohydrate 19g
    • Dietary Fiber 3g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 550mg
  • Phosphorus 280mg


  • red potatoes (chopped into bite-sized pieces)
    2 medium (2 cups chopped)
  • olive oil
    1 tsp
  • chicken tenderloins
    16 oz
  • frozen cut green beans
    10 oz
  • unsalted butter
    4 tbsp
  • Italian dressing mix
    1 tbsp


  1. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

  2. Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

  3. 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.

  4. 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.

  5. Preheat oven to 400˚ F.