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Monday, January 30, 2017

Sheetpan Chicken and Veggies

One pan. Easy clean up. My kinda dinner. 

  • 1 package Chicken Tenders
  • Salt and pepper
  • 1 package Lipton Onion soup mix
  • 1 tbsp Worcestershire sauce
  • 1 tbsp extra virgin olive oil
  • 1 cup chopped mushrooms
  • 1 cup green pepper
  • 1 cup red pepper
  • 1 cup red onion


  1. Place chicken breasts and veggies in a Ziploc bag, season with S&P, olive oil, onion soup mix and Worcestershire sauce. Let marinate in the fridge for a bit. I like to do mine a day ahead.
  2. Preheat oven to 350℉.
  3. Place on parchment lined sheet pan.
  4. Bake 25 minutes.
  5. Take the chicken off the sheet pan, dice and add back to the tray. 
  6. Here is where it gets fun!
  7. You could lay provolone cheese on top and bake for an additional 5 minutes, stir to combine and stuff into a whole wheat pita pocket. 
  8. You could stuff into a whole wheat hoagie roll. 
  9. You could just eat it as is. 
  10. You could do what I did and make quesadilla's! I used two small corn tortilla's. Yum-o-licious!

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