Here’s a simple sheet pan dinner that delivers big flavors in no time at all.
INGREDIENTS
- 8 boneless skinless chicken thighs
- 3/4 cup Walden Farms Honey Dijon Dressing (, divided)
- 1/2 tsp red chili flakes (, divided)
- 1/2 lb green beans (, trimmed)
- 2 tbsp finely chopped fresh parsley
- lemon wedges (, for serving)
INSTRUCTIONS
- Preheat oven to 425˚F. Toss together chicken, 6 tbsp dressing and 1/4 tsp chili flakes. Arrange in single layer on parchment paper–lined baking sheet; bake for 12 to 15 minutes or until chicken starts to brown.
- Meanwhile, toss green beans with remaining dressing and chili flakes until well coated. Scatter green beans onto baking sheet with chicken; bake for 5 to 8 minutes or until chicken is golden brown and cooked through and green beans are tender. Sprinkle with parsley and serve with lemon wedges.
NOTES
Tip: Substitute asparagus or broccoli florets for green beans if desired.
Nutrition Facts
Per serving
Calories 170
Fat 7g
Saturated Fat 2g
Cholesterol 115mg
Sodium 470mg
Carbohydrate 4g
Fiber 1g
Sugars 2g
Protein 21g
WW SmartPoints = 4
