Sheet-Pan Italian Chicken, White Beans and Spinach for Two
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Prep 10min
boneless skinless chicken breasts (6 to 7 oz each)
teaspoon Italian seasoning
Beans and Spinach
can (15 oz) Progresso™ cannellini beans, drained, rinsed
cups baby spinach leaves
teaspoon crushed red pepper flakes
cup mozzarella cheese pearls (1/2-inch balls)
cup shredded Parmesan cheese
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Rub chicken breasts with 1 tablespoon olive oil, then rub in Italian seasoning and 1/8 teaspoon salt. Place on pan. Roast 15 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
In medium bowl, mix beans, spinach, 1 tablespoon olive oil, the pepper flakes and 1/8 teaspoon salt. Arrange around baked chicken in pan. Top bean mixture with mozzarella cheese pearls. Sprinkle chicken with Parmesan cheese. Bake 2 to 4 minutes or until cheese begins to melt and spinach is slightly wilted.
- Experiment with different canned beans and baby greens – such as black beans and baby kale or chickpeas and baby arugula.
- Can’t take the heat? Swap ground black pepper for the red pepper flakes.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.