Sheet-pan beans & chicken with herb vinaigrette
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Harnessing the protein power of beans means you can get away with eating less chicken—a great trick if you’re looking to cut down on meat or save a few bucks at the grocery store.
Ingredients
Cooking spray
5 spray(s)
Uncooked baby potatoes
8 oz
Carrots
8 oz
Table salt
1½ tsp(s)
Asparagus
1 pound(s)
No-salt-added canned drained cannellini beans
15 oz
Uncooked chicken drumstick with skin and bone
4 drumstick(s)
Smoked paprika
½ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
1 tbsp(s)
Apple cider vinegar
3 tbsp(s)
Garden herbs
¼ cup(s)
Instructions
1
Preheat the oven to 450°F. Coat a large sheet pan with cooking spray. Add the potatoes and carrots and coat with cooking spray. Season with 3⁄4 tsp salt. Spread the potatoes and carrots in an even layer. Roast for 15 minutes.
2
Meanwhile, to a large bowl, add the asparagus and beans. Coat with cooking spray and toss with 1⁄4 tsp salt. Add the asparagus and beans to the pan. In the same bowl, coat the chicken with cooking spray and toss with the paprika, black pepper, and remaining 1⁄2 tsp salt.
3
Arrange the chicken on the sheet pan, moving the vegetables so the chicken is in direct contact with the pan. Roast until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes.
4
While the chicken is roasting, in a small bowl, stir the oil, vinegar, and herbs. Spoon the herb vinaigrette over the vegetables and chicken.
5
Per serving (1 drumstick and about 11⁄2 cups vegetables)
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