Ingredients
Scale
- 1 pound baby potatoes (cut in half)
- 1/2 pound green beans (trimmed)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 3 teaspoons fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 quartered boneless chicken breast (sliced)
- 1 (20-ounce) can sliced pineapple, drained
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 450°F and spray a baking sheet with nonstick spray.
- On one-third of the sheet pan, place halved baby potatoes and trimmed green beans. Drizzle with olive oil and sprinkle with garlic, thyme, onion powder, salt, and pepper. Toss separately until well coated.
- On the remaining space of the pan, arrange the sliced chicken and pineapple alternately.
- For the glaze: In a small saucepan over medium heat, combine honey, brown sugar, apple cider vinegar, and Dijon mustard; simmer while stirring occasionally.
- Brush the glaze over the chicken and pineapple before placing in the oven to bake for 25-30 minutes until cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 22g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg