Sheet Pan Pecan Crusted Chicken and Veggies
The sweet nutty flavor of toasted pecans make this easy sheet pan dinner into a fancy restaurant experience. Complete with oven roasted veggies...this is sure to be a family favorite!
Directions
1.
Preheat oven to 400 degrees and grease a baking sheet with cooking spray.
2.
Pulse pecan halves in a food processor until they resemble fine crumbs. Only 2 or 3 pulses will be necessary.
3.
In a medium bowl, add the pecan crumbs, breadcrumbs, garlic powder, thyme, cayenne, paprika, pepper and salt. Whisk together until combined.
4.
In another medium bowl, add the eggs and milk. Whisk together until combined.
5.
Pat chicken breasts dry. Dip chicken in egg mixture, then dredge in the pecan crumb mixture until both sides are coated.
6.
Place chicken on the baking sheet evenly spaced apart.
7.
In a large bowl, add the potatoes, carrots, olive oil, salt and pepper. Stir to combine until all pieces are coated.
8.
Place veggies around the chicken in a single layer on the baking sheet.
9.
Bake for 10 minutes.
10.
Flip the chicken breasts and bake for 10 more minutes.
11.
Remove chicken from baking sheet and place on a plate. Cover in foil and set aside.
12.
Continue baking veggies for another 5-10 minutes until tender.
13.
Plate chicken and veggies together and garnish with parsley.
Sheet Pan Pecan Crusted Chicken and Veggies
ingredients:
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 1 1/2 cups pecan halves, finely chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons milk
- Fresh parsley for garnish
- 1-pound baby red potatoes quartered
- 1-pound baby carrots
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
instructions:
How to cook Sheet Pan Pecan Crusted Chicken and Veggies
- Preheat oven to 400 degrees and grease a baking sheet with cooking spray.
- Pulse pecan halves in a food processor until they resemble fine crumbs. Only 2 or 3 pulses will be necessary.
- In a medium bowl, add the pecan crumbs, breadcrumbs, garlic powder, thyme, cayenne, paprika, pepper and salt. Whisk together until combined.
- In another medium bowl, add the eggs and milk. Whisk together until combined.
- Pat chicken breasts dry. Dip chicken in egg mixture, then dredge in the pecan crumb mixture until both sides are coated.
- Place chicken on the baking sheet evenly spaced apart.
- In a large bowl, add the potatoes, carrots, olive oil, salt and pepper. Stir to combine until all pieces are coated.
- Place veggies around the chicken in a single layer on the baking sheet.
- Bake for 10 minutes.
- Flip the chicken breasts and bake for 10 more minutes.
- Remove chicken from baking sheet and place on a plate. Cover in foil and set aside.
- Continue baking veggies for another 5-10 minutes until tender.
- Plate chicken and veggies together and garnish with parsley.
NOTES:
Calories
679.58Fat (grams)
43.77Sat. Fat (grams)
5.48Carbs (grams)
45.59Fiber (grams)
10.32Net carbs
35.27Sugar (grams)
9.26Protein (grams)
30.52Sodium (milligrams)
1824.57Cholesterol (grams)
144.61