Sheet Pan Pecan-Crusted Chicken and Veggies
Easy one-pan meal with pecan-crusted chicken and roasted veggies—quick prep, minimal cleanup, perfect for family dinners!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nuthealth.org.
Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Plate
Ingredients
- 1 pound baby red potatoes, quartered
- 1 pound baby carrots
- 3 tablespoons olive oil or pecan oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 tablespoon salt
- 1 cup raw pecan pieces or finely chopped raw pecan halves
- 1/2 cup panko breadcrumbs
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 2 eggs
- Fresh parsley, for garnish
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