Sheet Pan Chicken and Beans with Mustardy Greens | Natalie Cooks

Ingredients

• 1 (15 oz) can white or pinto beans, drained and rinsed
• 1-1.25 lbs carrots, (peeled and cut into bite-sized pieces (about 3-4 cups))
• 3 tbsp olive oil, (divided)
• 1 tsp kosher salt, (divided)
• 1 tsp black pepper, (divided)
• 1-1.5 lbs boneless skinless chicken thighs
• 6-8 cups loosely packed salad greens*
• 1 cup loosely packed fresh herbs ((parsley, dill, mint, chives, etc…)**)
• Crumbled feta cheese, (for topping)
• Chopped toasted almonds, (for topping)
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• ½ tsp kosher salt
• **I like to just keep leafy herbs whole when I add them to salads so they mix in well with the salad greens. If you're using chives or dill, just cut or tear it into 1-inch pieces.
• Note: ~ If you plan on having leftovers, only dress the amount of greens you plan to eat right away since salad greens don’t hold up well in the fridge once they’ve been dressed.