Sour Cream & Onion Sheet Pan Chicken
I have always loved sour cream and onion. I would chose those chips every time if it was something that my body allowed. BUT it has been almost seven years since I had a real deal bag of sour cream and onion chips. That is why I set out to write this simple dinner recipe. The flavors of this sheet pan are big. They are also a total hit with my kiddos!
Notes on Dinner Recipe
Chicken breast tenders are just chicken breasts cut into tender sized pieces. You can buy them already cut at the grocery store, like this. You can also cut them yourself. This size just helps them cook quicker and more evenly.
You can definitely swap out the vegetables for something else. I will say thosgh, those potatoes taste pretty awesome dipped in the spread on the chicken.
This recipe is: Paleo, Whole 30, gluten free, dairy free, egg free, one pan, and under thirty minutes.
Sheet Pan Chicken Dinner Recipe
2 T avocado oil
1/2 tsp salt
3 large carrots
1 lb of Baby Potato Medley (I use)
1 lb chicken breast tenders
1/4 cup mayo (I use)
1 T. nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp chives
1/2 tsp parsley
1/4 tsp salt
How to Make it:
Preheat oven to 400 degrees. Line sheet pan with parchiment paper. Peel the carrots. Cut carrots and potatoes into thin slices like chips.
Put potatoes and carrots on sheet pan. Top with avocado oil and salt. Put into the oven.
Prepare the topping for the chicken. Mix together mayo, yeast and all the spices.
Pull out the sheet pan. Toss the vegetables, and move to make room for the chicken. Lay out the chicken. Top with the mayo mixture.
Bake for twenty minutes. Enjoy.