Sheet-Pan Italian Chicken, White Beans and Spinach for Two

Prep 10 min
Total 35 min
Servings 2

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Cook dinner for two without the waste! Fast-cooking chicken, flavourful beans and bold greens make this all-on-one meal a total no-brainer. Recipe by Tablespoon.com.

Ingredients

1 lb (500 g) boneless skinless chicken breasts (2 to 3 breasts)
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/8 teaspoon salt

1 can (19 oz/540 mL) cannellini beans, drained, rinsed
2 cups baby spinach leaves
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup halved bocconcini (small mozzarella balls) (1/2-inch balls)
1/4 cup shredded Parmesan cheese

Steps

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1

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Rub chicken breasts with 1 tablespoon olive oil, then rub in Italian seasoning and 1/8 teaspoon salt. Place on pan. Roast 15 to 18 minutes or until juice of chicken is clear when centre of thickest part is cut (at least 165°F).
2

In medium bowl, mix beans, spinach, 1 tablespoon olive oil, the pepper flakes and 1/8 teaspoon salt. Arrange around baked chicken in pan. Top bean mixture with mozzarella cheese pearls. Sprinkle chicken with Parmesan cheese. Bake 2 to 4 minutes or until cheese begins to melt and spinach is slightly wilted.

Experiment with different canned beans and baby greens – such as black beans and baby kale or chickpeas and baby arugula.
Can’t take the heat? Use ground black pepper for instead of the red pepper flakes.