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One Pan Chicken & Veggies

This one pan chicken and veggies couldn’t get any easier, plus it’s healthy and brimming with delicious flavor! This is one of those 20-minute meals that is sure to satisfy.


For the Dressing

3/4 cup Savory Olive Tuscan Herb Olive Oil

3/4 cup Savory Olive Oregano Balsamic

2 tablespoons lemon juice

4 garlic cloves, minced

4 tablespoons Charmane’s Bread Dip

2 ½ tablespoons honey

For the Chicken & Veggies

1.5 to 2 pounds of chicken breast tenderloins

2 pounds fresh green beans, washed and trimmed

1/2 cup sun-dried tomatoes

2 shallots, diced

2 cloves garlic, minced




For the Dressing

In a mixing bowl whisk together the olive oil, balsamic, garlic, lemon juice, honey and Charmane’s Bread Dip. Set aside. It will take about 30 minutes for the seasoning to re-hydrate and become soft.

For the Chicken & Veggies

Season chicken with salt and pepper and add to a non-stick skillet. Cook until done. Whisk dressing one more time and add half or the mixture to the chicken. rotate chicken through to coat evenly. Remove chicken from skillet onto a large serving dish leaving the any dressing that’s left in the pan. Cover chicken with tin foil.

Add green beans, shallots, and garlic to the pan season with salt and pepper. Stirring frequently until veggies are tender. Remove veggies from skillet placing them on the same dish with the chicken. Add remaining dressing to the skillet stirring constantly for about 1 minute.

Pour dressing over the chicken and veggies and serve.


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