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One Pan Crispy Chicken + Garlic Veggies Recipe

Ingredients

  • 1.5 lbs boneless skinless chicken breasts sliced into 1 1/2-inch
  • 1 cup unsweetened dried shredded coconut
  • sea salt and freshly ground black pepper to your taste
  • 4 Tbsp olive oil or avocado oil divided
  • 4 cloves garlic minced
  • 1 lb. fresh green beans tops trimmed
  • 1 cup grape tomatoes sliced into halves
  • 1 cup fresh sweet organic corn

Instructions

  • Preheat oven to 400 degrees f.
  • Line a large rimmed baking sheet with parchment paper or alumminium foil.
  • In a shallow dish add the shredded coconut.
  • In another dish, mix the chicken with 2 Tbsp oil, & sea salt and pepper to taste.
  • Coat each chicken piece with the coconut by pressing with hands, then transfer to the baking sheet. Repeat process with remaining chicken pieces and placing them in a row along one side of baking sheet.
  • In a large bowl, toss the green beans, corn, garlic and the remaining oil.
  • Season to your taste and toss to combine.
  • Add the veggies on the sheet pan, next to the chicken.
  • Roast in preheated oven for about 25 minutes, or until chicken is golden brown and green beans are crisp-tender.
  • Remove from oven, sprinkle tomatoes over the top, and season if you feel the need.