A quick, easy, and delicious meal! The Great Green Sauce is easy to make and freezes quite well. When you’re ready for the sheet pan supper, just grab a ziptop bag of the sauce from the freezer, and thaw it in the fridge overnight. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

6 boneless, skinless chicken thighs

1 cup Great Green Sauce, divided

3 Tbsp extra-virgin olive oil, divided

½ cup broad green beans

½ cup broccoli rabe stems or asparagus

2 white or yellow potatoes

1 small zucchini (optional)

½ white onion

¼ tsp kosher salt

¼ tsp freshly ground black pepper

Preparation:

1.) Combine ½ cup of the Great Green Sauce and 1 Tbsp of the olive oil in a shallow baking dish. Add the chicken, turning to coat. Cover, and refrigerate up to 24 hours.

2.) Preheat oven to 450°F. Cut the beans and broccoli rabe or asparagus into 1″ segments. Cut the potatoes in half lengthwise, then into wedges. Cut the zucchini (if using) and onion into 14″ slices, then the onion slices in half.

Place all the veggies on the sheet pan, and toss with 1 Tbsp of the olive oil.

3.) Remove chicken from marinade, and nestle between the veggies. Sprinkle everything with the salt & pepper, then spoon any leftover marinade over everything.

4.) Place pan in the oven, decrease oven heat to 425°F, and bake 25 – 30 minutes, or until chicken is cooked through & potatoes are soft.

5.) While dinner cooks, combine the remaining ½ cup of the Great Green Sauce and 1 Tbsp of the olive oil, along with 1 Tbsp water, in a small pan. Warm gently on a back burner.

6.) Divide sheet pan contents into 2 pasta bowls, and spoon some of the remaining sauce over each.