Description
Looking to create a comforting meal combining tender chicken, fresh vegetables, and hearty potatoes? This Herbed Chicken Tenderloin and Vegetable Bake is perfect for a family dinner or gathering with friends. It’s easy to prepare, delightful to taste, and will leave everyone asking for seconds!
Ingredients
– 1 lb chicken tenderloins, sliced
– 2 lbs baby creamer potatoes, washed and halved
– 2 cans (15 oz each) green beans, drained
– 1/4 cup olive oil
– 1/4 cup butter
– 1 cup onions, chopped
– 3 cloves garlic, minced
– 1 tsp Italian seasoning
– 1 tsp garlic powder
– 1 tsp pepper
– 1/2 tsp red pepper flakes
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 400°F and spray a 9×13-inch baking dish with non-stick spray.
2. Place the halved creamer potatoes in a large resealable bag.
3. Add olive oil, Italian seasoning, garlic powder, pepper, and red pepper flakes to the bag. Seal and shake well to coat the potatoes.
4. In a large pan, add the chicken tenderloins and chicken broth. Cook over medium-high heat until the chicken is browned and the broth has mostly evaporated.
5. Remove the chicken from the pan, let it cool slightly, and add it to the bag with the potatoes.
6. Melt the butter in the same pan, then add the onions and garlic. Cook until the onions turn translucent.
7. Allow the onion mixture to cool slightly before adding it to the bag. Shake to mix everything together.
8. Add the drained green beans to the bag and give it another shake to mix.
9. Pour the entire mixture into the prepared baking dish, cover with foil, and bake for about 40 minutes or until the potatoes are tender.
10. Carefully remove from the oven, let it sit for a few minutes, and enjoy this delicious bake!