You are going to LOVE this recipe for crispy chicken that’s a sheet pan dinner. It tastes like fried chicken but it’s good for you! It is so easy to make, using three ingredients, and is a great way to get balanced protein.
2 T. olive oil
4 boneless chicken breasts
Salt and pepper
4 t. honey mustard
1/2 C. Pro-Chi Lentil Crunch (Simply Salted or Harissa Lime)
Preheat oven to 375 degrees. Coat a sheet pan with 2 T. olive oil.
Season the chicken breasts with salt and pepper generously on both sides. Place on baking sheet. Smear 1 t. honey mustard on the top of each chicken breast and top each generously with 2 T. Pro-Chi. You can press them down a little because you want the lentils to stick. Bake the chicken in the oven for about 15 minutes depending on the size of the chicken. Check the temperature of the chicken with a food thermometer if you’re not sure. I always cook to about 155 degrees since it will continue to cook to 165 as it rests. Keep an eye that your lentils aren’t burning. If they look too toasty, cover the chicken with tin foil. Remove the pan from the oven and let rest for a few minutes. Enjoy!
To make this a complete meal, you can add vegetables to the pan that cook for about the same amount of time. Sliced zucchini or small diced sweet potatoes are a great choice. Season the vegetables with a little olive oil, salt and pepper and dinner is served. You can also sprinkle extra Pro-Chi on your veggies after they cook for a delicious burst of flavor.
This crispy chicken sheet pan dinner is gluten free and packed with protein and nutrition.