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Southwest Marinated Chicken Breasts Sheet Pan Meal with Veggies and Potatoes

Southwest Marinated Chicken Breasts Sheet Pan Meal with Veggies and Potatoes

SOUTHWEST MARINATED CHICKEN BREASTS SHEET PAN MEAL WITH VEGGIES/POTATOES
4 large chicken breasts, Southwest Marinade (I bought these at Wal-Mart and they were already marinated) If not, you can buy a southwest marinade in most stores or just marinate in your favorite dressing.
1 (6-oz.) pkg. of large portabella mushroom caps, cut into thick slices
2 large Vidalia onions, cut into rings
1 (8-oz.) bag of fresh green beans
1 c. roasted red peppers, cut into strips (these are the ones in a jar that are marinated. You can get the whole peppers or the ones in strips.)
2 (5.2-oz.) containers of red potatoes (these are the ones that come in a paper type container and you steam in microwave.)
10-12 whole garlic cloves
1 (10-oz.) can French Onion Soup (Campbell’s)
Olive oil
Salt, black pepper, garlic powder
Water

  1. Spray a large roasting pan with PAM.
  2. In bottom of pan, mix together the mushrooms, onions, green beans, garlic cloves, potatoes and roasted red peppers.
  3. Season with salt and black pepper. Drizzle with olive oil and mix to coat.
  4. Pour the French Onion soup all over the veggies and fill can ½ way with water and add to the veggies.
  5. Season the marinated chicken breasts and place on top of the veggies.
  6. Cover with foil and bake in 375 oven for 45-60 minutes, depending on size of breasts.
  7. The last 10-15 minutes, remove foil and turn heat up to 400 and let brown a little more.
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