Ingredients

• 2 cups red potatoes
• 1 teaspoon olive oil
• 16 ounces chicken strips, raw
• 10 ounces frozen cut green beans
• 4 tablespoons unsalted butter
• 1 tablespoon Italian dressing dry mix

Preparation

1. Preheat oven to 400˚ F. Chop the potatoes into bite sized pieces. See helpful hints for instructions on potassium reduction if needed. Toss potatoes in 1 teaspoon olive oil.
2. Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.
3. Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.
4. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

Helpful hints

• Nutrient analysis based on leached potatoes. If not leached the potassium content is 766 mg per serving.
• To reduce potassium in potatoes: Chop potatoes. Place in a large pan and cover completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
• Packages of raw chicken breast strips will vary in weight. Generally they will weigh between 14-16 ounces. There are 16 ounces in 1 pound.
• There are about 2 tablespoons of dry Italian dressing mix in a 19 gram packet. Look for a dry mix with the lowest amount of sodium possible. Be cautious, using too much dry mix will increase the sodium content of the meal.
• Save the remaining Italian dressing mix and use for a different recipe or mix with sour cream for a vegetable dip.