Sheet Pan BBQ Chicken With Veggies

Instructions

1. 1. 1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
      2. Pat chicken dry using paper towels and season evenly with salt and pepper.
      3. In a large mixing bowl combine 1/2 cup no sugar added bbq sauce and chicken tenders, mix until chicken tenders are evenly coating on all sides. Reserve the remaining BBQ sauce for basting.
      4. Place the coated chicken tenders onto the lined baking sheet.
      5. Arrange the sweet potatoes and fresh green beans in a single layer next to the chicken on the pan.
      6. Drizzle veggies with olive oil and season with garlic powder, onion powder, and salt.
      7. Bake for 40-45 minutes. Note: cooking times may vary depending on the size of the chicken breasts or tenders.
      8. Remove the pan from the oven. Using a basting brush; brush the remaining barbecue sauce over the chicken breasts.
      9. Return the baking sheet to the oven and continue baking for an additional 5 minutes, or until the chicken is cooked through to an internal temperature of 165°F
      10. Store leftovers in an airtight container in the fridge for 5-7 days.

4 ( 6 oz. chicken tenders and 1/4 cup of sweet potatoes, and 1/4 cup of green beans) servings
2 WW points per serving if using cubed sweet potatoes or cubed Yukon potatoes