Sheet Pan Chicken and Beans with Mustardy Greens


Another simple sheet pan dinner that is perfect for spring! Chicken, beans, and carrots get roasted on one sheet pan until the beans are crispy, carrots are browned in spots, and chicken is golden. The warm beans and carrots get tossed into mustardy greens and topped with the chicken, crunchy toasty nuts, and salty cheese.

Ingredient highlight

Carrots! These sweet, bright orange root vegetables are super high in beta-carotene, which gets converted into vitamin A – an essential nutrient for immune function. They’re also rich in bone-building vitamin K, vitamin B6, and potassium (to name a few!).


  • 1 (15 oz) can white or pinto beans, drained and rinsed
  • 1-1.25 lbs carrots, peeled and cut into bite-sized pieces (about 3-4 cups)
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1-1.5 lbs boneless skinless chicken thighs
  • 6-8 cups loosely packed salad greens*
  • 1 cup loosely packed fresh herbs (parsley, dill, mint, chives, etc…)**
  • Crumbled feta cheese, for topping
  • Chopped toasted almonds, for topping

For the dressing:

  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • ½ tsp kosher salt
  • *I tested this using a mix of mustard greens and napa cabbage. Anything will work! If it’s a very delicate green, like butter lettuce or red leaf, then keep the veggies and chicken separate in your bowl so they don’t wilt down the greens.
  • **I like to just keep leafy herbs whole when I add them to salads so they mix in well with the salad greens. If you're using chives or dill, just cut or tear it into 1-inch pieces.
  • Note: ~ If you plan on having leftovers, only dress the amount of greens  you plan to eat right away since salad greens don’t hold up well in the fridge once they’ve been dressed.
  • Bulk it up! ~ This meal is on the lighter side, if you’re feeling extra hungry, top it with a fried egg and/or serve with some buttered toast or avo toast. You can also increase the amount of chicken to bump the protein up.


  • Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
  • Add the beans and carrots to the baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Use your hands to toss to coat well, then spread out evenly on the baking sheet.
  • Pat the chicken thighs dry, then drizzle the remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt and ½ teaspoon pepper. Rub around to coat, then arrange them evenly spaced out on the baking sheet.
  • Bake for 25-30 minutes or until the beans have crisped and the chicken has browned.
  • Meanwhile, in a large bowl, whisk together all of the dressing ingredients until combined. Add the greens and herbs and use your hands to toss to coat well. You can toss the carrots/beans into the salad if your salad greens are on the heartier side (otherwise they can wilt down too much from the heat).
  • Transfer the chicken to a cutting board and slice/chop it up. Serve the salad topped with the carrots/beans and chicken (or keep them on the side) and sprinkled generously with cheese and nuts.

Items you can prep ahead (optional)

  • Cut 1-1.25 lb carrots into bite-sized pieces (about 3-4 cups)
  • Toast almonds, for topping


  • To make vegetarian, skip the chicken and use your favorite protein (tofu, veg sausage, etc…). You could also leave the protein off and add another can of beans and/or top with a couple of fried eggs.
  • To make vegan, see above + skip the cheese. Top with avocado and a sprinkle of salt.
  • Use potatoes, cauliflower, or another root veggie in place of carrots.
  • Leave the beans out and add more veggies or chicken.


  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken: up to 4 days in the fridge for 2 months in the freezer
    • Beans/carrots: up to 6 days in the fridge ro 2 months in the freezer
    • Salad (tossed in dressing): up to 2 days in the fridge (best eaten fresh)
    • Suggest only tossing together what you plan on eating right away since salad greens don’t keep well once dressing.

Leftovers + Repurposing:

  • Dress your salad greens fresh, then warm up the chicken/beans/carrots until just warm. Top with all of the toppings!
  • Any leftover chicken or beans/carrots can be added to bowls, tacos, quesadillas, etc…
  • Bulk it up by tossing some grains into the lettuce and topping with some extra protein (egg, beans, chicken).

This Content is for Cooking Club Members

If you have an account but your membership expired; please get a new one Click here to sign in.