This sheet-pan chicken and mushroom recipe features kale, mushrooms and beans—all prebiotic foods that offer plenty of fiber to help you maintain a healthy gut. We use a mini food processor to make quick work of making the chimichurri sauce, but you can easily make it by hand by finely chopping the ingredients and whisking in the oil at the end.
Sheet-Pan Chicken Dinner
This sheet-pan chicken and mushroom recipe features kale, mushrooms and beans—all prebiotic foods that offer plenty of fiber to help you maintain a healthy gut. We use a mini food processor to make quick work of making the chimichurri sauce, but you can easily make it by hand by finely chopping the ingredients and whisking in the oil at the end.
Ingredients
- 2 teaspoons garlic powder divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground pepper
- 1 teaspoon salt divided
- 4 boneless skinless chicken thighs, trimmed (about 1 pound)
- 8 tablespoons extra-virgin olive oil divided
- 1 lemon
- 2 (8-ounce) packages cremini mushrooms, trimmed and halved, or quartered if large
- 2 (15-ounce) cans no-salt-added butter beans, rinsed
- ½ cup unsalted chicken broth
- ½ cup stemmed curly kale leaves
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons red-wine vinegar
- ½ teaspoon grated garlic
- 1 red Fresno chile pepper thinly sliced into rings (optional)
Instructions
- Place a large rimmed baking sheet in oven; preheat to 450°F. Combine 1 teaspoon each garlic powder, oregano and paprika, ½ teaspoon black pepper and ¼ teaspoon salt in a small bowl; rub all over chicken. Drizzle 2 tablespoons oil onto the hot baking sheet. Using tongs, rub the chicken in the hot oil; arrange, rounded-side down, in a single layer. Roast until beginning to brown, about 5 minutes.
- Meanwhile, cut lemon in half; thinly slice 1 half and juice the other half.
- Combine mushrooms, the lemon slices and 1 tablespoon oil in a large bowl; toss to coat. Flip chicken over; carefully arrange the mushroom mixture around the chicken. Roast until an instant-read thermometer inserted into the thickest portion of chicken registers 170°F, about 20 minutes.
- Meanwhile, place beans, ½ cup broth, 1 tablespoon oil, ½ teaspoon salt, the remaining 1 teaspoon garlic powder and the lemon juice in a food processor; process until smooth, about 1 minute. Transfer to a medium saucepan; cook over medium heat until warm, 5 to 8 minutes. Keep warm.
- Add ½ cup each kale and cilantro, 2 tablespoons vinegar and ½ teaspoon garlic to a mini food processor; pulse until finely chopped, about 10 pulses. With the processor running, slowly pour the remaining 4 tablespoons oil through the chute; pulse until blended and spoonable, about 5 pulses. Transfer to a bowl; stir in the remaining ¼ teaspoon salt.
- Spread the bean puree on a platter. Top with the chicken and mushroom mixture; drizzle with kale chimichurri. Garnish with chile rings, if desired.
