The easiest dinner you’ll make: Sheet Pan Green Beans and Turkey!
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This recipe was an ultimate food blogger win. What does that mean?
Well, it didn’t start out intending to be a blog recipe. It didn’t even start out as anything, tbh. It all started when I was hungry, and needed to cook dinner really quickly. But I was also tired, and feeling lazy, so going to the store wasn’t in the cards. I didn’t have much in the house, but I dug through my fridge and came up with a package of green beans. I looked a little more, and came up with a chunk of turkey breast. Well, I didn’t have too many options, so I started thinking about what I could do with these two items. And as this idea started to take shape in my head, I grabbed my measuring cups because I had a good feeling about these Sheet Pan Green Beans and Turkey.
Turns out? It was at least as good as I had hoped. Probably better. The green beans were crunchy and delicious, the cubes of turkey were caramelized and flavorful, and the combination was just so satisfying. And the fact that it was *that* easy? Just another reason to love this new dish!
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- 1 lb green beans, trimmed
- 1 lb cooked turkey breast, one large piece cut in chunks (I used Hod Golan brand)
- ¼ cup olive oil
- 2 Tablespoons honey
- 2 Tablespoons mustard
- 2 Tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 3 cloves garlic, minced
- Preheat oven to 400. Line a baking sheet with parchment paper and place green beans and turkey on it. Set aside.
- In a small bowl, whisk together remaining ingredients. Pour mixture over green beans and turkey; toss to coat evenly.
- Bake for about 40 minutes, stirring halfway through, until green beans are crunchy and turkey is starting to caramelize.
- This is best served fresh. If you have any leftovers, you can reheat them, uncovered, on a baking sheet, until heated through.
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Thanks for stopping by! Three cheers for easy dinners, amiright? -Miriam
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