Sheet Pan Lemon Chicken & Veggies
This Sheet Pan Lemon Chicken & Veggies is made with fresh green beans, cherry tomatoes, lemons, and the perfect blend of seasonings. This is such a fast one pan meal that tastes delicious and is so easy to make! You can customize this dish with any of your favorite veggies.
This recipe is a perfect family dinner and great for meal prepping! There are only 208 calories per serving and 29 grams of protein! Serve this meal with a salad, rice, potatoes, etc.! Try my One Pan Balsamic Chicken & Veggies as well if you like one pan recipes!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Chicken Breasts - 24 ounces of boneless, skinless chicken breasts.
- Lemons - 2 large lemons, sliced thinly.
- Green Beans - 12 ounces of fresh green beans, washed & dried.
- Cherry Grape Tomatoes - 10 ounces of fresh cherry grape tomatoes, cut into halves.
- Garlic - 3 teaspoons of minced garlic.
- Garlic Salt - 1 teaspoon, or to taste.
- Dan-O's Spicy Seasoning - 1 teaspoon of Spicy Dan-O's Seasoning, or to taste (Depending on your spice preference). You can use the discount code “KATIE10″ for 10% off at Dan-O’s! I love Dan-O’s seasoning because it is zero calories, low sodium, and has no chemicals or sugar.
- Rosemary - 2 teaspoons of dried rosemary, or to taste. You can definitely use fresh too if you have that on hand!
- Lemon Pepper - 1 1/2 teaspoons, or to taste.
- Olive Oil - 1 tablespoon of olive oil to coat the veggies in.
How To Make It
- Preheat oven to 425° F. Line a large baking sheet with foil or a silicone baking mat.
- Season your chicken breasts with the garlic salt, lemon pepper, spicy Dan-O’s seasoning, and dried rosemary.
- Line the chicken breasts in the middle of the baking pan. Surround the chicken with the cherry grape tomatoes, and green beans along the edges of a large sheet pan. Top with minced garlic, olive oil, lemon slices, and additional seasoning over the veggies, to taste.
- Bake for 20 minutes and enjoy!
Other Veggie Options
I love this combo of veggies but here are some other great ideas!
- Zucchini, Bell Pepper & Broccoli
- Asparagus & baby red potatoes
- Carrots, baby red potatoes, & red onion
- Cauliflower & cherry tomatoes
- Broccoli & baby red potatoes
- Green beans, cherry tomatoes, & baby red potatoes
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
My favorite storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Sheet Pan Lemon Chicken & Veggies is made with fresh green beans, cherry tomatoes, lemons, and the perfect blend of seasonings. This is such a fast one pan meal that tastes delicious and is so easy to make! You can customize this dish with any of your favorite veggies.
- 24 ounces chicken breasts (boneless, skinless)
- 12 ounces green beans (fresh; washed & dried)
- 10 ounces cherry tomatoes (fresh; washed & dried and cut into halves)
- 2 lemons (large; cut into thin slices)
- 1 tsp garlic salt (plus more, to taste)
- 2 tsp rosemary (dried; or to taste)
- 3 tsp garlic (minced, or to taste)
- 1 tsp Spicy Dan-O’s Seasoning (or to taste. Use the code "COOKINGKATIE" for 10% off.)
- 2 tsp lemon pepper (or to taste)
- 1 tbsp olive oil (extra virgin)
Preheat oven to 425° F. Line a large baking sheet with foil or a silicone baking mat.
Season your chicken breasts with the garlic salt, lemon pepper, spicy Dan-O’s seasoning, and dried rosemary.
Line the chicken breasts in the middle of the baking pan. Surround the chicken with the cherry grape tomatoes, and green beans along the edges of a large sheet pan. Top with minced garlic, olive oil, lemon slices, and additional seasoning over the veggies, to taste.
Bake for 20 minutes and enjoy!
Servings 5
- Amount Per Serving
- Calories 208kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.4g2%
- Cholesterol 90mg30%
- Sodium 340mg15%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.