Sheet Pan Lemon Chicken & Veggies

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Servings: 5

Calories: 208 kcal

Best Season: Suitable throughout the year

Dietary: Dairy Free, Gluten Free, Paleo

Ingredients

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)

Instructions

1
Preheat oven to 425° F. Line a large baking sheet with foil or a silicone baking mat.
2
Season your chicken breasts with the garlic salt, lemon pepper, spicy Dan-O’s seasoning, and dried rosemary.
3
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.
4
Bake for 20 minutes and enjoy!

Nutrition Facts

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.

Note

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Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, lemon, one pan