Sheet Pan Lemon Chicken with Green Beans
Sheet Pan Lemon Chicken with Green Beans
Who doesn’t love a one pan dinner?
After bariatric surgery the goal is to stay focused on a diet of lean protein and non-starchy vegetables.
Even better when you can make that protein and veggie meal full of flavor AND keep it in one pot. Whether thats one skillet, one instant pot or in this case, one sheet pan!
I love the flavor of lemon on chicken breast. It’s unique enough for a new flavor but simple enough that you can toss the leftovers in a salad.
This recipe can all be made at the same time. I do recommend starting with 15 minutes and checking the internal temperate of the chicken to see that it’s 165F. Chicken tenderloin can overcook and dry out quickly! Best to pull it out and check the temp sooner than you think.
Other one pan dinners:
Sweet and Smokey Steak Fajitas
Sheet Pan Lemon Chicken with Green Beans
Ingredients
- 1 lb chicken breast tenders
- 1 large lemon, plus more for garnish
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt divided
- 1 tsp pepper divided
- 1 tsp minced garlic
- 1/2 lb fresh green beans, trimmed
- 1 tsp olive oil
Instructions
- Heat oven to 400F.
- Zest the lemon into a small bowl. Add oregano, thyme, 1/2 tsp sea salt, 1/2 tsp pepper, 1 tsp minced garlic. Mix to combine.
- Squeeze half the lemon over the chicken and then cover chicken tenders with the lemon zest rub. Move chicken to large sheet pan lined in foil (or a baking stone).
- Toss green beans with 1 tsp olive oil, 1/2 tsp sea salt and 1/2 tsp black pepper. Move green beans to sheet pan. Bake for 15 to 18 minutes.
Nutrition