Name: Sheet pan lemon herb chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/4 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 lb 7 oz red potatoes, cut into 1/2-inch pieces; 14 oz green beans, trimmed; 2 1/2 tbsp extra virgin olive oil; 8 cloves garlic, minced; 3 1/2 tbsp fresh thyme, leaves stripped; 1 tbsp lemon zest; 1/4 cup lemon juice; 2 3/4 tsp salt; 1 3/4 tsp black pepper

Nutrition

Per serving

1,601 calories

Protein: 149g; 36% of calories
Carbs: 150g; 37% of calories
Fat: 49g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Divide the potatoes between two half-sheet pans. Toss with half the olive oil, half the salt, and half the pepper. Spread them into a single layer and roast for 10 minutes.
In a large bowl, toss the chicken, green beans, minced garlic, thyme, and lemon zest with the remaining olive oil, salt, and pepper. Remove the pans from the oven and carefully distribute the chicken and bean mixture onto the pans, nesting them between the potatoes. Swap the pans between the top and bottom racks.
Roast for 14 to 16 minutes until the potatoes are tender and golden and the chicken is fully cooked through. Squeeze the lemon juice over both pans as soon as they come out. Done when opaque in the center, 165°F.
Let the food cool on the pans for about 10 minutes. Divide the chicken, potatoes, and vegetables evenly into four meal prep containers. Refrigerate for up to 4 days. When ready to eat, reheat in the microwave until steaming hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes