Post by Loupy on Apr 12, 2017 19:38:31 GMT -7
Sheet Pan Lemon Rosemary Chicken & Potatoes
From: Kelly @ www.eatyourselfskinny.com/
This Sheet Pan Lemon Rosemary Chicken and Potatoes make the perfect weeknight dinner that’s quick, healthy and easily made all on one pan!
Sheet pan dinners are totally my jam. I mean you get an entire freakin’ meal all on ONE baking sheet not to mention super easy clean up and a delicious lunch the next day. Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like. Instead of green beans you could use broccoli or asparagus and even swap the baby red potatoes for sweet potatoes. This particular combo just happened to be my favorite to go with the lemon-herb mixture and honestly I think you’ll agree!
Serves: 4 Servings
INGREDIENTS
3 Tbsp olive oil, divided
1 Tbsp lemon juice
Zest of 1 lemon
2 cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1½ tsp. sea salt
1 tsp. black pepper
4 boneless, skinless chicken breasts
3 cups baby red potatoes, quartered
1 lb. fresh green beans
INSTRUCTIONS
Preheat oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper.
In a separate bowl toss together potatoes with tablespoon olive oil and season with additional salt and pepper, if desired.
On a large baking sheet lightly sprayed with oil, arrange chicken breasts, potatoes and green beans and drizzle herb mixture over top, using a brush or your hands to make sure everything is evenly coated.
Place the pan in the oven and roast for 25 to 30 minutes, depending on the size of your breasts.
Chicken should have an internal temp of 165 degrees F, potatoes should be tender and green beans nice and crisp!
Feel free to turn the broiler on for a couple minutes if you like your potatoes a bit more crisp.
Serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 chicken breast + ½ cup potatoes + ¼th green beans •
WW Points+: 10 • Smart Points: 9
Calories: 396
Fat: 14.9 g
Saturated Fat: 2.7 g
Carbs: 25.2 g
Fiber: 5.1 g
Protein: 39.2 g
Sugar: 5.4 g
From: Kelly @ www.eatyourselfskinny.com/
This Sheet Pan Lemon Rosemary Chicken and Potatoes make the perfect weeknight dinner that’s quick, healthy and easily made all on one pan!
Sheet pan dinners are totally my jam. I mean you get an entire freakin’ meal all on ONE baking sheet not to mention super easy clean up and a delicious lunch the next day. Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like. Instead of green beans you could use broccoli or asparagus and even swap the baby red potatoes for sweet potatoes. This particular combo just happened to be my favorite to go with the lemon-herb mixture and honestly I think you’ll agree!
Serves: 4 Servings
INGREDIENTS
3 Tbsp olive oil, divided
1 Tbsp lemon juice
Zest of 1 lemon
2 cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1½ tsp. sea salt
1 tsp. black pepper
4 boneless, skinless chicken breasts
3 cups baby red potatoes, quartered
1 lb. fresh green beans
INSTRUCTIONS
Preheat oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper.
In a separate bowl toss together potatoes with tablespoon olive oil and season with additional salt and pepper, if desired.
On a large baking sheet lightly sprayed with oil, arrange chicken breasts, potatoes and green beans and drizzle herb mixture over top, using a brush or your hands to make sure everything is evenly coated.
Place the pan in the oven and roast for 25 to 30 minutes, depending on the size of your breasts.
Chicken should have an internal temp of 165 degrees F, potatoes should be tender and green beans nice and crisp!
Feel free to turn the broiler on for a couple minutes if you like your potatoes a bit more crisp.
Serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 chicken breast + ½ cup potatoes + ¼th green beans •
WW Points+: 10 • Smart Points: 9
Calories: 396
Fat: 14.9 g
Saturated Fat: 2.7 g
Carbs: 25.2 g
Fiber: 5.1 g
Protein: 39.2 g
Sugar: 5.4 g
