Sheet Pan Lemon Herb Chicken Dinner
This easy Sheet Pan Lemon Herb Chicken Dinner with green beans and cauliflower is low carb, gluten free and simply delicious! Plus, it cooks in just 20 minutes!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 4 small boneless, skinless chicken breasts
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon herbes de Provence seasoning mix
- 1 lemon, sliced thin
- 2 cups cauliflower, washed and trimmed
- ¾ pound fresh green beans, trimmed
Instructions
- Preheat oven to 425 degrees
- Line a large baking sheet with aluminum foil, and pour 2 tablespoons olive oil onto foil
- Place chicken, cauliflower and green beans on baking sheet, and coat with olive oil
- Season with sea salt and pepper
- Spread Dijon mustard evenly over chicken, then add the herbes de Provence over mustard, and top with lemon slices
- Bake for 20 to 25 minutes, or until chicken reaches internal temperature of 165 degrees
Notes
You can add 1 tablespoon of butter before serving, if desired, and if you can't find herbes de Provence, use Italian seasoning, instead.
Flavor may vary, depending upon what brand of seasoning you use.
Nutrition
Calories: 129kcal | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 503mg | Potassium: 278mg | Vitamin A: 25IU | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.3mg