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5 from 2 votes

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!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 129kcal
Author Dee


  • 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


  • 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


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.


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