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
- 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