Lemon chicken and green beans share one sheet pan in this 30-minute dinner. Start the chicken first so the beans stay crisp-tender.
Ingredients and directions
Prep 10 minutes · Cook 20 minutes · Serves 4. One serving is one cutlet and one-quarter of the beans.
Ingredients
- 1¼ lb boneless, skinless chicken breast, cut into 4 even cutlets about ¾ inch thick
- 1 lb green beans, trimmed and dried
- 2 tsp olive oil, divided
- 1 lemon, zested and halved
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp fine salt, divided
- ¼ tsp ground black pepper
Directions
- Heat oven to 425°F. Use a rimmed sheet pan.
- Rub chicken with 1 tsp oil, lemon zest, oregano, garlic powder, half the salt and pepper. Arrange on one side of the pan and roast for 8 minutes.
- Toss beans with the remaining oil and salt. Spread on the empty side of the pan. Roast 10–12 minutes more, until the thickest part of each cutlet reaches 165°F.
- Squeeze half the lemon over the pan. Cut the remaining half into wedges and serve.
Make-ahead tips
Dry the beans well before roasting. Refrigerate leftovers in shallow containers within two hours and use within three to four days.
How to track this recipe in the WW app
Add the ingredients and serving count to the WW Recipe Builder. Include any toppings or sides you serve. This recipe was developed independently and is not an official WeightWatchers recipe.
Try another weeknight dinner smoky turkey and black bean chili.