Sheet Pan Lemon Pepper Chicken with Roasted Green Beans and Yellow Potatoes
Prep time
Cook time
Total time
This Sheet Pan Lemon Pepper Chicken with Roasted Green Beans and Yellow Potatoes is ideal for busy nights. Protein-packed and flavorful, this meal is perfectly balanced with fiber and veggies. Make it in under 40 minutes and happily feed your family of four. Sheet pan meals are complete meals that include protein, carbohydrates, and healthy fats. They are done on a single baking sheet and require very minimal clean-up. By lining the baking sheet with parchment paper, you can even reduce the amount of washing. Simply use a Misto cooking spray to spray the paper and you’re good to go. Sheet pan meals are great because everything is done at the same time ensuring that all the components are hot and ready to serve. And they can be make-ahead, batch-cooked meals, too.
Recipe type: Entree
Cuisine: Mediterranean
Serves: 4
  • Chicken:
  • Misto Cooking Spray
  • 16 ounces boneless, skinless chicken breasts
  • 1 Tbsp extra virgin olive oil
  • 4 tsp lemon juice
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • ½ tsp paprika
  • Salt and pepper to taste
  • Green beans and potatoes:
  • 1½ lbs yellow potatoes, quartered
  • 1 lb green beans, trimmed and cut in half
  • 1 Tbsp extra virgin olive oil
  • ½ tsp pepper
  • ½ Tbsp paprika
  • ½ Tbsp dried Italian herbs
  • 3 garlic cloves, minced
  • Salt, to taste
  1. Heat oven to 425°F. Line a baking sheet with parchment paper for easy clean-up and coat with cooking spray.
  2. Place chicken in a bowl and drizzle with olive oil and lemon juice and season with lemon pepper, garlic powder, paprika, salt and pepper.
  3. Place the green beans and potatoes in a separate bowl and toss with olive oil, pepper, paprika, Italian herbs, garlic, salt.
  4. Place chicken and vegetables onto the baking sheet. Make sure nothing overlaps.
  5. Bake for 20-30 minutes or until chicken reaches an internal temperature of 165°F.
  6. Remove from the oven and serve.
Nutrition Information
Serving size: 1 serving Calories: 335.8 Fat: 8.9 Saturated fat: 1.6 Carbohydrates: 37.7 Sugar: 6.2 Fiber: 6.8 Protein: 28.8 Cholesterol: 55.0
Recipe by Sarah Koszyk at