Lemon Garlic Herb Baked Chicken
Nutrition per serving
Ingredients
- 600 g (about 3) boneless skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 250 g green beans, trimmed
- 200 g cherry tomatoes, halved
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley, chopped
- Lemon wedges, to serve
Instructions
Whisk the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme and rosemary with half a teaspoon of the salt and the black pepper in a large bowl.
Add the chicken breasts and turn to coat them thoroughly in the marinade. Cover and refrigerate for 20 minutes.
Preheat the oven to 200°C (400°F) and line a sheet pan with parchment paper.
Spread the green beans and cherry tomatoes over the pan, drizzle with a teaspoon of olive oil, season with a pinch of salt and pepper, and arrange the marinated chicken breasts on top.
Pour any remaining marinade evenly over the chicken and vegetables.
Bake for 22 to 25 minutes, until the chicken is cooked through (internal temperature 75°C / 165°F) and the vegetables are lightly charred.
Remove from the oven and rest the chicken for 5 minutes. Scatter with fresh parsley and serve with lemon wedges.
Juicy chicken breasts marinated in lemon, garlic and Mediterranean herbs, then baked in the oven and served with roasted green beans and cherry tomatoes. A healthy all-in-one sheet-pan dinner that's high in protein and light on calories — perfect for weight loss without giving up flavor.
