One-Pan Baked Lemon Chicken w/ Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 large boneless and skinless chicken breasts
  • 1 lemon, sliced in half
  • 1 teaspoon salt + extra for vegetables
  • ½ teaspoon pepper + extra for vegetables
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 large carrots, peeled and thinly diced
  • 2 cups broccoli florets
  • 2 cups green beans
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees. Grease a half-sheet baking sheet with non-stick cooking spray or cover with aluminum foil. Set aside.
  2. Juice half a lemon over the chicken breasts. Slice the other lemon into slices.
  3. Mix together salt, pepper, paprika, oregano, basil, and thyme in a small bowl. Coat the chicken breasts with the spice blend.
  4. Add the vegetables to the half-sheet baking pan and coat with olive oil and season with salt and pepper. Add the chicken breasts on top of the vegetables.
  5. Bake for 40 minutes or until the chicken breasts are done and the vegetables are tender.
Weight Watcher's Points + 7
Nutrition Information
Calories: 303 Fat: 11.3 g Saturated fat: 1.9 g Carbohydrates: 13.4 g Sugar: 5.2 g Fiber: 4.9 g Protein: 377 g
Recipe by Gal on a Mission at