EASY Sheet Pan Crispy Baked Lemon Parmesan Chicken & Veggies🍗🍋🧀🥔

This delicious, high protein, low point Lemon Parmesan Chicken Sheet Pan Dinner is easy to throw together and clean up is a breeze. I paired it with roasted garlic potatoes and green beans but you can use any veggies of your liking!

How to Make This:

Ingredients:

• 3 lbs boneless chicken breasts

• 2 large eggs

• 1 medium lemon, juiced

• 4 cloves or teaspoons garlic minced

• 1 Tablespoon fresh parsley chopped

• ½ teaspoon salt to season

• ½ teaspoon pepper to season

• 1 cup breadcrumbs

• 2/3 cup parmesan grated

• Olive oil spritz

• For The Veggies:

• 1 ½ lb baby red potatoes, cut in half

• 1 lb green beans

• 1 1⁄3 Tbsp Olive oil, -1 Tbsp for potatoes, -1/3 Tbsp for green beans and to spritz chicken

• 1 tsp Italian seasoning

• 1 1⁄4 tsp Granulated garlic, -1 tsp for potatoes, -1/4 tsp for green beans

• 1⁄2 tsp Table salt, -1/4 tsp for potatoes, -1/4 tsp for green beans

• 1⁄2 tsp Black pepper, -1/4 tsp for potatoes, -1/4 tsp for green beans

Instructions:

1. Preheat oven to 400 F.

2. In a large bowl, whisk together the eggs, lemon juice, fresh garlic, 1 Tbsp parsley, ½ tsp salt and ½ tsp pepper.

3. Cut chicken breasts into halves.

4. Pierce chicken breasts with a fork all over.

5. Place in a large Ziploc bag.

6. Pour marinade over chicken and allow to marinate in the refrigerator for 30 minutes to an hour.

7. While chicken is marinating, wash and cut potatoes.

8. Add potatoes to a large bowl.

9. Add 1 Tbsp olive oil, Italian seasoning, 1 tsp granulated garlic, 1/4 tsp salt, 1/4 tsp pepper. Toss to coat.

10. Arrange the tossed potatoes on the baking sheet on one side.

11. Once chicken has marinated, in a medium, shallow bowl, combine the breadcrumbs with the parmesan.

12. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.

13. Place chicken on the baking sheet next to potatoes, leaving room for the green beans, and lightly spritz with olive oil.

14. Bake in preheated oven for 15 minutes.

15. While chicken and potatoes are cooking for 15 minutes, Wash and cut green beans.

16. At the 15 minute mark, flip each chicken breast.

17. Place the green beans on the other side of chicken.

18. Spritz with olive oil and sprinkle with about 1/4 tsp salt, pepper and granulated garlic.

19. Return to the oven for another 10-20 minutes, or until veggies are tender and chicken is cooked reaches an internal temp of 165 F.

20. I baked mine the remaining time at 400F but I would recommend baking at 425F to get the chicken crisper.

21. Sprinkle with fresh chopped parsley (optional).

22. Enjoy!

WW Points (Per Serving):

Makes 6 servings. WW Points per serving - 4 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 6 servings

CALORIES: 554 TOTAL FAT: 14 g SATURATED FAT: 6 g CHOLESTEROL: 170 mg SODIUM: 571 mg CARBOHYDRATES: 39 g FIBER: 6 g SUGAR: 4 g PROTEIN: 64 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

Silicone Spatula

silicone Whisk

Stainless Steel Measuring Cups

Magnetic Nesting Stainless Steel Measuring Spoon Set

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Recipe I adapted: https://cafedelites.com/sheet-pan-lemon-parmesan-garlic-chicken-veggies-milanese/