This easy sheet pan lemon feta chicken will become an instant classic in your weeknight dinner rotation. It combines the ease of a sheet pan dinner with flavorful notes of fresh lemon, herbs and feta cheese. Make this for your next healthy, weeknight dinner at home.
Ingredients
- 2 boneless skinless chicken breasts, cut into 4-6 strips
- 5 tbsp olive oil
- Juice from a lemon
- 1 tsp garlic powder
- 2½ tsp Italian seasoning
- 1 tsp Dijon mustard
- 1 lb golden Yukon potatoes, halved
- Kosher salt
- Cracked black pepper
- ½ lb green beans, ends trimmed and cut into 1 inch pieces
- 1 cup Athenos feta cheese crumbles
- 1/2 cup chopped fresh Italian parsley
Method
- In a medium bowl add chicken strips, olive oil, lemon juice, garlic powder, Italian seasoning and Dijon mustard.
- Place into the refrigerator to marinate while preparing the other ingredients.
- Preheat the oven to 400 F and line a large sheet pan with foil.
- In another medium bowl add the potatoes, olive oil, Italian seasoning, salt, and cracked black pepper.
- Mix together until seasoning has coated all the potatoes.
- In a separate small bowl mix together the green beans, olive oil, Italian seasoning, salt and cracked black pepper.
- Spread the potatoes out evenly onto the sheet pan.
- Bake for 10 minutes.
- Remove from the oven and add the chicken tender pieces and green beans.
- Bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165 F.
- Remove from the oven and sprinkle evenly with feta cheese crumbles and chopped parsley.