Delicious Sheet-Pan Lemon Chicken That’s Easy to Make!
Take four chicken breasts. Add lemons, white wine, olives, herbs, and what do you get? Our versatile and tasty, Sheet-Pan Lemon Chicken. Only two points or 190 calories per serving, each breast is zesty and flavorful. Serve weeknights for dinner with our Spinach-Garlic Zoodles or FitFortyForever Cauliflower Pizza Crust. Check out our Spicy-Sweet Mango Salsa for a delicious condiment with your chicken. Bon appetit!
Sheet-Pan Lemon Chicken
This is a simple Sheet-Pan Lemon Chicken recipe. If you like, as the recipe directs, you can grill the chicken to get it browned prior to layering in the sheet pan. Double the batch, slice up the chicken and enjoy all week for lunch. Each breast is 190 calories (two points).
- 1 lb. chicken breasts, boneless, skinless
- 3 lemons, thinly sliced
- 4 shallots, thinly sliced
- salt & pepper, to taste
- 2 tbsp garlic, minced
- 1 tbsp fresh thyme leaves (no sprigs), chopped
- 1 tbsp fresh rosemary, stems removed, chopped
- 1/2 cup kalamata olives, pitted
- 1/2 cup white wine, pinot grigio or chardonnay go cheap!
Preheat oven to 375 degrees
Take lemon and shallot slices and place in a medium bowl. To soften the ingredients, sprinkle with kosher salt and pepper and stir.
Take a grill pan and coat generously with cooking spray.
Put chicken in a pan over medium heat on the stove and cook for 3-5 minutes on each side. Chicken should be browned on either side.
Remove chicken when grill-marked.
Generously spray coat a baking sheet. Add lemons and shallots in the pan, Add chicken on top.
Sprinkle garlic, thyme and rosemary on top of mixture and bake for 25 minutes at 375 degrees
Turn the chicken and stir the lemon and shallots. Add olives to the pan. Pour wine over chicken.
Bake an additional 15 minutes. Remove and serve.