One-Pan Garlic Herb Chicken with Potatoes & Green Beans Directions:
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish.
- Rub the chicken breasts with olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper. Set aside.
- In a bowl, toss the baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Spread them evenly in the prepared baking dish.
- Nestle the seasoned chicken breasts on top of the vegetables.
- In a small bowl, whisk together the chicken bone broth, lemon juice, and Dijon mustard. Drizzle this sauce over the chicken and vegetables.
- Roast in the oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Let the dish rest for 5 minutes before slicing the chicken. Serve with the roasted vegetables and drizzle any remaining pan sauce over the top for extra flavor.
WW Points Calculation:
- Chicken breasts (4, boneless, skinless): 0 points
- Olive oil (4 tablespoons total): 16 points
- Baby potatoes (3 cups): 0 points
- Green beans (2 cups): 0 points
- Chicken bone broth (1/4 cup): 0 points
- Lemon juice (1 lemon): 0 points
- Dijon mustard (1 tablespoon): 0 points
- Spices and herbs: 0 points
Total Points: 16
Servings: 4
Per Serving: 4 points
Nutrition Information (Per Serving):
- Calories: ~350
- Fat: ~14g
- Protein: ~35g
- Carbohydrates: ~20g
- Sugar: ~2g
- Sodium: ~400mg
I'm waiting for your comments! Enjoy!
