EASY Sheet Pan Crispy Baked Lemon Parmesan Chicken & Veggies🍗🍋🧀🥔WW Friendly Recipe (Weight Watchers)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cut the chicken breasts in half lengthwise to reduce cooking time.

Pierce the chicken with a fork to allow the marinade to seep in.

In a small bowl, whisk together 2 eggs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon parsley, and the juice of 1 lemon.

Place the chicken in a Ziploc bag, pour the marinade over it, seal the bag, and refrigerate for 30 minutes to 1 hour.

Cut the baby red potatoes in half and place them in a bowl.

Add 1 tablespoon olive oil, 1 teaspoon granulated garlic, 1 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt to the potatoes and toss to coat.

Line a half sheet pan with parchment paper and spread the potatoes on one side of the pan.

In a shallow bowl, mix together 1 cup Panko breadcrumbs and 2/3 cup grated Parmesan cheese.

After marinating, dredge each piece of chicken in the breadcrumb mixture, pressing to coat, and place on the pan next to the potatoes.

Spritz the chicken with olive oil before placing it in the oven.

Bake in a preheated oven at 400°F for 15 minutes.

After 15 minutes, flip the chicken and add 1 lb of fresh green beans to the pan, then return to the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens