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One-pan Honey Lemon Chicken & Veggies

by Melissa Boyajian


for 2 servings

  • 1 lb
    boneless, skinless chicken thighs (454 g)
  • olive oil, to drizzle
  • salt, to taste
  • pepper, to taste
  • 8 oz
    green beans, trimmed (225 g)
  • 2 carrots, sliced
  • 8 oz
    cherry tomatoes (234 g)


  • ⅓ cup
    lemon juice (78 mL)
  • 2 tablespoons
    olive oil
  • 3 tablespoons
  • 1 clove garlic, minced
    Calories 696
    Fat 31g
    Carbs 53g
    Fiber 7g
    Sugar 42g
    Protein 57g

Estimated values based on one serving size.



  1. In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
  2. Preheat oven to 400˚F (200˚C).
  3. In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
  4. Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
  5. Pour the sauce on top of the chicken and veggies.
  6. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
  7. Serve immediately and enjoy!




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