Sheet Pan Chicken and Green Beans

Dec 03, 2018

Sheet Pan Chicken and Green Beans

Talk about confusing — did you know that green beans aren’t actually beans? In fact, they’re a protective pod for the seeds inside, which are closely related to peas! That being said, we still recommend you eat them whole as the seeds are a high source of vitamin K and potassium.

Whatever you want to call them, pair this vegetable as the perfect side to these delicious grilled chicken strips!


  • ½ cup butter melted
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 tablespoon parsley
  • 1 lb. green beans
  • 1 ¼ pounds chicken breasts
  • ½ teaspoon salt
  • 1 teaspoon paprika


  1. Preheat oven to 375 degrees. Spray a rimmed half sheet pan with non-stick spray.
  2. Add the butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
  3. Trim the ends of the green beans and place in a single layer on the sheet pan.
  4. Top with the chicken breasts.
  5. Sprinkle the chicken breasts with paprika and salt on each side.
  6. Pour the garlic butter evenly over the green beans and chicken.
  7. Bake for 25 minutes or until the chicken is cooked through.
  8. Serve hot.


Serves 4.

Nutritional Analysis Per Serving
Calories 383
Total Fat 27g
Carbohydrates 9g
Dietary Fiber 3g
Protein 30g


This recipe comes courtesy of That Low Carb Life recipes, and was written by Karly Campbell.


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