Tender, juicy chicken baked with aromatic herbs, crispy golden potatoes, and crisp-tender green beans — a complete, high-protein meal that’s simple yet elevated.

🍽️ Servings

4 servings

⏱️ Prep Time: 20 minutes
🔥 Cook Time: 40–45 minutes
🕒 Total Time: ~1 hour
💪 Protein: ~45–50g per serving

🧂 Ingredients

🐔 For the Chicken:

  • 4 boneless, skinless chicken breasts (about 1½–1¾ lbs / 650–750 g total)
  • 2 garlic cloves, minced
  • 1 tbsp olive oil (or avocado oil)
  • 1 tbsp lemon juice (adds brightness & helps tenderize)
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)
  • 1 tsp dried thyme (or rosemary)
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional for depth)
  • 1 tbsp plain nonfat Greek yogurt (adds moisture & extra protein while marinating)
  • ½ scoop unflavored whey or collagen protein powder (optional, invisible protein boost)

🥔 For the Golden Baby Potatoes:

  • 600 g baby potatoes, halved
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 tbsp fresh herbs (parsley, dill, or rosemary)
  • Salt and pepper, to taste
  • Optional: 1 tsp grated Parmesan for added flavor & crispiness

🥦 For the Green Beans:

  • 200 g fresh green beans, trimmed
  • 1 tsp olive oil or butter (optional, for richness)
  • Pinch of salt
  • 1 tsp lemon zest (for brightness)

🌿 Optional Garnishes:

  • Chopped parsley or dill
  • Lemon wedges for serving
  • A sprinkle of Parmesan or feta (adds ~3g protein per serving)

🔧 Instructions

1️⃣ Marinate the Chicken

  1. In a medium bowl, whisk together olive oil, lemon juice, Greek yogurt, garlic, parsley, thyme, smoked paprika, salt, and pepper.
  2. Add chicken breasts and toss to coat evenly.
  3. Let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator. 🧠 Why Greek yogurt? It tenderizes lean chicken and adds natural protein and moisture.

2️⃣ Prep the Potatoes

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet or roasting pan with parchment paper.
  2. In a large bowl, toss the halved baby potatoes with olive oil, garlic, herbs, salt, and pepper.
  3. Spread them on one side of the baking sheet in a single layer. 🔥 Tip: Don’t overcrowd — space allows for crispy, golden edges instead of steaming.

3️⃣ Bake Chicken & Potatoes Together

  1. On the same sheet pan, place the marinated chicken breasts on the opposite side of the potatoes.
    • You can rest them on a small rack above the potatoes if you want extra crispiness and even roasting.
  2. Bake for 35–40 minutes, flipping the chicken halfway through, until:
    • Potatoes are golden and fork-tender, and
    • Chicken reaches an internal temperature of 165°F (74°C).
  3. For a beautiful golden finish, broil for 1–2 minutes at the end (optional).
  4. Remove from the oven and rest the chicken for 5 minutes before slicing. 🧡 Tip: Resting allows juices to redistribute — keeping chicken juicy and tender.

4️⃣ Cook the Green Beans

  1. While the chicken and potatoes bake, bring a pot of salted water to a boil.
  2. Add green beans and cook for 4–5 minutes until tender-crisp and bright green.
  3. Drain and toss immediately with 1 tsp olive oil (or butter), lemon zest, and a pinch of salt.
  4. For extra flavor, sprinkle with a few chili flakes or cracked black pepper.

5️⃣ Assemble & Serve

  1. Slice the baked chicken into strips or medallions.
  2. Divide the golden potatoes and green beans evenly among four plates.
  3. Top with the sliced chicken and garnish with fresh herbs and a squeeze of lemon juice.
  4. (Optional) Add a drizzle of Greek yogurt herb sauce — see below.

🥣 Optional High-Protein Yogurt Herb Sauce

(Great for drizzling or dipping — adds creaminess and extra protein!)

  • ¼ cup plain nonfat Greek yogurt
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • 1 tsp chopped fresh dill or parsley
  • Salt and pepper, to taste
    Mix all ingredients in a small bowl until smooth. Chill until ready to serve.

⚡ Nutrition (Per Serving)

(With 6 oz chicken, 150 g potatoes, and green beans)

  • Calories: ~475
  • Protein: 48g
  • Carbohydrates: 28g
  • Fat: 16g
  • Fiber: 5g
  • Sodium: ~780mg
  • Vitamin A: 30% DV
  • Vitamin C: 60% DV
  • Calcium: 10% DV
  • Iron: 15% DV

🌟 Variations & Customizations

💪 Extra Protein Boost:

  • Add a handful of edamame or chickpeas to the roasting pan for a plant-based protein combo.
  • Mix 1 tbsp unflavored collagen powder into the marinade — invisible but effective.

🌶️ Spice Lovers:

  • Add ½ tsp chili powder or cayenne pepper to the chicken seasoning.

🍠 Swap Option:

  • Use sweet potatoes instead of baby potatoes for added beta-carotene and a touch of sweetness.

🍋 Mediterranean Style:

  • Add sliced cherry tomatoes and crumbled feta to the finished dish.

🥦 Veggie Boost:

  • Add broccoli florets to the baking sheet in the last 15 minutes for extra fiber and volume.

🧊 Storage & Meal Prep Tips

  • Fridge: Store in airtight containers for up to 4 days.
  • Freezer: Chicken and potatoes freeze well for up to 2 months.
  • Reheat: Warm in the oven or air fryer for 6–8 minutes at 350°F (175°C).
  • Meal Prep Tip: Store each component (chicken, potatoes, beans) separately to preserve texture.

🧑‍🍳 Chef’s Tips for Success

  1. Marinate for at least 15 minutes — longer is better for tenderness.
  2. Use a meat thermometer — overbaking dries out chicken fast.
  3. Cut potatoes evenly for consistent roasting.
  4. Rest the chicken before slicing for juicy, tender results.
  5. Finish with lemon juice — it brightens all the savory flavors.