This lemony sheet pan chicken with fennel, green beans, and arugula is a beautiful, one-pan meal that captures the fresh flavors of spring and summer. Roasted fennel and green beans become tender and caramelized, while a squeeze of lemon and a handful of arugula add brightness and balance. It’s perfect on its own for a light, nourishing dinner, or serve it alongside Herb Roasted Potatoes and a crisp Green Salad for a more complete meal.
Ingredients
2 pounds
boneless chicken breasts
(4 breasts)
1½ pounds
green beans
stem end trimmed
1 large
fennel bulbs
cut into wedges
1
lemons
quartered
2 tablespoons
extra virgin olive oil
2 teaspoons
kosher salt
1 teaspoons
garlic powder
1 teaspoons
paprika
½ teaspoons
freshly ground
black pepper
½ cups
crumbled
feta cheese
2 large handfuls
baby arugula
