This sheet pan meal is bright and fresh and perfect for serving for a Spring dinner. Serve it as it is or alongside Herb Roasted Potatoes and a Green Salad.
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