One Pan Italian Chicken and Vegetables

This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.

This quick and easy sheet pan dinner chicken recipe results in tender Italian-spiced chicken, caramelized onions, peppers and fennel.

With the healthy living season in full force, I couldn’t be more excited to share some of the easy, healthy and delicious recipes I make for my family all year round. As you can probably imagine, when you’ve been maintaining a 65 pound weight loss for more than 12 years, you have to keep your diet in check all year round. 

Sheet pan chicken dinners are naturally gluten free, low carb and high protein but beyond that, they are so easy and always result in tender, juicy chicken and caramelized veggies.

Shopping at my local Meijer store makes it easy for me to keep my kitchen stocked with healthy ingredients including organic frozen fruit, organic veggies, organic chicken and more. When shopping, keep your eye out for the Katie’s Best or True Goodness line of products to find your favorite natural and organic items.

For this Italian sheet pan chicken dinner recipe I start by thinly slicing peppers, onions and fennel and scattering them in a single layer on a large baking sheet. Additionally, since any good Italian (and Lebanese girl for that matter!) knows that everything tastes better with garlic, I toss in 10 whole cloves of garlic, skin on.

By roasting the garlic whole inside the skin, it becomes sweet, tender and caramelized. When you’re ready to eat, the garlic cloves will pop right out of the skin,

Similar to the garlic, as the onions, peppers and fennel roast they become tender and caramelized. Read: sweet and delicious!

See? Healthy eating isn’t so bad now is it, friends? You’ve got this.

Your fork is waiting.

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5 from 3 votes

One Pan Italian Chicken and Vegetables

This quick and easy one pan chicken dinner recipe results in tender Italian spiced chicken, caramelized onions, peppers and fennel. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings4

Calories 128kcal

Author Liz Della Croce

Ingredients

• 2 bell peppers (seeded and thinly sliced)
• 1 fennel bulb (cored and thinly sliced)
• 1 large onion (thinly sliced)
• 10 cloves garlic (skin-on is fine)
• 1 teaspoon oregano (divided)
• 2 tablespoons olive oil (divided)
• 2 teaspoons salt (divided)
• 1 teaspoon pepper (divided)
• 4 6-ounce organic chicken breasts, boneless-skinless (such as Katie's Best chicken)

Instructions

• Pre-heat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.
• Scatter the sliced pepper, fennel and onion in a single layer on the baking sheet, along with the whole cloves of garlic. Drizzle veggies with half of the olive oil, half the salt, half the pepper and half the oregano. Toss well.
• Place the chicken breasts on top of the veggies and brush both sides with remaining olive oil and sprinkle both sides with remaining spices. Bake for 20 minutes, flipping chicken breasts halfway through the cook time.

Related Posts:

• Sheet Pan Chicken Fajitas
• One Pan Roasted Chicken with Broccoli
• Chicken and Acorn Squash Sheet Pan Dinner
• Roasted Sheet Pan Chicken and Sweet Potatoes
• Italian Chicken Pasta with Artichokes
• Slow Cooker Italian Chicken Soup

Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Nutrition:

Serving: 1cup | Calories: 128kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1199mg | Potassium: 452mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1940IU | Vitamin C: 88.1mg | Calcium: 63mg | Iron: 1.1mg

Recipe by The Lemon Bowl

Disclosure: This post is written in partnership with Meijer. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.

Want more delicious dinner ideas? Check out my Pinterest board!