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.

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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.

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. 

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 128kcal

Author: Liz DellaCroce

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.

Nutrition Facts

One Pan Italian Chicken and Vegetables

Amount Per Serving (1 cup)

Calories 128 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 1199mg 50%

Potassium 452mg 13%

Total Carbohydrates 14g 5%

Dietary Fiber 4g 16%

Sugars 4g

Protein 2g 4%

Vitamin A 38.8%

Vitamin C 106.8%

Calcium 6.3%

Iron 6.2%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @thelemonbowl

Recipe by The Lemon Bowl // Photography by Alejandro Photography

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!