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One Pan Italian Chicken and Vegetables

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

One Pan Italian Chicken and Vegetables

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. 

Liz Slicing Onions

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.

Liz Scattering Onions

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.

Italian Sheet Pan Chicken Recipe

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,

Sheet Pan Italian Chicken Recipe

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

Liz Eating Chicken

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

Your fork is waiting.

One Pan Chicken with Fennel Recipe

One Pan Italian Chicken and Vegetables

5 stars average
This quick and easy one pan chicken dinner recipe results in tender Italian spiced chicken, caramelized onions, peppers and fennel. 
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
Pin Recipe
Servings: 4

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 extra virgin olive oil (divided)
  • 2 teaspoons salt (divided)
  • 1 teaspoon pepper (divided)
  • 4 6-ounce organic chicken breasts, boneless-skinless

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

Serving: 1cupCalories: 128kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 0mgSodium: 1199mgPotassium: 452mgFiber: 4gSugar: 4gVitamin A: 1940IUVitamin C: 88.1mgCalcium: 63mgIron: 1.1mg
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Recipe by The Lemon Bowl

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

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

8 Comments

  1. My cousin wants to lose weight and I have been sending her recipes which she will appreciate. Adding this one to her bucket list, but I’m also going to try it soon!

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