One-Pan Italian Chicken and Veggies
ChefRhonda PlataDifficultyBeginnerOne-pan Italian chicken and veggies is fast, has a super easy cleanup, and is endlessly customizable. Swap in your favorite veggies, like okra, asparagus, or cauliflower, and season with whatever herbs suit your fancy. Serve with keto bread or rolls topped with plenty of butter.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 279
- % Daily Value *
- Total Fat 11g15%
- Protein 35g
- Total Carbohydrate 10g4%
- Dietary Fiber 3g11%
- Total Sugars 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Add the chicken, broccoli, red onion, cherry tomatoes, and zucchini to the baking sheet. Add the oil and season with Italian seasoning, garlic powder, salt, and pepper.
Bake for 16 to 18 minutes or until the chicken is cooked through and the vegetables are just tender, stirring halfway through if needed. Season with additional salt and pepper if needed.
Divide evenly between plates or meal prep containers and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Add the chicken, broccoli, red onion, cherry tomatoes, and zucchini to the baking sheet. Add the oil and season with Italian seasoning, garlic powder, salt, and pepper.
Bake for 16 to 18 minutes or until the chicken is cooked through and the vegetables are just tender, stirring halfway through if needed. Season with additional salt and pepper if needed.
Divide evenly between plates or meal prep containers and enjoy!
Notes
