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Sloane Whitaker

One Pan Chicken and Veggies

This super easy, low carb, one pan chicken and veggies is enough for 5 lunches throughout the week! It has chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 lbs Chicken breast cut into 2 inch chunks
  • 3 cups Broccoli florets
  • 8 ounces Baby bella mushrooms quartered
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1 Green bell pepper
  • 2 Large Zucchini cut into 1 inch chunks
  • 1 Red onion sliced thin
  • ½ cup avocado oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Dried oregano
  • ½ teaspoon Garlic powder

Method
 

  1. Pre-heat the oven to 475F.
  2. Prep all of your chicken and veggies and dump them on the 18 x 26" sheet pan. You could also spread this between 2 smaller sheet pans.
  3. In a small bowl add the oil, spices, salt and pepper. Whisk together.
  4. Pour the oil mixture over the chicken and veggies. Mix the chicken veggies and oil all together on the sheet pan. Lay out in a single layer.
  5. Bake in the pre-heated oven for 18 minutes or until the chicken has an internal temperature of 165F.
  6. For meal prep: divide into 5 bowls with lids and store in the fridge.

Notes

Calories per serving: 426 calories / 27g fat / 8.9 net carbs / 36g protein
Nutrition
Calories: 426