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Home » Keto Recipes » Keto Chicken Recipes

Published: Mar 30, 2018 · by: jenniferbanz

One Pan Chicken and Veggies

This super easy one pan chicken and veggies is enough for 5 lunches throughout the week! It has chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion.

a sheet pan full of chicken and vegetables. Broccoli, bell pepper, onion, zucchini, and mushrooms

Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

I am so excited to share this easy One Pan Chicken and Veggies recipe with you!  It is the perfect recipe for low carb meal prep because it's filled with tons of healthy veggies and makes enough for lunch all week long!

All of these veggies are full of flavor, but low in carbs so you can eat them without any worries.

A common ingredient in one pan meals like this is potatoes, but potatoes are higher in carbs and have a very large glycemic load on our bodies.  This means we may not see the sugar in the food, but our bodies do!  Atkins calls this the 'Hidden Sugar Effect' - foods that you think are healthy that actually turn into sugar when digested.  You can read more about that here!

a big bowl full of colorful veggies

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The first thing I do for this one pan chicken and veggies is to get all of my veggies prepped.  If I do the veggies first, then I only have to use 1 cutting board.  I'm all about less dishes!

I cut up 2 broccoli crowns into smaller florets, quarter 8 ounces of baby bella mushrooms, cut 2 large zucchini into large chunks, cut 3 bell peppers (red, orange, and green) into 1 inch pieces, and slice a whole red onion.

I then cut 3 pounds of chicken breasts into large chunks.  You want the chicken breast pieces to be about 2 inches square so they do not dry out in the oven before the veggies have time to cook.

chicken marinade in a glass bowl with a whisk

For the seasonings I use avocado oil (better for high heat cooking), oregano, smoked paprika, garlic powder, salt and pepper.

I place all of my veggies and chicken on an 18 x 26" sheet pan and pour the seasoned oil on top.  I then get my hands dirty and mix everything together!

chicken veggies ready for the oven

This one pan chicken and veggies is now ready for the oven.  I place the pan in a 475 degree oven and let everything roast for 18 minutes.  This gave me perfectly cooked and juicy chicken and perfectly cooked veggies!

This makes 5 very generous servings.  I love the Atkins motto, and the title of their new lifestyle book, "Atkins: Eat Right, Not Less."  It is the perfect plan to keep your blood sugar stable so you have less cravings.  Check out Atkins new book for other great low carb recipes here!

Atkins eat right not less book and a yellow bowl full of chicken and veggies

In addition to this east meal prep, I also love Ham Roll Ups for an easy snack!

a sheet pan with cooked chicken and veggies

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.
5 from 8 votes
PRINT RECIPE SAVE TO FAVORITESSaved! PIN RECIPE
Course: dinner, lunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 5
Calories: 426kcal
Author: Jennifer Banz

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 (Click here for my favorite brand on Amazon)
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Dried oregano
  • ½ teaspoon Garlic powder

Instructions

  • Pre-heat the oven to 475F.
  • 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.
  • In a small bowl add the oil, spices, salt and pepper.  Whisk together.
  • 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.
  • Bake in the pre-heated oven for 18 minutes or until the chicken has an internal temperature of 165F.
  • For meal prep:  divide into 5 bowls with lids and store in the fridge. 

Jennifer's tips

Calories per serving: 426 calories / 27g fat / 8.9 net carbs / 36g protein
Servings: 5

Nutrition per serving

Calories: 426kcal

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :gluten free, recipe for chicken and veggies

This is a sponsored conversation written by me on behalf of Atkins Nutritionals, Inc. The opinions and text are all mine.

⭐ Did you make this One Pan Chicken and Veggies Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

More Keto Chicken Recipes

  • Air Fryer Whole Chicken
  • Keto Chicken Alfredo Recipe - One Skillet!
  • Lemon Pepper Chicken Thighs
  • Instant Pot Chicken Thighs

Reader Interactions

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    Recipe Reviews




  1. Dot mcelroy says

    January 03, 2023 at 12:07 pm

    Can I use frozen veggies?

    Reply
    • jenniferbanz says

      January 10, 2023 at 12:52 pm

      yes, just thaw them first.

      Reply
  2. Marilyn Sosman says

    April 22, 2021 at 12:59 pm

    5 stars
    I made this and it was delicious. I highly recommend it

    Reply
  3. lisa ward says

    March 01, 2021 at 7:13 pm

    5 stars
    had this tonight for dinner. it was delicious!! so happy i have leftovers!! thank you for another amazing recipe!!

    Reply
  4. Cari C. says

    February 24, 2021 at 12:39 am

    So easy to throw together, the washing & chopping of veggies and cutting the chicken takes the longest but I add a little more, use 2 pans and make a week's worth of meals. So delicious!

    Reply
  5. Melanie says

    November 12, 2020 at 4:38 pm

    5 stars
    So good and easy to put together! Added to our recipe rotation for sure! Thank you!

    Reply
  6. Janet says

    August 15, 2020 at 9:27 am

    Has anyone ever made this on a gas BBQ? I don't want to turn my oven on in the summer humidity. Looks and sounds delicious!

    Reply
    • jenniferbanz says

      August 17, 2020 at 9:19 am

      I think It will work great!

      Reply
  7. Mariah says

    June 10, 2019 at 5:37 pm

    My family loves this recipe. We make it every week now!

    Reply
  8. Kathy says

    February 07, 2019 at 6:32 pm

    Oh my gosh! I made this tonight and it is fabulous! And so easy!! This will be a regular at our house!

    Reply
  9. Brittany says

    January 19, 2019 at 12:43 pm

    So good and full of flavor! I added squash, too. Then sprinkled some parmesan & drizzled ranch on mine. Amazing!

    Reply
  10. Janett says

    January 18, 2019 at 5:40 pm

    5 stars
    Hi! I made ur recipe and it came out as a food transformation. I subbed for hemp oil and low sodium soy sauce, its all i had. It tastes amazing and im not a big all veggie fan but this dish had me tasting each veggie on its own and my taste buds just magically changed! I saw the veggie light! Ha! Ha! Thank uuu! XO

    Reply
    • jenniferbanz says

      January 19, 2019 at 11:19 am

      Maybe I should show this to my husband so he will see the veggie light, lol! Thank you for the review!

      Reply
  11. Kira says

    July 11, 2018 at 2:17 pm

    5 stars
    Made this last night for my family and they absolutely loved it! This was so delicious!

    Reply
    • jenniferbanz says

      July 16, 2018 at 8:35 am

      So glad you liked it!

      Reply

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Welcome!

Jennifer

Hey there, I'm Jennifer! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto. 

I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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