a sheet pan with cooked chicken and veggies
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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.
Course dinner, lunch
Cuisine American
Keyword gluten free, recipe for chicken and veggies
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 5
Calories 426kcal
Author Jennifer Banz

Ingredients

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. 

Notes

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

Nutrition

Calories: 426kcal