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.
gluten free, recipe for chicken and veggies
Chicken breast, cut into 2 inch chunks
Baby bella mushrooms, quartered
Red bell pepper
Yellow bell pepper
Green bell pepper
Zucchini, cut into 1 inch chunks
Red onion, sliced thin
avocado oil (Click here for my favorite brand)
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.
Calories per serving: 426 calories / 27g fat / 8.9 net carbs / 36g protein