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Sheet Pan Italian Chicken and Veggies

Sheet Pan Italian Chicken and Veggies - a one pan meal that is nutritious, flavorful, and ready in under 30 minutes! Juicy chunks of chicken with tender veggies and a homemade Italian seasoning. Easily customizable and Whole30, Paleo, Gluten and Dairy Free.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: clean eating, italian chicken, keto, paleo, sheet pan supper, whole30
Servings: 6 servings
Calories: 205kcal
Author: Nikki


  • 1.5 lb boneless skinless chicken breast cut into chunks
  • 1 large zucchini cut into chunks
  • 2 bell peppers cut into chunks
  • 8 oz mushrooms halved
  • 1/2 large red onion cut into chunks
  • 2 tablespoons olive oil
  • 1.5 tablespoons Homemade Italian Seasoning see recipe below
  • 1 teaspoon kosher salt
  • 2 teaspoons minced garlic
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley optional
  • fresh grated parmesan cheese optional


  • Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
  • Add chicken, zucchini, bell peppers, mushrooms, and red onion to a large bowl.
  • Pour olive oil over chicken and veggies and sprinkle with Italian seasoning, salt, garlic, and pepper. Toss well to combine.
  • Spread in an even layer on the baking sheet. Bake for 20 minutes.
  • Sprinkle with chopped fresh parsley and/or fresh grated parmesan if desired.


Calories: 205kcal | Carbohydrates: 7g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 528mg | Potassium: 790mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1441IU | Vitamin C: 65mg | Calcium: 25mg | Iron: 1mg