Sheet Pan Italian Chicken and Vegetables
View original ↗
Averie Cooks · by Averie Sunshine★ 5.0 (9)

Sheet Pan Italian Chicken and Vegetables

NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 61%
CARBS 11G13% OF CAL
2G FIBER2G OTHER8G TOTAL SUGAR
FAT 21G52% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken breasts and fresh vegetables roasted on a sheet pan with balsamic, Italian seasoning, and parmesan. A quick one-pan weeknight dinner.

mainitaliancasserolechickengluten free
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons Italian seasoning
  • 1 tablespoon dried onion flakes
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • about 1 to 1.25 pounds boneless skinless chicken breasts (I halved one large breast and each half was about 1/2 pound)
  • 1 cup cherry or grape tomatoes
  • 1 medium/large zucchini (diced into bite-sized pieces)
  • 1 medium/large yellow bell pepper (diced into bite-sized pieces (another color pepper may be substituted))
  • freshly grated Parmesan cheese (optional for garnishing)
  • fresh basil (optional for garnishing)
  • balsamic glaze or balsamic reduction (optional for garnishing (make your own)
PREP
5M
SODIUM
567MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.