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One Pan Italian Chicken
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One pan Italian chicken sheet pan meal
Make your entire dinner using only one pan...and most of the time is hands-off cooking! Meals like this can be a life-saver on a busy evening. Feel free to double or triple the recipe and eat it for a few meals, or use the roasted chicken and veggies as a shortcut other meals. I love recipes like this: one pan for the whole meal, and almost all the time is hands-off. Throw some veggies and chicken on a pan, pop in the oven, and half an hour later, you are eating a delicious, healthy dinner. Then there’s only one pan to wash, which is my favorite part.One Pan Chicken Meals Are So Versatile
This recipe is super versatile: Try some new spices, use fish instead of chicken (cook time will be different), or swap out your favorite veggies for the ones we have here. You almost can’t go wrong! We recommend doubling or tripling this recipe, and then using it in meals throughout the week. Put the roasted meat and veggies over a salad with a drizzle of salad dressing for lunch. Or mix into tomato sauce and pour a hearty sauce over your chickpea pasta for dinner. Try stuffing into a pita or wrap alongside chopped lettuce, or layer onto your favorite whole wheat pizza for a new twist on an old classic. Thirty minutes of roasting can bring you several days of meals! Let us know if you try it.Notes:
Balsamic vinegar reduction is one of our favorite ways to take a meal from good to awesome! Balsamic reduction is made simply by boiling vinegar until it reduces to a thicker sauce. It gets sweeter as it boils too, without any added sugar. You can buy this kind of thing at many fancy olive oil and vinegar stores-- or make your own.One Pan Italian Chicken
Category
Main Course
Author:
Ashley Keating
Servings
2 servings
Prep Time
5 minutes
Cook Time
25 minutes
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
One pan Italian chicken sheet pan meal
Make your entire dinner using only one pan...and most of the time is hands-off cooking! Meals like this can be a life-saver on a busy evening. Feel free to double or triple the recipe and eat it for a few meals, or use the roasted chicken and veggies as a shortcut other meals. I love recipes like this: one pan for the whole meal, and almost all the time is hands-off. Throw some veggies and chicken on a pan, pop in the oven, and half an hour later, you are eating a delicious, healthy dinner. Then there’s only one pan to wash, which is my favorite part.One Pan Chicken Meals Are So Versatile
This recipe is super versatile: Try some new spices, use fish instead of chicken (cook time will be different), or swap out your favorite veggies for the ones we have here. You almost can’t go wrong! We recommend doubling or tripling this recipe, and then using it in meals throughout the week. Put the roasted meat and veggies over a salad with a drizzle of salad dressing for lunch. Or mix into tomato sauce and pour a hearty sauce over your chickpea pasta for dinner. Try stuffing into a pita or wrap alongside chopped lettuce, or layer onto your favorite whole wheat pizza for a new twist on an old classic. Thirty minutes of roasting can bring you several days of meals! Let us know if you try it.Notes:
Balsamic vinegar reduction is one of our favorite ways to take a meal from good to awesome! Balsamic reduction is made simply by boiling vinegar until it reduces to a thicker sauce. It gets sweeter as it boils too, without any added sugar. You can buy this kind of thing at many fancy olive oil and vinegar stores-- or make your own.
Ingredients
- "2 raw chicken breasts, 6 ounces each (or chicken tenderloin, as pictured)
- 2 cups raw cauliflower, chopped
- 1 cup baby carrots
- 1 cup raw onion, chopped
- 3 tsp Italian seasoning blend (or less, as preference) (or 1 tsp dried basil, 1 tsp dried oregano, 1/2 dried rosemary, 1/2 tsp dried thyme, 1/4 tsp red chili flakes)
- 1 lemon (or 2 TBS lemon juice)
- olive oil for greasing the pan
- salt and pepper, to taste
- optional: balsamic vinegar reduction for serving (see our recipe)"
Directions
- "Preheat over to 400 degrees and grease a baking sheet with olive oil.
- Zest half the lemon (if using) and juice the whole lemon.
- Layer the chicken breasts on one side of the baking sheet. Assemble veggies on theother side, making sure that nothing overlaps to ensure even cooking.
- Sprinkle herbs, zest of the lemon, salt, and pepper liberally over meat andveggies.
- Cook in the preheated oven for 20-30 minutes until chicken is cooked through (keep an eye on it, as different thicknesses will cook more quickly). During the last 5 minutes of baking time, remove the pan from oven and squeeze lemon juice all over chicken and vegetables. Put back in the oven to finish cooking.
- Serve the chicken and veggies on two plates. This would be excellent over brown rice or barley!
- Optional: add a drizzle of balsamic vinegar reduction over both plates to take this to the next level!"