Baked Italian Chicken and Vegetables
This flavorful sheet pan dinner with juicy chicken breast and crispy baked veggies will be your new go-to recipe. And with a cooking time of only 27 minutes, you’ll have dinner on the table in no time.
All you need is a pan or baking sheet, some chicken, herbs, and veggies — and you’re good to go.
Add a drizzle of olive oil at the end for a little extra flavor and fat — this is a keto recipe after all.
- Prep Time: 3 minutes
- Cook Time: 27 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Scale
Ingredients
- Two 10-ounce boneless chicken breasts, or four 5-ounce chicken breasts, sliced.
- 1 zucchini, chopped
- 1 yellow squash, chopped
- ½ white onion, chopped
- 1 green bell pepper, chopped
- 1 cup artichoke hearts, chopped
- 1½ cups shredded mozzarella
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 425 F.
- In a baking dish or sheet pan add the chicken, zucchini, yellow squash, white onion, bell pepper, and artichoke hearts.
- Top with cheese, sea salt, black pepper, and Italian seasoning.
- Bake for 27 minutes or until chicken reaches an internal temperature of 165 F.
Nutrition
- Calories: 410.25
- Fat: 14.1g
- Carbohydrates: 10.2g (Net: 6.5g)
- Fiber: 3.7g
- Protein: 55.8g
Find it online: https://perfectketo.com/baked-italian-chicken-and-vegetables/