Italian Chicken and Veggie Pan

Prep Time

25 Minutes

Cook time

375 for 50 min






  • 2 lb bone in chicken breast halves
  • 1 c peeled fresh baby carrots
  • 1 medium onion, cut in to wedges
  • 3 c zucchini cut into 1 inch chunks
  • 8 oz package of sliced mushrooms
  • 1 c bell pepper – cut into 1 inch chunks
  • 3 tblsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tblsp balsamic vinegar
  • 1 tsp dried Italian seasoning
  • 1/4 c shredded Parmesan cheese (about 1 oz)


  • Preheat oven to 375. Coat shallow roasting pan with cooking spray.
  • Add chicken (skin sides up) in half of prepared pan. In the other half add carrots and onions.
  • Roast 25 minutes than remove from oven.
  • Add zucchini, mushrooms, and sweet peppers to the vegetable side. Drizzle chicken and veg with 2 tblsp of oil then sprinkle with salt and pepper.
  • Roast 25 minutes more or until chicken is done and vegetables are tender.
  • Move vegetables to a bowl and let chicken cool enough to handle.
  • Remove and discard skin and bones from chicken. Shred the chicken. Add the chicken and juice to the vegetables. Toss to combine.
  • In a small bowl add 1 tblsp oil, vinegar, and Italian seasoning. Drizzle over chicken mix. Toss to coat. Sprinkle with cheese

Per serving: 218 Calories; 10 g fat (2 g saturated fat); 51 mg cholesterol; 223 mg sodium; 10 g carbs; 3 g fiber; 6 g sugars; 23 g protein

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