The Pioneer Woman Tasty Kitchen
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One-Pan Chicken and Veggies

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Level: Easy

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Description

This super easy, low carb, one-pan chicken and veggies is enough for 5 lunches throughout the week! It has chicken breast, broccoli, mushrooms, bell pepper, zucchini, and onion.

Ingredients

  • 3 pounds Chicken Breast, Cut Into 2 Inch Cubes
  • 3 cups Broccoli Florets
  • 8 ounces, weight Baby Bella Mushrooms, Quartered
  • 1  Red Bell Pepper
  • 1  Yellow Bell Pepper
  • 1  Green Bell Pepper
  • 2  Large Zucchini, Cut Into 1-inch Chunks
  • 1  Red Onion, Sliced Thin
  • ½ cups Avocado Oil
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 teaspoon Smoked Paprika
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Garlic Powder

Preparation

Preheat oven to 475ºF.

Prep all of your chicken and veggies and dump them on the 18 x 26 sheet pan. You could also spread this between 2 smaller sheet pans.

In a small bowl, add oil, spices, salt and pepper. Whisk together. Pour oil mixture over chicken and veggies. Mix chicken veggies and oil all together on the sheet pan. Lay out in a single layer.

Bake in preheated oven for 18 minutes or until chicken has an internal temperature of 165ºF.

For meal prep, divide into 5 bowls with lids and store in the fridge.

Calories per serving: 426 calories, 27g fat, 8.9 net carbs, 36g protein.

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