Keto Italian Chicken and Veggie One Pan Dinner {Gluten-Free, Low Carb}
When the week gets busy, it’s easy to order takeout to get dinner on the table. Don’t reach for the phone quite yet! This Keto Italian Chicken and Veggie One Pan Dinner is so easy to make for a simple and delicious weeknight meal.
Italian seasoning and chicken go together like PB and J. While I love my creamy Italian chicken recipe, this Italian chicken and veggie sheet pan dinner needs even less hands-on time. For this busy lady, that’s always a plus!
Keto Italian Chicken and Veggie One Pan Dinner Recipe
I absolutely love roasted potatoes. They’re versatile and can be seasoned a variety of ways. Unfortunately, they’re also high in carbs, which is bad news for those following a low carb or keto diet. Instead of the classic potatoes, this recipe uses keto-friendly veggies that pair perfectly with Italian dressing.
I used bell pepper and zucchini in this recipe, but they aren’t the only options. I like to eat seasonally and change up the vegetables in a recipe based on what’s available. This recipe uses produce that grows in summer, but for fall and wintertime diced radishes and turnips or broccoli and cauliflower also work well.
The typically Italian chicken sheet pan recipes I have found in the past call for dried spices. However, I wanted to use pre-made Italian dressing for several reasons. First of all, there is already so much flavor packed into the bottle, there’s no need to pull out all of your spice jars!
If you’re not on a strict low carb diet and want to add to your meal, then there are plenty of tasty options. Wild rice, baked sweet potatoes, and quinoa are all good choices. Even though I take it easy on the carbs, my family likes to load up. By making a side of rice or baked sweet potatoes for them, we can all enjoy a filling, tasty meal.
Looking for more quick meal ideas? Here’s some inspiration!
- Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
- Easy Sheet Pan Roasted Sausage and Vegetables {gluten-free and dairy-free!}
- Lemon Pepper Salmon and Asparagus Sheet Pan Dinner {Keto-Friendly, Gluten-Free)
- Sesame Soba Noodle Bowl with Vegetables {Gluten-Free, Vegan}
- Instant Pot Tomato Soup {with Stove Top and Slow Cooker Options!}
- 4 chicken breastscut into large chunks
- 1/2-3/4cup Italian dressing
- 2-3 zucchinisliced
- 1 bell peppercut into 1-inch pieces
- 1 oniondiced
- 1/4cup parmesan cheesegrated
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Place the chicken in a glass baking dish and pour the Italian dressing over top. Allow this to marinate in the fridge for about 30 minutes. You can skip this step but it does up the flavor. I used ¾ cup of dressing on mine because I wanted enough sauce to put it over some rice. If you’re just eating this as is, then reduce the amount to ½ cup.
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Add the zucchini, bell pepper and onion into the baking dish with the chicken and toss to coat with the dressing.
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Place in a preheated oven at 375F for about 30 minutes, or until the chicken is cooked through to an internal temperature of 165F.
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Remove the pan from the oven and sprinkle evenly with the cheese.
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