RECIPE: One-Pan Italian Chicken + Veggies

You asked for more quick, one-pan, one-pot recipes- and I want to deliver! Though you'll get the *best* results if you marinate the chicken ahead (think meal prep, or tossing in the morning before work/play), this whole recipe comes together in just about 30 minutes. Serve over top quinoa, rice, pasta, cauliflower rice- the sky's the limit! It's also just as delicious later in the week- so use this as a start-ahead meal, as well! (p.s. it's super kid-friendly, which I know you mamas appreciate!)

One-Pan Italian Chicken + Veggies: Makes enough for 3-5


For chicken: for best flavor, marinate 30 minutes-24 hours prior

1.5-2 lb chicken tenders or boneless skinless chicken thighs

3 tbsp olive oil

juice of 1/2 lemon

2 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp sea salt

pinch pepper

1. Whisk together marinade ingredients. Coat chicken with marinade and marinate 30 minutes to 24 hours prior (optional: toss together right before- it just won't have *as much* flavor).


2 small-medium zucchini, diced

2 small bell peppers, diced

1 large onion, diced

1/2 tsp garlic powder

2 tsp Italian seasoning

big pinch sea salt

1-2 tbsp olive oil

optional: reduce balsamic (balsamic glaze) to serve

1. Preheat oven to 375. Toss veggies with spices and oil. Arrange over a large baking pan.

2. Arrange marinated chicken over top vegetables (toss leftover marinade).

3. Bake in oven 30-35 minutes, until chicken is cooked through and vegetables are soft.

Serve over rice, quinoa, pasta or cauliflower rice. This is a GREAT veggie/protein base to prep ahead and enjoy all week!

© 2019 by Kristin Dovbniak for The Supermama Society


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