EASY Whole30 Sheet Pan Italian Chicken
/With four kids at home, I need dinners that are quick, easy, and enjoyed by all. I don’t always win at meal time, but this Italian Chicken checks all of the boxes. With simple ingredients that you likely already have on hand, it only takes a few minutes to prep, and once your oven is preheated, it cooks in 15 minutes! Throw it on top of a salad for a super easy, minimal prep meal. For a balanced, hot meal ready in under 30 minutes, add a second sheet pan of potatoes and veggies to the oven 10 minutes before the chicken, and finish cooking them at the same time. This is also a great recipe to batch cook, making it a perfect candidate for your weekly meal prep. Drop a comment if you make it and love it, and be sure to share it with your Whole30 accountability group! Enjoy!
Directions:
Preheat oven to 425F.
Cut chicken breasts into large chunks/slices. Make them bigger than bite-sized, but smaller than a chicken tenderloin.
Add all ingredients to a large bowl and mix well, being sure to evenly distribute the oil and seasonings.
Spread out chicken on a large rimmed baking sheet in a single layer, so there’s space between each piece of chicken. (if you’re batch cooking, make sure you spread out over multiple sheet pans).
Bake the chicken at 425F for 15-16 minutes. Cut into a few of the largest pieces to make sure that the meat is white throughout.
Serve warm over rice (not Whole30, but part of your reintroduction), cauliflower rice, baked potatoes, or a bed of greens. You can’t go wrong!
Ingredients:
1.5 pounds chicken breasts
2 tbsp. EVOO
2 tsp. Italian seasoning
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1/4-1/2 tsp. black pepper (use less if you or your kids don’t like strong peppery flavors.)