EASY Whole30 Sheet Pan Italian Chicken

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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!

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Directions:

  1. Preheat oven to 425F.

  2. Cut chicken breasts into large chunks/slices. Make them bigger than bite-sized, but smaller than a chicken tenderloin.

  3. Add all ingredients to a large bowl and mix well, being sure to evenly distribute the oil and seasonings.

  4. 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).

  5. 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.

  6. 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.)