Easy Sheet Pan Italian Chicken and Peppers
Delicious, juicy baked chicken roasted in Italian dressing and bell peppers! This sheet pan Italian chicken dinner is flavorful, healthy, and easy!
Equipment
- Aluminum foil, or parchment paper
Ingredients
- 2 lbs chicken breasts, (about 3 chicken breasts)
- 1 1/2 large bell peppers, (sliced into lengthwise strips)
- 1/2 large onion, (cut in half-moon slices, about 1 cup)
- 2 tsp paprika
- 1 tsp garlic salt
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 2 Tbsp olive oil
- Serve with mashed potatoes, rice, pasta, or crusty bread
Instructions
- Heat oven to 425°F. Line a 21x15 sheet pan with foil. Cut the chicken breasts in half crosswise, then cut each half again to make 12 smaller pieces.
- Place the sliced chicken pieces over the prepared pan and season well with 1 tsp garlic salt, 2 tsp paprika, 1 1/2 tsp each of black pepper and salt.
- Rub the seasonings into the chicken.
- Top the chicken with sliced bell peppers and onions. Pour 1/2 cup of Italian dressing over the chicken and toss everything together. Drizzle with 2 Tbsp of olive oil.
- Bake at 425°F for 18 minutes, then broil on high for 2-3 minutes. The chicken is done when the internal temperature reads 165°F. Serve!
Notes
- Serving Size: one serving size yields 2 small pieces of chicken breast (about 2.5 oz).
Nutrition Facts
Easy Sheet Pan Italian Chicken and Peppers
Serving Size
1 serving
Amount per Serving
Calories
174
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
73
mg
24
%
Sodium
860
mg
37
%
Potassium
515
mg
15
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
25
g
50
%
Vitamin A
1245
IU
25
%
Vitamin C
41
mg
50
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
