One Pan Chicken & Roasted Veggies

This is a fantastic Bariatric friendly meal that can either serve your whole family OR can be used as leftover through your busy week!

Change it up to your liking and use zucchini and egg plant instead of bell peppers. Use a different seasoning like a Ranch packet instead of Italian seasoning. So many options and very little clean up after using only one pan! Bonus – get stuff done while the oven cooks your meal! 

Gastric Sleeve, Bypass, DS and Banding patients – this is a great meal to reach your goals. Lean protein and non-starchy vegetables! Take TINY bites and focus on the chicken. Double up the chicken if needed to keep the ratio of protein two-thirds to one-third of the vegetables. Yummy!

One Pan Chicken & Roasted Veggies

Course: Main Dish, Vegetables

Cuisine: American

Servings: 4 servings

Calories: 154kcal

Author: Steph Wagner

Print Recipe

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Ingredients

• 1 lb boneless, skinless chicken breast tenders cut into 1" pieces
• 1 each red and yellow bell pepper, cut into strips
• 1 small red onion, cut into strips
• 1 cup grape tomatoes
• 2 tbsp Italian seasoning
• 2 tbsp sun dried tomatoes reserve 2 tsp oil but rinse the tomatoes off

Instructions

• Heat oven to 475F.
• Toss all the ingredients together and allow the seasoning to coat the chicken and veggies (using a little oil from the sun dried tomatoes to adhere seasoning).
• Spread the ingredients out to one layer on a large baking sheet or baking stone. Use two sheets if you don't have one large enough that you have only one layer. Tent loosely with foil.
• Place in oven and let roast for 20 minutes. Remove pan from oven and remove foil. Reposition the chicken and veggies. Return to oven for 10 more minutes. Remove from oven, let cool and serve.

Nutrition

Serving: 4oz | Calories: 154kcal | Carbohydrates: 5g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 141mg | Potassium: 666mg | Fiber: 2g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg