Low Carb Sheet Pan Chicken Cacciatore
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
260 kcal
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Course
Main Course
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Cuisine
Italian
Low Carb Sheet Pan Chicken Cacciatore
Description
The recipe starts by slicing onions, red bell pepper, and zucchini into uniform 1/3-inch pieces, with mushrooms halved. Olive oil is drizzled onto a large rimmed sheet pan, where chicken thighs are arranged with these vegetables. Salt, pepper, and dried Italian seasoning are sprinkled over everything. The first roasting at 450°F partially cooks chicken and vegetables.
After 15 minutes, the ingredients are flipped to ensure even cooking, mushrooms and minced garlic are added, and canned stewed tomatoes with their sauce and white wine are spooned over the mixture. Additional seasoning is applied before returning to the oven for another 15 minutes. This process yields chicken in a rich, tangy tomato sauce with softened, caramelized vegetables.
Served warm, this dish provides protein and vegetables in one pan with minimum fuss. It is suited to low-carb diets due to the absence of pasta or bread and relies on the flavorful tomato-wine base and herbs to complement the tender roasted chicken.
Ingredients
- 4-6 chicken thigh boneless, skinless
- 2 tablespoons olive oil
- 1 sweet onion
- 1 red bell pepper Italian or bell, sweet
- 1 zucchini large
- 8 ounce mushrooms
- 4-5 cloves garlic minced
- 28 ounces stewed tomatoes (1 can)
- 1/4 cup white wine
- 1 teaspoon Italian seasoning dried
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Peel and half the onion, then cut into 1/3-inch slices. Cut the red pepper and zucchini into slices about the same thickness. Halve the mushrooms.
- Drizzle olive oil over a large rimmed 13x18-inch sheet pan. Place the chicken thighs on the sheet pan. Then add the sliced onions, peppers, and zucchini. Sprinkle with salt, pepper, and dried Italian seasoning. Roast in the oven for 15 minutes.
- Flip the chicken and vegetables over on the sheet pan. Add the mushrooms and minced garlic. Spoon the tomatoes and some of the sauce out of the can and place on the baking sheet. Drizzle the white wine over the top. Then sprinkle everything with salt, pepper, and more Italian seasoning.
- Roast another 15 minutes, until the sauce is bubbling. Serve the chicken warm, with a side of vegetables and the pan sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 260kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 404mg | 17% |
| Potassium | 879mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 45.7mg | 51% |
| Calcium | 80mg | 8% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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