Baked Italian Chicken with Fennel (Easy Low Carb Recipe)
Tender and juicy Baked Italian Chicken with Fennel is an easy, low-carb recipe, perfect for anyone watching their carbs. It's also a high-protein, gluten-free and diabetic friendly recipe making it a great choice for family dinners or meal prep.
Servings: 6 servings
Calories: 171kcal
Cost: $15
Ingredients
- 2 tablespoon olive oil
- 2 large chicken breasts 2 medium/large chicken breasts sliced in half lengthwise and pounded with a mallet
- 2 tablespoon tomato pepper cream sauce See ingredient notes above for alternatives
- 1 tablespoon garlic powder
- 1 tablespoon italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 small fennel bulbs or 1 large
- 1 medium red onion
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 425°F.
- Cut the chicken breasts in half lengthwise and pound them flat with a mallet. Toss with olive oil, tomato sauce, and seasonings in a large bowl.2 tbsp olive oil, 2 large chicken breasts, 2 tbsp tomato pepper cream sauce, 1 tbsp garlic powder, 1 tbsp italian seasoning, ¼ tsp salt, ¼ tsp black pepper
- Trim the fennel’s stems and fronds, remove the core, slice in half, and then quarter it. (See Video) Cut the red onion into quarters.2 small fennel bulbs , 1 medium red onion
- Save the fennel fronds for garnish.
- Transfer everything to a large plastic storage bag and massage to combine.
- Refrigerate the bag for 30-60 minutes.
- Spread the contents onto a parchment-lined sheet pan, with chicken toward the center. Scatter the cherry tomatoes on top.1 cup cherry tomatoes
- Bake for 25-30 minutes at 425°F. Flipping the chicken halfway. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F for safety.
- Garnish with fennel fronds, and serve immediately or divide for meal prep.
Video
Nutrition
Calories: 171kcal | Carbohydrates: 8g | Protein: 15g | Fat: 9g | Fiber: 2g | Sugar: 3g
