Sheet Pan Chicken & Fennel

Easy Sheet Pan Chicken & Fennel(Serves 5)

Easy Sheet Pan Chicken & Fennel is a delicious and healthy meal for any night of the week.  Growing up we ate fennel sliced and raw after a meal.  We were taught that it helped with digestion.  But personally I like it even better roasted and it gives the perfect flavor to this easy dinner.

I hope you will try it! 


3 lbs. of Chicken Breasts, cleaned and cut into cubes

2 Fennel Bulbs, Sliced

1 Cup Pitted Kalamata Olives, halved

2 Zucchini, sliced thinly into half moons

1 Pint Cherry Tomatoes, sliced in half

1 ½ Tsp. Salt

1 Tsp. Black Pepper

⅓ Cup Grated Pecorino Romano

⅓ Cup Plain Bread Crumbs

⅓ Cup Olive Oil


Preheat your oven to 375.  Line two large pans with parchment paper.

In a large bowl add in the chicken, fennel, kalamata olives, zucchini and  cherry tomatoes. 

Sprinkle in the salt and pepper and combine.  

Next add in the grated Pecorino and combine.  Then sprinkle in the bread crumbs. Combine again.

Drizzle in the olive oil and mix.

Divide the mixture event between the two baking sheets in a single layer and get in the oven.

Bake for about 40 minutes until the chicken and veggies are cooked thru and golden brown.

Back to blog