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stainless steel sheet pan with chicken breast strips, kalamata olives, white sweet potatoes and pears garnished with fennel fronds

Sheet Pan Chicken with Fennel and Olives (AIP, paleo)


This Sheet Pan Chicken with Fennel and Olives is a one-pan Fall dinner delight! It’s AIP, paleo and Whole30 compliant, comes together in under 45 minutes and is full of rich and cozy flavors.


  • 3 large cloves garlic, crushed 
  • 1/3 cup olive oil 
  • 3 TBSP freshly squeezed lemon juice 
  • 3/4 tsp sea salt
  • 1 tsp fresh thyme 
  • 1 lb Japanese sweet potatoes, peeled and cubed
  • 1 lb chicken breasts, sliced into strips 
  • 1 large bulb fennel, sliced*
  • 1 pear (any variety), cubed 
  • 3/4 cup pitted olives (any variety, ensure they’re AIP compliant) 


  1. Heat oven to 400F
  2. In a small bowl combine garlic, olive oil, lemon juice, sea salt and thyme.
  3. Toss the sweet potatoes with 1/4 of the marinade and place onto a parchment-lined baking sheet. Bake for 10 minutes to give them a head start.
  4. While the sweet potatoes bake, place the sliced chicken breasts into a bowl with fennel, pear and olives and cover with remaining 3/4 of the marinade.
  5. After 10 minutes, add the chicken and vegetables to the pan(s) with the sweet potatoes.
  6. Bake for 15 to 20 minutes further, until chicken is cooked and everything has browned. 
  7. Enjoy!


*Cut the stalks and fronds off the fennel bulb and reserve fronds for garnishing, if desired. Once stalks are removed, cut the bulb into quarters and then into 1-inch-thick slices.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Mains

Keywords: sheet pan, one pot meals, quick meals, aip, paleo, whole30, quick weeknight meals, chicken dinner, fall recipes