Sheet pan dinners require very little planning. In fact, a sheet pan dinner is so versatile you can take just about anything from your refrigerator and turn it into a healthy and simple meal. That is the idea behind the low carb chicken and veggies sheet pan dinner recipe.
Sheet pan dinners are a perfect meal. They come together quickly, involve just a few kitchen tools, and clean-up is a breeze! Meal prep is simple with the easy preparation of this low carb chicken and veggies sheet pan dinner recipe for a healthy dinner.
Double the recipe, and you have lunches for a week in under an hour. If it’s a busy weeknight and you are short on time, sheet pan dinners will have food on the table in no time. This chicken and veggies sheet pan dinner was created out of necessity and were so tasty it’s become a quick go-to dinner in my house.
Most of these ingredients can probably be found in your kitchen right now, and if not, go ahead and substitute! Do you have broccoli and not brussels sprouts? Perfect! Carrots will add a touch of color and flavor if bell peppers aren’t available. Just about any of your favorite veggies will do.
Low Carb Chicken and Veggies Sheet Pan Dinner Ingredients
Eating low carb means watching what ingredients you use. For example, this recipe uses avocado oil instead of regular vegetable oil. The best part about this recipe is that it includes amazing vegetables along with protein-packed chicken breast. There are brussels sprouts, cauliflower, and bell peppers.
You will have a colorful, delicious, and healthy meal. In fact, this recipe fits into many different nutrition plans like keto, low carb, paleo, 2B Mindset and is also dairy-free as well as gluten-free.
Directions
Preheat oven to 425 degrees.
Rinse and pat dry chicken. Set aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp oil, lemon juice, and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbsp oil, dijon, oregano, thyme, ½ tsp lemon zest, and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.
Bake for 25-30 minutes.
Low Carb Chicken and Veggies Sheet Pan Dinner
Ingredients
- 4 Tbsp Avocado Oil Measured out about 2 at a time
- 4 Chicken Breasts Boneless, Skinless
- 1 Lb Brussels Sprouts Sliced in Half
- 1 Small Head of Cauliflower
- 1 Orange Bell Pepper
- 2 Lemons 1 Sliced, 1 Juiced and Zested to about 1/2 tsp
- 1/4 Cup Dijon Mustard
- 1 Tsp Oregano
- 1/2 Tsp Thyme
- 1 Tsp Garlic Minced
- Salt and Pepper to Taste
Instructions
- Preheat oven to 425 degrees.
- Rinse and pat dry chicken. Set aside.
- Wash and prep the veggies. Place in a large mixing bowl.
- In a small mixing bowl, combine 2 tbsp oil, lemon juice, and garlic.
- Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
- In the same mixing bowl, combine 2 tbsp oil, dijon, oregano, thyme, ½ tsp lemon zest, and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
- Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.
- Bake for 25-30 minutes.
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