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Keto Sheet Pan Chicken

Homemade Keto Sheet Pan Chicken

This homemade keto sheet pan chicken is a quick, flavorful dinner perfect for busy nights. Juicy chicken breasts roast alongside colorful low-carb vegetables, all in just one pan for EASY cleanup!
Print Recipe
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
Servings: 4
Course: Dinner
Cuisine: Keto

Ingredients
  

  • 2 large chicken breasts
  • 1 cup broccoli florets
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 2 medium carrots sliced into coins
  • 1 medium red onion cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Pat chicken breasts dry. Brush with 1 tablespoon olive oil, then season with garlic powder, smoked paprika, oregano, salt, and pepper. Place in the center of the sheet pan.
  3. In a large bowl, toss broccoli, bell peppers, carrots, and red onion with remaining olive oil, plus a pinch of salt and pepper. Arrange around the chicken.
  4. Roast for 22–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  5. Let the chicken rest for 5 minutes before slicing. Serve with roasted vegetables.

Notes

  • Cut vegetables into even sizes so they roast evenly.
  • Swap seasonings for Italian, Cajun, or lemon pepper for variety.
  • Great for meal prep, store in the fridge up to 3 days.
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