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Keto Sheet-Pan Chicken and Rainbow Veggies
Keto Sheet-Pan Chicken and Rainbow Veggies
Photo: Liz Andrew/Styling: Erin McDowell

Some nights, you’ve got your Ina Garten chef’s hat on and you’re ready to truss up a whole bird. Other nights (well, most nights), you’ve got hungry kiddos on your hands and you want something healthy and delicious that requires practically no thought or dishes. For all of those nights, Keto sheet-pan chicken and rainbow veggies comes to the rescue.

RELATED: Baking-Sheet Pizza with Olives and Sun-Dried Tomatoes

4 servings

Nonstick spray

1 pound boneless, skinless chicken breasts

1 tablespoon sesame oil

2 tablespoons soy sauce

2 tablespoons honey

2 red bell peppers, diced

2 yellow bell peppers, diced

3 carrots, sliced

½ head broccoli, cut into florets

2 red onions, diced

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼ cup chopped fresh parsley, for serving

1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick spray.

2. Place the chicken onto the baking sheet. In a small bowl, whisk the sesame oil and soy sauce. Brush the mixture evenly over the chicken.

3. Arrange the red bell peppers, yellow bell peppers, carrots, broccoli and red onion on the baking sheet. Drizzle the olive oil over the vegetables and toss gently to coat; season with salt and pepper.

4. Roast until the vegetables are tender and the chicken is fully cooked, 23 to 25 minutes. Remove from the oven and garnish with parsley.

379 calories

14g fat

35g carbs

31g protein

17g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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