Easy Sheet Pan Chicken & Veggies | Easy Keto Dinner

We all need a go-to dinner that’s low effort, super satisfying, and full of flavor — and this Sheet Pan Chicken & Veggies is exactly that. It’s one of those meals that makes your kitchen smell like you’ve been cooking all day (even though it took less than 10 minutes to prep).

Why You’ll Love This Recipe:

• Only one pan to clean

• Perfect for busy weeknights or lazy Sundays

• Great for meal prep — pack it up for lunch the next day!

• Totally customizable with whatever low-carb veggies you’ve got
  

Ingredients:

• 4–5 chicken thighs (bone-in or boneless)

• 1 zucchini, chopped

• ½ red onion, sliced

• 1 orange bell pepper, sliced

• 5 garlic cloves, peeled and smashed

• 1 bag broccoli florets

• 1 bag cauliflower florets

• Olive oil (about 2–3 tablespoons)

• 2 tablespoons balsamic vinegar

Seasoning Blend:

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp turmeric

• ½ tsp black pepper

Instructions:

1. Preheat your oven to 400°F.

2. Chop your veggies into bite-sized pieces and spread them out on a large sheet pan.

3. Add chicken thighs on top or nestled between the veggies.

4. Drizzle everything with olive oil and balsamic vinegar.

5. Sprinkle your seasoning blend evenly over the entire pan.

6. Toss everything lightly to coat, then arrange it in an even layer.

7. Bake for 45 minutes or until the chicken is golden and cooked through.
   

Macros (Per Serving – Makes 4 Servings):

Based on skin-on chicken thighs and standard veggie portions

• Calories: 410

• Fat: 28g

• Protein: 32g

• Total Carbs: 9g

• Fiber: 3g

• Net Carbs: 6g
  
  

This recipe has saved me on so many nights where I didn’t feel like cooking. It’s quick, satisfying, and reheats beautifully — even your picky eaters won’t complain.

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