Best Keto Sheet Pan Chicken And Loaded Cauliflower Recipes

KETO SHEET PAN CHICKEN DINNER

Keto Sheet Pan Chicken Dinner image

This keto one-pan meal not only saves time, clean up is a breeze too! You can have dinner on the table in under 30 minutes for those busy weeknights. This recipe is also ideal for meal preppers who like to have food ready to grab and go during the week.

Provided by France C

Categories 100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

¾ teaspoon garlic powder
¾ teaspoon onion powder
¼ teaspoon ground black pepper
1 pound chicken tenders
6 slices bacon, or more to taste
1 pound asparagus spears, trimmed and halved crosswise
salt and ground black pepper to taste
3 tablespoons olive oil, divided
1 (14 ounce) package cauliflower rice
¼ cup Buffalo-style hot pepper sauce

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet.
Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil.
Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil.
Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through.
Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.

Nutrition Facts : Calories 357 calories, Carbohydrate 10.7 g, Cholesterol 84.3 mg, Fat 19.6 g, Fiber 4.8 g, Protein 35.5 g, SaturatedFat 4.3 g, Sodium 812.2 mg, Sugar 2.5 g

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER

Smoky Sheet Pan Chicken with Cauliflower image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 tablespoon white wine vinegar
4 cloves garlic, minced
1 tablespoon sweet smoked paprika (you can replace any portion of this with hot paprika if desired)
1 1/2 teaspoons kosher salt
2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in
2 tablespoons olive oil, plus more for the pan(s)
1 1/4 pounds Yukon Gold potatoes (about 4 medium)
1 3/4 pounds cauliflower (1 small or 1/2 very large head)
1/2 large red onion
2 teaspoons fresh thyme leaves, minced
Kosher salt and freshly cracked black pepper
2/3 cup green olives, pitted
8 ounces dried chorizo, cut into chunks (optional)
A few juliennes of red bell pepper
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Pinch of granulated sugar
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.