Best Keto Sheet Pan Chicken With Cabbage Fennel And Eggplant Recipes

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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

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

KETO SHEET PAN CHICKEN WITH CABBAGE, FENNEL AND EGGPLANT



Keto Sheet Pan Chicken with Cabbage, Fennel and Eggplant image

Provided by Megan Mitchell

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 small green cabbage
1 fennel bulb with fronds
1 medium Italian eggplant, cut into 1 1/2-inch cubes
5 scallions, thinly sliced
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons Whole30-approved Dijon mustard (such as Thrive Market, Tessemae's or Annie's Natural organic; see Cook's Note)
Kosher salt and freshly ground black pepper
6 bone-in, skin-on organic chicken thighs
1/4 cup roughly chopped flat-leaf parsley
2 tablespoons roughly chopped oregano leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cabbage into quarters then cut out and discard the core from each quarter. Halve each quarter lengthwise for a total of 8 wedges. Separate the leaves, keeping the wedges intact, and place on an 18-by-13-inch rimmed baking sheet. Halve the fennel lengthwise, cut out and discard the core, then slice the fennel crosswise into half-moons 1/4 inch thick. Reserve the fennel fronds for garnish. Add the fennel and eggplant to the baking sheet.
  • Combine the scallions, olive oil, vinegar, Dijon, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Stir together then pour over the vegetables. Toss to coat and spread into an even layer.
  • Liberally season the chicken with salt and pepper then place on top of the vegetables, spacing the thighs 2 to 3 inches apart.
  • Roast in the oven for 30 minutes. Rotate the baking sheet and continue to roast until the vegetables are softened and charred around the edges and the chicken is cooked through with golden and crispy skin, about 30 minutes more.
  • Remove from the oven and sprinkle with the parsley, oregano and reserved fennel fronds.

Nutrition Facts : Calories 620, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 710 milligrams, Carbohydrate 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 11 grams

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