Best Keto Sheet Pan Chicken With Cabbage Fennel And Eggplant Recipes

KETO SMOKY CHICKEN AND VEGETABLE SHEET PAN DINNER

Keto Smoky Chicken and Vegetable Sheet Pan Dinner image

Chicken and vegetables get a smoky makeover in this sheet pan dinner for four. These particular vegetables absorb the smoked paprika nicely and are a perfect complement to the bacon-wrapped chicken.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 head broccoli, cut into florets
½ head cauliflower florets
½ medium head red cabbage, cut into wedges
½ cup olive oil
1 teaspoon sea salt
1 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
4 boneless, skinless chicken thighs
8 slices bacon

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil.
Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside.
Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet.
Stir vegetables one last time and scatter them around the chicken in an even layer.
Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 636.8 calories, Carbohydrate 25.8 g, Cholesterol 91 mg, Fat 48.3 g, Fiber 7.2 g, Protein 28.8 g, SaturatedFat 9.7 g, Sodium 1177.7 mg, Sugar 7.4 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

Ingredients

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