Keto Sheet Pan Chicken and Rainbow Veggies

Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 4

Ingredients

• Nonstick cooking spray
• Chicken Breasts: 1 pound (16 oz / 454 g), boneless & skinless
• Sesame Oil: 1 tbsp
• Soy Sauce: 2 tbsp
• Honey: 2 tbsp
• Red Bell Pepper: 2 medium-sized, sliced
• Yellow Bell Pepper: 2 medium-sized, sliced
• Carrots: 3 medium-sized, sliced
• Broccoli: 0.5 head, cut into florets (approx. 8 oz / 227 g)
• Red Onions: 2 medium-sized, sliced
• Extra Virgin Olive Oil (EVOO): 2 tbsp
• Salt and black pepper (to taste)
• Fresh Parsley: 0.25 cup, chopped

Directions

1. Preheat the oven to 400°F (204°C). Spray a large baking sheet with nonstick cooking spray.
2. Place the chicken breasts in the middle of the baking sheet.
3. In a separate small bowl, combine the 1 tbsp of sesame oil and 2 tbsp of soy sauce. Brush this mixture over the chicken.
4. Arrange the sliced peppers, carrots, broccoli, and red onions in sections across the baking sheet, surrounding the chicken.
5. Drizzle the 2 tbsp of EVOO over the vegetables, then toss them gently on the pan to ensure they are fully coated.
6. Season the vegetables and chicken with salt and pepper to your taste.
7. Set the tray into the preheated oven and cook for approximately 25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. After removing the tray from the oven, garnish the entire dish with the 0.25 cup of fresh parsley.
9. Divide the chicken and vegetables among 4 meal prep containers, pairing with your favorite greens if desired.

Notes & Nutrition

• Storage: This recipe makes 4 servings and will keep in an airtight container in the refrigerator for 4-5 days.
• Ingredient Note: Please be aware that honey, carrots, and red onions are high in carbohydrates and not typically considered keto-friendly. The nutrition information below is based on the original recipe text.

Nutrition (per serving):

• Calories: 437 kcal
• Net carbs: 9 g
• Fiber: 0 g
• Fat: 30 g
• Protein: 30 g