Keto Sheet Pan Chicken Dinner Recipe is a perfect low-carb solution for busy weeknights, combining juicy chicken with crisp, roasted vegetables. It’s all cooked on a single pan, making cleanup quick and effortless. This dish is both flavorful and keto-friendly, ideal for maintaining a healthy lifestyle.
Seasoned with herbs and spices, the chicken turns out tender and perfectly golden, while the vegetables soak up all the savory juices. You can customize the ingredients based on what’s in your fridge, keeping it both flexible and satisfying. It’s a balanced, wholesome meal the whole family can enjoy.
Best of all, this one-pan wonder is ready in under an hour, making it a time-saving favorite. Whether you’re meal prepping or feeding a crowd, it’s a simple yet delicious recipe that supports your keto goals.
Keto Sheet Pan Chicken Dinner Recipe
Ingredients
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 pound chicken tenders
- 6 slices bacon or more, according to preference
- 1 pound asparagus trimmed and cut in half
- Salt and black pepper to taste
- 3 tablespoons olive oil divided
- 1 14 ounce package cauliflower rice
- ¼ cup Buffalo-style hot sauce optional
Instructions
- Preheat the oven to 425°F (220°C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
- Prepare the seasoning: In a small bowl, combine garlic powder, onion powder, and black pepper.
- Season the chicken: Sprinkle the seasoning blend over both sides of the chicken tenders.
- Wrap the chicken: Wrap each chicken tender with a slice of bacon and place them in the center of the prepared baking sheet.
- Prepare the asparagus: Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste, and drizzle with 1 tablespoon of olive oil.
- Prepare the cauliflower: On the other side of the chicken, spread riced cauliflower. Season with salt and pepper to taste, and drizzle with the remaining 2 tablespoons of olive oil.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for 13 to 15 minutes. Stir the cauliflower and asparagus halfway through cooking.
- Broil: Switch the oven to broil and cook for an additional 2 to 3 minutes until the bacon is browned and sizzling, and the chicken is no longer pink in the center. Check the chicken with an instant-read thermometer to ensure it has reached 165°F (74°C).
- Finish: Remove from the oven and drizzle the chicken tenders with hot sauce.
- Serve: Serve immediately or divide into storage containers and refrigerate.
