45+ Flavorful and Easy Sheet Pan Lunch Recipes for a Midday Meal

In today’s fast-paced world, finding a delicious yet simple meal solution for lunch can be challenging.

But what if there was a way to prepare a satisfying, nutritious meal with minimal effort and cleanup?

Enter sheet pan lunches—a perfect solution for busy individuals who still want to enjoy flavorful meals without spending too much time in the kitchen.

Whether you’re cooking for one or the whole family, a sheet pan lunch is a game-changer.

These meals are easy to make, customizable, and clean-up is a breeze.

In this article, we’ve gathered 45+ sheet pan lunch recipes that will leave your taste buds satisfied and your schedule free from the stress of cooking.

45+ Flavorful and Easy Sheet Pan Lunch Recipes for a Midday Meal

Sheet pan lunches are the ultimate time-saver for those seeking delicious, nutritious meals without the hassle.

With endless combinations of ingredients, flavors, and cuisines, there’s a sheet pan recipe for everyone.

Whether you’re looking for something light and healthy or hearty and filling, these 45+ recipes offer the perfect solution for busy weekdays.

So, next time you’re in a rush, don’t fret about what to make for lunch—simply grab your sheet pan, toss in your ingredients, and enjoy a delicious meal in no time!

Lemon Garlic Herb Chicken with Roasted Veggies

This easy sheet pan recipe combines juicy chicken thighs with a mix of low-carb vegetables, all seasoned with lemon, garlic, and fresh herbs. Perfect for a keto-friendly lunch, it’s full of flavor and high in protein while keeping carbs to a minimum. This simple meal is both satisfying and nutritious, making it an ideal option for anyone looking to stay on track with a low-carb lifestyle.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
3. Place the chicken thighs on the sheet pan and brush them with the lemon garlic mixture. Ensure the chicken is well-coated.
4. Arrange the broccoli, cauliflower, and bell pepper around the chicken on the sheet pan.
5. Roast in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Garnish with fresh parsley if desired, and serve.

This Lemon Garlic Herb Chicken with Roasted Veggies is an ideal keto lunch that doesn’t sacrifice flavor for simplicity. The chicken remains juicy and tender, while the roasted vegetables complement the tangy lemon and fragrant garlic. The recipe is not only quick to prepare but also offers a wholesome, filling meal with minimal carbs. You can customize the vegetables based on your preferences or seasonal availability, making it versatile for any occasion.

Baked Salmon with Asparagus and Avocado Salsa

This baked salmon dish, paired with tender asparagus and topped with a fresh avocado salsa, is a keto-friendly delight packed with healthy fats and omega-3s. The sheet pan method simplifies the cooking process, making it perfect for a quick, nutritious lunch that fits within a low-carb diet. The avocado salsa adds a burst of freshness to the rich salmon, making it a satisfying and well-balanced meal.

Ingredients:

• 2 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Place the salmon fillets on the sheet pan. Drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
3. Arrange the asparagus around the salmon fillets and drizzle with a little more olive oil and salt.
4. Bake for 12-15 minutes, or until the salmon is fully cooked and flakes easily with a fork.
5. While the salmon and asparagus are baking, prepare the avocado salsa by mixing diced avocado, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
6. Once the salmon is done, remove it from the oven and top with the fresh avocado salsa.
7. Serve immediately.

This Baked Salmon with Asparagus and Avocado Salsa is a low-carb, keto-friendly recipe that combines healthy fats, protein, and fiber. The salmon offers a rich source of omega-3 fatty acids, while the asparagus provides essential vitamins and minerals. The fresh avocado salsa adds a refreshing twist and a burst of flavor to this otherwise simple, yet elegant dish. It’s a light, filling lunch that will keep you satisfied and energized throughout the day.

Sheet Pan Shrimp Fajitas

These Sheet Pan Shrimp Fajitas are a quick and flavorful keto lunch option. With shrimp, bell peppers, onions, and a homemade fajita seasoning, this dish is low-carb and full of vibrant flavors. It’s a one-pan wonder, which means easy cleanup and minimal prep time. Perfect for those who crave a spicy, satisfying lunch without the added carbs.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional for garnish)
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, combine the chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper to make the fajita seasoning.
3. Place the shrimp, bell peppers, and onion on the sheet pan. Drizzle with olive oil and toss everything with the fajita seasoning until evenly coated.
4. Spread the mixture into an even layer and bake for 10-12 minutes, or until the shrimp are pink and cooked through.
5. Remove from the oven and garnish with fresh cilantro and lime wedges.
6. Serve immediately.

These Sheet Pan Shrimp Fajitas are a vibrant, flavorful option for a keto-friendly lunch. The shrimp cook quickly and absorb all the spices from the fajita seasoning, while the peppers and onions roast to perfection. This dish is easy to prepare, low in carbs, and full of satisfying protein. The lime and cilantro give it an extra burst of freshness, making it a perfect choice for anyone looking to enjoy a hearty, low-carb meal in no time. Plus, the easy cleanup makes it even more appealing for busy days.

sheet Pan Zucchini Noodles with Pesto Chicken

This Sheet Pan Zucchini Noodles with Pesto Chicken is a flavorful and low-carb alternative to traditional pasta dishes. The juicy chicken breasts are topped with a fresh, homemade pesto sauce, while zucchini noodles are roasted alongside for a keto-friendly, vegetable-packed meal. It’s quick to prepare and full of vibrant flavors, making it a great choice for those following a low-carb lifestyle.

Ingredients:

• 2 chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Rub the chicken breasts with olive oil, garlic powder, salt, and pepper. Place them on one side of the sheet pan.
3. Toss the zucchini noodles with a little olive oil and season with salt and pepper. Arrange them on the other side of the sheet pan, spreading them out in a single layer.
4. Bake the chicken and zucchini noodles for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove the chicken from the oven and top with pesto sauce. If using Parmesan, sprinkle it on top of the pesto-coated chicken.
6. Serve the chicken alongside the zucchini noodles and garnish with fresh basil if desired.

This Sheet Pan Zucchini Noodles with Pesto Chicken is a perfect example of a healthy, low-carb lunch that doesn’t compromise on flavor. The pesto chicken is rich and herby, complementing the delicate, roasted zucchini noodles perfectly. It’s a simple yet satisfying meal that’s both low in carbs and full of nutrients, offering a great balance of protein and vegetables. With minimal prep and clean-up, this dish is ideal for busy days when you want a keto-friendly meal without the fuss.

Sheet Pan Turkey Meatballs with Roasted Brussels Sprouts

These Sheet Pan Turkey Meatballs with Roasted Brussels Sprouts are a deliciously satisfying low-carb lunch that’s easy to prepare and full of flavor. The turkey meatballs are seasoned with herbs and baked until golden, while Brussels sprouts are roasted to a crispy perfection. This recipe offers a great balance of protein, healthy fats, and fiber, all while staying within keto guidelines.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a bowl, combine the ground turkey, egg, almond flour, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix until well combined and form into 12-14 meatballs.
3. Place the meatballs on one side of the sheet pan.
4. Toss the Brussels sprouts with olive oil, salt, and pepper, and arrange them on the other side of the sheet pan.
5. Roast for 20-25 minutes, or until the meatballs are fully cooked and golden brown, and the Brussels sprouts are tender and slightly crispy.
6. Garnish with fresh parsley and serve.

These Sheet Pan Turkey Meatballs with Roasted Brussels Sprouts are a perfect keto lunch option, offering lean protein from the turkey and plenty of fiber from the Brussels sprouts. The turkey meatballs are juicy and packed with flavor, while the Brussels sprouts add a satisfying crunch. This recipe is an easy way to prepare a balanced, low-carb meal with minimal effort and cleanup. It’s a great choice for anyone looking for a hearty, keto-friendly lunch that doesn’t skimp on flavor or nutrients.

Sheet Pan Steak Fajita Bowls

These Sheet Pan Steak Fajita Bowls are a low-carb, keto-friendly version of the classic fajita, packed with tender steak, roasted bell peppers, and onions. The sheet pan cooking method ensures everything is perfectly roasted with minimal effort, and the vibrant flavors of the fajita seasoning bring this meal to life. Serve over a bed of leafy greens or cauliflower rice for a well-rounded, satisfying lunch.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups leafy greens or cauliflower rice (for serving)
• Lime wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
3. Place the sliced steak, bell peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle with the fajita seasoning. Toss everything to coat evenly.
4. Roast for 15-20 minutes, or until the steak is cooked to your desired level of doneness and the vegetables are tender.
5. Serve the steak and vegetables over a bed of leafy greens or cauliflower rice.
6. Garnish with lime wedges and serve immediately.

These Sheet Pan Steak Fajita Bowls are an excellent choice for anyone on a keto diet craving bold flavors and a filling, low-carb meal. The tender steak, roasted peppers, and onions are the perfect combination of savory and smoky, while the lime wedges provide a refreshing burst of citrus. This dish is not only packed with protein and healthy fats but also offers a variety of textures and flavors, making it a satisfying lunch. Whether you enjoy it over leafy greens or cauliflower rice, it’s a customizable meal that’s as delicious as it is nutritious.

Sheet Pan Chicken Sausage and Roasted Vegetables

This Sheet Pan Chicken Sausage and Roasted Vegetables recipe is an easy, one-pan wonder that’s perfect for a low-carb, keto lunch. The savory chicken sausages pair perfectly with roasted vegetables like zucchini, bell peppers, and onions, creating a filling and nutritious meal. The sheet pan method ensures that everything cooks evenly with minimal cleanup, making this a simple, flavorful, and satisfying option for those on a keto diet.

Ingredients:

• 4 chicken sausages (make sure they are low-carb)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Place the chicken sausages on one side of the sheet pan.
3. In a large bowl, toss the zucchini, bell peppers, and onion with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper.
4. Arrange the seasoned vegetables around the chicken sausages on the sheet pan.
5. Roast for 20-25 minutes, or until the sausages are fully cooked and browned, and the vegetables are tender.
6. Remove from the oven and garnish with fresh parsley if desired. Serve immediately.

This Sheet Pan Chicken Sausage and Roasted Vegetables dish is a deliciously easy keto lunch that’s packed with flavor and nutrients. The savory chicken sausages offer a hearty source of protein, while the roasted vegetables provide fiber and essential vitamins. With minimal prep time and a quick cooking process, it’s the perfect meal for busy days. The versatility of this dish allows you to swap out the vegetables based on your preferences or what’s in season, ensuring it remains a go-to lunch option.

Sheet Pan Pork Tenderloin with Roasted Brussels Sprouts and Mushrooms

This Sheet Pan Pork Tenderloin with Roasted Brussels Sprouts and Mushrooms is a hearty, keto-friendly lunch that’s perfect for those looking to stay on track with a low-carb diet. The tender pork tenderloin is roasted to perfection and paired with Brussels sprouts and earthy mushrooms, making this meal satisfying and full of flavor. With minimal ingredients and a simple cooking method, this dish is perfect for an effortless keto lunch.

Ingredients:

• 1 lb pork tenderloin
• 1 tablespoon olive oil
• 2 cups Brussels sprouts, halved
• 1 cup mushrooms, sliced
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Rub the pork tenderloin with olive oil, garlic powder, dried thyme, salt, and pepper. Place it in the center of the sheet pan.
3. Toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper, and arrange them around the pork on the sheet pan.
4. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and is fully cooked, and the Brussels sprouts and mushrooms are tender.
5. Optionally, drizzle with balsamic vinegar for added flavor.
6. Slice the pork tenderloin and serve with the roasted vegetables.

This Sheet Pan Pork Tenderloin with Roasted Brussels Sprouts and Mushrooms is a simple, yet flavorful keto lunch. The pork is tender and juicy, while the Brussels sprouts and mushrooms add a savory, earthy element to the dish. The versatility of this meal allows you to customize the vegetables or seasonings to suit your tastes. This is a quick, no-fuss recipe that’s perfect for a busy lunch or meal prep, ensuring that you stay on track with your low-carb goals while enjoying a satisfying and delicious meal.

Sheet Pan Greek Chicken with Cauliflower Rice

This Sheet Pan Greek Chicken with Cauliflower Rice is a bright, Mediterranean-inspired keto lunch. The chicken thighs are marinated in a flavorful mix of lemon, garlic, oregano, and olive oil, while cauliflower rice provides a low-carb base to the dish. This meal is packed with protein and healthy fats, while the cauliflower rice offers fiber and essential nutrients, making it a light yet filling choice for anyone on a low-carb or keto diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1 cup cauliflower rice (fresh or frozen)
• 1 teaspoon olive oil (for cauliflower rice)
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
3. Place the chicken thighs on the sheet pan and brush them generously with the marinade. Let them marinate for at least 15 minutes.
4. Bake the chicken thighs for 30-35 minutes, or until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
5. While the chicken is baking, prepare the cauliflower rice. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender and lightly browned. Season with salt and pepper.
6. Serve the chicken thighs over the cauliflower rice, and garnish with fresh parsley and lemon wedges.

This Sheet Pan Greek Chicken with Cauliflower Rice is a delicious and refreshing keto lunch that’s full of Mediterranean flavors. The chicken thighs are tender and flavorful, while the cauliflower rice provides a perfect low-carb alternative to traditional grains. The combination of lemon, garlic, and oregano adds a zesty touch to the dish, making it both satisfying and light. With easy preparation and minimal cleanup, this recipe is perfect for a quick keto lunch that doesn’t compromise on taste or nutrition.

sheet Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes

This Sheet Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes is a bright, zesty, and keto-friendly meal that’s packed with flavor. The shrimp are marinated in a refreshing lemon and herb dressing, and when roasted alongside asparagus and juicy cherry tomatoes, they create a perfectly balanced dish. This low-carb recipe is quick to prepare, making it an ideal option for a healthy lunch without spending too much time in the kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to create the marinade.
3. Place the shrimp in a bowl and toss with half of the marinade. Let it marinate for about 10-15 minutes.
4. Arrange the asparagus and cherry tomatoes on the sheet pan, and drizzle them with the remaining marinade.
5. Roast everything in the preheated oven for 12-15 minutes, or until the shrimp turn pink and opaque, and the asparagus is tender.
6. Garnish with fresh parsley and serve immediately.

This Sheet Pan Lemon Herb Shrimp with Asparagus and Cherry Tomatoes is a light yet flavorful meal that’s perfect for a low-carb, keto lunch. The shrimp are infused with fresh lemon and herbs, while the asparagus and tomatoes provide a burst of color and nutrition. The recipe is simple to make, quick to cook, and full of Mediterranean flavors, making it a refreshing choice for anyone on a keto diet. It’s a delicious way to enjoy a low-carb lunch with minimal effort.

Sheet Pan Garlic Parmesan Chicken with Broccoli and Cauliflower

This Sheet Pan Garlic Parmesan Chicken with Broccoli and Cauliflower is a keto-friendly lunch option that’s easy to prepare and loaded with flavor. The chicken thighs are coated in a savory garlic Parmesan seasoning, and roasted alongside broccoli and cauliflower for a nutritious, low-carb meal. With its rich flavor and hearty ingredients, this dish makes for a satisfying lunch that will keep you full and energized.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, combine olive oil, grated Parmesan, minced garlic, oregano, garlic powder, salt, and pepper.
3. Rub the chicken thighs with the olive oil mixture, ensuring they are evenly coated.
4. Place the chicken thighs on one side of the sheet pan. On the other side, arrange the broccoli and cauliflower florets.
5. Drizzle the broccoli and cauliflower with a little olive oil, and season with salt and pepper.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown, and the vegetables are tender.
7. Garnish with fresh parsley and serve.

This Sheet Pan Garlic Parmesan Chicken with Broccoli and Cauliflower is a low-carb, keto-friendly lunch that’s both delicious and filling. The garlic Parmesan coating on the chicken provides a savory and rich flavor that complements the roasted vegetables perfectly. With minimal prep time and simple ingredients, this sheet pan meal is an easy way to enjoy a satisfying, low-carb lunch. Plus, the one-pan cleanup makes it perfect for busy weekdays.

Sheet Pan Steak and Roasted Veggies with Avocado Salsa

This Sheet Pan Steak and Roasted Veggies with Avocado Salsa is a vibrant and hearty keto lunch packed with protein, healthy fats, and plenty of flavor. The tender steak is roasted alongside colorful vegetables like bell peppers and zucchini, then topped with a refreshing avocado salsa. It’s a quick, satisfying meal that provides a perfect balance of rich flavors and low-carb nutrients.

Ingredients:

• 2 flank steaks (about 6 oz each)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Rub the flank steaks with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
3. Arrange the steaks on one side of the sheet pan. Place the bell peppers and zucchini on the other side and drizzle with olive oil, salt, and pepper.
4. Roast for 15-20 minutes, or until the steak is cooked to your preferred level of doneness and the vegetables are tender.
5. While the steak and vegetables are roasting, prepare the avocado salsa by mixing diced avocado, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper.
6. Once the steak is done, remove it from the oven and let it rest for a few minutes. Slice the steak thinly and serve with the roasted veggies and avocado salsa.

This Sheet Pan Steak and Roasted Veggies with Avocado Salsa is a flavorful, keto-friendly lunch that’s both satisfying and nutritious. The tender steak paired with roasted vegetables creates a hearty meal, while the avocado salsa adds a fresh, creamy contrast. This dish is full of healthy fats and lean protein, making it a great choice for anyone following a low-carb diet. It’s an easy, one-pan meal that’s perfect for busy lunch breaks or meal prepping.

Sheet Pan Teriyaki Salmon with Roasted Broccoli and Cauliflower

This Sheet Pan Teriyaki Salmon with Roasted Broccoli and Cauliflower is a flavorful and keto-friendly dish that combines the rich taste of salmon with the crispiness of roasted vegetables. The salmon fillets are glazed with a homemade low-carb teriyaki sauce, which infuses them with a sweet and savory flavor. Paired with broccoli and cauliflower, this meal is a perfect balance of healthy fats, protein, and low-carb vegetables, making it an ideal lunch for anyone on a keto diet.

Ingredients:

• 2 salmon fillets
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tablespoons olive oil
• 2 tablespoons tamari or coconut aminos (low-carb soy sauce substitute)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together tamari or coconut aminos, rice vinegar, sesame oil, ginger, garlic, and a pinch of salt to create the teriyaki sauce.
3. Place the salmon fillets on one side of the sheet pan and brush with the teriyaki sauce. Let them marinate for 10-15 minutes.
4. Toss the broccoli and cauliflower florets with olive oil, salt, and pepper, then spread them out on the other side of the sheet pan.
5. Roast everything for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
6. Garnish the salmon with sesame seeds and fresh cilantro or parsley before serving.

This Sheet Pan Teriyaki Salmon with Roasted Broccoli and Cauliflower is a quick, keto-friendly lunch that’s bursting with flavor. The teriyaki glaze adds a touch of sweetness and depth to the rich salmon, while the roasted vegetables offer a perfect complement. This dish is not only low in carbs but also packed with healthy fats and protein, making it a filling and nutritious option for lunch. With minimal prep time and easy cleanup, it’s a delicious choice for a weeknight meal or meal prep.

Sheet Pan Lemon Garlic Herb Chicken with Brussels Sprouts and Bell Peppers

this Sheet Pan Lemon Garlic Herb Chicken with Brussels Sprouts and Bell Peppers is a delicious and easy keto lunch option. The chicken thighs are marinated in a lemony garlic herb mixture, giving them a burst of fresh flavor. Roasted Brussels sprouts and colorful bell peppers complement the chicken, providing fiber and essential nutrients, all while keeping the meal low in carbs. It’s a perfect combination of protein and vegetables that’s quick to prepare and packed with flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup Brussels sprouts, halved
• 2 bell peppers (red, yellow, or orange), sliced
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3. Rub the chicken thighs with the marinade and let them sit for 10-15 minutes.
4. Place the marinated chicken thighs on one side of the sheet pan.
5. Toss the Brussels sprouts and bell peppers with olive oil, salt, and pepper, then arrange them on the other side of the sheet pan.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Garnish with fresh parsley and serve.

This Sheet Pan Lemon Garlic Herb Chicken with Brussels Sprouts and Bell Peppers is an excellent low-carb, keto-friendly lunch that’s packed with bright flavors. The chicken thighs are juicy and aromatic, thanks to the lemon and garlic marinade, while the Brussels sprouts and bell peppers offer a satisfying crunch and sweetness. It’s a well-balanced meal that provides plenty of protein, fiber, and healthy fats. With simple ingredients and an easy one-pan method, this dish is perfect for meal prepping or a quick weeknight dinner.

Sheet Pan Baked Eggs with Bacon and Spinach

This Sheet Pan Baked Eggs with Bacon and Spinach is a perfect keto lunch that combines all your favorite breakfast flavors into one easy sheet pan meal. The crispy bacon pairs beautifully with wilted spinach and baked eggs, creating a filling and satisfying dish that’s packed with protein and healthy fats. This simple yet delicious meal is low in carbs, making it an ideal choice for anyone following a keto diet.

Ingredients:

• 6 large eggs
• 4 slices bacon, cooked and crumbled
• 2 cups spinach, fresh or frozen
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for greasing)
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper. Lightly grease the sheet pan with olive oil.
2. Sauté the spinach in a pan over medium heat for 2-3 minutes until wilted (if using fresh spinach). If using frozen spinach, thaw and squeeze out excess moisture before using.
3. Spread the cooked spinach evenly across the sheet pan.
4. Crumble the cooked bacon over the spinach, distributing it evenly.
5. Make 6 small wells in the spinach and bacon mixture, then crack an egg into each well.
6. Sprinkle garlic powder, salt, and pepper over the eggs.
7. Bake for 12-15 minutes, or until the egg whites are set, but the yolks are still runny (or bake longer for firmer yolks).
8. Garnish with fresh chives or parsley and serve immediately.

This Sheet Pan Baked Eggs with Bacon and Spinach is a quick and satisfying low-carb meal that’s perfect for breakfast or lunch. The combination of crispy bacon, wilted spinach, and perfectly baked eggs creates a hearty dish full of protein and healthy fats. With minimal prep and only one pan to clean, it’s an ideal choice for busy days or meal prep. This dish offers a flavorful and filling way to stay on track with your keto lifestyle.

Note: More recipes are coming soon!