26+ Flavorful Keto Chicken Sheet Pan Recipes for Every Taste

Finding quick and easy keto meals that are both delicious and satisfying can sometimes feel like a challenge.

But what if we told you that you could prepare mouthwatering, low-carb meals with minimal effort—using just one pan?

Keto chicken sheet pan recipes are the perfect solution!

These easy-to-make dishes allow you to enjoy all the flavor of a classic chicken dinner without all the hassle of multiple pots and pans.

Whether you’re a seasoned keto dieter or just starting out, these recipes are perfect for busy weeknights or meal prep.

From zesty Mediterranean chicken to smoky BBQ flavors, you’ll find a wide range of recipes to keep your taste buds satisfied.

Plus, with all the ingredients roasting on one pan, cleanup is a breeze.

So, if you’re looking for some keto chicken sheet pan inspiration, look no further!

We’ve compiled 26+ tasty and creative recipes that will have you in and out of the kitchen in no time.

Get ready to discover a new way to enjoy keto-friendly meals with minimal fuss.

26+ Flavorful Keto Chicken Sheet Pan Recipes for Every Taste

There you have it—26+ keto chicken sheet pan recipes that will transform your weekly meal planning.

These meals not only help you stick to your low-carb goals but also save you time in the kitchen with easy prep and minimal cleanup.

Whether you prefer savory, herby flavors or something a bit spicier, there’s something for everyone in this collection.

The beauty of sheet pan cooking lies in its simplicity. With just one pan, you can create a balanced, low-carb meal that’s as delicious as it is nutritious.

And with these keto chicken recipes, you’ll never run out of options for your next meal.

So, grab your sheet pan, preheat that oven, and let the cooking begin.

Healthy, flavorful, and easy keto dinners are just a few clicks away!

Garlic Herb Chicken with Roasted Veggies

This savory keto-friendly dish is loaded with flavor from fresh herbs and garlic. It’s a one-pan wonder featuring juicy chicken thighs, zucchini, bell peppers, and cauliflower—all roasted to perfection with olive oil and a medley of aromatic spices.

Perfect for busy weeknights, this recipe brings convenience and delicious nutrition in every bite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 cup cauliflower florets
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the chicken by patting the thighs dry with a paper towel. Place them in a large mixing bowl.
3. In a small bowl, combine olive oil, garlic, thyme, oregano, paprika, salt, and pepper. Pour half over the chicken and toss to coat.
4. In another bowl, toss the vegetables with the remaining oil and spice mixture.
5. Spread the chicken and veggies evenly on the baking sheet, placing chicken skin-side up.
6. Bake for 35–40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
7. Optional: Broil for the last 2–3 minutes for extra crispy skin.
8. Garnish with chopped parsley before serving.

This dish combines the rustic charm of roasted vegetables with the satisfying crispiness of herbed chicken.

It’s a colorful, comforting meal that’s low in carbs but full of rich, satisfying flavors.

Spicy Buffalo Chicken with Broccoli and Celery

Craving wings on keto? This sheet pan recipe gives you all the bold, tangy, spicy flavors of buffalo chicken in a healthier, low-carb format.

With perfectly roasted broccoli and crisp celery to balance the heat, this one-pan meal satisfies that comfort food craving while keeping it clean and keto.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup buffalo sauce (sugar-free if possible)
• 1 tbsp melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 cups broccoli florets
• 1 cup celery sticks, chopped
• 2 tbsp olive oil
• Optional: ranch or blue cheese dressing for dipping

Instructions:

1. Preheat oven to 425°F (220°C). Lightly grease a sheet pan or line with parchment.
2. Mix buffalo sauce, butter, garlic powder, and onion powder in a small bowl.
3. Place chicken breasts on the sheet pan and coat thoroughly with the buffalo mixture.
4. Toss broccoli and celery in olive oil, salt, and pepper. Scatter them around the chicken.
5. Bake for 25–30 minutes, flipping the chicken halfway through, until internal temperature hits 165°F (75°C).
6. For extra heat, brush more buffalo sauce on the chicken before serving.
7. Serve with a side of ranch or blue cheese dressing if desired.

This fiery buffalo chicken sheet pan meal delivers a spicy punch balanced by crisp, roasted veggies.

It’s a fast, feel-good dinner that keeps carbs low and flavor high—ideal for your keto goals without sacrificing that classic buffalo wing taste.

Lemon Parmesan Chicken with Asparagus and Mushrooms

Bright, zesty, and cheesy—this sheet pan recipe is a flavor explosion that brings together tangy lemon, umami-rich mushrooms, and nutty Parmesan with tender roasted chicken.

The asparagus adds freshness and a satisfying crunch, making this a balanced and delicious keto dinner you’ll want to make again and again.

Ingredients:

• 4 boneless, skin-on chicken thighs
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup sliced mushrooms
• 1 bunch asparagus, trimmed and cut in halves
• 1/3 cup grated Parmesan cheese
• 1 tbsp fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season chicken thighs with lemon juice, zest, olive oil, garlic powder, salt, and pepper.
3. Toss asparagus and mushrooms with a bit of olive oil and thyme. Spread them out on the baking sheet.
4. Place chicken skin-side up on the pan, nestled among the veggies.
5. Sprinkle Parmesan over everything evenly.
6. Bake for 35–40 minutes or until chicken is golden and cooked through.
7. Broil for 2–3 minutes for a crispy Parmesan finish, if desired.
8. Serve hot, garnished with extra lemon zest or thyme.

This vibrant and elegant keto sheet pan meal is as beautiful as it is flavorful.

The lemon and Parmesan complement each other perfectly, while the roasted chicken and vegetables deliver the satisfaction of a full meal with minimal cleanup and zero guilt.

Mediterranean Chicken with Olives and Artichokes

Take your tastebuds on a trip to the Mediterranean with this vibrant, keto-approved sheet pan meal.

Juicy chicken thighs are paired with briny olives, tender artichokes, and roasted cherry tomatoes, all brought together with fragrant herbs and a drizzle of olive oil. It’s low-carb, colorful, and full of bold, sunny flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup cherry tomatoes
• 1/2 cup pitted Kalamata olives
• 1 cup canned artichoke hearts, drained and halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment or foil.
2. Rub chicken with olive oil, oregano, garlic powder, salt, and pepper.
3. Arrange chicken on the sheet pan, skin-side up. Surround with tomatoes, olives, and artichoke hearts.
4. Drizzle veggies with a bit more olive oil and season lightly.
5. Roast for 35–40 minutes, until chicken is golden and cooked through (165°F internal temperature).
6. Optional: Broil for 2–3 minutes to crisp the chicken skin and blister the tomatoes.
7. Garnish with chopped fresh herbs before serving.

This dish is proof that healthy can still be luxurious.

The olives and artichokes add depth and richness, while the roasted tomatoes provide a subtle sweetness. It’s a beautifully balanced meal that feels like something you’d order at a seaside taverna.

Cajun Chicken with Roasted Radishes and Green Beans

Give your dinner some southern flair with this spicy, smoky Cajun chicken sheet pan.

Paired with crispy roasted radishes and tender green beans, it’s a bold and satisfying keto-friendly meal that brings a fun twist to your usual sheet pan routine.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp Cajun seasoning (make sure it’s sugar-free)
• 1 tbsp olive oil
• 1 cup trimmed green beans
• 1 cup radishes, halved
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Rub chicken with olive oil and Cajun seasoning. Set aside.
3. Toss radishes and green beans in a little more olive oil, garlic powder, paprika, salt, and pepper.
4. Arrange everything on the pan, spacing ingredients evenly.
5. Roast for 25–30 minutes, turning veggies halfway through, until the chicken is cooked through and veggies are tender.
6. Squeeze fresh lemon over the top before serving.

This Cajun-inspired keto dinner brings the heat and a whole lot of flavor.

Radishes take on a potato-like texture when roasted, making them a perfect low-carb alternative. This recipe is bold, filling, and anything but boring.

Pesto Chicken with Roasted Brussels Sprouts and Red Onion

Creamy, herby pesto coats tender chicken thighs in this Italian-inspired keto sheet pan meal.

Roasted Brussels sprouts and caramelized red onions add richness and a little bite, making this dish a comforting yet clean dinner option that comes together with barely any cleanup.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 1/4 cup basil pesto (homemade or store-bought, sugar-free)
• 2 cups Brussels sprouts, halved
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Coat chicken thighs with pesto and set aside.
3. Toss Brussels sprouts and onion with olive oil, salt, and pepper.
4. Arrange the chicken and vegetables on the pan.
5. Roast for 35–40 minutes, until chicken is golden and internal temperature reaches 165°F.
6. Sprinkle Parmesan over everything for the last 5 minutes of baking, if using.
7. Serve hot, with a spoonful of pesto on the side if desired.

This pesto chicken dish is incredibly fragrant and flavorful, with the Brussels sprouts soaking up all that herby goodness.

It’s rich, satisfying, and elegant enough for guests—but easy enough for a midweek meal.

Thai Peanut Chicken with Cabbage and Bell Peppers

This keto-friendly Thai-inspired sheet pan dish brings all the bold flavors of Southeast Asia to your table—without the carbs.

Creamy peanut sauce, juicy chicken, crisp cabbage, and sweet bell peppers come together in a beautifully balanced meal that hits sweet, spicy, and savory notes.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 small green cabbage, shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

For the peanut sauce:

• 1/4 cup natural peanut butter
• 2 tbsp coconut aminos or tamari
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame oil
• Pinch of red pepper flakes

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Whisk together the peanut sauce ingredients until smooth.
3. Toss chicken thighs with half the peanut sauce. Let marinate for 10–15 minutes if time allows.
4. Toss cabbage and peppers with olive oil, salt, and pepper, then spread on the sheet pan.
5. Place chicken on top of the veggies.
6. Bake for 30–35 minutes, or until the chicken is cooked through.
7. Drizzle remaining peanut sauce over everything before serving. Garnish with chopped peanuts or cilantro if desired.

This colorful Thai peanut chicken sheet pan is rich and comforting with just the right kick of heat.

The roasted cabbage soaks up the sauce like noodles, creating a guilt-free way to satisfy that takeout craving.

Creamy Ranch Chicken with Bacon and Broccoli

If comfort food is your thing, this rich and creamy keto sheet pan recipe is going to be a hit.

Think tender ranch-seasoned chicken, crispy roasted broccoli, and savory bacon crumbles—roasted all in one pan for maximum ease and indulgent flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp ranch seasoning (homemade or keto-friendly store-bought)
• 2 tbsp olive oil
• 4 strips cooked bacon, chopped
• 2 cups broccoli florets
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment.
2. Season chicken with ranch seasoning and a drizzle of olive oil.
3. Toss broccoli with olive oil, salt, and pepper, then arrange on the sheet pan.
4. Place chicken on the pan and sprinkle chopped bacon over everything.
5. Bake for 25–30 minutes, until chicken is cooked and broccoli is tender.
6. Optional: Add cheddar cheese for the final 5 minutes of baking for a melty finish.
7. Serve hot, spooning pan juices over the chicken if desired.

This creamy ranch chicken sheet pan delivers everything you love about comfort food while keeping carbs in check.

It’s cheesy, savory, and smoky from the bacon, with roasted broccoli adding a perfect crunch.

Balsamic Chicken with Mushrooms and Spinach

Elegant and earthy, this keto-friendly balsamic chicken sheet pan recipe makes for a simple yet sophisticated dinner.

Juicy chicken, tender mushrooms, and wilted spinach are coated in a sweet-savory balsamic glaze that caramelizes beautifully in the oven.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups mushrooms, sliced
• 3 cups baby spinach
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar (low-sugar variety)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Optional: grated Parmesan for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. Mix olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper.
3. Toss chicken thighs in half the mixture, and the mushrooms in the other half.
4. Arrange chicken and mushrooms on the sheet pan.
5. Roast for 30–35 minutes, or until chicken is cooked through and mushrooms are browned.
6. Add spinach to the sheet pan during the last 5 minutes of roasting to let it wilt.
7. Serve with a sprinkle of Parmesan, if desired.

This balsamic chicken sheet pan is a great example of how a few ingredients can create big flavor.

The mushrooms absorb all that tangy-sweet glaze, while the spinach adds color, nutrients, and a silky finish. A perfect keto meal that feels a little fancy without any of the fuss.

Lemon Garlic Chicken with Roasted Cauliflower and Spinach

A zesty, refreshing combination of lemon and garlic makes this keto sheet pan recipe a standout.

The tender chicken thighs soak up the citrusy goodness, while roasted cauliflower and spinach provide a hearty yet light side, making it the perfect low-carb meal for any night of the week.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lemon (zested and juiced)
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 cups cauliflower florets
• 3 cups fresh spinach
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine lemon zest, juice, garlic, olive oil, oregano, salt, and pepper in a bowl. Coat chicken thighs with the mixture, making sure to rub under the skin.
3. Toss cauliflower florets with a little olive oil, salt, and pepper. Arrange on the sheet pan with the chicken.
4. Roast for 30 minutes, or until the chicken reaches 165°F and the cauliflower is golden brown.
5. Add spinach to the sheet pan for the last 5 minutes of cooking to wilt.
6. Serve with a sprinkle of fresh parsley if desired.

This lemon garlic chicken with roasted cauliflower and spinach brings a burst of freshness to your keto meal.

The chicken is flavorful and juicy, while the cauliflower absorbs all those zesty flavors. It’s a wholesome, satisfying dinner in just one pan.

Teriyaki Chicken with Bell Peppers and Zucchini

This keto sheet pan meal combines tender chicken thighs with colorful bell peppers and zucchini, all smothered in a sugar-free teriyaki sauce.

It’s an easy, savory, and slightly sweet dinner that brings the taste of Asian cuisine to your kitchen without the carbs.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup sugar-free teriyaki sauce (or coconut aminos)
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp sesame seeds (optional)
• Green onions, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss chicken thighs with teriyaki sauce and sesame oil. Let marinate for 10–15 minutes.
3. Place the chicken on the sheet pan, surrounded by bell peppers and zucchini.
4. Bake for 25–30 minutes, or until the chicken is cooked through and the veggies are tender.
5. Optional: Sprinkle sesame seeds and green onions over the dish before serving.

This teriyaki chicken sheet pan meal is simple but full of delicious umami flavor.

The bell peppers and zucchini add sweetness and crunch, while the sesame oil brings a nutty richness to the dish. It’s a fantastic, keto-friendly dinner for when you’re craving something savory and slightly sweet.

Chili-Lime Chicken with Avocado and Roasted Vegetables

A perfect blend of zesty lime and smoky chili makes this keto chicken sheet pan meal both refreshing and satisfying.

The roasted veggies complement the chicken beautifully, and the creamy avocado adds a rich, smooth finish to this deliciously simple meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 lime (zested and juiced)
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 avocado, diced (for serving)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Mix olive oil, chili powder, cumin, paprika, salt, and pepper in a small bowl. Coat chicken breasts with this mixture, rubbing it in well.
3. Arrange the chicken on the sheet pan with the bell pepper and yellow squash slices.
4. Roast for 25–30 minutes, or until the chicken is cooked through.
5. Squeeze lime juice over the chicken and veggies, and garnish with lime zest.
6. Serve topped with fresh avocado for a creamy, cooling contrast to the chili-lime chicken.

This chili-lime chicken with avocado and roasted vegetables is a fiesta of flavors.

The zingy lime and smoky chili create a vibrant flavor profile, while the creamy avocado balances it all out. It’s a healthy, refreshing, and satisfying meal that’s perfect for any night.

Pesto Chicken with Roasted Tomatoes and Zucchini

This flavorful keto sheet pan meal combines the richness of pesto with juicy chicken and roasted vegetables.

The tomatoes become sweet and caramelized while the zucchini provides a fresh crunch. It’s a simple yet satisfying dinner that’s perfect for anyone following a low-carb lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade, sugar-free)
• 1 zucchini, sliced
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Coat chicken breasts with pesto, rubbing it all over the chicken for even coverage.
3. Toss zucchini and tomatoes with olive oil, salt, and pepper, and arrange them around the chicken on the sheet pan.
4. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Garnish with fresh basil and serve hot.

This pesto chicken with roasted tomatoes and zucchini is the perfect low-carb comfort meal.

The pesto provides a fresh, herby kick, while the roasted veggies add a sweet, savory contrast to the chicken. It’s a meal you can make in one pan, saving time without sacrificing flavor.

BBQ Chicken with Roasted Brussels Sprouts and Asparagus

Smoky, tangy BBQ chicken paired with crispy Brussels sprouts and asparagus is a winning combination for a satisfying keto dinner.

This simple sheet pan recipe brings all the flavors of BBQ into a low-carb meal that’s perfect for grilling season or any time you’re craving something savory.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup sugar-free BBQ sauce
• 2 cups Brussels sprouts, halved
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Brush chicken thighs with BBQ sauce, coating evenly on both sides.
3. Toss Brussels sprouts and asparagus in olive oil, salt, and pepper, and spread them out on the sheet pan.
4. Place chicken thighs on the pan, skin-side up, and roast everything for 35–40 minutes, or until the chicken is fully cooked (165°F) and the vegetables are tender.
5. Serve with an extra drizzle of BBQ sauce if desired.

This BBQ chicken with roasted Brussels sprouts and asparagus is smoky, savory, and satisfying.

The crispy skin on the chicken pairs wonderfully with the slightly bitter Brussels sprouts and the tender asparagus, making for a well-balanced, low-carb meal.

Herb-Crusted Chicken with Roasted Sweet Potatoes and Carrots

Although sweet potatoes aren’t traditionally keto-friendly, you can make a slightly lower-carb version of them by pairing them with a healthy portion of low-carb veggies.

This herb-crusted chicken with roasted sweet potatoes and carrots brings the flavors of fall to your dinner table with an elegant, flavorful twist.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup sweet potatoes, cubed (about 1 medium sweet potato)
• 2 cups carrots, sliced
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix olive oil, rosemary, thyme, garlic powder, salt, and pepper in a small bowl. Rub the mixture over the chicken thighs.
3. Toss sweet potatoes and carrots in olive oil, salt, and pepper, and spread them out on the sheet pan.
4. Place chicken thighs on the pan, skin-side up, and roast for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve with fresh parsley sprinkled on top for garnish.

This herb-crusted chicken with roasted sweet potatoes and carrots is a hearty and comforting dish. While slightly higher in carbs due to the sweet potatoes, this meal is still very keto-friendly when eaten in moderation.

The herbs and garlic create a delicious, savory crust on the chicken, while the sweet potatoes and carrots provide a balanced sweetness and crunch.

Baked Chicken with Lemon-Parmesan Asparagus and Mushrooms

This keto sheet pan dinner is a burst of flavor with a tangy lemon dressing, the richness of Parmesan, and the earthy taste of mushrooms and asparagus.

The chicken turns out juicy, while the vegetables roast beautifully alongside it. It’s a quick and healthy meal that feels elegant but comes together effortlessly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1 cup mushrooms, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix olive oil, lemon zest, lemon juice, garlic powder, onion powder, Parmesan, salt, and pepper in a small bowl. Rub the mixture onto the chicken breasts.
3. Toss asparagus and mushrooms with a bit of olive oil, salt, and pepper, and spread them around the chicken on the sheet pan.
4. Bake for 25–30 minutes, or until the chicken is fully cooked (165°F) and the vegetables are tender.
5. Serve with a squeeze of fresh lemon juice on top for an extra burst of brightness.

This lemon-Parmesan chicken with asparagus and mushrooms is light, refreshing, and full of flavor.

The Parmesan crisps up beautifully on the chicken, while the roasted veggies add a hearty, satisfying side dish.

Garlic Parmesan Chicken with Roasted Broccoli and Cauliflower

For a comforting and rich keto meal, this garlic Parmesan chicken with roasted broccoli and cauliflower is the perfect choice.

The garlic butter sauce infuses the chicken with tons of flavor, and the vegetables caramelize beautifully in the oven, making this a full meal that’s both low-carb and filling.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp butter, melted
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 cups broccoli florets
• 2 cups cauliflower florets

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix melted butter, garlic, Parmesan, Italian seasoning, salt, and pepper in a small bowl. Rub this mixture onto the chicken breasts.
3. Toss broccoli and cauliflower with a little olive oil, salt, and pepper, and spread around the chicken on the sheet pan.
4. Bake for 30–35 minutes, or until the chicken is cooked through and the vegetables are golden and tender.
5. Serve hot, garnished with a little extra Parmesan cheese if desired.

This garlic Parmesan chicken with roasted broccoli and cauliflower is the ultimate comfort food for keto dieters.

The chicken is savory and buttery, while the roasted veggies add just the right amount of sweetness and crunch. It’s a rich, satisfying meal that’s also incredibly low-carb.

Lemon-Tahini Chicken with Roasted Brussels Sprouts and Red Onion

If you’re craving something with a little Middle Eastern flair, this lemon-tahini chicken with Brussels sprouts and red onions is the perfect dish.

The tahini sauce gives the chicken a creamy, nutty finish, while the Brussels sprouts and red onions caramelize beautifully in the oven. It’s a flavorful and well-balanced keto meal in just one pan.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 1 red onion, sliced into wedges

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix tahini, olive oil, lemon zest, lemon juice, garlic powder, salt, and pepper in a bowl. Coat the chicken thighs with the tahini mixture.
3. Toss Brussels sprouts and red onion with a little olive oil, salt, and pepper, and arrange them on the sheet pan.
4. Bake for 30–35 minutes, or until the chicken is cooked through (165°F) and the veggies are tender and caramelized.
5. Serve hot, with an extra squeeze of lemon juice for freshness.

The creamy tahini sauce adds a rich, nutty flavor to the chicken, while the Brussels sprouts and red onion add depth and sweetness.

This dish is packed with healthy fats, fiber, and lots of satisfying flavor!

Herb-Marinated Chicken with Roasted Fennel and Bell Peppers

This herb-marinated chicken with roasted fennel and bell peppers brings a Mediterranean-inspired flavor to your keto dinner.

The chicken is juicy, aromatic, and perfectly complemented by the roasted fennel and sweet bell peppers, making for a balanced and delicious low-carb meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 fennel bulb, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Whisk olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper together. Coat the chicken thighs in the marinade and let sit for at least 15 minutes.
3. Toss fennel and bell peppers with olive oil, salt, and pepper, and spread them on the sheet pan.
4. Place marinated chicken thighs on the sheet pan, and roast everything for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5. Serve hot with an optional garnish of fresh herbs or lemon wedges.

This herb-marinated chicken with fennel and bell peppers is bursting with flavor.

The fennel adds a slightly sweet, licorice-like taste that pairs beautifully with the savory chicken. It’s a light yet hearty keto meal you’ll enjoy again and again.

Spicy Cajun Chicken with Roasted Green Beans and Mushrooms

For those who love a little heat, this spicy Cajun chicken with roasted green beans and mushrooms is perfect.

The chicken is coated in a zesty Cajun seasoning blend, while the vegetables become tender and flavorful in the oven. It’s a well-seasoned, flavorful sheet pan meal that’s simple to make and incredibly satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 cups green beans, trimmed
• 1 cup mushrooms, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Rub this seasoning mixture all over the chicken breasts.
3. Toss green beans and mushrooms with olive oil, salt, and pepper, and arrange them on the sheet pan.
4. Place chicken breasts on the sheet pan and roast for 25–30 minutes, or until the chicken is fully cooked (165°F) and the vegetables are tender.
5. Serve hot, garnished with fresh parsley or extra Cajun seasoning for an added kick.

The spicy Cajun chicken with roasted green beans and mushrooms is a fiery, flavorful dish that brings bold flavors with minimal effort.

The green beans and mushrooms add a great contrast to the spicy chicken, making it a perfect keto-friendly meal.

Mediterranean Chicken with Roasted Eggplant and Cherry Tomatoes

This Mediterranean-inspired chicken sheet pan meal is a delight for those who enjoy fresh, bold flavors.

With a zesty marinade, juicy chicken, and tender roasted eggplant and tomatoes, it’s a one-pan dish full of healthy fats and vibrant flavors.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 eggplant, sliced
• 1 pint cherry tomatoes
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper together. Coat the chicken thighs in the marinade and let sit for 15 minutes.
3. Toss eggplant and cherry tomatoes with olive oil, salt, and pepper, and spread them out on the sheet pan.
4. Add the marinated chicken thighs to the sheet pan and roast for 30–35 minutes, or until the chicken is fully cooked (165°F) and the vegetables are tender.
5. Serve hot, garnished with fresh basil or a drizzle of extra olive oil.

This Mediterranean chicken with roasted eggplant and cherry tomatoes is bursting with flavor.

The chicken is juicy and fragrant, while the roasted vegetables become soft and sweet, making it a wonderfully balanced keto meal.

Lemon Dill Chicken with Roasted Broccoli and Cauliflower Rice

A zesty lemon dill marinade infuses the chicken with fresh, aromatic flavors, while roasted broccoli and cauliflower rice complete the meal with nutritious, low-carb sides.

This sheet pan dinner is light, flavorful, and full of healthy ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried dill
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 cups broccoli florets
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp butter (for cauliflower rice)

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix olive oil, lemon juice, dill, garlic, salt, and pepper in a bowl. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
3. Toss broccoli florets with olive oil, salt, and pepper, and spread them out on the sheet pan.
4. Place the marinated chicken breasts on the sheet pan and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender.
5. Meanwhile, sauté cauliflower rice in butter in a pan over medium heat for 5-7 minutes until heated through.
6. Serve the chicken with roasted broccoli and cauliflower rice for a fresh, low-carb meal.

The lemon dill chicken is refreshing and full of flavor, while the roasted broccoli and cauliflower rice are the perfect sides to complement this healthy keto dish.

It’s light yet filling and ideal for a simple weeknight dinner.

BBQ Chicken with Roasted Zucchini and Bell Peppers

This keto-friendly BBQ chicken sheet pan meal brings smoky, tangy BBQ flavors to your dinner table without the carbs.

Paired with roasted zucchini and bell peppers, it’s an easy and flavorful one-pan meal the whole family will enjoy.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup sugar-free BBQ sauce
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Brush chicken thighs with sugar-free BBQ sauce, coating them evenly.
3. Toss zucchini and bell peppers with olive oil, salt, and pepper, and arrange them on the sheet pan.
4. Place chicken thighs on the sheet pan and roast for 30–35 minutes, or until the chicken is cooked through (165°F) and the vegetables are tender.
5. Serve with extra BBQ sauce if desired for added flavor.

This BBQ chicken with roasted zucchini and bell peppers is packed with smoky, tangy goodness.

The vegetables provide a nice balance to the rich, flavorful chicken. It’s a satisfying, keto-friendly dinner that’s perfect for those who love BBQ.

Italian Herb Chicken with Roasted Brussels Sprouts and Green Beans

A deliciously aromatic Italian herb marinade adds tons of flavor to the chicken, while Brussels sprouts and green beans roast to perfection on the sheet pan.

This dish is healthy, savory, and loaded with vibrant flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 cups Brussels sprouts, halved
• 2 cups green beans, trimmed

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Mix olive oil, Italian seasoning, garlic powder, salt, and pepper in a bowl. Rub the mixture onto the chicken breasts and let sit for 15 minutes.
3. Toss Brussels sprouts and green beans with olive oil, salt, and pepper, and spread them out on the sheet pan.
4. Add chicken breasts to the sheet pan, nestling them among the vegetables.
5. Roast everything for 30–35 minutes, or until the chicken reaches 165°F and the vegetables are tender.
6. Serve hot, with a drizzle of extra olive oil or balsamic vinegar for added flavor.

The Italian herb chicken with roasted Brussels sprouts and green beans is a delightful combination of savory, herby flavors.

The Brussels sprouts caramelize nicely, adding a crispy texture that complements the juicy chicken perfectly. It’s a wholesome and satisfying keto meal.