Low Carb Sheet Pan Chicken with Veggies and Fresh Herbs
This quick and easy low carb sheet pan chicken is going to be your new favourite meal. Simply lightly pan fry chicken thighs and chop some veggies, toss and in the oven they go.
Servings: 4 people
- 4 chicken thighs skin on, bone in (can use more chicken thighs if needed)
- 2 large bell pepper
- 1 crown broccoli
- 1 medium zucchini
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme or 3 sprigs
- 1 lemon sliced
- 3 cloves garlic minced
- 4 tablespoon olive oil
- salt and pepper to taste
Preheat oven to 425°F
Use a saute pan and fry the chicken thighs with 1 tablespoon of olive oil until lightly golden on both side, set aside
Chop all veggies into bite size pieces and place in a large bowl
slice the lemon into ½ inch slices and add to bowl
add the herbs and garlic, 3 tablespoon of the olive oil and salt and pepper to taste. Toss until everything is mixed.
add all contents from the bowl onto a lined baking sheet
nestle in the 4 chicken thighs on the pan between the veggies
bake in oven for 30-35 minutes until everything is nicely roasted
Each serving is about 5g net carbs, depending on the type of vegetables you use.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Serving: 1chicken thigh and 1 cup (80 grams) vegetables | Calories: 377kcal | Carbohydrates: 7g | Protein: 30g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 538mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g