Description
This Keto Sheet Pan Balsamic Chicken is a succulent and savory dish that packs a flavorful punch while keeping your carb count low. Juicy chicken thighs are marinated in a tangy balsamic mixture, roasted to perfection alongside a medley of low-carb vegetables, making for an easy-to-prepare meal that’s perfect for any keto-friendly lunch or dinner.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried Italian herbs
- Salt and pepper
- 1 medium zucchini
- 1 red bell pepper
- 1/2 red onion
- 1 cup cherry tomatoes
- 1 tablespoon fresh parsley
Instructions
- Preheat your oven to 400°F (205°C).
- In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian herbs, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Let it sit for at least 10 minutes to marinate.
- On a large sheet pan, evenly distribute the sliced zucchini, red bell pepper, red onion, and cherry tomatoes.
- Place the marinated chicken thighs on top of the vegetables. Pour any remaining marinade over the chicken and vegetables.
- Roast in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove the pan from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before serving, if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg
Keywords: Keto Sheet Pan Balsamic Chicken