Clean Eating Low Carb Sheet Pan Meal
This cozy, nourishing dinner is naturally gluten-free, low carb, and packed with flavor thanks to roasted seasonal veggies and juicy chicken, perfect for a comforting, healthy weeknight meal.
Equipment
- sheet pan
- parchment paper
- oven
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts or thighs if preferred
- 1 small zucchini halved and sliced
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 1 cup broccoli florets
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- salt and pepper to taste
- fresh lemon juice optional, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Chop all vegetables and spread evenly on the sheet pan. Drizzle with half of the olive oil and season with garlic powder, smoked paprika, oregano, salt, and pepper. Toss gently to coat.
- Place chicken breasts in the center of the pan. Drizzle with remaining olive oil and sprinkle with additional seasoning, if desired.
- Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are golden on the edges.
- Remove from oven and let rest for 5 minutes. Serve warm with a squeeze of fresh lemon juice if desired.
Notes
This meal is ideal for meal prep, gluten-free and dairy-free, and fully customizable with your favorite low-carb vegetables or proteins.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 38gFat: 18gSaturated Fat: 3gCholesterol: 90mgSodium: 400mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 950IUVitamin C: 90mgCalcium: 40mgIron: 2mg
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