Low-Carb Sheet Pan Chicken & Peppers
A simple and flavorful weeknight dinner featuring tender baked chicken strips and colorful bell peppers with a zesty spice blend. Designed for easy preparation and clean-up using a single baking sheet, this recipe is perfect for a low-carb lifestyle when served with appropriate low-carb tortillas or enjoyed on its own.
Ingredients
Chicken & Vegetables:
- 1 lb 2 oz 510g boneless, skinless chicken breasts, sliced into thin strips (approx. 1/4 inch thick)
- 1 large red bell pepper seeded and sliced into strips
- 1 large yellow or orange bell pepper seeded and sliced into strips
- 1 small red onion cut into thin wedges
- 2 cloves garlic finely minced
Oil & Seasoning:
- 2 tablespoons + 1 teaspoon olive oil
- 1 1/2 tablespoons freshly squeezed lime juice
Spice Blend:
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon smoked paprika
- Pinch of cayenne pepper optional, for heat
- 1 teaspoon Kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
For Serving (Optional):
- Low-Carb flour or corn tortillas approx. 6-8 inch, warmed
- Sliced avocado
Instructions
- Prepare Oven and Pan: Set your oven to preheat at 415∘F (213∘C).
- Lightly grease a large baking sheet with oil or use nonstick cooking spray.
- Combine Spices: In a small bowl, mix together the chili powder, cumin, oregano, smoked paprika, optional cayenne pepper, salt, and black pepper. Set aside.
- Arrange Ingredients: Distribute the sliced chicken strips, bell pepper strips, onion wedges, and minced garlic evenly across the prepared baking sheet. Try to keep them in a single layer for even cooking.
- Season and Coat: Drizzle the olive oil over the chicken and vegetables on the baking sheet. Sprinkle the prepared spice blend evenly over everything. Use tongs or your hands to gently toss the ingredients until they are well-coated with oil and spices.
- Bake: Place the baking sheet into the preheated oven. Bake for 28-33 minutes. Check if the chicken is fully cooked (no longer pink inside) and the vegetables have reached a tender-crisp consistency. Cooking time may vary slightly depending on your oven and the thickness of the chicken/vegetables.
- Finish with Lime: Once cooked, remove the baking sheet from the oven. Drizzle the fresh lime juice over the hot chicken and vegetables and toss gently to combine.
- Serve: Serve the baked chicken and peppers immediately. Offer warmed low-carb tortillas and optional sliced avocado on the side if desired.
Notes
Yield: 3 servings
Estimated Nutritional Information (Per Serving - Filling Only)
This estimate is for 1/3 of the chicken and vegetable mixture, excluding tortillas and avocado.
- Calories: Approx. 430 kcal
- Protein: Approx. 54 g
- Fat: Approx. 17 g
- Saturated Fat: Approx. 2 g
- Total Carbohydrates: Approx. 12 g
- Dietary Fiber: Approx. 4 g
- Net Carbohydrates: Approx. 8 g
- Sugars: Approx. 5 g
- Sodium: Approx. 780 mg (adjust salt to taste)