Flavorful Roasted Peppers & Chicken (Sheet Pan, Easy & Keto-Friendly!)
Prepare a vibrant and incredibly easy meal with this Flavorful Roasted Peppers & Chicken! Tender chicken breast strips and colorful bell peppers are seasoned generously with aromatic spices and roasted to perfection on a single sheet pan. This quick, low-carb, high-protein, and naturally gluten-free dinner is a delightful addition to your health journey!
Yields: 3-4 servings Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients:
- 3-4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total), sliced into 1-inch wide strips
- 3-4 medium bell peppers (any color, e.g., red, yellow, orange), sliced into ½-inch wide strips
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon pink Himalayan salt, or to taste
- ½ teaspoon cracked black pepper, or to taste
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon onion powder
- 1 tablespoon minced garlic (about 3-4 cloves)
- Optional: Fresh parsley or cilantro, chopped, for garnish
Equipment:
- Large baking sheet (or two if needed to avoid overcrowding)
- Aluminum foil or parchment paper (for lining baking sheet)
- Large mixing bowl (optional, for tossing ingredients)
- Spatula or tongs
Instructions:
- Preheat Oven & Prep Pan: Preheat your oven to 450°F (230°C).
- Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prep Chicken & Peppers: Slice the chicken breasts into 1-inch wide strips. Slice the bell peppers into ½-inch wide strips (or similar uniform pieces).
- Season & Toss: In a large mixing bowl (or directly on the baking sheet), combine the chicken strips and bell pepper strips.
- Drizzle generously with extra virgin olive oil.
- Sprinkle with pink Himalayan salt, cracked black pepper, paprika, and onion powder.
- Add the minced garlic directly onto the ingredients.
- Toss everything together until the chicken and peppers are well coated with oil and seasonings. Ensure the minced garlic is distributed throughout.
- Arrange & Bake: Spread the seasoned chicken and bell peppers in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them roast rather than steam. Use a second baking sheet if necessary.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the peppers are tender-crisp with some slight charring on the edges. Flip the chicken and peppers halfway through baking for even cooking.
- Serve & Enjoy! Remove from the oven. Serve hot, garnished with fresh parsley or cilantro if desired. Enjoy this simple yet delicious roasted dinner! ❤️
Tips for Success:
- Don’t Overcrowd the Pan: For truly roasted (not steamed) chicken and peppers, ensure they are in a single layer with some space between them. If your baking sheet is too full, use two.
- Uniform Sizing: Cutting chicken and peppers into similar sizes ensures they cook evenly at the same time.
- High Heat Roasting: The 450°F oven temperature is key for getting those delicious caramelized edges on your peppers and browned chicken.
- Check Chicken Doneness: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- Customization: Feel free to add other keto-friendly vegetables like zucchini, asparagus, or onions (sliced into wedges) to the mix. A pinch of red pepper flakes can add a nice kick.
Recipe Analysis & Dietary Classification:
This Roasted Peppers & Chicken is a delicious addition to your health journey!
- High Protein: Yes, from the chicken.
- Low-Carb: Yes, this recipe is very low-carb. All listed ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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