Keto Sheet Pan Chicken With Cabbage Fennel And Eggplant Recipes

KETO SHEET PAN CHICKEN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil.
• Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet.
• Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil.
• Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil.
• Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through.
• Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.

KETO SHEET PAN CHICKEN WITH CABBAGE, FENNEL AND EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cabbage into quarters then cut out and discard the core from each quarter. Halve each quarter lengthwise for a total of 8 wedges. Separate the leaves, keeping the wedges intact, and place on an 18-by-13-inch rimmed baking sheet. Halve the fennel lengthwise, cut out and discard the core, then slice the fennel crosswise into half-moons 1/4 inch thick. Reserve the fennel fronds for garnish. Add the fennel and eggplant to the baking sheet.
• Combine the scallions, olive oil, vinegar, Dijon, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Stir together then pour over the vegetables. Toss to coat and spread into an even layer.
• Liberally season the chicken with salt and pepper then place on top of the vegetables, spacing the thighs 2 to 3 inches apart.
• Roast in the oven for 30 minutes. Rotate the baking sheet and continue to roast until the vegetables are softened and charred around the edges and the chicken is cooked through with golden and crispy skin, about 30 minutes more.
• Remove from the oven and sprinkle with the parsley, oregano and reserved fennel fronds.