Keto Sheet Pan Cilantro Lime Chicken Thighs Recipes

WHOLE30 + KETO CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire baking rack.
• In a bowl, combine all ingredients. Toss to combine. Marinate for at least 30 minutes (I've even skipped marinating and roasted right away on days I've been short on time, still good!) or up to 3 days covered in the refrigerator.
• Place the chicken in an even layer on the wire rack.
• Roast in the oven for 35-45 minutes, until the edges are caramelized and crispy golden brown.
• Serve warm. SO many ways you can use this chicken! Serve the thighs whole with your favorite sides, or chop and serve in tacos, in burrito bowls or on a salad.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

CILANTRO LIME CHICKEN

Steps:

• Add all the marinade ingredients to a blender, and pulse until smooth.
• Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
• Let it marinate in the fridge for 30 minutes or up to 4 hours.

KETO SHEET PAN CILANTRO LIME CHICKEN THIGHS

Steps:

• Preheat oven to 400F / 200c / 180 fan.
• Season chicken thighs with salt and pepper.
• Heat 1 tbsp of olive oil in large non-stick frying pan. Cook the thighs skin side down for about 4 - 5 minutes on a medium heat or until the skin is golden and crisp and the meat is nicely seared. Note: the thighs will not be cooked through at this stage.
• Transfer the thighs to a non-stick baking tray, skin side up. Cook for 20 minutes.
• Meanwhile, place all the ingredients for the cilantro lime sauce into a small food processer blender and blitz until smooth. Set aside.
• Chop all the vegetables. Drizzle in 1 tbsp of olive oil. Once the chicken has been in the oven for 20 minutes, add the cauliflower, peppers and fennel and roast for a further 5 minutes.
• Add about half the sauce to the chicken, basting the top and bottom, tossing a little through all the veggies too. Add the zucchini and tomatoes. Roast 25- 30 minutes. Add the artichokes for 5 further minutes or until the chicken is fully cooked through and the veggies are soft.
• Brush with a little more sauce to serve and serve the rest on the side.
• RECIPE NOTE: Cooking times will vary slightly depending on how big your chicken thighs are. Option to cook for slightly less if your thighs are on the small side or shred the meat and crisp it up if you like your meat super well done and crispy.
• Storage: Tupperware for up to 3 days

KETO SHEET PAN CHICKEN AND LOADED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and paprika in a medium bowl and toss to coat evenly. Set aside to marinate for 30 minutes.
• If necessary, remove the outer leaves from the head of cauliflower, then cut it into quarters, leaving the inner stem intact so that the florets do not separate.
• Put the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly. Drizzle any leftover marinade over the chicken. Put the cauliflower on the other side of the baking sheet, with one cut-side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon salt.
• Put the bacon on the edge of the baking sheet and bake until browned and crisp, 15 to 17 minutes. Remove the bacon to a paper towel-lined plate. Return the baking sheet to the oven until the chicken is cooked through and an instant-read thermometer registers 165 degrees F when inserted into the thickest part not touching the bone, 25 to 30 minutes more. The cauliflower should be lightly browned and cooked through.
• When the bacon is cool enough to handle, roughly chop it.
• Before removing the baking sheet from the oven, carefully lay a slice of Cheddar on each cauliflower piece and return to the oven until melted, about 1 minute.
• For serving, top each cauliflower with 1 tablespoon sour cream and a sprinkle of the bacon and chives.