Keto Sheet Pan Smoky Paprika Chicken with Roasted Peppers

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    35 min

Keto Sheet Pan Smoky Paprika Chicken with Roasted Peppers

If you’re on the lookout for easy Low-carb sheet pan dinners, look no further than this sheet pan smoky paprika chicken with roasted peppers. This flavorful dish combines succulent chicken thighs with vibrant roasted vegetables, all seasoned with a smoky paprika blend. Perfect for busy weeknights, it’s a one-pan wonder that makes cleanup a breeze!

Can chicken breast be used instead of chicken thighs?

Absolutely! While chicken thighs are favored for their rich flavor and tender texture, you can substitute them with boneless skinless chicken breasts. Keep in mind that breasts tend to cook faster, so adjust your cooking time accordingly to prevent them from drying out. You might also consider marinating the breasts for an hour before cooking to enhance their flavor and moisture.

Can you freeze this recipe?

Yes, this recipe is freezer-friendly! After preparing the chicken and vegetables, you can freeze the uncooked dish. Cover the sheet pan tightly with plastic wrap or foil, and store it in the freezer for up to three months. When you're ready to enjoy this easy Low-carb meal, thaw it overnight in the refrigerator and bake it as directed. This makes it an excellent choice for meal prep, ensuring a wholesome dinner is always within reach.

How to customize this recipe?

One of the best aspects of easy Low-carb sheet pan dinners is their versatility. Feel free to customize this recipe by adding your favorite vegetables, such as zucchini or asparagus, or swapping the spices to match your taste. For a kick, try adding a splash of Keto hot sauce or a squeeze of lemon juice before serving. Fresh herbs like thyme or rosemary can also elevate the dish, offering unique flavors that complement the smoky paprika beautifully.

  • Net Carbs

    5.4 g

  • Fiber

    2.5 g

  • Total Carbs

    8.2 g

  • Protein

    48.5 g

  • Fats

    29.7 g

473 cals

Keto Sheet Pan Smoky Paprika Chicken with Roasted Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Olive oil

    Olive oil

    1 tbsp

  • Garlic, fresh

    Garlic, fresh

    3 clove

  • Smoked Sweet Paprika (Ground/ Powder)

    Smoked Sweet Paprika (Ground/ Powder)

    1 tbsp

  • Crushed Red Pepper Flakes

    Crushed Red Pepper Flakes

    0.5 tsp

  • Chicken Thighs (Skinless & Boneless)

    Chicken Thighs (Skinless & Boneless)

    800 g

  • Sweet Paprika Powder

    Sweet Paprika Powder

    1 tbsp

  • Salt

    Salt

    1 tsp

  • Black pepper

    Black pepper

    0.5 tsp

  • Red onion

    Red onion

    0.5 small

  • Red pepper

    Red pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • green pepper

    green pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • Tomato paste

    Tomato paste

    1 tbsp

  • Chicken broth

    Chicken broth

    1 cup

  • White Wine Vinegar

    White Wine Vinegar

    1 tbsp

  • Parsley

    Parsley

    4 tbsp, chopped

  • Lemon

    Lemon

    0.5 medium - 2 1/8" diameter

Recipe Steps

steps 5

35 min

  • Step 1

    Preheat the oven to 220°C / 425°F. Thinly slice the onion, red bell pepper, and green bell pepper. Mince the garlic and finely chop the parsley. Add them to the sheet pan and set aside.
    Step 1
  • Step 2

    Slice the chicken thighs in half and add them to a medium-sized bowl. Add the smoked paprika, sweet paprika, salt, pepper, red pepper flakes and minced garlic to the bowl and evenly coat the chicken in the seasoning. Set aside.
    Step 2
  • Step 3

    Toss the peppers, onion with olive oil until coated. Add the chicken broth, tomato paste, and white wine vinegar to a small bowl, mix until well combined. Pour the mixture evenly on the sheet pan.
    Step 3
  • Step 4

    Nestle the seasoned chicken pieces among the peppers and onions. Bake for approximately 25 minutes, or until the peppers are softened, and the chicken is cooked through and golden.
    Step 4
  • Step 5

    Cut the lemon into wedges. Garnish with fresh parsley and lemon wedges before serving. Serve with your choice of sides and enjoy!
    Step 5

Comments 2

  • achinton

    achinton 10 days ago

    Step 1 tells me to put the garlic in the sheet pan. Step 2 wants me to add it to the bowl and coat the chicken in it. Which one is it?

    • StupendousAvocado337760

      StupendousAvocado337760 21 days ago

      Great taste, but the larger(longer) veg pieces and larger meat pieces make a bit harder to eat- my family requested smaller chicken pieces and more chopped veggies. Also maybe derve with some Cauliflower rice to soak up the extra sauce. But piece flavor!!