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prep time
10 min
cook time
25 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive oil
1 tbsp
Garlic, fresh
3 clove
Smoked Sweet Paprika (Ground/ Powder)
1 tbsp
Crushed Red Pepper Flakes
0.5 tsp
Chicken Thighs (Skinless & Boneless)
800 g
Sweet Paprika Powder
1 tbsp
Salt
1 tsp
Black pepper
0.5 tsp
Red onion
0.5 small
Red pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
green pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Tomato paste
1 tbsp
Chicken broth
1 cup
White Wine Vinegar
1 tbsp
Parsley
4 tbsp, chopped
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, and set them aside. Add the sliced onions and peppers to the sheet pan.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 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 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 5
Cut the lemon into wedges. Garnish with fresh parsley and lemon wedges before serving. Serve with your choice of sides and enjoy!
Comments
achinton 2 months 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?
Ketome 17 days ago
Just do both can never go wrong with too much garlic
StupendousAvocado337760 2 months 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!!