Keto Sheet Pan Cheesy Chicken & Vegetables
Keto • Gluten-Free • Low CarbUnder 30 MinsHigh ProteinSheet PanDinner
Easy
25min
290kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A comforting, oil-free, and low-carb sheet pan meal featuring juicy chicken breasts topped with marinara and melted mozzarella, roasted alongside healthy vegetables.
Looking for the ultimate weeknight dinner that checks all the boxes for low-carb, gluten-free, and oil-free eating? This Keto Sheet Pan Cheesy Chicken & Vegetables is an effortless, delicious meal that comes together on a single baking sheet, keeping your cleanup to an absolute minimum. By omitting the oil, we rely on the natural moisture of the chicken and the high heat of the oven to beautifully roast the ingredients, resulting in a dish that is light, clean, and incredibly satisfying. The star of the show is the tender chicken breast, which is generously topped with rich, savory pasta sauce and a blanket of gooey, melted mozzarella cheese. It essentially delivers all the comforting flavors of a classic chicken parmesan, but without the heavy breading or extra fats.
Paired perfectly with a vibrant, low-carb vegetable stir fry mix, this Keto Sheet Pan Cheesy Chicken & Vegetables ensures you get a hearty serving of fiber and essential nutrients alongside your protein. The garlic parsley seasoning effortlessly elevates the natural flavors of the vegetables and the chicken. Whether you are meal prepping for the week ahead or need a quick meal after a busy workday, this recipe is incredibly versatile. Enjoy the bubbly, golden-brown cheese and the perfectly roasted veggies, knowing you are staying well within your keto macros. Dive into this comforting, wholesome Keto Sheet Pan Cheesy Chicken & Vegetables tonight!
Ingredients
- 300 g Chicken Breast (2 medium fillets)
- 100 g Mozzarella Cheese (about 1 cup shredded)
- 200 g Stir Fry Mix (about 2 cups)
- 4 tbsp Pasta Sauce
- 1 tsp Garlic Parsley Seasoning
- 0.5 tsp Salt
Instructions
- 1Preheat your oven to 200°C (400°F). Line your baking sheet with parchment paper for easy cleanup and to prevent sticking, as we are not using oil.
- 2Place the chicken breast fillets on one side of the baking sheet and spread the stir fry mix evenly on the other side.
- 3Sprinkle the garlic parsley seasoning and salt evenly over both the chicken breast and the stir fry mix, tossing the vegetables slightly to ensure they are coated. If the vegetables seem very dry, you can sprinkle them with a tiny splash of water to help them steam-roast.
- 4Bake in the preheated oven for 15 minutes.
- 5Remove the baking sheet from the oven. Spoon the pasta sauce evenly over the top of each piece of chicken, then mound the mozzarella cheese over the sauce.
- 6Return the baking sheet to the oven and bake for an additional 5 to 8 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the cheese is beautifully melted and bubbly.
- 7Serve immediately, plating the cheesy chicken alongside the roasted low-carb vegetables.
Chef's Tips
- •If your chicken breasts are very thick, carefully slice them in half horizontally so they bake quickly and evenly alongside the vegetables.
- •For an extra golden-brown cheese topping, turn on the oven broiler for the final 1-2 minutes of cooking, keeping a close eye so it doesn't burn.
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