One Pan Taco Spiced Chicken and Peppers
ChefRhonda PlataDifficultyBeginnerYou couldn't ask for an easier keto dinner than this taco-spiced sheet pan chicken and peppers. It uses one pan, and lining the pan with parchment makes cleanup even easier. If you like, scoop the chicken and peppers into lettuce wraps and top with salsa and sour cream, or serve with a spoonful of Greek yogurt atop a pile of cauliflower rice.
Servings 4
Net Carbs
- Amount Per Serving
- Calories 231
- % Daily Value *
- Total Fat 10g13%
- Protein 27g
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Total Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Add the chicken and peppers to the baking sheet. Add the oil and taco seasoning and toss to coat.
Spread the chicken and peppers out into an even layer on the baking sheet. Cook for 20 to 25 minutes or until the chicken is cooked through.
Divide evenly between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Add the chicken and peppers to the baking sheet. Add the oil and taco seasoning and toss to coat.
Spread the chicken and peppers out into an even layer on the baking sheet. Cook for 20 to 25 minutes or until the chicken is cooked through.
Divide evenly between plates and enjoy!
Notes
