You 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.
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!
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
