One Pan Taco Spiced Chicken and Peppers

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

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.

1 lb chicken breast(boneless, skinless, cut into strips)

1 yellow bell pepper(medium, sliced)

1 red bell pepper(medium, sliced)

1 orange bell pepper(medium, sliced)

2 tbsp taco seasoning

2 tbsp olive oil

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!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 231

% Daily Value *
Total Fat 10g16%
Total Carbohydrate 8g3%

Net Carbohydrate 6g2%

Dietary Fiber 2g8%

Sugars 2g
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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