Sheet Pan Garlic Butter Keto Chicken and Veggies
An easy sheet pan dinner with juicy chicken thighs, roasted broccoli and zucchini, and a garlicky butter finish. Perfect for meal prep on a 19-day keto plan.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs trimmed
- 3 cups broccoli florets bite-size
- 2 medium zucchini cut into half-moons
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt divided
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 3 tbsp unsalted butter melted
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 2 tbsp fresh parsley chopped
- 1/4 cup grated Parmesan cheese optional, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Pat chicken dry with paper towels. In a bowl, mix olive oil, 1 teaspoon salt, pepper, smoked paprika, and garlic powder; toss chicken to coat.
- Spread chicken on the sheet pan, leaving space. Add broccoli and zucchini around the chicken and sprinkle the remaining 1/2 teaspoon salt over the veggies.
- Roast for 15 minutes, then stir the veggies and flip the chicken. Continue roasting 8 to 12 minutes, until the chicken reaches 175°F (79°C) and the edges are browned.
- Meanwhile, combine melted butter, minced garlic, lemon zest, and 1 tablespoon lemon juice in a small bowl.
- Drizzle the garlic butter over the hot chicken and veggies and toss gently on the pan so everything is glossed.
- Sprinkle with parsley and Parmesan if using. Taste and add a squeeze more lemon or a pinch of salt to brighten.
- For meal prep, divide into 4 containers with any pan juices. Cool 15 minutes before sealing, then refrigerate.
Notes
- Swap in cauliflower, green beans, or asparagus for the veggies you have.
- Bone-in thighs also work; add 5 to 10 minutes to the cook time.
- For dairy-free, use olive oil instead of butter and skip Parmesan.
- Add red pepper flakes with the garlic butter for gentle heat.