This easy sheet pan dinner is perfect for a low-carb, flavorful meal with minimal cleanup. Juicy chicken and fresh veggies come together for a satisfying keto-friendly dish you’ll want to make again and again.
Start by heating your oven to 425°F (220°C) and line a rimmed baking sheet with foil for easy cleanup. In a small bowl, mix together garlic powder, onion powder, and black pepper, then sprinkle this seasoning over both sides of your chicken tenders. Wrap each piece with a slice of bacon and arrange them in the center of the baking sheet.
On one side of the chicken, spread out the halved asparagus, season with salt and pepper, and drizzle with a tablespoon of olive oil. On the other side, place the riced cauliflower, season it as well, and drizzle with the remaining two tablespoons of olive oil.
Pop the whole pan into the oven and roast for about 13 to 15 minutes. Halfway through, give the cauliflower and asparagus a good stir to help everything cook evenly. Once the roasting time is up, switch the oven to broil and cook for another 2 to 3 minutes until the bacon is crispy and the chicken is cooked through—you’re aiming for an internal temperature of 165°F (74°C).
Take the pan out, drizzle the chicken tenders with some hot sauce if you like a little kick, and serve right away. If you’re saving some for later, just portion it out into containers and pop them in the fridge.
- Preheat the oven fully before placing the pan inside to ensure even cooking.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safety.
- Cut vegetables into similar sizes so they cook evenly alongside the chicken.
This meal is quick, easy, and perfect for those following a low-carb lifestyle. It combines juicy chicken with flavorful vegetables, all cooked on one pan for minimal cleanup. Plus, it’s packed with healthy fats and protein to keep you satisfied.
Serve this dish with a side of fresh greens or a simple avocado salad to add some extra freshness. A dollop of garlic butter or a squeeze of lemon juice can also brighten the flavors and add richness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to keep the chicken tender and the vegetables crisp. Avoid freezing, as the texture may change.
