Low-Carb Keto Almond Crusted Chicken Dinner
Sheet pan dinners are the answer to all your weekday dinner problems. They’re fast to make, easy to clean up after, incredibly delicious, and tend to be no-fail. That’s my kind of recipe!
This sheet pan dinner is seriously dressed up with a crunchy nutty coating that compliments the juicy chicken and low-carb vegetable medley that makes up this meal. Instead of using a more traditional carb-heavy coating like breadcrumbs, we simply threw some almonds in the food processor to create a keto-friendly crust.
Whether your following the ketogenic diet or not, this recipe is sure to be a winner in your house! Whip it up on a Sunday to meal prep for the coming week or throw it together on a busy Wednesday night to get yourself over the mid-week meal slump. We promise, you’ll keep coming back to this recipe over and over.
- 3/4 cup raw almonds
- 2 tsp + 1 tbsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1 egg, beaten
- 4 boneless skinless chicken breasts
- 1 red bell pepper, chopped
- 1 cup brussels sprouts, halved
- 1 cup cauliflower florets
- 1/2 cup red onion, chopped
- 1 cup cremini mushrooms, sliced
- Olive oil
- Sheet Pan
- Food Processor
- Preheat oven to 375 degrees Fahrenheit.
- In a food processor, combine almonds, 2 tsp Italian seasoning, paprika, and salt. Pulse until almonds are chopped into small pieces. Transfer to a shallow bowl.
- Coat chicken breast in the beaten egg, then dredge in the almond coating. Place on baking sheet. Repeat for all chicken breasts.
- In a large bowl, combine all vegetables. Add olive oil and Italian seasoning. Toss to coat.
- Place vegetables on tray around the chicken. Bake for 25 minutes until chicken is cooked through and vegetables are softened.
- Remove from oven and serve hot!
