Name: Marinated Chicken & Vegetables Sheet Pan (low carb)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb chicken breast, cut in pieces; 1/4 cya soy sauce; 2 tablespoons olive oil; 2 cloves garlic, crushed; 1 teaspoon ginger, grated; 2 teaspoons Swerve sweetener; 1 teaspoon apricot jam; 2 tablespoons olive oil; 1 teaspoon garlic, crushed; 4 cups vegetables, cut up into pieces; salt & pepper to taste; 4 cups vegetables chopped (I used radishes, asparagus, mushrooms, broccoli, peppers, etc)

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If you are looking for a quick and easy dinner, try this marinated chicken & vegetable sheet pan dinner. Marinate the chicken overnight, cut your veggies and you are ready to go.

This week on Sunday Supper we are featuring meal prep dinners that you need right now. I am fascinated with all the sheet pan dinners I see on Pinterest and have been experimenting like with this marinated chicken & vegetable recipe. In keeping with my low carb point of view I made the marinade low carb and kept to low carb vegetables. So not only is this easy and tasty, but it’s also low carb!

Meal Prep The Night Before

You start the night before by cutting up your chicken and making the marinade. It’s quite simple in that I only use soy sauce, olive oil, garlic, sweetener, ginger and a tiny bit of apricot jam. I used Swerve sweetener because it’s my favorite but you can use what you like. And if you don’t care about the carbs try some honey, brown sugar or even white sugar. All will work well. Whisk it together and add it with the chicken in a large ziplock bag. Refrigerate over night.

You can also cut your veggies the night before. As I mentioned above I just used low carb vegetables but if you are not low carb then use whatever you want. Just make sure to cut everything roughly the same size so they cook evenly. The low carb vegetables I used were mini peppers, broccoli asparagus, radishes and mushrooms.

Marinated Chicken & Vegetables Recipe

To cook this sheet pan dinner, preheat the oven to 400 degrees F. Take your veggies and mix them with some olive oil, crushed garlic, salt and pepper. Spread them out on a sprayed cookie sheet and then discard the marinade and scatter the chicken. Bake for 15 minutes and then take it out and mix it around. Pop it back in the oven and cook for another 10-15 minutes until the chicken is done.

So that is all there is to it. Take a few minutes the night before to marinate the chicken and cut the vegetables. Then when you are ready to eat the next night season the veggies and spread out on a sheet pan and bake. Easy peasy. For more delicious meal prep dinners you need right now, scroll down to see what my friends from Sunday Supper have for you. Enjoy! The nutrition for 1 serving is:

354 cals / 17.9g fat / 11.7g carbs /4.9g fiber / 38.3g protein = 6.8g net carbs

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