Marinated Chicken & Vegetables Sheet Pan (low carb)
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.
Ingredients
- 1 lb chicken breast, cut in pieces
Marinade
- ¼ cya soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon ginger, grated
- 2 teaspoons Swerve sweetener
- 1 teaspoon apricot jam
Vegetables
- 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)
Instructions
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Then night before, chop vegetables and store in the refrigerator. Prepare the marinade and pour into a large ziplock bag along with the chicken and marinated over night.
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When ready to eat, preheat oven to 400 degrees F.
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Toss the vegetables in the olive oil, garlic, salt and pepper.
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Spray a large cookie sheet with cooking spray. Spread out the vegetables on the tray and then add in the chicken but discard the excess liquid in the bag.
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Bake for 15 minutes, then flip the chicken and vegetables. Bake for another 10 - 15 minutes until the chicken is done.
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Serve as is or with rice.