Keto Moroccan Curry Chicken Sheet Tray Dinner
This Keto Moroccan Curry Chicken Sheet Tray Dinner is a keto dream come true! Each serving delivers 18.4g of protein, 25.3g of fat, and only 7.5g net carbs. At Quick and easy keto recipe with 7.4g net carbs, 339 calories.
This satisfying dinner is worth the 60-minute preparation time. Perfect for meal prep or special occasions when you want something truly special. End your day with this delicious dinner that proves keto eating can be both satisfying and exciting. This 7.4g net carb recipe makes smart use of nutrient-dense ingredients to keep you in ketosis while providing maximum flavor.
Ingredients
- 6 thigh, bone removed Chicken Broilers Or Fryers Thigh Meat And Skin Raw
- 1-¼ tsp Coarse Kosher Salt by Morton
- 1-½ teaspoon Curry Powder
- ½ large - head - 6" to 7" diameter Cauliflower, Raw
- 2 medium Zucchini
- 1 large - 3" diameter x 3 3/4" Red Bell Peppers, Raw
- 1 large - 3" diameter x 3 3/4" Yellow Bell Peppers, Raw
- 1 medium - 2 1/2" diameter Red Onion
- 4 tablespoon Extra Virgin Olive Oil
- 1 tsp Coarse Kosher Salt by Morton
- ¼ teaspoon Garlic Powder
Preparation
- Preheat an oven to 400 F. Remove the chicken thighs from their package and tap them dry with paper towels if necessary. Sprinkle them with 1 ¼ tsp kosher salt on the tops and bottoms. Then sprinkle the curry powder over the thighs. Rub the curry powder into the skin of all the chicken thighs. You can season the thighs directly on the baking sheet. Please use a nonstick baking sheet to eliminate any sticking. If you do not have a nonstick baking sheet, you can line a regular rimmed baking sheet with parchment paper.
- Slice the cauliflower head in half and remove the core and leaves. Set aside one half and reserve for another use. Chop the cauliflower into large florets. Slice the zucchini in half lengthwise and then cut each half into 1 ½” pieces. Cut the bell peppers into large pieces by cutting each of the four sides off the bell pepper and then cutting each side in ½ at a diagonal. Cut the ends of the onion off and then slice the onion in half. Peel off the papery skin. Cut each half into quarters and break up the onion. Add all these vegetables into a large mixing bowl. Add in the olive oil, 1 tsp kosher salt, and ¼ tsp garlic powder. Give the mixture a good toss.
- Place the dressed vegetables around the curried chicken thighs and bake for 40-45 minutes until the chicken skin is rendered and crispy.
- The chicken thighs should be cooked through and temp at 165 F. The vegetables should have a nice char on their outer edges. Divide into six portions with one chicken thigh each and serve immediately.
Nutrition Information
Per serving
339
Calories
18.4g
Protein
25.3g
Fat
10.9g
Carbs
7.4g
Net Carbs
3.4g
Fiber
Keto Tips & Variations
- Family Dinner: This recipe easily scales up for family meals. Non-keto eaters can add their preferred carb sides.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.