Keto Sheet Pan Cajun Chicken & Peppers for Two

Cooking for one or two can be a challenge. Many recipes serve 4-6 people, which is great if you love leftovers. I cook just for me these days. I love these dinners because the portions don’t leave me eating the same meal all week long. This Cajun Chicken and Peppers Sheet Pan recipe is low carb and packed with flavor and veggies that make me feel good!
By: Kathryne

I am cooking just for one these days. I do have two young children at home. However, I have found that trying to cook a meal for everyone at the same time, all the time, leaves me missing the spice and bold flavors of the food that I love. For the kids I roast the chicken plain and serve them the same vegetables raw. This way gives us the best of both worlds. We’re eating the same foods, mine is bold and spicy, theirs is mild, just the way each like it.

Recently, I embarked on a freezer prep for these sheet pan dinners. I prepared two, one for now and one for later. Sheet pan dinners are quick and hands off, which is much needed on busy weeknights. Having a back up quick dinner in the freezer makes life even easier to manage. Making two and freezing one is my secret to cooking for one. Just follow a normal recipe and divide it in two, perfect! The ingredients below are for just one sheet pan dinner, if freezing a second sheet pan dinner recipe, then double everything listed.

ingredients:

1 lb Chicken Breast, cubed
1/4 teaspoon Cayenne Pepper
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Black Pepper
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 tablespoons Olive Oil
1 cup Bell Pepper, chopped
1 cup Celery, chopped
1/4 cup Red Onion, chopped
1/2 cup Radish, chopped
2 tablespoons Fresh Cilantro

instructions:

Prep all ingredients.
Toss to thoroughly coat all ingredients with spice mixture.
Bake at 375 degrees for 15-20 minutes.

When freezing this meal, clearly label the bag with the dish and the date. I like to lay my bags on a flat surface in my freezer, pushing ingredients as flat as possible. This means they will stack easily in the freezer and they defrost faster in the fridge. The dinner should be defrosted in the fridge overnight prior to cooking.