I absolutely love spice and texture in every meal. Keto Recipes are making it into my regular menu rotation. This Keto Sriracha Chicken and Brussel Sprout Sheet Pan Dinner for two is the perfect week night meal.
by: Kathryne
Since beginning my journey of healthier eating, I have discovered just how few recipes are available with smaller portions. I really enjoy spice, texture and variety in my dinners. I created this spicy chicken recipe to be quick and easy. Keto Sriracha Chicken with it’s delicious umami flavors makes my taste buds sing with joy. I am also thrilled that it’s an easy sheet pan freezer meal. I can quickly prep two meals and freeze one for later. The recipe shown below are the measurements for one dinner. When I make this dish I like to chop enough for two and freeze one to prepare down the road. Having a freezer full of healthy, quick, and easy meals has been a life saver on busy school nights. Making this keto sheet pan dinner means an extra serving of vegetables for me and the kids.
ingredients:
- 1 lb Chicken Breast or Thigh, cubed
- 1 lb Brussel Sprouts, quartered
- 3 crowns Broccoli chopped
- 3 tablespoons Garlic, minced
- 1 tablespoon Sesame Oil
- 2 tablespoon Vegetable Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Sriracha
- 1 tablespoons Soy Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Rice Vinegar
instructions:
- Prep all ingredients.
- Toss broccoli 1 tablespoon vegetable oil and season with salt and pepper.
- Separately toss chicken breast with all remaining ingredients to thoroughly coat with spice mixture.
- Place both mixtures onto a parchment lined baking sheet.
- Bake at 375 degrees for 15-20 minutes.
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