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Delicious, crispy, almond flour breaded chicken and veggies seasoned with ranch mix. An easy and savory low carb weeknight dinner made all in one pan. #holisticyum
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3 from 2 votes

Keto Sheet Pan Ranch Chicken with Vegetables

Delicious, crispy, almond flour breaded chicken and veggies seasoned with ranch mix. An easy and savory low carb weeknight dinner made all in one pan.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 467kcal

Ingredients

  • 1-1/2 pounds chicken breasts boneless, skinless
  • 1 large egg
  • 2 tbsp ranch seasoning mix divided ( 1 packet)
  • 1 cup almond flour
  • 4 cups broccoli florets
  • 1 cup radishes
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 400°F. Grease or spray with non-stick cooking spray a large rimmed sheet pan.
  • In a shallow bowl, mix egg, 1 tablespoon of ranch seasoning and 1 tablespoon water until combined. In another shallow bowl, add almond flour.
  • Lay chicken breasts flat and cut in half lengthwise, to make thin chicken cutlets. Working one at a time, dip chicken breast into egg mixture, coating both sides. Let excess drip back into bowl. Then roll in almond flour, coating both sides. Place on one side of prepared baking sheet. Repeat with remaining chicken breasts. Let the coated breasts sit for 5 minutes to set the breading.
  • Into large bowl, add broccoli and radishes. Drizzle with remaining olive oil and sprinkle with 1 tablespoon ranch seasoning mix. Toss to coat. Spread onto baking sheet in single layer next to chicken.
  • Bake in preheated oven for 12 minutes. Turn chicken and vegetables over. Continue to bake another 12 to 15 minutes until chicken is golden and vegetables are tender. Chicken is done when reaches at least 165°F on instant read thermometer.
  • For a crispier crust, remove vegetables from pan and place chicken under broiler for 1 - 2 minutes until crust starts to brown. Transfer to serving platter and garnish with chopped parsley, sea salt and black pepper.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 13g | Protein: 46g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 272mg | Potassium: 1002mg | Fiber: 6g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 88mg | Calcium: 124mg | Iron: 3mg