An easy sheet pan balsamic chicken recipe with veggies. The chicken is baked in the oven with mushrooms, broccoli, and tomatoes for a complete meal made in less than 30 minutes.

If you need an easy meal prep, lunch, or dinner idea – look no further! This easy sheet pan balsamic chicken recipe is the perfect all in one recipe.

The chicken is marinated in an easy balsamic chicken marinade and baked along with seasoned veggies. The marinade is made of olive oil, balsamic vinegar, and a few seasonings to add some zest. Don’t let the simple ingredients fool you! This chicken is juicy and full of flavor.

You can easily store this recipe in meal prep containers for lunch throughout the week, or just toss it in the oven for an easy weeknight dinner idea!

Another bonus is that it’s healthy, low carb,  and tastes good enough to cook for guests. It really gets no better than that!

For this recipe, I used chicken tenderloin strips. However, you can also use thinly sliced chicken breasts as well. 

How to Make Sheet Pan Balsamic Chicken with Veggies

Preheat oven to 400 degrees.

Start by mixing together the marinade ingredients in a medium bowl.  Add the chicken to the marinade, and marinate in the refrigerator for at least 30 minutes (no more than 5 hours).

While the chicken is marinating, arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the seasonings.

Arrange the veggies evenly to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.

Bake the chicken and veggies for 20 minutes, or the internal temperature reaches 165 degrees. 

Can you cook raw chicken and vegetables together?

Yes, as long as you utilize safe food handling practices. Make sure that the internal temperature of the chicken reaches 165 degrees. Being that both the vegetables and chicken are being cooked at the same time, you will be fine.

How long can I marinate chicken?

Chicken can be marinated up to 2 days. However, it is recommended that you marinate it for no more than about 6 hours. Marinating chicken for too long can cause it to be tough. Typically, chicken will soak up the marinade flavor in about 2 hours. For this recipe, I only marinated the chicken for 30 minutes and still achieved a lot of flavor.

Other keto-friendly vegetables to serve with sheet pan balsamic chicken:

• Asparagus
• Brussel Sprouts
• Bell Peppers
• Zucchini

More easy keto chicken recipes:

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Low Carb Chicken Fajita Soup – Keto Friendly

Easy Creamy Lemon Chicken Thighs

Sheet Pan Balsamic Chicken with Veggies

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

An easy sheet pan chicken and veggies recipe. The chicken is marinated in a delicious balsamic vinaigrette and baked with vegetables.

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Ingredients

Balsamic Marinade for Chicken

• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Other Ingredients

• 1.25 pounds chicken tenderloin strips, (You can also use thinly sliced chicken breasts)
• 1 cup mushrooms, sliced (I used baby bella)
• 3 cups broccoli florets, (about 1 crown of broccoli)
• 1 cup grape tomatoes, sliced in half
• 2 tablespoons olive oil (to coat the veggies)
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together all of the marinade ingredients. Add the chicken to the marinade, ensuring that it is fully coated. Cover the bowl with plastic wrap, and a marinate in the refrigerator for at least 30 minutes (no more than 5 hours).
3. While the chicken is marinating, evenly arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the Italian seasoning, salt, and pepper. Toss the vegetables around to ensure that they are evenly coated.
4. Arrange the veggies to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.
5. Bake the chicken and veggies for 20 minutes, or until the chicken is no longer pink on the inside.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533 Total Fat: 30g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 120mg Sodium: 500mg Carbohydrates: 17g Net Carbohydrates: 11g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 48g

Low carb Chicken Fajita Soup is Mexican comfort food at it’s best. Diced vegetables, cream cheese, and taco seasonings give this soup rich and robust flavor. This recipe is perfect for cool and sunny days alike!

If you haven’t noticed yet, I’ve been on a roll with the Mexican recipes lately. That’s because it’s the one type of food that my entire family can agree on! I’m all about trying to please everyone when I can.

This low carb Chicken Fajita Soup happens to be a family favorite! It’s hearty and filled with shredded chicken in every bite.

Have you tried my Chicken Fajita Casserole recipe? It’s the most popular recipe on my site, so I decided to create this soup as a spin-off. This soup is very similar to the casserole and so easy to make!

How to Make Low Carb Chicken Fajita Soup

1. Cook the chicken on the stove top in 4 cups of the chicken broth, and then remove from the pot and shred it with 2 forks. You can reserve any leftover broth for the soup if you’d like. 
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, and saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the chicken broth and stir until everything is combined. Allow the soup to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Check out these other easy low carb Mexican recipes:

Cheesy Keto Taco Casserole

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Chicken Fajita Soup

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

An easy low carb soup recipe made with shredded chicken, cream cheese, and diced vegatables.

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Ingredients

• 2 pounds boneless chicken breasts (about 2 large chicken breast) 
• 8 cups chicken broth, divided (You will use half to cook the chicken in, and half for the soup)
• 1 tablespoon butter
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 large onion, diced
• 1 can diced tomatoes and green chilies
• 8 ounces cream cheese
• 1 packet taco seasoning
• 1/2 cup shredded cheese

Instructions

1. Start by placing the chicken in a medium stockpot, and covering it with about 4 cups of chicken broth. Bring the chicken to a boil, and simmer covered for 25 minutes. Once the chicken is done, remove from the pot and shred with 2 forks. Then, set the chicken aside. You can reserve any leftover broth for the soup if you'd like.
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the remaining 4 cups of chicken broth and stir until everything is combined. Bring the soup to a boil, and then reduce the heat to medium and cover it with a lid. Allow to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 19g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 148mg Sodium: 980mg Carbohydrates: 8g Net Carbohydrates: 7g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 43g

This keto taco casserole recipe is an easy dinner idea that the entire family will enjoy. It’s loaded with ground beef, topped with cheese, and then baked in the oven. Enjoy the taste of tacos without the carbs!

It’s almost time for Taco Tuesday at our home, and this week I made one of my favorite Mexican dishes that happen to be keto friendly. Taco casserole is great for so many reasons. Not only is it super easy, but it does not sacrifice the taste of real tacos!

As a matter of fact, while I enjoy this casserole as apart of my keto diet – my family loves it too! They still use chips to scoop up the casserole when they want to, so they don’t mind it at all!

I’m a big fan of casseroles because they allow for easy cleanup, and are great for potlucks and family dinners. This keto taco bake is sure to be a regular on your meal plan!

Keto Taco Casserole Ingredients

Ground Beef – Traditional tacos start with well-seasoned ground beef. I recommend using lean ground beef to avoid excess oil.

Taco Seasoning –  This gives it that classic taco flavor.

Green Peppers, Onion, & Garlic – These add an extra layer of flavor, and are sauteed with the ground beef.

Eggs – The egg acts as a binder for the casserole and keeps everything together. Don’t worry, you won’t even be able to taste the egg once the recipe is baked.

Cheese – To melt on top of the casserole.

Toppings – I like to top the casserole with all of my favorite keto friendly toppings once it’s done baking.

How to make keto taco casserole

Start by browning the ground beef with the green peppers, onions, and garlic in a large skillet. Be sure to break up the ground beef with a fork as it cooks.

Once the beef is no longer pink, drain the excess oil out of the beef mixture using a strainer or colander. Add the beef mixture back to the pan, and sprinkle in the taco seasoning. Mix everything together so that the beef is evenly coated.

Next, transfer the beef mixture to a casserole dish and spread it out evenly.

In a small bowl, add the eggs and half of the shredded cheese. Stir the egg mixture until the eggs are lightly beaten, and then pour it evenly over the ground beef mixture.

Mix the casserole a bit to ensure that the cheese gets in between the meat. The egg acts as a binder for the casserole. Don’t worry, you won’t even taste it.

Top the casserole with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

Top the finished dish with your favorite taco toppings, and serve.

If you enjoyed this keto taco casserole recipe, then you will also love this easy Creamy Chicken Fajita Casserole! It’s low carb, keto, and THM friendly.

Keto Taco Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A cheesy keto taco casserole that is perfect for family dinners and potlucks alike!

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Ingredients

• 2 pounds ground beef
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 large bell pepper, diced
• 1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)
• 4 eggs
• 2 cups Mexican cheese, shredded

Instructions

1. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, onions, and garlic.
2. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.
3. Transfer the beef mixture to a casserole dish and spread it out evenly.
4. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.
5. Top the casserole evenly with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
6. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 21g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 148mg Sodium: 384mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 27g

Chicken fajita casserole is an easy healthy, but quick meal idea! This is the perfect dish to switch things up on Taco Tuesday. The best part of this recipe is that it is perfect for the keto diet, as no tortillas are needed!

Taco Tuesday is a real event in my house. With that being said, we don’t just limit it to tacos. On Tuesdays, we pretty much each all things Mexican style. This includes tacos, fajitas, enchiladas, and different Mexican side dish recipes.

Mexican food is the one thing that we all can agree on in my house, so it’s actually one of the most consistent things in my life right now (which says a lot about my life, lol)!

This recipe is made using all of the traditional fajita fixings minus the tortillas. 

Traditional fajitas typically all start with meat, more commonly chicken or steak. The meat is then sauteed with peppers and onions, and seasoned with fajita seasoning. You can then add cheese, sour cream, jalapenos, and any other toppings that you choose.

Thankfully, chicken fajitas are keto friendly as long as you don’t use the tortilla.  You can also order them that way at your favorite Mexican restaurant!

Chicken Fajita Casserole Ingredients:

• Chicken Breast – Low carb, and high in protein!
• Bell Peppers – I prefer to use both green and red bell peppers for an extra pop of color. This also adds another layer of flavor as red peppers are sweeter, while green peppers are more bitter in flavor.
• Onion – I know that there are a lot of folks out there who prefer to leave onions out. However, in this recipe, you will be sauteing the onions prior to adding them to the casserole. They won’t be raw, and trust me they are a must for chicken fajitas!
• Diced Tomatoes and Green Chiles – These are canned and make a great addition to any Taco Tuesday meal. They can be used as a topping, or as an extra ingredient in most Mexican recipes. I prefer the Rotel brand.
• Taco Seasoning – This gives us the tex-mex flavor that makes this recipe so delicious. 
• Shredded Cheeses – Feel free to use a Mexican cheese blend here. I used Cheddar and Monterey Jack for this recipe.
• Cream Cheese – High in fat, and low in carbs which makes cream cheese absolutely perfect for keto. Not to mention, it’s so good! I use it in almost all of my casserole recipes.
• Heavy Cream (optional) – This adds an extra rich creaminess to the casserole, however, it is totally optional.

Is taco seasoning keto?

Packaged taco seasoning typically contains flour and/or cornstarch. You can definitely use it in this recipe, as you’ll only need 2 tablespoons spread across 12 servings of casserole so it’s still low carb. To make a simple keto taco seasoning, simply combine the following: 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt and stir together. 

How do you cut chicken breast for fajitas?

You can slice chicken breast lengthwise into thin strips or dice chicken breasts into bite-sized chunks for fajitas. For this recipe, I diced the chicken breasts into bite-sized chunks.

How to make chicken fajita casserole

1. Start by lightly seasoning the chicken with salt and pepper on both sides, and baking it in the oven until it’s cooked through (about 25 minutes).
2. While the chicken is cooking, saute the bell peppers and onion in a pan with a tablespoon of olive oil. Cook the vegetables until they are tender, then remove from the pan and set aside in a large bowl.
3. Next, remove the chicken from the oven and allow it to cool for about 5 minutes. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
4. Season the chicken and vegetables with 1 tablespoon of the taco seasoning. Be sure to mix everything in the bowl, so that it is evenly coated with seasoning.
5. Next, add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the same bowl and mix everything together until combined. Then, add the remaining taco seasoning and stir again until combined.
6. Arrange the mixture into a casserole dish, and top evenly with the remaining shredded cheese. Bake in a 350 degree oven for 30 – 35 minutes.

Feel free to top the casserole with your favorite low carb toppings like sour cream, cilantro, or jalapenos!

Chicken Fajita Casserole

Yield: 12 servings

An easy low carb twist of chicken fajitas. Ditch the tortilla and enjoy chicken fajitas with this easy cassserole recipe.

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Ingredients

• 3 chicken breast
• 2 bell peppers, with seeds remove and sliced into strips (I used 1 red and 1 green)
• 1 half of a large onion, sliced into strips
• 1/4 cup canned diced tomatoes and green chilies (I used Rotel)
• 2 tablespoons taco seasoning, divided
• 1 cup shredded cheese, divided (Feel free to use different cheeses. I used cheddar and Monterrey jack)
• 8 oz cream cheese, softened
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Season the chicken breast lightly with salt and pepper, and then bake for 20 - 25 minutes (until no longer pink in the center).
3. While the chicken is baking, saute the bell peppers and onion in a greased skillet. Cook the vegetables until they are tender, and then set them aside in a large bowl.
4. Remove the chicken from the oven, and allow it to cool. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
5. Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
6. Add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the bowl with the chicken and peppers. Mix everything until combined. Then, add the remaining taco seasoning and stir everything again until combined.
7. Arrange the mixture into a casserole dish, and top with the remaining shredded cheese. Bake in the oven at 350 degrees for 30 - 35 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 60mg Sodium: 254mg Carbohydrates: 6g Net Carbohydrates: 5g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 13g

This keto tuna melt is a delicious twist on your favorite classic recipe. Zucchini boats are stuffed with low carb tuna salad, and topped with cheese for an easy meal idea!

After making my Keto Chaffle Tuna Melt recipe, I thought about what other ways I could enjoy a tuna melt without bread. I just so happened to have some zucchini in the fridge because well, I always have extra zucchini lol! 

Zucchini is probably my favorite low carb vegetable, and for good reason too! It’s so versatile and can be used in so many different recipes. 

For these keto tuna melts, I started with my easy tuna salad recipe which is already naturally low carb. Zucchini and tuna are a delicious match made in heaven. Trust me on this!

Is canned Tuna low in Carbs?

Canned tuna in water contains no carbs, and is very high in protein. It also contains virtually no sugar. This makes it an ideal food for the keto diet, and great for weight loss!

Mayonnaise is also another great keto food being that it’s high in fat, and contains almost zero carbs.

Can you freeze zucchini boats?

I do not recommend freezing cooked stuffed zucchini because it will end up mushy once you reheat it. This recipe makes 4 keto tuna melts.

The tuna salad can be stored in the fridge for up to 3 – 5 days. You can always make 1 serving at a time, and just have the tuna salad ready ahead of time.

How to make Keto Zucchini Tuna Melts

Ingredients:

For the Tuna Salad:

This will make enough tuna for 4 zucchini tuna melts.

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients

• 2 medium zucchini, sliced in half with the flesh scooped out
• 1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 400 degrees.

Mix all of the tuna ingredients in a medium bowl and set aside.

Slice each zucchini in half, and use a spoon to scoop out the flesh.

Arrange the zucchini on a lined baking sheet with the inside facing up. Fill each zucchini with an equal amount of tuna salad.

Then, top each tuna melt with an equal amount of shredded cheese. Bake in the oven for 8 – 10 minutes.

Keto Zucchini Tuna Melt

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Keto tuna melts using zucchini. You won't even miss the bread with the delicious low carb recipe!

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Ingredients

For the Tuna Salad

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other Ingredients

• 2 medium zucchini
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 400 degrees.
2. Combine all of the tuna salad ingredients in a medium bowl, and mix together. Set aside.
3. Slice each zucchini in half lengthwise, and then use a spoon to scoop out the flesh.
4. Arrange the zucchini on a lined baking sheet with the insides facing up.
5. Fill each zucchini with an equal amount of tuna salad. This should use just about all of the tuna salad.
6. Top each tuna melt with an equal amount of shredded cheese.
7. Bake for 8 - 10 minutes, or until the cheese is melted.
8. Remove from the oven, allow to cool for about 5 minutes. Then serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 53mg Sodium: 562mg Carbohydrates: 6g Net Carbohydrates: 5g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 25g