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chicken and veggie keto tray

Chicken and veggie tray baked with yogurt mint sauce

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This dish is so incredibly simple and follows a much-loved, long-established culinary tradition of baking chicken and veggies all on one tray. This particular recipe uses low-carb veggies and a dollop of butter for rich flavor and fattiness. It’s great as a leftover lunch during busy weeks.

Ingredients:

How to make:

  1. Preheat the oven to 400 degrees Fahrenheit and line a large baking tray with baking paper
  2. Arrange the chicken and veggies onto the tray, you may have to nestle them pretty close together, but that’s okay
  3. Drizzle the olive oil, salt and pepper over the top, then break the butter into little pieces and scatter over the top
  4. Nestle the lemon quarters amongst the chicken and veggies
  5. Bake for approximately 45 minutes, turning the chicken and veggies half way through
  6. Depending on your oven, your cook time may be longer or shorter, so keep an eye out
  7. There should be lots of oily, buttery juices at the bottom of the pan once you have served the chicken and veggies or transferred them onto a serving platter. You can use these tasty juices to drizzle over the dish before serving

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