40 Gluten-Free Sheet Pan Meal Recipes

If you’ve ever tried to cook healthy, gluten-free meals while juggling work, family, and life—you know the struggle. That’s where sheet pan meals come to the rescue. With one pan, minimal prep, and almost no cleanup, you can have a complete dinner on the table in under 30 minutes.

This roundup of 40 gluten-free sheet pan recipes brings together the best of easy, wholesome cooking—flavor-packed proteins, colorful veggies, and smart seasoning combinations that make weeknight dinners stress-free. Whether you’re in the mood for lemon-herb chicken, balsamic roasted veggies, or sizzling shrimp and asparagus, every recipe here is naturally gluten-free and full of fresh, simple ingredients.

No fancy equipment, no complicated steps—just toss, bake, and enjoy. Dinner’s done, dishes are light, and your kitchen stays clean.

1. Lemon Garlic Chicken with Roasted Vegetables

Servings: 4
Prep Time: 10 min
Cook Time: 35 min

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, toss zucchini, bell peppers, and cherry tomatoes with 2 tbsp olive oil, half the garlic, oregano, salt, and pepper. Spread evenly on the pan.
3. Rub chicken thighs with remaining olive oil, garlic, lemon juice, zest, salt, and pepper. Nestle them among the veggies.
4. Roast for 35–40 minutes, until chicken reaches 165°F and skin is golden.
5. Serve hot with a drizzle of the pan juices over the top.

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2. Honey Mustard Salmon with Green Beans

Servings: 4
Prep Time: 10 min
Cook Time: 20 min

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 3 tbsp Dijon mustard (gluten-free)
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss green beans with olive oil, salt, and pepper. Spread them on one side of the pan.
3. In a small bowl, whisk together mustard, honey, and vinegar. Brush generously over salmon fillets.
4. Place salmon on the other side of the sheet pan.
5. Roast for 15–20 minutes, until salmon flakes easily and green beans are tender.
6. Serve with fresh lemon wedges.

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3. Smoky Paprika Shrimp and Asparagus

Servings: 4
Prep Time: 10 min
Cook Time: 15 min

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne (optional)
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss asparagus with 1½ tbsp olive oil, salt, and pepper. Spread on the pan.
3. In a bowl, toss shrimp with remaining olive oil, paprika, garlic powder, cayenne, salt, and pepper.
4. Arrange shrimp on the sheet pan beside the asparagus.
5. Roast for 10–12 minutes, flipping shrimp halfway, until pink and cooked through.
6. Serve with lemon wedges.

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4. Balsamic Chicken and Brussels Sprouts

Servings: 4
Prep Time: 10 min
Cook Time: 35 min

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lb Brussels sprouts, halved
• 1 red onion, sliced
• 3 tbsp olive oil
• ¼ cup balsamic vinegar
• 2 tbsp maple syrup or honey
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss Brussels sprouts and onions with half the olive oil, salt, and pepper. Spread on the pan.
3. Season chicken breasts with salt and pepper and place them on the pan.
4. In a small bowl, whisk balsamic vinegar, maple syrup, mustard, and remaining olive oil. Brush over chicken and veggies.
5. Roast for 30–35 minutes, flipping veggies halfway, until chicken is cooked through and sprouts are caramelized.
6. Spoon pan juices over the top before serving.

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5. Italian Sausage with Peppers and Onions

Servings: 4
Prep Time: 10 min
Cook Time: 30 min

Ingredients

• 4 gluten-free Italian sausage links
• 2 red bell peppers, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss bell peppers and onions with olive oil, oregano, red pepper flakes, salt, and pepper. Spread evenly on the pan.
3. Arrange sausages on top of the vegetables.
4. Roast for 25–30 minutes, flipping sausages halfway through, until they are browned and cooked through.
5. Serve as-is or over cauliflower rice for a hearty gluten-free meal.

6. Pesto Chicken with Cherry Tomatoes

Servings: 4
Prep Time: 10 min
Cook Time: 30 min

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• ½ cup gluten-free basil pesto
• 2 tbsp olive oil
• Salt and pepper, to taste
• Optional: shredded Parmesan cheese for topping

Instructions

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. Rub chicken breasts with pesto on all sides and place them on the pan.
3. In a bowl, toss cherry tomatoes and mushrooms with olive oil, salt, and pepper, then scatter them around the chicken.
4. Roast for 25–30 minutes, until chicken reaches 165°F and veggies are tender.
5. Optional: sprinkle Parmesan over the top before serving.

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7. BBQ Chicken and Sweet Potato Wedges

Servings: 4
Prep Time: 15 min
Cook Time: 35 min

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, cut into wedges
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• ½ cup gluten-free BBQ sauce
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss sweet potatoes and onion wedges with olive oil, salt, and pepper. Spread on the pan.
3. Place chicken thighs among the veggies and brush generously with BBQ sauce.
4. Roast for 35–40 minutes, flipping veggies halfway, until chicken is cooked through and sweet potatoes are golden.
5. Brush with more BBQ sauce before serving, if desired.

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8. Greek Chicken with Potatoes and Olives

Servings: 4
Prep Time: 15 min
Cook Time: 45 min

Ingredients

• 4 bone-in chicken thighs or drumsticks
• 1 lb baby potatoes, halved
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1 cup kalamata olives
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 tsp dried oregano
• 3 garlic cloves, minced
• Salt and pepper, to taste
• Optional: crumbled feta for topping

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, toss potatoes, onion, tomatoes, and olives with olive oil, lemon juice, oregano, garlic, salt, and pepper. Spread on the sheet pan.
3. Season chicken with salt, pepper, and a drizzle of olive oil, then nestle it into the veggies.
4. Roast for 40–45 minutes, until chicken is golden and potatoes are tender.
5. Top with crumbled feta before serving, if desired.

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9. Teriyaki Tofu with Broccoli and Carrots

Servings: 4
Prep Time: 10 min
Cook Time: 30 min

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 carrots, sliced
• 3 tbsp olive oil
• ½ cup gluten-free teriyaki sauce
• Salt and pepper, to taste
• Optional: sesame seeds for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss tofu cubes with half the teriyaki sauce and 1 tbsp olive oil. Toss broccoli and carrots with remaining oil, salt, and pepper.
3. Spread everything on the sheet pan in a single layer.
4. Roast for 25–30 minutes, flipping halfway through, until tofu is golden and vegetables are tender.
5. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds before serving.

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10. Maple Dijon Pork Tenderloin with Roasted Apples

Servings: 4
Prep Time: 15 min
Cook Time: 35 min

Ingredients

• 1½ lbs pork tenderloin
• 2 apples, sliced
• 1 large onion, sliced
• 3 carrots, cut into sticks
• 3 tbsp olive oil
• 2 tbsp Dijon mustard (gluten-free)
• 2 tbsp maple syrup
• Salt and black pepper, to taste
• 1 tsp fresh thyme (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together Dijon mustard and maple syrup. Rub all over the pork tenderloin.
3. Toss apples, onion, and carrots with olive oil, salt, pepper, and thyme. Spread them around the pork on the pan.
4. Roast for 30–35 minutes, until pork reaches 145°F and veggies are caramelized.
5. Rest pork for 5 minutes before slicing. Serve with roasted apples and veggies.

11. Spiced Chickpeas with Cauliflower and Tahini

Servings: 4
Prep Time: 10 min
Cook Time: 30 min

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 medium head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• Salt and pepper, to taste

For the Tahini Sauce:

• ⅓ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2–4 tbsp warm water (to thin)
• Salt, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss chickpeas and cauliflower with olive oil and all spices until evenly coated. Spread in a single layer on the pan.
3. Roast for 25–30 minutes, shaking the pan halfway, until golden and crisp.
4. While baking, whisk tahini, lemon juice, garlic, water, and salt in a small bowl until creamy.
5. Drizzle tahini sauce over the roasted chickpeas and cauliflower before serving. Serve with a side of greens or quinoa for a complete meal.

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12. Southwest Chicken Fajita Sheet Pan

Servings: 4
Prep Time: 15 min
Cook Time: 25 min

Ingredients

• 1½ lbs boneless, skinless chicken breasts, sliced into strips
• 3 bell peppers (red, yellow, green), sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• Juice of 1 lime

Optional Toppings: sliced avocado, cilantro, salsa, gluten-free tortillas

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss chicken, bell peppers, and onion with olive oil and all spices. Spread in an even layer on the sheet pan.
3. Roast for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender.
4. Squeeze fresh lime juice over everything before serving.
5. Serve with gluten-free tortillas or over lettuce for a fajita bowl.

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13. Dijon Roasted Cod with Broccolini

Servings: 4
Prep Time: 10 min
Cook Time: 20 min

Ingredients

• 4 cod fillets (about 6 oz each)
• 1 bunch broccolini, trimmed
• 3 tbsp olive oil
• 2 tbsp Dijon mustard (gluten-free)
• 1 tbsp lemon juice
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss broccolini with 2 tbsp olive oil, salt, and pepper. Spread along one side of the pan.
3. In a small bowl, whisk Dijon, lemon juice, thyme, and remaining oil. Brush mixture over cod fillets.
4. Place cod on the other side of the pan and bake for 15–20 minutes, until fish flakes easily and broccolini is tender.
5. Serve with fresh lemon wedges.

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14. Veggie-Packed Quinoa Bowl Sheet Pan

Servings: 4
Prep Time: 15 min
Cook Time: 30 min

Ingredients

• 2 cups sweet potatoes, cubed
• 2 cups broccoli florets
• 1 red onion, sliced
• 1 zucchini, sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups cooked quinoa
• Optional: drizzle of tahini or balsamic glaze

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss all veggies with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the pan.
3. Roast for 25–30 minutes, stirring once, until tender and caramelized.
4. Spoon roasted veggies over cooked quinoa and drizzle with tahini or balsamic glaze.
5. Top with fresh herbs or avocado if desired.

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15. Garlic Butter Steak Bites with Green Beans

Servings: 4
Prep Time: 15 min
Cook Time: 20 min

Ingredients

• 1½ lbs sirloin steak, cut into 1-inch cubes
• 1 lb green beans, trimmed
• 3 tbsp olive oil
• 3 tbsp melted butter
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss green beans with 1 tbsp olive oil, salt, and pepper. Spread along one side of the pan.
3. Toss steak bites with remaining oil, salt, pepper, and red pepper flakes. Spread them on the other side.
4. Roast for 12–15 minutes, stirring once, until steak reaches desired doneness and green beans are crisp-tender.
5. In a small bowl, mix melted butter and garlic. Drizzle over the steak and beans before serving.

16. Mediterranean Shrimp with Zucchini and Feta

Servings: 4
Prep Time: 15 min
Cook Time: 20 min

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup crumbled feta (optional)
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss zucchini, tomatoes, and onion with 2 tbsp olive oil, garlic, oregano, salt, and pepper. Spread on the pan.
3. Roast veggies for 10 minutes.
4. Toss shrimp with remaining olive oil, salt, and pepper, then add them to the pan. Roast for another 8–10 minutes, until shrimp are pink and cooked through.
5. Sprinkle with feta and serve with lemon wedges.

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17. Harissa Chicken with Carrots and Parsnips

Servings: 4
Prep Time: 15 min
Cook Time: 40 min

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a large bowl, mix harissa paste, 2 tbsp olive oil, garlic, cumin, salt, and pepper. Rub all over chicken thighs.
3. Toss carrots and parsnips with remaining oil, salt, and pepper, then spread them on the pan. Place chicken on top.
4. Roast for 35–40 minutes, until chicken reaches 165°F and vegetables are tender and caramelized.
5. Garnish with fresh herbs and serve.

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18. Breakfast-for-Dinner Sheet Pan Hash

Servings: 4
Prep Time: 15 min
Cook Time: 35 min

Ingredients

• 3 cups potatoes, diced (or sweet potatoes for extra fiber)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 8 oz gluten-free breakfast sausage, sliced or crumbled
• 3 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 4 eggs

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss potatoes, peppers, onion, and sausage with olive oil, paprika, salt, and pepper. Spread evenly on the pan.
3. Roast for 25 minutes, stirring halfway.
4. Remove pan and use a spoon to make four small wells. Crack one egg into each.
5. Return to oven and bake for 7–10 more minutes, until eggs are cooked to your liking.
6. Serve with hot sauce or fresh herbs.

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19. Lemon Dill Trout with Roasted Radishes

Servings: 4
Prep Time: 10 min
Cook Time: 20 min

Ingredients

• 4 trout fillets
• 1 bunch radishes, halved
• 1 bunch asparagus, trimmed
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp dried dill
• 2 garlic cloves, minced
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Toss radishes and asparagus with olive oil, garlic, salt, and pepper. Spread them on the sheet pan.
3. Roast for 10 minutes.
4. Add trout fillets to the pan and drizzle with lemon juice and sprinkle with dill.
5. Roast for another 10–12 minutes, until trout flakes easily and veggies are tender.
6. Serve immediately with extra lemon wedges.

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20. Taco-Spiced Chicken with Roasted Veggies

Servings: 4
Prep Time: 15 min
Cook Time: 30 min

Ingredients

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp gluten-free taco seasoning
• Salt and pepper, to taste

Optional toppings: guacamole, salsa, cilantro, lime wedges

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss chicken and vegetables with olive oil, taco seasoning, salt, and pepper. Spread evenly on the pan.
3. Roast for 25–30 minutes, stirring once, until chicken is cooked through and veggies are tender.
4. Serve in bowls with guacamole, salsa, and lime wedges — or over lettuce for a taco salad.

1. Garlic Butter Salmon with Asparagus

Servings: 4 | Prep Time: 10 min | Cook Time: 18 min | Net Carbs: ~4g per serving

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 400°F and line a large sheet pan with parchment paper.
2. Arrange salmon fillets in the center and asparagus around them.
3. In a small bowl, whisk together melted butter, garlic, lemon juice, and zest.
4. Brush the garlic butter over the salmon and drizzle the rest over the asparagus.
5. Season everything with salt and pepper.
6. Roast for 15–18 minutes, until salmon flakes easily with a fork and asparagus is tender.
7. Garnish with fresh parsley before serving.

💡 Pro Tip: Add a few lemon slices on top of the salmon for extra flavor and presentation.

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2. Chicken Thighs with Brussels Sprouts and Bacon

Servings: 4 | Prep Time: 10 min | Cook Time: 35 min | Net Carbs: ~5g per serving

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, halved
• 6 slices bacon, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F. Line a sheet pan with foil.
2. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on the pan.
3. Nestle chicken thighs skin-side up among the sprouts. Scatter bacon pieces evenly over the top.
4. Roast for 30–35 minutes, until the chicken reaches 165°F internally and skin is crispy.
5. Broil for 2 minutes at the end if you want extra-crispy bacon and skin.

💡 Pro Tip: Add a drizzle of sugar-free balsamic glaze before serving for a sweet-savory finish.

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3. Keto Sausage, Peppers & Onions

Servings: 4 | Prep Time: 10 min | Cook Time: 25 min | Net Carbs: ~6g per serving

Ingredients

• 4 keto-friendly sausage links (Italian or smoked)
• 3 bell peppers (mixed colors), sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Slice sausage into 1-inch pieces and add to a sheet pan with peppers and onions.
3. Drizzle with olive oil and sprinkle with oregano, paprika, salt, and pepper. Toss to coat.
4. Spread everything out evenly and roast for 25 minutes, stirring once halfway through.
5. Serve hot as-is or on a bed of cauliflower rice.

💡 Pro Tip: Squeeze fresh lemon over the top before serving to brighten up the flavors.

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4. Lemon Herb Chicken with Broccoli

Servings: 4 | Prep Time: 10 min | Cook Time: 25 min | Net Carbs: ~5g per serving

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cups broccoli florets
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Place chicken on one side of the pan and broccoli on the other.
3. In a small bowl, whisk olive oil, lemon juice, thyme, garlic, salt, and pepper.
4. Brush chicken with half the mixture and toss broccoli with the rest.
5. Bake for 20–25 minutes, until chicken is cooked through and broccoli is tender.
6. Optionally, broil for 2–3 minutes for extra caramelization.

💡 Pro Tip: Add a sprinkle of grated Parmesan over the broccoli in the last 5 minutes for a cheesy twist.

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5. Shrimp Scampi Sheet Pan

Servings: 4 | Prep Time: 10 min | Cook Time: 12 min | Net Carbs: ~4g per serving

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Spread shrimp and zucchini noodles evenly on a parchment-lined sheet pan.
3. In a small bowl, mix melted butter, garlic, lemon zest, and juice. Drizzle over everything.
4. Season with salt and pepper, then toss gently to coat.
5. Roast for 10–12 minutes, until shrimp turn pink and are cooked through.
6. Garnish with parsley and serve immediately.

💡 Pro Tip: Add a sprinkle of red pepper flakes if you like a little heat.

6. Steak Bites with Mushrooms and Green Beans

Servings: 4 | Prep Time: 10 min | Cook Time: 15 min | Net Carbs: ~5g per serving

Ingredients

• 1 ½ lbs sirloin steak, cut into 1-inch cubes
• 8 oz mushrooms, sliced
• 12 oz green beans, trimmed
• 3 tbsp olive oil
• 2 tsp steak seasoning (or salt, pepper, garlic powder)
• 1 tbsp Worcestershire sauce (sugar-free)
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with foil or parchment paper.
2. In a bowl, toss steak cubes with 2 tbsp olive oil, Worcestershire sauce, and seasoning.
3. On the sheet pan, toss mushrooms and green beans with the remaining olive oil, then spread them out.
4. Scatter steak bites over the veggies in a single layer.
5. Roast for 12–15 minutes, flipping halfway through, until steak is medium-rare and vegetables are tender.
6. Garnish with fresh parsley and serve immediately.

💡 Pro Tip: For more flavor, marinate the steak for 30 minutes in olive oil, garlic, and herbs before roasting.

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7. Crispy Baked Chicken Wings with Celery

Servings: 4 | Prep Time: 10 min | Cook Time: 40 min | Net Carbs: ~2g per serving

Ingredients

• 2 lbs chicken wings, patted dry
• 2 tsp baking powder (helps crispiness)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Celery sticks and keto ranch, for serving

Instructions

1. Preheat oven to 425°F. Line a sheet pan with foil and place a wire rack on top.
2. In a large bowl, toss wings with baking powder, garlic powder, paprika, salt, and pepper until well coated.
3. Arrange wings on the rack in a single layer.
4. Bake for 40 minutes, flipping halfway through, until crispy and golden brown.
5. Serve hot with celery sticks and keto-friendly ranch dressing.

💡 Pro Tip: For buffalo wings, toss the baked wings in sugar-free buffalo sauce right before serving.

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8. Pesto Chicken with Cherry Tomatoes and Zucchini

Servings: 4 | Prep Time: 10 min | Cook Time: 25 min | Net Carbs: ~6g per serving

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, sliced into half moons
• 1 pint cherry tomatoes
• ½ cup keto-friendly pesto
• 2 tbsp olive oil
• Salt and pepper, to taste
• Grated Parmesan, for garnish (optional)

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Place chicken breasts in the center and surround with zucchini and cherry tomatoes.
3. Brush pesto generously over the chicken and drizzle olive oil over the vegetables.
4. Season with salt and pepper.
5. Roast for 25–28 minutes, until chicken reaches 165°F internally and veggies are tender.
6. Sprinkle with Parmesan before serving, if desired.

💡 Pro Tip: Add a handful of olives or artichokes to turn this into a Mediterranean-inspired meal.

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9. Cajun Shrimp with Cauliflower Rice

Servings: 4 | Prep Time: 10 min | Cook Time: 12 min | Net Carbs: ~5g per serving

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 3 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• Chopped green onions, for garnish

Instructions

1. Preheat oven to 400°F.
2. In a bowl, toss shrimp with 1 tbsp olive oil, Cajun seasoning, paprika, and lemon juice.
3. On a sheet pan, spread cauliflower rice and toss with remaining olive oil, salt, and pepper.
4. Arrange seasoned shrimp evenly over the cauliflower rice.
5. Bake for 10–12 minutes, until shrimp are pink and cooked through.
6. Garnish with chopped green onions and serve hot.

💡 Pro Tip: Add sliced andouille sausage to make this dish heartier and even more flavorful.

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10. Italian Meatballs with Roasted Veggies

Servings: 4 | Prep Time: 15 min | Cook Time: 25 min | Net Carbs: ~6g per serving

Ingredients

• 1 lb ground beef
• 1 egg
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 zucchinis, chopped
• 1 red bell pepper, chopped
• 1 cup sugar-free marinara sauce
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a bowl, combine beef, egg, Parmesan, garlic, seasoning, salt, and pepper. Form into 1-inch meatballs.
3. Arrange meatballs on the sheet pan with chopped zucchini and bell pepper. Drizzle vegetables with olive oil and toss.
4. Bake for 25 minutes, until meatballs are cooked through and vegetables are tender.
5. Warm marinara sauce on the stove and drizzle over the meatballs before serving.

💡 Pro Tip: Double the batch and freeze half the meatballs for an easy future meal.

11. Pork Chops with Roasted Cabbage Steaks

Servings: 4 | Prep Time: 10 min | Cook Time: 30 min | Net Carbs: ~7g per serving

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 small head of green cabbage, sliced into 1-inch thick rounds
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp apple cider vinegar (optional)

Instructions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Arrange cabbage steaks on the sheet pan, brush with olive oil, and sprinkle with garlic, thyme, salt, and pepper.
3. Place pork chops on the pan beside the cabbage and drizzle them lightly with olive oil.
4. Season pork chops with salt and pepper on both sides.
5. Roast for 25–30 minutes, flipping the chops once halfway through, until they reach an internal temperature of 145°F.
6. Drizzle the roasted cabbage with apple cider vinegar for extra flavor before serving.

💡 Pro Tip: For a golden crust, broil the pork chops for 2–3 minutes at the end.

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12. Buffalo Chicken with Roasted Cauliflower

Servings: 4 | Prep Time: 10 min | Cook Time: 25 min | Net Carbs: ~5g per serving

Ingredients

• 4 boneless, skinless chicken breasts
• 1 small head cauliflower, cut into florets
• ½ cup sugar-free buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Ranch or blue cheese dressing, for serving

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Spread them out on one side of the pan.
3. Brush chicken breasts generously with buffalo sauce and place them on the other side.
4. Bake for 25 minutes, until chicken reaches 165°F and cauliflower is tender and golden.
5. Drizzle extra buffalo sauce over the chicken and serve with ranch or blue cheese dressing.

💡 Pro Tip: Add celery sticks and sliced avocado on the side to turn this into a complete keto meal.

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13. Lemon Garlic Cod with Spinach

Servings: 4 | Prep Time: 10 min | Cook Time: 18 min | Net Carbs: ~4g per serving

Ingredients

• 4 cod fillets (about 6 oz each)
• 4 cups fresh spinach
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Spread spinach evenly on the pan and place cod fillets on top.
3. In a small bowl, mix melted butter, garlic, lemon juice, and zest. Pour over the fish.
4. Season with salt and pepper.
5. Bake for 15–18 minutes, until cod flakes easily with a fork.
6. Garnish with parsley and serve with lemon wedges.

💡 Pro Tip: Add halved cherry tomatoes to the spinach for extra flavor and color.

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14. Bratwurst with Roasted Cabbage and Mustard

Servings: 4 | Prep Time: 10 min | Cook Time: 30 min | Net Carbs: ~6g per serving

Ingredients

• 4 bratwurst sausages (keto-friendly)
• ½ head green cabbage, cut into wedges
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp garlic powder
• Salt and pepper, to taste
• Grainy mustard, for serving

Instructions

1. Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
2. Arrange cabbage wedges on the pan and drizzle with olive oil. Sprinkle with mustard seeds, garlic powder, salt, and pepper.
3. Nestle bratwurst sausages among the cabbage.
4. Roast for 25–30 minutes, flipping once halfway through, until sausages are browned and cabbage is tender.
5. Serve hot with a dollop of grainy mustard.

💡 Pro Tip: Add sliced onions or bell peppers for more variety and flavor.

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15. Taco-Spiced Chicken Fajitas

Servings: 4 | Prep Time: 10 min | Cook Time: 20 min | Net Carbs: ~7g per serving

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced
• 3 bell peppers, sliced
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp fajita seasoning (sugar-free)
• Juice of 1 lime
• Lettuce leaves or low-carb tortillas, for serving

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. In a large bowl, toss chicken, peppers, and onion with olive oil, fajita seasoning, and lime juice.
3. Spread mixture evenly on the sheet pan.
4. Roast for 20–22 minutes, stirring once halfway through, until chicken is cooked and veggies are tender.
5. Serve hot wrapped in lettuce leaves or low-carb tortillas, and top with sour cream or avocado.

💡 Pro Tip: Sprinkle shredded cheddar cheese over the fajitas in the last 5 minutes of baking for a cheesy, melty finish.

16. Greek Chicken with Olives and Feta

Servings: 4 | Prep Time: 10 min | Cook Time: 30 min | Net Carbs: ~6g per serving

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 pint cherry tomatoes
• ½ cup kalamata olives, pitted
• ½ red onion, sliced
• 3 tbsp olive oil
• 2 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Place chicken thighs on the sheet pan. Scatter cherry tomatoes, olives, and sliced onion around them.
3. Drizzle everything with olive oil and season with oregano, salt, and pepper.
4. Roast for 30–35 minutes, until chicken reaches 165°F and skin is crispy.
5. Sprinkle crumbled feta over the top and garnish with fresh parsley before serving.

💡 Pro Tip: Squeeze fresh lemon juice over the dish just before serving for a bright Mediterranean finish.

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17. Herb Butter Tilapia with Roasted Zucchini

Servings: 4 | Prep Time: 10 min | Cook Time: 15 min | Net Carbs: ~4g per serving

Ingredients

• 4 tilapia fillets
• 2 medium zucchinis, sliced into half moons
• 4 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Spread zucchini slices on one side of the pan and place tilapia fillets on the other.
3. In a small bowl, mix melted butter, garlic, dill, lemon juice, salt, and pepper. Drizzle evenly over the fish and veggies.
4. Roast for 12–15 minutes, until tilapia flakes easily with a fork and zucchini is tender.
5. Serve immediately with extra lemon wedges on the side.

💡 Pro Tip: Add a handful of cherry tomatoes to the pan for color and a burst of sweetness.

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18. BBQ Chicken Drumsticks with Roasted Cauliflower

Servings: 4 | Prep Time: 10 min | Cook Time: 40 min | Net Carbs: ~6g per serving

Ingredients

• 8 chicken drumsticks
• ½ cup sugar-free BBQ sauce
• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with foil.
2. Toss cauliflower florets with olive oil, paprika, salt, and pepper. Spread them evenly on the pan.
3. Arrange drumsticks next to the cauliflower and brush generously with BBQ sauce.
4. Roast for 35–40 minutes, flipping drumsticks and brushing with more sauce halfway through.
5. Serve hot with a side of keto coleslaw or pickles.

💡 Pro Tip: For extra-crispy skin, broil the drumsticks for the last 3 minutes of cooking.

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19. Lemon Dijon Salmon with Broccolini

Servings: 4 | Prep Time: 10 min | Cook Time: 18 min | Net Carbs: ~5g per serving

Ingredients

• 4 salmon fillets
• 1 bunch broccolini, trimmed
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Arrange salmon fillets on one side and broccolini on the other.
3. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, and zest.
4. Brush half of the mixture over the salmon and drizzle the rest over the broccolini.
5. Season everything with salt and pepper.
6. Roast for 15–18 minutes, until salmon flakes easily and broccolini is tender.
7. Serve with lemon wedges for extra brightness.

💡 Pro Tip: Add a sprinkle of crushed almonds or pine nuts over the broccolini for extra crunch and healthy fats.

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20. Keto Breakfast Sheet Pan Bake

Servings: 6 | Prep Time: 10 min | Cook Time: 20 min | Net Carbs: ~3g per serving

Ingredients

• 8 large eggs
• 8 slices bacon
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F and line a sheet pan with parchment paper.
2. Lay bacon strips on the pan and bake for 8–10 minutes until they begin to crisp. Remove and set aside.
3. Scatter spinach and cherry tomatoes over the same sheet pan. Crumble the bacon over the veggies.
4. In a bowl, whisk eggs with salt and pepper. Pour evenly over the pan.
5. Sprinkle shredded cheese on top.
6. Bake for 15–20 minutes, until eggs are set and cheese is melted and bubbly.
7. Slice into squares and serve warm — or cool and store for quick breakfasts all week.