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This Buffalo Ranch Chicken Sheet Pan Dinner is an easy keto dinner that the whole family will love!
You can add whatever non starchy veggies you like to the pan, we’ve chosen turnips to mimic potato and a vibrant red bell pepper. Onion, portobello mushrooms, or cherry tomatoes would all be good choices!
Hands-on Overall
Nutritional values (per serving)
Net carbs6.6 grams
Protein28.7 grams
Fat19.7 grams
Calories330 kcal
Calories from carbs 8%, protein 36%, fat 56%
Total carbs9.1 gramsFiber2.5 gramsSugars4.4 gramsSaturated fat3.9 gramsSodium576 mg(25% RDA)Magnesium55 mg(14% RDA)Potassium704 mg(35% EMR)
Ingredients (makes 4 servings)
- 2 large chicken breasts (450 g/ 1 lb)
- 4 small turnips (240 g/ 8.5 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1/4 cup avocado oil or extra virgin olive oil (60 ml/ 2 fl oz)
- 2 tbsp buffalo sauce (30 ml) - you can use our homemade Fermented Sriracha
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried chives
- 1/2 tsp cracked black pepper
- 1/2 tsp Himalayan pink salt
Toppings:
- 1/4 cup crumbled blue cheese (34 g/ 1.2 oz)
- 3 minced green onions, sliced (45 g/ 1.6 oz)
- Optional: ranch dressing (you can make your own Ranch Dressing and more buffalo sauce
Instructions
- Preheat the oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Place the chicken, turnips, and red bell pepper on a sheet pan and drizzle with the oil.
- Sprinkle the spices over the tray then drizzle the buffalo sauce over the top. Transfer to oven and cook 30-35 minutes until the veggies are browned and the chicken is cooked through.
- Top with blue cheese, green onions, ranch (if desired), and extra buffalo sauce.
- Store refrigerated up to 3 days.
Buffalo Chicken Sheet Pan Dinner
Step by Step
Ingredients
- 2 large chicken breasts (450 g/ 1 lb)
- 4 small turnips (240 g/ 8.5 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1/4 cup avocado oil or extra virgin olive oil (60 ml/ 2 fl oz)
- 2 tbsp buffalo sauce (30 ml) - you can use our homemade Fermented Sriracha
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried chives
- 1/2 tsp cracked black pepper
- 1/2 tsp Himalayan pink salt
- 1/4 cup crumbled blue cheese (34 g/ 1.2 oz)
- 3 minced green onions, sliced (45 g/ 1.6 oz)
- Optional: ranch dressing (you can make your own Ranch Dressing and more buffalo sauce
Instructions
- Preheat the oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Place the chicken, turnips, and red bell pepper on a sheet pan and drizzle with the oil.
- Sprinkle the spices over the tray then drizzle the buffalo sauce over the top. Transfer to oven and cook 30-35 minutes until the veggies are browned and the chicken is cooked through.
- Top with blue cheese, green onions, ranch (if desired), and extra buffalo sauce.
- Store refrigerated up to 3 days.
Nutrition (per serving)
Calories330kcal
Net Carbs6.6g
Carbohydrates9.1g
Protein28.7g
Fat19.7g
Saturated Fat3.9g
Fiber2.5g
Sugar4.4g
Sodium576mg
Magnesium55mg
Potassium704mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 6.6 g | 28.7 g | 19.7 g | 330 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 25.3 g | 2.9 g | 135 kcal |
| Turnip, raw |
| 2.8 g | 0.5 g | 0.1 g | 17 kcal |
| Peppers, red bell, fresh |
| 1.2 g | 0.3 g | 0.1 g | 9 kcal |
| Oil, avocado |
| 0 g | 0 g | 13.6 g | 120 kcal |
| Sriracha Hot Chili Sauce, homemade (KetoDiet blog) |
| 0.7 g | 0.2 g | 0.4 g | 8 kcal |
| Parsley, dried (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Onion powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Spices, dill weed, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chives, dried, herbs |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheese, blue |
| 0.2 g | 1.8 g | 2.4 g | 30 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.5 g | 0.2 g | 0 g | 4 kcal |
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