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Whole30 + Keto Sheet Pan Jamaican Chicken


  • Author: Natalie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

2 pounds brussels sprouts, cut in half

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

(4) 6-ounce chicken breasts (I get my organic, hormone + antibiotic free chicken from ButcherBox, which I highly recommend!)

2 tablespoons jamaican jerk seasoning (link to homemade)

1 batch mango salsa (link to homemade)


Instructions

Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.

Toss the brussels sprouts in olive oil. Spread in an even layer on the rimmed baking sheet. Season with salt + pepper.

Season both sides of the chicken breasts with jamaican jerk seasoning. Place on top of the brussels sprouts.

Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF.

Remove from the oven and rest for 5 minutes.

Serve warm, topping each chicken breast with 2 tablespoons mango salsa. I love this served with cauliflower rice.

Notes

If you have huge chicken breasts, cut them in half horizontally to make (2) 6-ounce servings

For better fat macros when doing keto, serve this with avocado

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the mango salsa. HEATING: Remove the mango salsa, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.