Sheet-Pan Cajun Chicken with Roasted Sweet Corn & Bell Peppers
This quick and easy sheet-pan Cajun chicken is packed with bold flavors, roasted alongside sweet corn and colorful bell peppers for a satisfying keto-friendly dinner ready in just 25 minutes. Perfect for busy weeknights, it's a wholesome low-carb meal the whole family will love.
- 4 pieces boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 cup sweet corn kernels, fresh or frozen (see substitutions)
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a large bowl, toss chicken thighs with 2 tbsp olive oil, Cajun seasoning, garlic powder, salt, and black pepper until evenly coated.
⏱️ 2 minutesArrange chicken thighs on one side of the prepared sheet pan. In the same bowl, toss corn and bell peppers with remaining 1 tbsp olive oil. Spread vegetables on the other side of the pan.
⏱️ 2 minutesRoast in the preheated oven for 18 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
⏱️ 18 minutes 🌡️ 425°FRemove from oven, garnish with fresh parsley if desired, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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