This one-sheet skillet with roasted butternut squash and cauliflower paired with savory curried roasted chicken thighs is just what your keto kitchen needs this holiday season! A beautifully keto-friendly fall-colored dish that will be a hit at your family get-togethers! Not to mention a hassle-free cleaning meal!
Preparation:
To cook:
Level: Easy
Ingredients
- 3 cups Cubed fresh butternut squash
- 1 head Small cauliflower, cut into florets
- 2 tablespoons Avocado oil
- 6 Boneless skinless chicken thighs
- ½ teaspoon garlic powder
- 1 tbsp Curry powder
- ½ teaspoon Cumin
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Preparation
Preheat the oven to 400ºF.
Place butternut squash and cauliflower on an 18×13 rimmed baking sheet. Drizzle oil over vegetables and toss to coat.
Nestlé chicken thighs in vegetables.
In a small bowl, combine the garlic powder, curry powder, cumin, salt and pepper. Sprinkle seasoning over vegetables and chicken.
Bake in preheated oven for 30 minutes or until vegetables are tender and chicken is cooked to an internal temperature of 165ºF. To serve!
Nutrition: Calories: 273kcal, Carbohydrates: 11g, Proteins: 30g, Fats: 14g, Saturated fats: 3g, Fibres: 3g, Sugars: 2g
