Low Carb Sheet Pan Meals

Cook once, eat twice. Simplify your nutrition plan by making larger dinners so they yield enough for leftovers the next day! These simple sheet pan dinners are all low carb which will support health and fat-loss!

One Sheet Pan Dinners

Sheet pan dinners are a wonderful and simple way to prepare an easy roasted meal using just a single pan in the oven. The beauty of sheet pans is that they're shallow which gives you all the convenience of a casserole while producing the kinds of caramelized roasted goodness that casseroles can't achieve. Plus there is one pan to clean up!

One-Pan Roasted Chicken and Vegetables


  • 11⁄2–2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)

  • 12 oz. whole carrots (~6–8 medium), cut into carrot sticks

  • 12 oz. green beans (~2 large handfuls), washed and trimmed

  • 12 oz. baby red potatoes, halved or quartered (may sub cubed sweet potatoes)

  • 1 medium red onion, cut into wedges

  • 3–4 garlic cloves, minced

  • 1 Tbsp. fresh rosemary (or 1 tsp. dried)

  • 2 tsp. fresh thyme (or 3⁄4 tsp. dried)

  • 1/2 Tbsp avocado oil* (Use 1 Tbsp. oil if using boneless/skinless chicken thighs)

  • 1/2 tsp. sea salt and pepper to taste


  1. Preheat oven to 425oF.

  2. Line a large rimmed, baking sheet with parchment paper.

  3. Toss prepped and chopped vegetables and herbs with oil right on the baking sheet.

  4. Place chicken thighs on top of the vegetables.

  5. Season all with salt and pepper.

  6. Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender.

  7. Toss and turn vegetables once or twice during cooking.

One-Pan Pork Loin with Brussels and Apples


  • 1 – 1 1⁄4 lb. pork loin*, patted dry (It works best to use a loin that isn’t super thick – about 3 inches in diameter works best to get meat and veggies done at the same time)

  • 2 Tbsp. Dijon or spicy brown mustard

  • 2 Tbsp. avocado oil, divided

  • 1 Tbsp. maple syrup (optional, omit for Whole30-friendly option)

  • 4 cloves garlic, finely minced

  • 1 Tbsp. fresh rosemary, chopped (may substitute 1 tsp. dried rosemary, lightly crushed)

  • 2 tsp. fresh thyme leaves (may substitute 3/4 tsp. dried thyme leaves)

  • 3⁄4 tsp. salt, divided

  • 3⁄4 tsp. black pepper, divided

  • 1 lb. Brussels sprouts, trimmed and cut in half if large

  • 2 medium apples (such as Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into 3⁄4-inch chunks

  • 1 small red onion, cut into 1⁄2-inch thick slices


  1. Preheat oven to 400°F.

  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

  3. To make the rub, combine mustard, 1 Tbsp. oil, maple syrup (if using), garlic, rosemary, thyme, 1⁄2 tsp. salt, and 1⁄2 tsp. pepper in a small bowl.

  4. Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides.

  5. Add Brussels, apples, and onions to the baking sheet around the pork loin. Drizzle vegetables with 1 Tbsp. oil, sprinkle with 1⁄4 tsp. each of salt and pepper and toss well to coat.

  6. Place the baking sheet in the oven and bake, uncovered, for 25-30 minutes, tossing vegetables halfway through cooking time. Pork loin is done when an instant-read thermometer reads 140°F when inserted into the thickest part.

  7. 7. When pork is done, remove the baking sheet from the oven, tent loosely with foil, and allow to rest for 5 minutes before slicing pork and serving with roasted veggies.


*A thick pork tenderloin may also be used in place of a pork loin though it may cook faster and you may need to remove it from the pan and return the vegetables to the oven to finish cooking depending on the size of the tenderloin.

Pineapple Chicken Pan Dinner: Paleo, Whole30, and Easy!


  • 1 pound organic chicken thighs

  • 2 large sweet potatoes, sliced thin

  • 1/2 pineapple, sliced and halved

  • 1/2 pound baby carrots

  • 2 tablespoons avocado oil

  • 1 teaspoon dried parsley

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F.

  2. On a large sheet pan, coat potatoes and carrots in oil, parsley, garlic powder, and salt and arrange on the pan

  3. Layer pork and pineapple on the sheet pan

  4. Place in the oven and bake for 35 minutes, turning the carrots over halfway through

  5. Remove from oven and serve!

One Pan Roasted Salmon & Potatoes 4 servings


  • 1 pound baby Yukon Gold potatoes (or other bite-sized)

  • 4 tablespoons olive oil, divided

  • 1 teaspoon lemon juice

  • Salt and freshly ground black pepper to taste

  • Four 6-ounce salmon fillets

  • 1 tablespoon melted butter

  • 1⁄4 teaspoon paprika

  • 2 hearts romaine lettuce


    1. Preheat the oven to 400°F.
    2. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil; arrange in a single layer on a greased baking sheet.
    3. Roast the potatoes in the oven until slightly golden and fork-tender, 15 to 20 minutes.
    4. While the potatoes roast cut 2 romaine hearts in half and rub with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.
    5. Brush the salmon fillets with the melted butter. Season each fillet with paprika and salt and pepper to taste.
    6. Arrange the romaine and salmon on the baking sheet with the potatoes. Continue roasting for 5 to 7 minutes more, until the lettuce is tender and the fish is cooked through.
    7. To serve, divide the potatoes, romaine, and salmon among four plates.

Maple Salmon Sheet Pan Dinner

This maple salmon sheet pan dinner with sweet potatoes and asparagus is an easy, fast, delicious, and comforting fall meal!


  • 1 large sweet potato sliced thin

  • 1 bunch asparagus

  • 2 pieces of fresh salmon

  • Garlic powder to taste

  • Salt & pepper to taste

  • 2 tablespoons melted coconut oil

  • 1-2 tablespoons maple syrup

  • Lemon wedges for serving (optional)


  1. Preheat the oven to 425F, and move the rack to the top third of the oven. Line a baking sheet with foil for easy clean-up.

  2. Slice the sweet potato into even slices. Snap or cut the ends off the asparagus.

  3. Place the sweet potato slices, asparagus, and salmon on the baking sheet. Coat everything with the garlic powder, salt & pepper, and oil. Add the salmon and asparagus to a plate and set aside. Spread the sweet potato slices as evenly as possible (some overlap is ok) on the baking sheet. Bake for 15 minutes.

  4. Add the salmon and the asparagus to the baking sheet (I added the asparagus on top of the sweet potato slices and cleared some space for the salmon). Coat the salmon with a tablespoon of maple syrup. If desired, drizzle a second tablespoon of maple syrup across the sweet potatoes and/or asparagus as well. Bake for an additional 15 minutes, or until salmon is cooked. Serve immediately with some lemon juice.squeezed over the fish if desired.

One Pan Za’atar Pork Tenderloin, Sweet Potato, and Cauliflower


  • 1 lbs pork tenderloin

  • 2 large sweet potatoes, about 2 lbs, peeled and cut into 1/2" cubes (or smaller, but no larger)

  • 1 large cauliflower head, cut into large florets

  • 2 tbsp melted coconut oil

  • 4 tbsp za'atar spice blend


  1. Preheat oven to 450° F.

  2. Place pork, sweet potatoes, and cauliflower on a large baking sheet or oven-proof dish. Drizzle with oil and sprinkle with za'atar. Toss vegetables and rub tenderloin to coat with olive oil and seasoning.

  3. Bake for 15-20 minutes. Rotate tenderloin and flip vegetables. Bake for another 15-20 minutes or until pork tenderloin is cooked through and vegetables are cooked and starting to brown.

Buffalo Chicken, Bacon & Ranch Sheet Pan Bake (Whole30)


  • 1 - 1.5 lbs chicken breast or thighs, cut into 1- inch cubes

  • 1 lb brussels sprouts, halved

  • 1 lb sweet potatoes, or a mix of white and sweet potatoes, cubed

  • 1 Tbsp ghee or avocado oil

  • 1/4 tsp dried minced onion*

  • 1/4 tsp dried parsley

  • 1/4 tsp dried chives

  • 1/4 tsp garlic powder

  • 1 tsp dried dill

  • 1 tsp sea salt

  • 1⁄2 tsp mustard powder

  • 1⁄2 tsp ground black pepper

  • 4 slices of high-quality bacon (Applegate Farms)

For serving

  1. Preheat the oven to 400 F.

  2. Combine the chopped chicken, brussels sprouts, and potatoes on a large baking sheet lined with parchment paper. Drizzle with 1 Tbsp avocado oil or ghee, and toss with seasonings until all the pieces have some seasoning.

  3. Lay 4 slices of bacon across the top of the ingredients.

  4. Pop the baking sheet in the oven and bake for 40 minutes at 400, until the ingredients are cooked through and the bacon is slightly crispy.

  5. Serve with paleo ranch dressing, buffalo sauce (or your favorite hot sauce), and some fresh chopped herbs. Devour.