Low Carb Grapefruit Curried Chicken Sheet Pan
11.2g
Net Carbs
32.4g
Protein
37.4g
Fat
5.0g
Fiber
528
Calories
Cooking tip: Grapefruit juice brightens savory curry flavors for a delicious sheet pan meal. After a quick sauté to develop the flavors, delicious sauce is ready to coat chicken thighs, cabbage, onion and bell pepper for a sheet pan meal easy to enjoy.
Ingredients:
- 2 pounds raw bone-in, skin-on chicken thighs
- 3/4 teaspoon salt, divided
- 1/4 medium (61g) pink grapefruit
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons minced or pressed fresh garlic
- 1 1/2 teaspoons fresh grated ginger root
- 1 1/2 teaspoons minced fresh lemongrass or lemongrass paste
- 1 tablespoon powdered curry spice blend
- 1/2 cup fresh pink grapefruit juice
- 2 teaspoons truvia sweet complete erythritol and stevia blend
- 1/2 small head (360g) green cabbage
- 1 large (164g) red bell pepper
- 1/2 cup (80g) sliced red onion
- 2 tablespoons (11g) thinly sliced hot red chile pepper (like Fresno pepper)
- 15 leaves fresh Thai basil
Directions:
- Prepare a rimmed baking sheet with foil. Use ½ teaspoon salt to evenly season both sides of chicken thighs and place on the baking sheet. Slice grapefruit thinly and distribute evenly under the skin of each chicken thigh. Arrange skin side up and keep at room temperature while oven heats.
- Heat oven to 425°F.
- In a medium non-stick skillet, warm 1 tablespoon oil over medium heat. Add garlic, ginger, and lemongrass and sauté stirring constantly until fragrant, about 2 minutes. Sprinkle with curry powder and continue to stir until fragrant and well mixed, another 30 seconds. Remove from heat, stir in grapefruit juice and sweetener until dissolved and well combined.
- Spoon 1 tablespoon grapefruit curry sauce over each chicken thigh. Roast for 15 minutes.
- While the chicken is in the oven, slice cabbage into wedges, bell pepper into strips, and onion into wedges. Drizzle with remaining tablespoon oil, remaining ¼ teaspoon salt and 2 tablespoons grapefruit curry sauce, tossing to evenly coat.
- Remove chicken from the oven, flip each piece, and arrange vegetables around the chicken thighs. Evenly coat top of chicken thighs with remaining grapefruit curry sauce and roast for another 20 minutes. Flip chicken thighs one more time and finish with skin side up until chicken reaches an internal temperature for 180-190°F, another 10 minutes or so.
- Garnish sheet pan with thinly sliced red chlie peppers and Thai basil leaves before serving while warm. One serving is one chicken thigh with about 1 cup vegetables.
