Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado
Crispy chicken thighs roasted with tender broccoli and creamy avocado slices for a satisfying low-carb meal. This keto-inspired keto (low-carb) ready in about 38 minutes pairs chicken thighs, broccoli florets, medium avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz chicken thighs
- 1.5 cups broccoli florets
- 1 medium avocado
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
- Step 2: Arrange chicken thighs and broccoli florets on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and toss to coat evenly. Roast for 20 minutes until chicken is golden and internal temperature reaches 165°F (74°C).
- Step 3: While chicken roasts, slice avocado into 1/4-inch thick rounds. After roasting, remove sheet pan from oven, add avocado slices, and drizzle with remaining 1 tbsp olive oil. Return to oven for 3 minutes until avocado is warmed through but not mushy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado take to make?
Total time is about 38 minutes (15 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Sautéed Chicken Thighs with Broccoli and Avocado low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer for keto dinners! The chicken was perfectly crispy and the avocado added a nice creaminess.
- ★★★★★
Loved it! My family devoured these, and it's so easy to make.
- ★★★★☆
Great recipe, but the broccoli was a bit soggy for my taste. Otherwise, it was very keto-friendly.
