Spanish Chicken & Chorizo

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This quick and easy one sheet pan meal is keto-friendly, paleo, and takes minutes to throw together. Plus: one sheet pan! Which you can cover with foil! For no dishes!

gluten-free, paleo, keto


Spanish Chicken & Chorizo

2 lb chicken thighs (I prefer boneless skinless for this recipe)
1 lb. Spanish style chorizo
1 onion
2 medium red bell peppers
2 Tbsp. paprika
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. dried oregano
Juice and zest of 1 orange
2 Tbsp. unsalted butter
2 Tbsp. oil of choice (I used coconut)
1/4 c. bone broth or stock (I used chicken but veggie would be great here too)
Salt & pepper to taste

Preheat your oven to 425 F and prep your baking sheet or dish.

Chop your chicken into bite-sized pieces and add to the prepared pan.

Slice your chorizo into bite-sized chunks and add to the pan with the chicken.

Slice your onion into thin half-moons and chop your peppers. Add to the pan.

Melt your butter and oil – add the spices + zest + stock and stir. Pour over the chicken mixture.

Juice the orange over the chicken mixture and toss well to coat.

Season with salt & pepper.

Bake 20 minutes, stir, and bake an additional 20 – 25 minutes or until the chicken is cooked through.

Serves 4 – 6 for dinners, depending on what you serve it with – I’ve served with roasted okra like in the picture, roasted broccoli, and cauliflower mash and all three were delicious