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This ecstatic originally appeared on Sugar-Free Mom. Republished with permission.

This is the easiest method for making a quick low-carb crack slaw using a straight forward sheet pan, and it’s ready in less than 30 minutes!

This Easy Sheet Pan Chicken Crack Slaw is effortless. So simple, and it can be made with innovative chicken breast, thighs, or leftover cooked roasted chicken.

It cooks in under 30 minutes and uses just one pan. It’s also rich in flavor without any added sugar or sweeteners.

If you’ve made Egg Roll In a Bowl, this recipe is similar, but in my opinion much easier!

Low-Carb Keto Sheet Pan Chicken Crack Slaw

This Sheet Pan Low-Carb Chicken Crack Slaw is effortless. So simple and can be made with original chicken breast, thighs or leftover cooked roasted chicken. It cooks in under 30 minutes and uses just one pan. It's also rich in flavor without any added sugar or sweeteners.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 421kcal

Ingredients

2 chicken breasts
1 cup green cabbage
½ cup red cabbage
1 cup coleslaw mix
1 tablespoon coconut aminos
1 tablespoon lime juice fresh or apple cider vinegar
1 tablespoon sesame oil toasted
1 tablespoon extra virgin olive oil
1 tablespoon ginger, grated
1 clove garlic, minced
¼ teaspoon black pepper cracked or to taste
½ teaspoon red chili fresh or sriracha (or to taste)

To Serve – Optional

1 medium green onion, finely sliced
½ teaspoon sesame seeds
2 tablespoon fresh coriander, chopped
red chili, fresh

Instructions

Add the chicken breasts to baking tray. Season and rub with a little olive oil. Bake for 10 minutes.
Prepare the coleslaw mix by mixing the red and green cabbage and coleslaw mix together in a large mixing bowl.
Mix the coconut aminos, fresh lime juice, toasted sesame oil and olive oil, ginger, garlic, black pepper and fresh chili together in a small bowl. Toss with the coleslaw mix.
Arrange coleslaw mix on a nonstick baking tray and place the partially cooked chicken breasts on top. Bake for a further 15 – 20 minutes or until the chicken is cooked through.
Allow chicken to stand for a few minutes. Shred chicken with two forks and toss with coleslaw mix. Serve with sliced green onions, sesame seeds and fresh coriander. Option to add more chili if you prefer.

Notes

NOTE: If using precooked shredded chicken. Simply cook the dressed coleslaw mix for about 15 – 20 minutes in the oven and warm through the cooked chicken for the last 5 minutes. Dress with onions, sesame seeds, coriander and chili.
Storage: Best fresh but can be stored in a Tupperware in the fridge for one day.

Nutrition

Calories: 421kcal | Carbohydrates: 9g | Protein: 49g | Fat: 20g | Fiber: 2g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.