Sheet Pan Lemon Herb Chicken and Vegetables A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Protein, Low Sodium, Meal Prep. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Sheet Pan Lemon Herb Chicken and Vegetables

Print Recipe

Author: Colin Vareene Cooking Method: Baking Cuisine: American Courses: Dinner Recipe Keys: High Protein L Low Sodium M Meal Prep

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 15 Calories: 420 Best Season: All Seasons Dietary:

D Dairy-Free G Gluten Free

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Protein, Low Sodium, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1.5 pounds chicken breast
• 2 cups broccoli florets
• 2 cups zucchini slices
• 1 red onion wedges
• 2 tablespoons olive oil
• 1 lemon juiced
• 2 teaspoons Italian herbs

Instructions

1. Preheat oven to 400 F,
   Place chicken and vegetables on sheet pan,
   Toss with oil lemon and herbs,
   Bake until chicken reaches 165 F.

Keywords: sheet pan lemon herb chicken and vegetables, high protein, low sodium, meal prep

Rate this recipe