Sheet Pan Lemon Herb Chicken and Vegetables

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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.

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CIF Approved

Sheet Pan Lemon Herb Chicken and Vegetables

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

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

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.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

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

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