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Sheet Pan Lemon Herb Chicken and Vegetables

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 15
Calories: 420
Best Season: All Seasons
Dietary: Dairy-Free, Gluten Free
Description
A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Protein, Low Sodium, Meal Prep.
Ingredients:
  • 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. 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.
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
This recipe can be used in community cooking demonstrations, chronic disease education, care coordination, and food access programming.
Read it online: https://www.mhwc.us/recipe/sheet-pan-lemon-herb-chicken-and-vegetables/