Healthy Sheet Pan Lean Protein and Vegetables

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This easy sheet pan recipe combines lean protein and colorful mixed vegetables, making it a healthy, delicious option for weight management without sacrificing flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Meal Prep

Cuisine: American, Healthy

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

1 pound lean protein (chicken breast, turkey, or tofu) Choose your preferred lean protein source.
2 cups mixed vegetables (broccoli, bell peppers, and carrots) Feel free to use seasonal or available vegetables.

Seasonings and oils

1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
to taste salt
to taste pepper
Optional: fresh herbs for garnish Use herbs like parsley or cilantro for garnish.

Method

Preparation

Preheat your oven to 400°F (200°C).
Wash and chop the mixed vegetables into bite-sized pieces.
In a large bowl, combine the lean protein and mixed vegetables.
Drizzle olive oil over the mixture and add garlic powder, onion powder, paprika, salt, and pepper. Mix until well-coated.
Spread the mixture evenly on a baking sheet lined with parchment paper.

Cooking

Bake in the preheated oven for 25-30 minutes, or until the protein is cooked through and the vegetables are tender.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh herbs if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to three days, or frozen for up to three months. Reheat in the microwave or skillet until heated through. Adjust spices to taste, and consider meal prepping this dish on Sundays for easy meals throughout the week.

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