High-Protein Sheet-Pan Chicken Dinner (One Pan, 40g)

Name: High-Protein Sheet-Pan Chicken Dinner (One Pan, 40g)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken breasts or thighs, cut into large chunks; 1 head broccoli, cut into florets; 1 red bell pepper, chopped; 1 small red onion, cut into wedges; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Optional: lemon wedges and fresh parsley to serve

By Max · Updated July 25, 2026

35 min

Total time

Servings

40g

Protein

380

Calories

Dinner on a GLP-1 has two enemies: low energy to cook, and a small appetite that makes big meals feel wasteful. A sheet-pan dinner solves both — one pan, almost no effort, 40g of protein per portion, and easy to eat in whatever amount you can manage.

Why this works on a GLP-1

You throw everything on one pan and the oven does the work — perfect for low-energy days. Because it portions into four, you can eat a small amount now and have protein-forward leftovers ready when your appetite returns. And roasting chicken with vegetables gets you a complete, satisfying meal without standing over a stove.

Make it your own

Higher protein: use chicken breast (leaner, slightly more protein) and add a bit more.
Different flavor: swap the spices for Italian seasoning, taco seasoning, or lemon-herb.
Add a carb: toss in baby potatoes or serve over rice if you have the appetite for it.

Pair a protein-forward dinner like this with the rest of your day’s plan and hitting your protein target gets a lot easier.

Ingredients

1.5 lb boneless skinless chicken breasts or thighs, cut into large chunks
1 head broccoli, cut into florets
1 red bell pepper, chopped
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: lemon wedges and fresh parsley to serve

Instructions

1
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2
In a big bowl, toss the chicken and vegetables with the olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3
Spread everything in a single layer on the sheet pan — don't crowd it, or it steams instead of roasting.
4
Roast 22–25 minutes, tossing once halfway, until the chicken is cooked through (165°F internal) and the veggies are tender and lightly charred.
5
Squeeze over lemon and scatter parsley if using. Divide into 4 portions.

Tips

Each portion is ~40g protein — but on a small GLP-1 appetite, eat the protein first and save the veggies for later if you fill up.
Meal-prep gold: it keeps 4 days in the fridge and reheats well, so you always have a protein-forward dinner ready.
Swap veggies for whatever you have — zucchini, green beans, and cauliflower all roast well on the same pan.

Nutrition figures are estimates and will vary with brands and portions. This is educational content, not medical or dietary advice — talk to your prescriber or a dietitian about your individual protein and nutrition needs, especially if you have kidney disease.