High-Protein Sheet Pan Dinner Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Ingredients:

1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces

1 can (15 oz / 425 g) chickpeas, drained and rinsed

2 cups broccoli florets

2 cups diced sweet potato (½-inch cubes)

1 medium red onion, in wedges

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 teaspoons smoked paprika

1½ teaspoons garlic powder

1 teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

¼ cup crumbled feta cheese (optional)

2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400°F (200°C) and line or grease a large rimmed sheet pan.

Toss chicken with half the oil and some of the spices until evenly coated.

Toss sweet potatoes, broccoli, onion, and chickpeas with remaining oil and spices.

Spread vegetables and chickpeas in a single layer on the sheet pan; tuck chicken pieces among them.

Roast 20–25 minutes, stirring once, until chicken is cooked through and vegetables are tender and lightly browned.

Drizzle with lemon juice, then top with feta and parsley; season to taste and serve hot.

Nutrition (Calories)Approx. 400–450 calories per serving, high in protein from chicken and chickpeas, plus fiber-rich vegetables. Best for balanced weeknight dinners and make-ahead meal prep.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 398

Notes

Pro Tip:
Use two sheet pans if needed so ingredients have space; this keeps the chicken juicy and helps vegetables caramelize instead of becoming soft.