30 High-Protein Mediterranean Sheet Pan Meals

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The Mediterranean diet, celebrated for its heart-healthy benefits and emphasis on fresh, whole foods, offers a vibrant and flavorful approach to eating. This dietary pattern, rich in fruits, vegetables, whole grains, lean proteins, and healthy fats, has been linked to numerous health advantages, including improved cardiovascular health and brain function [1][2]. When combined with the simplicity and convenience of one-pan cooking, the Mediterranean diet becomes an accessible and enjoyable lifestyle for even the busiest of individuals. Sheet pan meals, in particular, offer a streamlined way to prepare a complete and balanced dinner with minimal cleanup, making them a perfect fit for modern life.

This article presents a collection of 30 high-protein Mediterranean sheet pan meals designed to nourish your body and delight your taste buds. Each recipe is crafted to be both delicious and easy to prepare, ensuring that you can enjoy a healthy, satisfying meal any night of the week. From succulent salmon and chicken to protein-packed legumes and vegetables, these recipes showcase the best of Mediterranean flavors while providing the essential nutrients your body needs to thrive. Whether you are a seasoned home cook or just beginning your culinary journey, these sheet pan creations will inspire you to embrace the wholesome and delicious world of Mediterranean cooking.

1. Sheet-Pan Lemon-Herb Salmon with Asparagus and Cherry Tomatoes

This elegant and simple dish is a quintessential Mediterranean meal. The bright flavors of lemon and dill perfectly complement the rich salmon, while the asparagus and cherry tomatoes add a fresh, vibrant touch. It’s a quick and easy dinner that is perfect for a weeknight meal but also impressive enough for company.

Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes
Servings: 4

Ingredients:

4 (6-ounce) salmon fillets, skinless
1 bunch asparagus, trimmed
1 pint cherry tomatoes
2 tablespoons olive oil, divided
1 teaspoon dried dill
2 cloves garlic, minced
1 lemon, thinly sliced
Salt and freshly ground black pepper to taste
Fresh dill for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
Pat the salmon fillets dry and season with salt, pepper, and dried dill. Place the salmon fillets on the baking sheet among the vegetables.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and minced garlic. Drizzle the garlic oil over the salmon and vegetables. Top each salmon fillet with a slice of lemon.
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Garnish with fresh dill, if desired, and serve immediately.

Nutritional Information (per serving):

Calories: 450
Protein: 40g
Fat: 28g
Carbohydrates: 10g

2. Greek Chicken and Potato Power Bowl

This hearty and flavorful sheet pan meal is inspired by the classic flavors of Greece. Tender chicken and potatoes are roasted with Mediterranean herbs and spices, then topped with fresh vegetables and a creamy feta dressing for a complete and satisfying meal.

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1.5 lbs baby potatoes, halved
1 red onion, cut into wedges
1 red bell pepper, cut into 1-inch pieces
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
For the Toppings: 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, lemon wedges for serving

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, potatoes, red onion, and bell pepper. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat everything evenly.
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
Roast for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender and golden, flipping halfway through.
Remove from the oven and divide among four bowls. Top with crumbled feta cheese and fresh parsley. Serve with lemon wedges on the side.

Nutritional Information (per serving):

Calories: 550
Protein: 45g
Fat: 20g
Carbohydrates: 45g

3. Spicy Shrimp with Broccoli and Feta

This quick and easy sheet pan meal is packed with flavor and protein. The spicy shrimp pairs perfectly with the roasted broccoli, and the salty feta adds a creamy finish. It’s a perfect weeknight dinner that comes together in under 30 minutes.

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 22-25 minutes
Servings: 4

Ingredients:

1.5 lbs large shrimp, peeled and deveined
1 large head of broccoli, cut into florets
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes (or more, to taste)
Salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese
Lemon wedges for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread the broccoli on the prepared baking sheet and roast for 10 minutes.
While the broccoli is roasting, toss the shrimp with the remaining 1 tablespoon of olive oil, minced garlic, and red pepper flakes.
Remove the baking sheet from the oven and add the shrimp to the pan in a single layer. Return to the oven and roast for another 5-7 minutes, or until the shrimp are pink and cooked through.
Remove from the oven and sprinkle with crumbled feta cheese. Serve immediately with lemon wedges on the side.

Nutritional Information (per serving):

Calories: 400
Protein: 35g
Fat: 22g
Carbohydrates: 15g

4. Roasted Cod with Root Vegetables and Sage Butter

This comforting and elegant dish is perfect for a cozy evening. The mild, flaky cod is roasted alongside a medley of sweet and earthy root vegetables. A simple sage butter sauce is drizzled over the top, adding a rich and savory flavor that ties the whole dish together.

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes
Servings: 4

Ingredients:

4 (6-ounce) cod fillets
1 lb carrots, peeled and cut into 1-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter
8-10 fresh sage leaves
1 lemon, juiced

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes.
While the vegetables are roasting, pat the cod fillets dry and season with salt and pepper.
Remove the baking sheet from the oven and place the cod fillets among the vegetables. Return to the oven and roast for another 15-20 minutes, or until the cod is cooked through and the vegetables are tender.
While the fish and vegetables are roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until the butter is golden brown and fragrant, about 3-4 minutes. Remove from the heat and stir in the lemon juice.
Remove the sheet pan from the oven and drizzle the sage butter over the fish and vegetables. Serve immediately.

Nutritional Information (per serving):

Calories: 500
Protein: 38g
Fat: 20g
Carbohydrates: 40g

5. Chicken and Chickpea Shawarma with Tahini Drizzle

This sheet pan version of the popular Middle Eastern street food is packed with flavor and protein. The chicken and chickpeas are seasoned with a warm and aromatic shawarma spice blend, then roasted to perfection. A creamy tahini drizzle adds a cool and nutty finish.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 (15-ounce) can chickpeas, rinsed and drained
1 red onion, cut into wedges
1 yellow bell pepper, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons shawarma spice blend (store-bought or homemade)
Salt and freshly ground black pepper to taste
For the Tahini Drizzle: 1/4 cup tahini, 2 tablespoons lemon juice, 2-3 tablespoons water, 1 clove garlic (minced), salt to taste
Fresh parsley, chopped, for garnish

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, chickpeas, red onion, and bell pepper. Drizzle with olive oil and sprinkle with the shawarma spice blend, salt, and pepper. Toss to coat everything evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the chicken and vegetables are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add the water, whisking until the sauce is smooth and pourable. Season with salt to taste.
Remove the sheet pan from the oven and drizzle with the tahini sauce. Garnish with fresh parsley and serve immediately.

Nutritional Information (per serving):

Calories: 580
Protein: 42g
Fat: 30g
Carbohydrates: 35g

6. Sheet-Pan Sausage with Peppers and Onions

This classic Italian-American dish gets a healthy Mediterranean makeover. Using chicken or turkey sausage reduces the fat content while still delivering plenty of flavor. The sweet peppers and onions caramelize beautifully in the oven, creating a simple, rustic, and satisfying meal.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1.5 lbs sweet or hot Italian chicken or turkey sausage
2 large bell peppers (any color), sliced
1 large yellow onion, sliced
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the sliced peppers and onions with olive oil, oregano, garlic powder, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Nestle the sausages among the vegetables.
Bake for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender and lightly browned, flipping the sausages halfway through.
Garnish with fresh basil or parsley, if desired, and serve hot.

Nutritional Information (per serving):

Calories: 480
Protein: 30g
Fat: 32g
Carbohydrates: 15g

7. Balsamic Glazed Chicken with Brussels Sprouts and Pears

This sophisticated dish balances sweet, savory, and tangy flavors. The balsamic glaze creates a beautiful caramelization on the chicken, while the Brussels sprouts become tender and the pears add a surprising touch of sweetness. It’s a restaurant-quality meal made easy on a single sheet pan.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb Brussels sprouts, trimmed and halved
2 ripe but firm pears (like Bosc or Anjou), cored and sliced
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Balsamic Glaze: 1/4 cup balsamic vinegar, 2 tablespoons honey or maple syrup, 1 tablespoon Dijon mustard

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the chicken, Brussels sprouts, pears, and red onion with olive oil, salt, and pepper.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 15 minutes.
While the chicken and vegetables are roasting, prepare the balsamic glaze. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), and Dijon mustard.
Remove the sheet pan from the oven and drizzle the balsamic glaze over the chicken and vegetables. Toss gently to coat.
Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through and the glaze has caramelized.
Serve immediately.

Nutritional Information (per serving):

Calories: 520
Protein: 40g
Fat: 18g
Carbohydrates: 45g

8. Moroccan-Spiced Salmon with Carrots and Chickpeas

This vibrant and aromatic dish is a feast for the senses. The salmon is seasoned with a warm and fragrant Moroccan spice blend, then roasted with sweet carrots and protein-rich chickpeas. A sprinkle of fresh mint adds a cool and refreshing finish.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

4 (6-ounce) salmon fillets, skinless
1 lb carrots, peeled and sliced into rounds
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons Moroccan spice blend (Ras el Hanout)
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh mint
Lemon wedges for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the carrots and chickpeas with olive oil, Moroccan spice blend, cumin, salt, and pepper.
Spread the carrot and chickpea mixture on the prepared baking sheet and roast for 15 minutes.
While the vegetables are roasting, season the salmon fillets with salt and pepper.
Remove the baking sheet from the oven and place the salmon fillets among the vegetables. Return to the oven and roast for another 10-12 minutes, or until the salmon is cooked through.
Remove from the oven, garnish with fresh mint, and serve with lemon wedges.

Nutritional Information (per serving):

Calories: 550
Protein: 45g
Fat: 28g
Carbohydrates: 30g

9. Sheet-Pan Halloumi with Roasted Vegetables and Pesto

Halloumi, a firm and salty cheese from Cyprus, is the star of this vegetarian sheet pan meal. It becomes wonderfully golden and slightly crispy when roasted. Paired with a colorful array of Mediterranean vegetables and a drizzle of fresh pesto, this is a satisfying and flavorful meat-free dinner.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1 (8-ounce) block of halloumi cheese, sliced
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 pint cherry tomatoes
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/4 cup prepared pesto
Fresh basil for garnish (optional)

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the zucchini, yellow squash, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 15 minutes.
Remove the baking sheet from the oven and add the halloumi slices to the pan. Return to the oven and roast for another 10-15 minutes, or until the vegetables are tender and the halloumi is golden brown.
Remove from the oven and drizzle with pesto. Garnish with fresh basil, if desired, and serve immediately.

Nutritional Information (per serving):

Calories: 450
Protein: 20g
Fat: 35g
Carbohydrates: 15g

10. Lemon-Rosemary Chicken with Artichoke Hearts and Olives

This dish is a celebration of classic Mediterranean flavors. The tangy artichoke hearts and briny olives are a perfect match for the lemon and rosemary-infused chicken. It’s a simple, elegant, and incredibly flavorful one-pan meal.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken thighs
1 (14-ounce) can artichoke hearts, drained and halved
1/2 cup Kalamata olives, pitted
1 lemon, thinly sliced
2 tablespoons olive oil
2 sprigs fresh rosemary, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken thighs, artichoke hearts, olives, lemon slices, olive oil, rosemary, and garlic. Season with salt and pepper and toss to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
Serve hot, with the pan juices spooned over the chicken.

Nutritional Information (per serving):

Calories: 500
Protein: 40g
Fat: 35g
Carbohydrates: 8g

11. Sheet-Pan Poblano & Corn Chicken Fajitas

Bring the sizzle of your favorite Mexican restaurant home with this easy and healthy sheet-pan version. The poblano peppers offer a mild heat that pairs beautifully with the sweet corn and savory, spiced chicken. It’s a festive and flavorful meal perfect for any night of the week.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken breasts, thinly sliced
2 poblano peppers, sliced
1 large onion, sliced
1 cup corn kernels (fresh or frozen)
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
For serving: Warm tortillas, avocado slices, fresh cilantro, lime wedges

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the sliced chicken, poblano peppers, onion, and corn. Drizzle with olive oil.
In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Sprinkle the spice mixture over the chicken and vegetables and toss well to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred, stirring halfway through.
Serve immediately with warm tortillas and your favorite fajita toppings.

Nutritional Information (per serving, without tortillas):

Calories: 480
Protein: 42g
Fat: 20g
Carbohydrates: 30g

12. Sheet-Pan Mediterranean Chicken, Brussels Sprouts & Gnocchi

This all-in-one meal is the definition of comfort food with a healthy twist. The gnocchi becomes delightfully crispy on the outside and soft on the inside, while the chicken and Brussels sprouts roast to perfection. A splash of red wine vinegar at the end brightens all the flavors.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 (16-ounce) package shelf-stable gnocchi
1 lb Brussels sprouts, trimmed and halved
1 pint cherry tomatoes
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 tablespoon red wine vinegar

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, gnocchi, Brussels sprouts, and cherry tomatoes. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat everything evenly.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, or until the chicken is cooked through, the gnocchi is golden, and the vegetables are tender, stirring halfway through.
Remove from the oven, drizzle with red wine vinegar, and toss gently. Serve hot.

Nutritional Information (per serving):

Calories: 560
Protein: 35g
Fat: 25g
Carbohydrates: 50g

13. Sheet-Pan Sesame Chicken & Broccoli with Scallion-Ginger Sauce

This recipe is a delicious fusion of Mediterranean and Asian flavors. The savory sesame chicken and tender-crisp broccoli are perfectly complemented by a zesty and refreshing scallion-ginger sauce. It’s a unique and healthy meal that will wake up your taste buds.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large head of broccoli, cut into florets
2 tablespoons sesame oil
1 tablespoon soy sauce (or tamari)
Salt and freshly ground black pepper to taste
For the Scallion-Ginger Sauce: 1/4 cup chopped scallions, 2 tablespoons grated fresh ginger, 2 tablespoons olive oil, 1 tablespoon rice vinegar

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the chicken and broccoli with sesame oil, soy sauce, salt, and pepper.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender and slightly browned.
While the chicken is roasting, prepare the sauce. In a small bowl, whisk together the scallions, ginger, olive oil, and rice vinegar.
Remove the sheet pan from the oven and serve the chicken and broccoli hot, with the scallion-ginger sauce drizzled over the top.

Nutritional Information (per serving):

Calories: 530
Protein: 40g
Fat: 35g
Carbohydrates: 12g

14. Crispy Lemon-Garlic Chicken Thighs with Roasted Potatoes & Carrots

This recipe delivers incredibly crispy chicken skin and juicy meat without any frying. A simple lemon-garlic marinade and a high roasting temperature do all the work. Paired with classic roasted potatoes and carrots, it’s a comforting and timeless meal.

Prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 50-55 minutes
Servings: 4

Ingredients:

4 bone-in, skin-on chicken thighs (about 2 lbs)
1.5 lbs baby potatoes, halved
1 lb carrots, peeled and cut into 1-inch pieces
3 tablespoons olive oil, divided
1 lemon, zested and juiced
4 cloves garlic, minced
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste

Instructions:

Preheat your oven to 425°F (220°C).
In a large bowl, toss the potatoes and carrots with 2 tablespoons of olive oil, salt, and pepper. Spread them on a large rimmed baking sheet and roast for 20 minutes.
While the vegetables roast, prepare the chicken. In the same bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, minced garlic, and thyme.
Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Add the chicken to the bowl with the marinade and toss to coat, making sure to get some of the marinade under the skin.
Remove the baking sheet from the oven. Move the vegetables to the sides and place the chicken thighs, skin-side up, in the center of the pan.
Return to the oven and roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the skin is golden and crispy, and the potatoes are tender.
Let the chicken rest for a few minutes before serving.

Nutritional Information (per serving):

Calories: 650
Protein: 45g
Fat: 38g
Carbohydrates: 35g

15. Sheet-Pan Chicken & Sweet Potatoes with Sherry Vinegar

This dish is a beautiful balance of sweet, savory, and tangy. The natural sweetness of the sweet potatoes and roasted Brussels sprouts is enhanced by warm spices and a final drizzle of sharp sherry vinegar. It’s a simple yet sophisticated meal.

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 lb Brussels sprouts, trimmed and halved
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1 tablespoon sherry vinegar

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 15 minutes.
In the same bowl, combine the chicken, Brussels sprouts, and red onion. Add the remaining 1 tablespoon of olive oil, cumin, thyme, salt, and pepper, and toss to coat.
Remove the baking sheet from the oven, add the chicken and vegetable mixture to the pan with the sweet potatoes, and toss everything together.
Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and all the vegetables are tender.
Remove from the oven, drizzle with sherry vinegar, and serve immediately.

Nutritional Information (per serving):

Calories: 540
Protein: 40g
Fat: 25g
Carbohydrates: 38g

16. Sheet-Pan Chicken Fajita Bowls with Black Beans and Kale

This deconstructed fajita bowl is a nutrient-packed, low-carb alternative to the classic. Hearty kale stands up well to roasting, becoming tender and slightly crispy. The addition of black beans boosts the fiber and plant-based protein content of this colorful and satisfying meal.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into strips
1 bunch kale, stems removed and leaves torn into bite-sized pieces
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon fajita seasoning
For serving: Cooked quinoa, avocado, salsa, Greek yogurt

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken strips, kale, and bell peppers. Drizzle with olive oil and sprinkle with fajita seasoning. Use your hands to massage the oil and spices into the kale and coat the chicken and peppers.
Spread the mixture onto the prepared baking sheet.
Roast for 15 minutes. Remove from the oven, add the black beans to the pan, and stir everything together.
Return to the oven and roast for another 5-10 minutes, until the chicken is cooked through and the kale is tender-crisp.
Serve hot in bowls, over a bed of quinoa if desired, with avocado, salsa, and a dollop of Greek yogurt.

Nutritional Information (per serving, without quinoa):

Calories: 520
Protein: 48g
Fat: 18g
Carbohydrates: 40g

17. Sheet-Pan Balsamic-Parmesan Chicken & Asparagus

The combination of tangy balsamic and salty Parmesan creates an irresistible glaze for chicken and vegetables. This recipe is incredibly simple but delivers a depth of flavor that tastes like it came from a gourmet kitchen. Marjoram adds a unique, sweet, and floral note.

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
1 bunch asparagus, trimmed
1 pint cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried marjoram (or oregano)
Salt and freshly ground black pepper to taste
2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Place the chicken breasts on the baking sheet. Arrange the asparagus and cherry tomatoes around the chicken.
Drizzle everything with olive oil and season with marjoram, salt, and pepper.
Bake for 15 minutes.
Remove the pan from the oven. Drizzle the balsamic vinegar over the chicken and vegetables, then sprinkle everything with the Parmesan cheese.
Return to the oven and bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and golden.
Serve immediately.

Nutritional Information (per serving):

Calories: 450
Protein: 45g
Fat: 22g
Carbohydrates: 15g

18. Sheet-Pan Chicken & Vegetables with Romesco Sauce

Romesco is a rich and smoky Spanish sauce made from roasted red peppers and almonds. It’s a fantastic accompaniment to roasted chicken and vegetables, adding a vibrant color and a deep, nutty flavor. This meal is hearty, healthy, and packed with Spanish-inspired taste.

Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Servings: 4

Ingredients:

1.5 lbs bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
1 head of broccoli, cut into florets
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Romesco Sauce: 1 (12-ounce) jar roasted red peppers (drained), 1/2 cup toasted almonds, 1 clove garlic, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon smoked paprika

Instructions:

Preheat your oven to 425°F (220°C).
On a large rimmed baking sheet, toss the potatoes and broccoli with olive oil, salt, and pepper. Arrange the chicken thighs on the pan, skin-side up, and season them with salt and pepper.
Roast for 30-35 minutes, or until the chicken is cooked through and the skin is crispy, and the vegetables are tender.
While the chicken is roasting, prepare the Romesco sauce. Combine all sauce ingredients in a blender or food processor and blend until smooth.
Serve the chicken and vegetables hot, with a generous dollop of Romesco sauce on the side or drizzled over the top.

Nutritional Information (per serving):

Calories: 680
Protein: 48g
Fat: 45g
Carbohydrates: 25g

19. Greek Chicken Cutlets with Roasted Spring Vegetables & Lemon-Feta Vinaigrette

This light and fresh meal is perfect for spring. A simple coating of mayonnaise and breadcrumbs keeps the chicken cutlets incredibly moist and flavorful. The zesty lemon-feta vinaigrette ties all the roasted spring vegetables together.

Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 30-35 minutes
Servings: 4

Ingredients:

4 thin-sliced chicken cutlets (about 1.5 lbs)
1 bunch asparagus, trimmed
1 cup cremini mushrooms, halved
1 pint grape tomatoes
2 tablespoons mayonnaise
1/2 cup panko breadcrumbs
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
For the Vinaigrette: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 cup crumbled feta cheese, 1/4 teaspoon black pepper

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Arrange the asparagus, mushrooms, and tomatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil (from the vinaigrette ingredients) and season with salt and pepper.
In a shallow dish, combine the panko breadcrumbs, oregano, salt, and pepper.
Spread the mayonnaise evenly over both sides of the chicken cutlets, then press them into the panko mixture to coat.
Place the coated chicken cutlets on the baking sheet with the vegetables.
Bake for 15-20 minutes, or until the chicken is cooked through and golden, and the vegetables are tender.
While everything is baking, prepare the vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, feta cheese, and pepper.
Serve the chicken and vegetables hot, with the vinaigrette drizzled over the top.

Nutritional Information (per serving):

Calories: 550
Protein: 45g
Fat: 30g
Carbohydrates: 25g

20. Sheet-Pan Chicken Shawarma with Yogurt-Tahini Sauce

This simplified version of chicken shawarma delivers all the aromatic, spiced flavor of the classic rotisserie-cooked meat. Roasting the chicken at a high temperature ensures it gets nicely browned and caramelized. A cool, creamy yogurt-tahini sauce is the perfect finishing touch.

Prep time: 10 minutes (+ 30 minutes marinating)
Cook time: 20-25 minutes
Total time: 1 hour
Servings: 4

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 large red onion, sliced
For the Marinade: 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic (minced), 1 tablespoon paprika, 2 teaspoons cumin, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, salt and pepper
For the Sauce: 1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 clove garlic (minced), salt to taste
For serving: Pita bread, chopped tomatoes, and cucumber

Instructions:

In a large bowl, whisk together all the marinade ingredients. Add the chicken pieces and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Add the sliced red onion to the bowl with the marinated chicken and toss to combine.
Spread the chicken and onion mixture in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, or until the chicken is cooked through and lightly charred on the edges, stirring once halfway through.
While the chicken is roasting, prepare the sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and garlic. Add a tablespoon or two of water if needed to reach a drizzling consistency. Season with salt.
Serve the chicken shawarma hot, with warm pita bread, fresh tomatoes, cucumber, and a generous drizzle of the yogurt-tahini sauce.

Nutritional Information (per serving, without pita):

Calories: 570
Protein: 42g
Fat: 38g
Carbohydrates: 15g

21. Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables

This vegetarian powerhouse is a perfect example of how to get a high-protein meal without meat. The chickpeas become wonderfully crispy in the oven, providing a satisfying crunch. The balsamic and Parmesan create a savory, umami-rich glaze that coats every bite of the tender-roasted vegetables.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes
Servings: 4

Ingredients:

2 (15-ounce) cans chickpeas, rinsed and drained
1 lb broccoli florets
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan cheese
For serving: Cooked quinoa or farro

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Pat the chickpeas very dry with a paper towel; this is key to getting them crispy.
In a large bowl, combine the chickpeas, broccoli, bell pepper, and red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20 minutes, stirring halfway through.
Remove the pan from the oven. Drizzle with balsamic vinegar and sprinkle with Parmesan cheese. Toss everything together directly on the pan.
Return to the oven and roast for another 5-10 minutes, until the chickpeas are crispy and the cheese is melted and golden.
Serve hot, on its own or over a bed of your favorite whole grain.

Nutritional Information (per serving, without grains):

Calories: 480
Protein: 22g
Fat: 25g
Carbohydrates: 45g

22. Sheet-Pan Mediterranean Chickpeas with Feta and Lemon

This is a truly effortless one-pan meal that bursts with classic Mediterranean flavors. The tomatoes burst and create a jammy sauce, while the zucchini becomes sweet and caramelized. The salty feta and briny olives provide a perfect contrast, all brightened by a final squeeze of fresh lemon.

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4

Ingredients:

2 (15-ounce) cans chickpeas, rinsed and drained
1 pint cherry tomatoes
1 zucchini, cut into 1/2-inch rounds
1/2 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 lemon, cut into wedges for serving

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chickpeas, cherry tomatoes, zucchini, and olives. Drizzle with olive oil and season with oregano, salt, and pepper. Toss to coat.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, until the tomatoes have burst and the zucchini is tender.
Remove the pan from the oven and sprinkle the crumbled feta cheese over the top.
Serve hot with fresh lemon wedges to squeeze over everything.

Nutritional Information (per serving):

Calories: 450
Protein: 18g
Fat: 28g
Carbohydrates: 35g

23. Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Roasting gnocchi is a game-changer—no boiling required! They become delightfully chewy with crispy, golden-brown edges. Paired with caramelized Brussels sprouts and a bright, slightly sweet Meyer lemon vinaigrette, this vegetarian dish is both unique and incredibly delicious.

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4

Ingredients:

1 (16-ounce) package shelf-stable potato gnocchi
1.5 lbs Brussels sprouts, trimmed and halved
1 shallot, thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Vinaigrette: 3 tablespoons olive oil, 2 tablespoons Meyer lemon juice (or regular lemon juice), 1 teaspoon Dijon mustard, 1/2 teaspoon honey

Instructions:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the gnocchi, Brussels sprouts, and shallot with 2 tablespoons of olive oil, salt, and pepper.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, stirring halfway through, until the gnocchi are plump and golden and the Brussels sprouts are tender and caramelized.
While it roasts, prepare the vinaigrette. In a small bowl, whisk together the 3 tablespoons of olive oil, Meyer lemon juice, Dijon mustard, and honey.
Remove the sheet pan from the oven and drizzle the vinaigrette over the hot gnocchi and vegetables. Toss to coat and serve immediately.

Nutritional Information (per serving):

Calories: 490
Protein: 10g
Fat: 30g
Carbohydrates: 48g

24. Italian Stuffed Eggplant with Sausage and Mozzarella

This recipe turns the classic stuffed eggplant into an easy sheet-pan meal. The eggplant becomes tender and creamy, creating a natural bowl for a savory filling of Italian sausage, tomatoes, and herbs, all topped with melted mozzarella cheese. It’s a hearty, low-carb, and protein-packed dinner.

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes
Servings: 4

Ingredients:

2 medium eggplants, halved lengthwise
1 tablespoon olive oil
Salt and freshly ground black pepper
1 lb hot or sweet Italian sausage, casings removed
1/2 cup chopped onion
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon dried Italian seasoning
1 cup shredded mozzarella cheese

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Score the flesh of the eggplant halves in a diamond pattern, being careful not to cut through the skin. Brush the cut sides with olive oil and season with salt and pepper.
Place the eggplant halves cut-side down on the baking sheet and roast for 20 minutes, or until tender.
While the eggplant roasts, cook the sausage and onion in a large skillet over medium-high heat until the sausage is browned, breaking it up with a spoon. Add the garlic and cook for 1 minute more. Drain off any excess fat.
Stir in the drained diced tomatoes and Italian seasoning. Simmer for 5 minutes.
Remove the eggplant from the oven and carefully flip them over. Use a spoon to gently press down the flesh, creating a larger well for the filling.
Divide the sausage mixture among the eggplant halves, piling it on top.
Sprinkle the mozzarella cheese over the filling.
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot.

Nutritional Information (per serving):

Calories: 580
Protein: 35g
Fat: 42g
Carbohydrates: 20g

25. Sheet-Pan Shrimp Scampi with Zucchini and Tomatoes

All the garlic-and-lemon goodness of classic shrimp scampi, but with less fuss and more vegetables. The zucchini and tomatoes roast alongside the shrimp, soaking up the delicious, buttery sauce. It’s a light, bright, and incredibly fast meal.

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 22-25 minutes
Servings: 4

Ingredients:

1.5 lbs large shrimp, peeled and deveined
1 large zucchini, cut into 1/2-inch rounds
1 pint cherry tomatoes
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon red pepper flakes (optional)
1 lemon, zested and juiced
Salt and freshly ground black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Spread the zucchini and cherry tomatoes on the baking sheet. Season with salt and pepper.
In a large bowl, toss the shrimp with the melted butter, minced garlic, 1/4 cup of parsley, red pepper flakes (if using), lemon zest, and lemon juice. Season with salt and pepper.
Pour the shrimp and all the sauce over the vegetables on the baking sheet. Toss gently to combine.
Spread everything in a single layer.
Bake for 12-15 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Garnish with additional fresh parsley before serving.

Nutritional Information (per serving):

Calories: 420
Protein: 35g
Fat: 25g
Carbohydrates: 12g

26. Sheet-Pan Chicken Thighs with Peppers and Onions

This is a simple, rustic, and deeply satisfying meal that requires minimal effort. The chicken thighs become incredibly juicy and flavorful, while the peppers and onions caramelize into sweet, tender strips. It’s a timeless combination for a reason.

Prep time: 10 minutes
Cook time: 30-35 minutes
Total time: 40-45 minutes
Servings: 4

Ingredients:

8 bone-in, skin-on chicken thighs (about 3 lbs)
2 large bell peppers (a mix of red, yellow, or orange), sliced
1 large yellow onion, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
Salt and freshly ground black pepper to taste

Instructions:

Preheat your oven to 425°F (220°C).
On a large rimmed baking sheet, toss the sliced peppers and onions with olive oil, smoked paprika, garlic powder, salt, and pepper.
Pat the chicken thighs dry and season them generously on all sides with salt and pepper.
Nestle the chicken thighs, skin-side up, among the vegetables on the baking sheet.
Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the skin is golden and crisp, and the vegetables are soft and caramelized.
Let the chicken rest for 5 minutes before serving with the peppers and onions.

Nutritional Information (per serving):

Calories: 620
Protein: 48g
Fat: 45g
Carbohydrates: 10g

27. Sheet-Pan Creole Chicken & Shrimp

This recipe brings the bold flavors of Louisiana to your sheet pan with a healthy Mediterranean approach. Aromatic Creole seasoning coats tender chicken and plump shrimp, roasted with the “holy trinity” of Southern cooking: onions, bell peppers, and celery. It’s a flavor-packed, one-pan festival.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb large shrimp, peeled and deveined
1 green bell pepper, chopped
1 large onion, chopped
2 celery stalks, chopped
2 tablespoons olive oil
2 tablespoons Creole seasoning
Hot cooked rice or quinoa, for serving (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the chicken, bell pepper, onion, and celery. Drizzle with olive oil, sprinkle with Creole seasoning, and toss well to coat.
Spread the chicken and vegetable mixture on the prepared baking sheet.
Roast for 15 minutes.
While the chicken roasts, toss the shrimp in a small bowl with a little extra olive oil and Creole seasoning.
Remove the baking sheet from the oven, add the shrimp to the pan, and stir everything together.
Return to the oven and roast for another 5-8 minutes, until the chicken is cooked through and the shrimp are pink and opaque.
Serve hot, on its own or over rice or quinoa.

Nutritional Information (per serving, without rice):

Calories: 450
Protein: 50g
Fat: 18g
Carbohydrates: 15g

28. Greek Sheet-Pan Chicken with Lemon and Potatoes

This is the ultimate one-pan Greek dinner. The potatoes become creamy on the inside and crispy on the outside as they roast in the lemony, oregano-infused chicken drippings. It’s a simple, rustic, and incredibly satisfying meal that tastes like it came straight from a Greek taverna.

Prep time: 15 minutes
Cook time: 45-50 minutes
Total time: 1 hour
Servings: 4

Ingredients:

4 bone-in, skin-on chicken legs (thigh and drumstick attached), or 8 thighs
2 lbs Yukon Gold potatoes, cut into 1.5-inch wedges
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
2 tablespoons dried oregano
Salt and freshly ground black pepper to taste
1/2 cup chicken broth
Fresh parsley, for garnish

Instructions:

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano. Season with a generous amount of salt and pepper.
Place the chicken and potato wedges on a large, rimmed baking sheet. Pour the marinade over everything and use your hands to toss well, ensuring everything is evenly coated.
Arrange the chicken pieces skin-side up and spread the potatoes in a single layer around them.
Pour the chicken broth into the bottom of the pan (this helps steam the potatoes and creates a sauce).
Roast for 45-50 minutes, turning the potatoes once halfway through, until the chicken is cooked through, the skin is deeply golden and crisp, and the potatoes are tender and browned.
Garnish with fresh parsley and serve hot, spooning some of the pan sauce over the top.

Nutritional Information (per serving):

Calories: 700
Protein: 50g
Fat: 45g
Carbohydrates: 30g

29. Salmon & Asparagus with Lemon-Garlic Butter Sauce

This recipe is elegance simplified. The rich salmon and crisp-tender asparagus are a classic pairing, made even better with a decadent but easy lemon-garlic butter sauce that melts over everything as it roasts. It’s a perfect, quick dinner for any occasion.

Prep time: 5 minutes
Cook time: 12-15 minutes
Total time: 17-20 minutes
Servings: 4

Ingredients:

4 (6-ounce) salmon fillets
1.5 lbs asparagus, trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Sauce: 4 tablespoons unsalted butter, 3 cloves garlic (minced), 1 lemon (zested and juiced)

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Toss the asparagus with olive oil, salt, and pepper directly on the baking sheet and spread it in a single layer.
Pat the salmon fillets dry and season them with salt and pepper. Place them on the baking sheet alongside the asparagus.
In a small, microwave-safe bowl, melt the butter. Stir in the minced garlic, lemon zest, and lemon juice.
Spoon the lemon-garlic butter sauce evenly over the salmon fillets and the asparagus.
Bake for 12-15 minutes, or until the salmon is cooked to your liking and the asparagus is tender.
Serve immediately.

Nutritional Information (per serving):

Calories: 500
Protein: 40g
Fat: 35g
Carbohydrates: 8g

30. Sheet-Pan Salmon with Fennel, Orange, and Olives

This vibrant and sophisticated dish combines the unique, slightly licorice-like flavor of fennel with sweet, juicy orange and salty Kalamata olives. It’s a beautiful and impressive meal that is surprisingly easy to make, showcasing a less common but delicious Mediterranean flavor profile.

Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 30-35 minutes
Servings: 4

Ingredients:

4 (6-ounce) salmon fillets, skinless
1 large fennel bulb, thinly sliced (fronds reserved for garnish)
1 large navel orange, thinly sliced
1/2 cup Kalamata olives, pitted
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the sliced fennel, orange slices, and olives with olive oil, salt, and pepper.
Spread the fennel mixture in a single layer on the prepared baking sheet.
Roast for 10 minutes to give the fennel a head start.
While the fennel roasts, season the salmon fillets with salt and pepper.
Remove the baking sheet from the oven. Nestle the salmon fillets among the fennel and orange slices.
Return to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and the fennel is tender.
Garnish with the reserved fennel fronds and serve immediately.

Nutritional Information (per serving):

Calories: 480
Protein: 40g
Fat: 30g
Carbohydrates: 15g

Conclusion

The Mediterranean diet offers a delicious and sustainable path to healthy eating, and sheet pan meals provide a practical and convenient way to bring this wholesome lifestyle into your kitchen. The 30 high-protein recipes in this article demonstrate the incredible versatility and flavor of Mediterranean cooking, all while simplifying your meal preparation and cleanup. By embracing the principles of the Mediterranean diet and the ease of one-pan cooking, you can enjoy a wide variety of nutritious and satisfying meals that will nourish your body and delight your senses. We hope this collection inspires you to explore the vibrant world of Mediterranean sheet pan cooking and discover the joy of creating healthy and delicious meals with ease.

References

[1] Mayo Clinic. (2023, July 15). Mediterranean diet for heart health. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/mediterranean-diet/art-20047801

[2] Harvard T.H. Chan School of Public Health. (2019, March 22). A practical guide to the Mediterranean diet. https://www.health.harvard.edu/blog/a-practical-guide-to-the-mediterranean-diet-2019032116194

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