20 Easy High-Protein Sheet Pan Dinners
These sheet pan dinners pair protein and vegetables on one pan for straightforward cooking and easier cleanup.
These recipes use olive oil instead of seed oils and contain no soy or tofu. Select certified gluten-free packaged ingredients when required.
Before cooking
Times are estimates. Cook poultry and ground meats to 165°F and seafood to 145°F. Chill prepared food within two hours.
Jump to a recipe
- 1. Lemon Chicken and Potatoes
- 2. Salmon and Asparagus
- 3. Shrimp Fajitas
- 4. Turkey Meatballs and Vegetables
- 5. Chicken Sausage and Peppers
- 6. Pork and Green Beans
- 7. Garlic Chicken and Broccoli
- 8. Cod and Tomatoes
- 9. Chicken Fajitas
- 10. Turkey Burgers and Sweet Potatoes
- 11. Pesto Chicken and Zucchini
- 12. Shrimp and Broccoli
- 13. Chicken and Brussels Sprouts
- 14. Salmon and Green Beans
- 15. Pork and Carrots
- 16. Greek Chicken and Vegetables
- 17. Turkey Meatloaf and Potatoes
- 18. Cajun Shrimp and Peppers
- 19. Chicken and Cauliflower
- 20. Herb Cod and Potatoes
1. Lemon Chicken and Potatoes
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 1 1/2 pounds potatoes or sturdy vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
2. Salmon and Asparagus
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 4 fish fillets
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
3. Shrimp Fajitas
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound peeled shrimp
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
4. Turkey Meatballs and Vegetables
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound lean ground turkey
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
5. Chicken Sausage and Peppers
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
6. Pork and Green Beans
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound lean beef or pork
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
7. Garlic Chicken and Broccoli
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
8. Cod and Tomatoes
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 4 fish fillets
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
9. Chicken Fajitas
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
10. Turkey Burgers and Sweet Potatoes
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound lean ground turkey
- 1 1/2 pounds potatoes or sturdy vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
11. Pesto Chicken and Zucchini
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
12. Shrimp and Broccoli
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound peeled shrimp
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
13. Chicken and Brussels Sprouts
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
14. Salmon and Green Beans
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 4 fish fillets
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
15. Pork and Carrots
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound lean beef or pork
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
16. Greek Chicken and Vegetables
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
17. Turkey Meatloaf and Potatoes
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound lean ground turkey
- 1 1/2 pounds potatoes or sturdy vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
18. Cajun Shrimp and Peppers
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound peeled shrimp
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
19. Chicken and Cauliflower
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 1 pound chicken
- 2 cups fruit or chopped vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a large pot. Cook the onion and protein as needed, add the remaining ingredients, cover, and simmer until tender and safely cooked, 20 to 35 minutes.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
20. Herb Cod and Potatoes
Makes: 4 servings Prep: 10–15 minutes Cook: 10–35 minutes
Ingredients
- 4 fish fillets
- 1 1/2 pounds potatoes or sturdy vegetables
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped colorful vegetables
- 1 teaspoon paprika or Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
- Wash and cut the produce. Prepare any cooked grain called for. Keep raw proteins separate from ready-to-eat ingredients.
- Spread the ingredients on a large rimmed sheet pan. Roast at 425°F for 18 to 30 minutes, stirring vegetables once, until the protein is safely cooked.
- Finish with lemon juice, taste, and adjust the seasoning. Divide evenly into four portions.
- Refrigerate covered portions promptly and use within four days.
Variation: Use another vegetable with a similar cooking time, or change the herbs while keeping the primary protein and quantities intact.
Storage tips
- Use shallow covered containers for faster cooling.
- Store crisp toppings separately.
- Freeze portions you will not eat within four days.
