This is the lemon herb chicken dinner from our “Easy GLP-1 Chicken Dinners” pin. Everything roasts on one sheet pan, so there is little to clean up on a tired evening.
Small pieces of chicken cook quickly and are easy to eat in a smaller portion. You can split one serving into two meals if your appetite is low.
Makes: 4 servings, about 1.5 cups each · Time: about 30 minutes (turn the oven on first so it heats while you prep) · Protein: about 42 g per serving
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large sweet potato (about 14 oz / 400 g), cut into 1/2-inch cubes
- 12 oz (340 g) green beans, trimmed
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon, plus the grated zest
- 1/2 teaspoon salt
- 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper
Steps
- Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
- Toss the sweet potato with 1 tablespoon of the oil and a pinch of the salt. Spread it on the pan and roast for 10 minutes.
- Meanwhile, mix the chicken with the remaining oil, garlic, lemon zest, half the lemon juice, oregano, thyme, the rest of the salt, and pepper.
- Push the sweet potato to one side. Add the chicken and green beans in a single layer.
- Roast for 12 to 15 minutes, until the chicken reaches 165°F (74°C) inside and the sweet potato is tender.
- Squeeze the rest of the lemon juice over the pan and serve.
Nutrition per serving
About 42 g protein, 380 calories, 11 g fat, 28 g carbohydrate, 5 g fiber, and 430 mg sodium per serving (1 of 4).
We calculated these numbers from USDA FoodData Central values (SR Legacy) for each ingredient at the weight shown. Herbs, spices, and added salt are not counted, so sodium does not include salt you add. Brands differ, so check your labels if you track closely.
Where the numbers come from (USDA food and NDB number, grams counted, protein):
| USDA food | Grams | Protein |
|---|---|---|
| Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw (05062) | 680 | 153.0 g |
| Sweet potato, raw, unprepared (11507) | 400 | 6.3 g |
| Beans, snap, green, raw (11052) | 340 | 6.2 g |
| Oil, olive, salad or cooking (04053) | 27 | 0.0 g |
| Garlic, raw (11215) | 9 | 0.6 g |
| Lemon juice, raw (09152) | 45 | 0.2 g |
| Salt, table (02047) | 3 | 0.0 g |
Tips for GLP-1 days
- Smaller portion: half a serving still gives about 21 g of protein. Save the rest for lunch.
- Gentler version: skip the black pepper and use less garlic if strong flavors bother you.
- Two pans: if your pan is crowded, use two. Crowded food steams and takes longer.
- Less salt: the 1/2 teaspoon of salt adds about 290 mg of sodium per serving. Use less if you limit salt.
- Cooling: put leftovers in shallow containers and refrigerate them within 2 hours of cooking. Warm food can go straight into the fridge. Eat leftovers within 3 to 4 days.
For more low-volume meals, see our 7-day high-protein meal plan and the best foods for queasy days. These recipes are general food information, not medical advice. If you cannot keep fluids down, call your prescriber.
