About This Healthy Recipe
A sheet-pan lemon garlic chicken dinner with Brussels sprouts and baby potatoes for a simple high-protein meal with vegetables and whole-food carbohydrates.
The recipe is designed around ingredients that are widely available in U.S. supermarkets, with household measurements and gram weights shown together. That makes the recipe practical for everyday cooking while keeping the nutrition estimate transparent.
This healthy meal is intended for general education and everyday food planning. It does not diagnose, treat, prevent, or cure a medical condition and is not a substitute for individualized care.
Why Readers May Like It
- 1Chicken provides lean protein.
- 2Brussels sprouts add fiber and cruciferous vegetables.
- 3Sheet-pan preparation keeps cleanup simple and works well for batch cooking.
Recipe Summary and Estimated Nutrition
The values below are calculated from the ingredient weights in the base recipe and divided by 5 servings. The four main cards show calories, protein, carbohydrates, and total fat per serving; the detailed table shows how each ingredient contributes to the full recipe total.
5 servings
Calculated from measured ingredient weights and divided by 5 servings. Values are evidence-informed estimates rather than laboratory-tested results.
Estimated energy per serving
Calculated from all listed ingredients
Includes fiber and naturally occurring sugars
Includes saturated and unsaturated fat
Values are calculated before display rounding. Product labels, produce size, drained weight, cooking loss, and substitutions can change the final result.
Ingredient-by-Ingredient Nutrition Breakdown
Household measurements and gram weights are shown together so readers can reproduce the recipe and compare the estimate with another reliable database or the labels on the exact products they buy.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw boneless skinless chicken breast | 23 ounces | 650 g | 780 kcal | 146.2 g | 0.0 g | 16.9 g |
| Baby potatoes, halved | 31.7 ounces | 900 g | 783 kcal | 17.1 g | 180.9 g | 0.9 g |
| Brussels sprouts, halved | 17.6 ounces | 500 g | 215 kcal | 17.0 g | 45.0 g | 1.5 g |
| Extra-virgin olive oil | 2 tablespoons | 25 g | 221 kcal | 0.0 g | 0.0 g | 25.0 g |
| Fresh lemon juice | 3 tablespoons | 45 g | 10 kcal | 0.2 g | 3.1 g | 0.1 g |
| Garlic, rosemary and black pepper | 2 teaspoons | 7 g | 18 kcal | 0.7 g | 3.2 g | 0.6 g |
| Calculated full-recipe total | 5 servings | 2127 g | 2026 kcal | 181.2 g | 232.2 g | 45.0 g |
How This Nutrition Estimate Was Prepared
- Every ingredient is assigned a specific gram weight instead of relying only on a cup, spoon, or item count.
- Standard unbranded food-composition values are aligned with the closest matching foods in USDA FoodData Central.
- Ingredient values are added for the full recipe, divided by the listed yield, and rounded only for display.
- Optional ingredients are excluded unless a measured amount is included in the base recipe.
Accuracy note: These numbers are credible estimates, not laboratory analysis. Weigh ingredients and calculate from the labels on the exact brands you use when precision is important.
Ingredients
Protein
Carbohydrate
Vegetables
Cooking
Seasoning
Professional Step-by-Step Preparation
Equipment
Large cutting board, chef knife, measuring cups and spoons, mixing bowls, and the skillet, saucepan, sheet pan, baking dish, or air fryer required by the steps below.
Before You Start
Wash produce, keep raw animal proteins separate from ready-to-eat ingredients, and use a clean food thermometer when the recipe includes meat, poultry, seafood, or eggs.
Heat the oven
Heat the oven to 425°F (218°C) and line a large sheet pan.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Start the potatoes
Toss potatoes with part of the olive oil and roast for 10 minutes.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Season chicken and sprouts
Toss chicken and Brussels sprouts with remaining oil, lemon, garlic, rosemary, and black pepper.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Add everything to the pan
Arrange chicken and sprouts around the partially cooked potatoes without overcrowding.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Roast safely
Roast until vegetables are browned and the chicken reaches 165°F (74°C), about 20 to 25 more minutes.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
Rest and portion
Rest chicken for 5 minutes, then divide evenly among five servings.
Success tip: Keep the measured ingredient amounts consistent if you want the displayed nutrition estimate to remain comparable.
How to Know It Is Ready
Vegetables and grains should be tender without becoming mushy, and sauces should lightly coat the ingredients rather than pool excessively.
Use the safe internal temperature stated in the cooking steps when animal protein or eggs are included.
The finished meal should have distinct textures, fresh flavor, and evenly distributed dressing, sauce, or seasoning.
Potential Benefits and Things to Consider
Potential Benefits
- Chicken provides lean protein.
- Brussels sprouts add fiber and cruciferous vegetables.
- Sheet-pan preparation keeps cleanup simple and works well for batch cooking.
Things to Consider
- Potato portions can be adjusted according to energy needs.
- Chicken must reach 165°F (74°C).
- This recipe is naturally dairy-free but seasonings should still be checked for allergens.
Who May Enjoy This Recipe?
It May Work Well For
- People looking for a practical dinner with a balance of protein, produce, and minimally processed ingredients.
- Fitness-focused readers who prefer measured portions and transparent nutrition estimates.
- Busy adults and families who want a repeatable recipe with familiar U.S. grocery-store ingredients.
Best Times to Eat It
- Dinner
- Meal prep when stored safely
- A balanced meal around work, school, or training
How to Adjust It for Different Goals
For fewer calories
Use fewer potatoes and more Brussels sprouts for fewer calories.
For more protein
Increase chicken for more protein.
For more energy
Add extra potatoes for higher-energy training days.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use sweet potatoes instead of baby potatoes.
- Use broccoli instead of Brussels sprouts.
- Use boneless turkey breast instead of chicken.
- Add paprika for a smokier flavor.
Allergen Information
No major allergen is intentionally included, but check packaged seasonings for cross-contact and individual ingredients.
Always check every packaged ingredient label because formulations, sodium levels, and cross-contact statements can change.
Storage and Meal Preparation
Refrigerate cooked chicken and vegetables in covered containers for 3 to 4 days. Reheat until steaming hot.
Keep perishable food at 40°F (4°C) or below and discard it if left at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F (32°C).
Frequently Asked Questions
Refrigerate cooked chicken and vegetables in covered containers for 3 to 4 days. Reheat until steaming hot.
Use sweet potatoes instead of baby potatoes.
Increase chicken for more protein.
Follow the texture and food-safety cues in the preparation section and use a food thermometer whenever animal protein or eggs are included.
Each ingredient is assigned a gram weight. Standard food-composition estimates are multiplied by those weights, totaled for the full recipe, and divided by the listed yield before display rounding.
No. This recipe page provides general educational information and does not replace individualized guidance from a qualified health or nutrition professional.
Nutrition and Safety Note
This page is for general education. It does not diagnose, treat, or provide individualized diet advice. People with allergies, medical conditions, pregnancy, or specific nutrition requirements should seek qualified professional guidance.
Nutrition Data Source
For a clear explanation of ingredient weights, data sources, rounding, substitutions, and estimate limitations, read our Nutrition Calculation Methodology.
