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High-Protein Sheet-Pan Thighs Recipe

Emily Carter
A simple sheet-pan vegan thigh recipe packed with protein, roasted veggies, and rich seasoning for a hands-off, flavorful, high-protein meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Calories 310 kcal

Ingredients
  

  • 4 vegan chicken thighs
  • 1 cup chopped bell peppers
  • 1 cup chopped zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Instructions
 

  • Add thighs to bowl.
  • Add olive oil.
  • Add lemon juice.
  • Add garlic powder.
  • Add paprika.
  • Add thyme.
  • Add salt.
  • Add pepper.
  • Mix well.
  • Line sheet pan.
  • Spread veggies.
  • Add thighs on top.
  • Preheat oven.
  • Bake at 200°C.
  • Flip halfway.
  • Roast until golden.
  • Add parsley.
  • Rest briefly.
  • Plate nicely.
  • Serve hot.

Notes

Nutritional Values (Per Serving)

Calories: 310
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 18g
Fiber: 4g
Protein: 20g

Vitamins & Minerals (Per Serving)

Vitamin A: 12%
Iron: 9%
Potassium: 10%
Magnesium: 6%
Calcium: 5%

Additional Notes / Tips

  • Add chili flakes for spice.
  • Use sweet potatoes for extra richness.
  • Drizzle tahini after roasting for a creamy upgrade.