Sheet Pan Greek Chicken with Roasted Veggies

"Sheet Pan Greek Chicken with Roasted Veggies" lands at 30g of protein for 317 calories a serving, which makes it an easy way to hit a protein target on Ozempic, Wegovy, Mounjaro or Zepbound without overeating. It leans pungent, so save it for a day your stomach is settled rather than right after an injection. It also reheats well, so it’s worth doubling for meal prep.

Ingredients

• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 3 garlic cloves (finely minced)
• 1 tbsp lemon zest
• 1 tbsp honey
• 1 tbsp dried oregano
• 2 tsp dried thyme
• 1 tsp organic Dijon mustard
• 1 tsp freshly ground black pepper
• 4 boneless (skinless chicken breasts (4 oz each))
• 1 medium zucchini (halved lengthwise and sliced)
• 1 medium yellow bell pepper (seeded and cut into 1/2-inch pieces)
• 1 red onion (thinly sliced into wedges)
• 1 pint cherry tomatoes
• 1 1/2 tbsp low fat feta cheese
• 2 tbsp sliced fresh basil (for garnish)

Method

1. 1Heat the oven to 375°F and lightly grease a large rimmed baking sheet; set aside.
2. 2Whisk the olive oil, lemon juice, garlic, lemon zest, honey, oregano, thyme, Dijon and black pepper in a small bowl. Put the chicken in a shallow dish, pour over about two-thirds of the marinade so each piece is well coated, and let it sit 30 minutes.
3. 3While the chicken marinates, scatter the zucchini, bell pepper, onion and tomatoes across the sheet pan, drizzle with the remaining third of the marinade, and toss to coat. Nestle the marinated chicken among the vegetables and bake 15 minutes.
4. 4Take the pan out, scatter feta around it, and return to the oven for another 10–15 minutes, until the vegetables soften and the chicken reaches 165°F. Rest 5 minutes.
5. 5Serve scattered with sliced basil. Refrigerate leftovers in an airtight container up to 4 days.

Tips for GLP-1 appetites

• Not the gentlest option on a rough stomach day — better suited to when appetite and digestion feel normal.
• Go lighter on the strong aromatics (garlic, onion, spice rub) if smells are a trigger right now.
• At 30g of protein a serving, this alone gets you a meaningful chunk of the way to a daily 80–120g protein target.
• Portions and refrigerates well for 3–4 days — handy for keeping protein consistent across the week.