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- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
- Chicken Paillard with Arugula and Fennel
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Creamy Mac and Cheese with Broccoli
- Crispy Crunchy Fish Fingers
- Grilled Shrimp & Veggies with Balsamic Reduction
- Lemon Chicken Sheet Pan Dinner
- Lemony Tilapia with Butter Lettuce and Herbs
- Pearl Couscous "Tabbouleh"
- Plant-Based Beef Lentil Chili
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach And Mushroom Risotto
- Spinach-Ricotta Stuffed Portobello Caps
- Steamed Chicken with Vegetables and Rice
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
Lemon Chicken Sheet Pan Dinner
Cooking lemon chicken and vegetables together on a single baking sheet saves time. Make this dish a complete meal with a side of healthy grains.
Sheet pan dinners make mealtime easier; the protein and vegetables cook together, making cleanup a breeze. Make it even quicker by lining the baking sheets with foil or parchment. The roasted lemon slices provide acidity for those craving sharper flavors.
Add a side of brown rice, quinoa, or farro and you’re all set.
Ingredients
Serves 8
- 1 pound baby carrots
- 1 pound Brussels sprouts, trimmed
- 2 lemons, cut into thin slices
- 2 tablespoons olive oil, divided use
- Salt and freshly ground black pepper
- 1 whole (3 1/2- to 4-pound) chicken, cut into 10 pieces (breasts double cut)
- 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary
This recipe is good for cancer patients who may be dealing with constipation and/or taste changes during treatment.
Instructions
- Preheat the oven to 425 degrees. Lightly coat two rimmed baking sheets with nonstick cooking spray. Top with the carrots, Brussels sprouts, and lemon slices, dividing the vegetables evenly between the baking sheets. Drizzle with 1 tablespoon of the oil, sprinkle with salt and pepper, and stir to combine. Place the chicken on top, dividing it evenly between the baking sheets. Drizzle with the remaining 1 tablespoon of oil and sprinkle the chicken and vegetables with the rosemary, salt, and pepper.
- Bake for 20 minutes, stir the vegetables, and bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Per serving
Calories: 260
Fat: 14 g
Saturated Fat: 3.5 g
Cholesterol: 70 mg
Sodium: 120 mg
Carbohydrate: 10 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 23 g
Calcium: 50 mg
Potassium: 550 mg
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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