Nutrition
Sheet Pan Thigh Protein Batch
A sheet pan thigh protein batch roasts skinless thighs for juicier weeklong lunches—more forgiving than breast for meal-prep reheats.
A sheet pan thigh protein batch roasts skinless thighs at even spacing on one or two trays—higher fat tolerance than breast, juicier reheat, and forgiving timing for beginners batching protein. Season lightly; flip once if skins were on for crisping.
Hit 165°F at the boneless thickest point. Portion by cooked weight into five to eight lunches.
Common questions
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Are thighs too fatty for cut phases?
Trim visible fat and log cooked portions honestly. Many people prefer slightly higher fat thighs over under-eating dry breast and missing protein.
Related terms
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