23 Easy Sheet Pan Dinners for Busy People

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Sheet Pan Chicken & Butternut Squash

Easy Sheet Pan Chicken & Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–2 lb)
• 3 cups cubed butternut squash
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. Toss chicken thighs, squash, and Brussels sprouts with olive oil, maple syrup, thyme, garlic powder, paprika, salt, and pepper.
3. 3. Spread in a single layer on the sheet pan.
4. 4. Roast 25–30 minutes, until chicken skin is crispy and vegetables are tender, flipping once if needed.
5. 5. Garnish with parsley if desired and serve.

2. Sheet Pan Maple Mustard Chicken With Fall Vegetables

Sheet Pan Maple Mustard Chicken With Fall Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken thighs or breasts (about 1.5–2 lb)
• 2 cups Brussels sprouts, halved
• 1 cup cubed butternut squash or sweet potato
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. In a bowl, whisk together maple syrup, Dijon mustard, olive oil, thyme, garlic powder, salt, and pepper.
3. 3. Place chicken and vegetables on the pan; brush chicken and toss vegetables with the maple-mustard mixture.
4. 4. Roast 25–32 minutes until chicken is cooked through and vegetables are tender.
5. 5. Rest a few minutes, then serve.

3. Sheet Pan Chorizo Prawns

Sheet Pan Chorizo Prawns is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz chorizo sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. Place chorizo, peppers, and onion on the pan; drizzle with olive oil and season with paprika, oregano, salt, and pepper; toss to coat.
3. 3. Bake 8–10 minutes, then add shrimp on top and bake another 6–8 minutes until shrimp are pink and cooked through.
4. 4. Garnish with chopped cilantro or parsley and serve with lemon wedges.

4. Sheet Pan Roasted Sausage & Potatoes With Peppers

Sheet Pan Roasted Sausage & Potatoes With Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz smoked sausage, sliced
• 1.5 lb small potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. In a large bowl, toss potatoes, sausage, peppers, onion, garlic, thyme, salt, pepper, and olive oil until evenly coated.
3. 3. Spread in a single layer on the sheet pan and roast 25–30 minutes, until potatoes are tender and edges are caramelized.
4. 4. Toss once halfway through cooking and garnish with parsley if desired.

5. Baked Sheet Pan Gnocchi & Vegetables

Baked Sheet Pan Gnocchi & Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb potato gnocchi
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. In a bowl, toss gnocchi, tomatoes, zucchini, bell pepper, garlic, oregano, salt, and pepper with olive oil.
3. 3. Spread in a single layer on the pan and bake 20–25 minutes until gnocchi are tender and edges are golden.
4. 4. Remove from oven and sprinkle with Parmesan; garnish with basil if desired.

6. Sheet Pan Chicken Thighs, Broccoli & Butternut Squash

Sheet Pan Chicken Thighs, Broccoli & Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.8–2 lb)
• 2 cups broccoli florets
• 3 cups cubed butternut squash
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. 2. Toss chicken, broccoli, and squash with olive oil, garlic, thyme, salt, and pepper until evenly coated.
3. 3. Spread in a single layer on the sheet pan and roast 30–35 minutes, until chicken is cooked through and vegetables are tender.
4. 4. Squeeze lemon juice over the top before serving and garnish with lemon wedges if desired.

7. 30 Minute Butter Dill Baked Salmon With Roasted Asparagus

30 Minute Butter Dill Baked Salmon With Roasted Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 2 Tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 Tbsp fresh dill, chopped
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• Salt and pepper, to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Toss asparagus with 1/2 Tbsp olive oil, salt, and pepper; spread on one side of the sheet.
3. 3. In a small bowl, mix melted butter, garlic, dill, and lemon juice.
4. 4. Pat salmon dry; season with salt and pepper; place salmon on the sheet beside the asparagus; brush with half of the dill butter.
5. 5. Bake 12–15 minutes, until salmon is opaque and flakes easily and asparagus is tender.
6. 6. Drizzle remaining dill butter over salmon and serve with lemon wedges.

8. Fall Sheet Pan Pork Tenderloin With Honey Balsamic Roasted Vegetables

Fall Sheet Pan Pork Tenderloin With Honey Balsamic Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb pork tenderloin (680 g)
• 1 lb mixed vegetables (carrots, Brussels sprouts, bell pepper, red onion), cut into 1-inch pieces
• 2 Tbsp olive oil
• 1/3 cup honey
• 3 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. 2. Toss vegetables with 1 tablespoon olive oil; season with salt and pepper; spread in a single layer on one side of the pan.
3. 3. In a bowl, whisk honey, balsamic vinegar, mustard, thyme, and garlic powder; set aside.
4. 4. Rub pork tenderloin with remaining olive oil; season with salt and pepper; place on the other side of the pan.
5. 5. Brush pork with glaze; roast 20–25 minutes, or until pork reaches 145°F and vegetables are tender, flipping vegetables halfway through.
6. 6. Rest pork 5 minutes, slice, and serve with vegetables, drizzling with any remaining glaze.

9. Keto Meal Prep Greek Vegetables With Feta

Keto Meal Prep Greek Vegetables With Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchinis, sliced
• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes
• 3 Tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 3/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced (optional)
• Salt and pepper, to taste
• Lemon zest, optional

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. In a large bowl, toss zucchini, eggplant, bell pepper, cherry tomatoes, garlic, oregano, thyme, olive oil, salt, and pepper.
3. 3. Spread vegetables in a single layer on the pan; roast 20–25 minutes, stirring halfway, until tender.
4. 4. Remove from oven; portion into meal prep containers if desired; top with feta and olives; finish with lemon zest if using.

10. Sheet Pan Sweet Potatoes & Black Bean Hash

Sheet Pan Sweet Potatoes & Black Bean Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, diced (about 4 cups)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 2 garlic cloves, minced
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• Optional: 1 cup corn kernels
• Salt and pepper, to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. Toss sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, paprika, and salt; roast 20–25 minutes until tender.
3. 3. Add bell pepper and red onion; roast 8–10 minutes longer until vegetables are softened.
4. 4. Stir in black beans (and corn, if using); roast 2–3 minutes to heat through.
5. 5. Remove from oven; season to taste; sprinkle with cilantro.

11. Sheet Pan Sesame Chicken & Veggies

Sheet Pan Sesame Chicken & Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 cups broccoli florets
• 1 cup sliced bell peppers (mixed colors)
• 1 cup snap peas
• 2 Tbsp olive oil
• 3 Tbsp soy sauce or tamari
• 1 Tbsp honey
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1 Tbsp rice vinegar
• Sesame seeds for garnish
• Salt and pepper, to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. Toss broccoli, peppers, and snap peas with 1 tablespoon olive oil; season and spread on half of the pan.
3. 3. Toss chicken with remaining oil and season; place on the sheet with vegetables.
4. 4. Whisk soy sauce, honey, sesame oil, ginger, garlic, and rice vinegar; brush over chicken; bake 18–22 minutes until chicken reaches 165°F and vegetables are tender.
5. 5. Remove from oven; drizzle with any remaining sauce and garnish with sesame seeds.

12. Sheet Pan Chili Lime Tilapia With Veggies

Sheet Pan Chili Lime Tilapia With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 tilapia fillets (4–6 oz each)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 2 Tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. Toss broccoli, bell pepper, and red onion with 1 tablespoon olive oil; season and spread on the pan.
3. 3. Rub tilapia with lime juice and spices; place on the pan; drizzle with remaining oil.
4. 4. Bake 10–12 minutes until fish flakes and vegetables are tender.
5. 5. Serve with extra lime wedges.

13. Sheet Pan Honey Mustard Salmon & Rainbow Veggies

Sheet Pan Honey Mustard Salmon & Rainbow Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb mixed rainbow vegetables (e.g., carrots, bell peppers, zucchini, red onion), cut into bite-sized pieces
• 3 Tbsp olive oil
• 2 Tbsp Dijon mustard
• 1 Tbsp honey
• 1 Tbsp lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. Toss vegetables with 1 tablespoon olive oil; spread on the pan and season lightly.
3. 3. In a small bowl, whisk 1 tablespoon olive oil, Dijon mustard, honey, and lemon juice; season.
4. 4. Pat salmon dry; brush with the glaze; place on the sheet with vegetables; bake 8–12 minutes until salmon is opaque and vegetables are tender.
5. 5. If desired, brush remaining glaze on the salmon and garnish with herbs.

14. Sheet Pan Bruschetta Chicken

Sheet Pan Bruschetta Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb)
• 2 cups diced ripe tomatoes
• 2 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• 2 Tbsp olive oil
• 1 Tbsp balsamic glaze (optional)
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella or parmesan (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. 2. Toss zucchini and red pepper with 1 tablespoon olive oil; spread on the sheet and season.
3. 3. Season chicken with salt and pepper; arrange on the sheet.
4. 4. Bake 20–25 minutes until cooked through.
5. 5. In a bowl, mix tomatoes, garlic, basil, olive oil, and balsamic; spoon bruschetta mixture over the chicken; bake 5–7 more minutes; top with cheese if using.

15. Brussels Sprouts, Eggs, & Bacon

Brussels Sprouts, Eggs, & Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 slices bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 8 large eggs
• 1/2 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. 1. In a large oven-safe skillet, cook bacon over medium heat until crisp; transfer to paper towels.
2. 2. Remove excess fat, leaving about 1 tablespoon in the pan; add Brussels sprouts and sauté 6–8 minutes until browned and tender.
3. 3. Push sprouts to the sides; crack in all 8 eggs (or scramble them) and cook until whites are set and yolks reach desired doneness.
4. 4. If using, sprinkle cheese and crumbled bacon on top; serve immediately.

16. Ranch Pork Chops & Potatoes Sheet Pan Dinner

Ranch Pork Chops & Potatoes Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (bone-in or boneless) about 1 inch thick
• 1.5 lb baby potatoes, halved
• 1 onion, sliced
• 3 Tbsp ranch seasoning mix
• 2 Tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. 2. Toss potatoes with 1 tablespoon olive oil and half of the ranch seasoning; spread on pan and roast 15 minutes.
3. 3. Rub pork chops with remaining oil and ranch seasoning; add onion slices to the pan; place chops on top; roast 15–20 more minutes until pork reaches 145°F and potatoes are tender.
4. 4. Rest 5 minutes; garnish with parsley if desired; serve.

17. Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) flank steak, thinly sliced into 1/4-inch strips
• 2 bell peppers (1 red, 1 green), thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• juice of 1 lime
• 8 small flour tortillas (optional for serving)
• fresh cilantro, chopped for garnish

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. 2. In a bowl, toss the steak with 1 tablespoon of olive oil and the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. 3. In another bowl, toss peppers and onion with the remaining tablespoon of oil and a pinch of salt.
4. 4. Spread the steak and vegetables on the sheet pan in a single layer.
5. 5. Roast 8–12 minutes, until the steak is cooked to your preferred doneness and vegetables are tender-crisp.
6. 6. Remove from oven and let the steak rest 5 minutes, then slice against the grain.
7. 7. Serve with warm tortillas, lime wedges, and chopped cilantro (optional).

18. Herbed Potato, Asparagus & Chickpea Sheet Pan Dinner

Herbed Potato, Asparagus & Chickpea Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (700 g) baby potatoes, halved
• 1 lb (450 g) asparagus, trimmed
• 1 (15 oz/425 g) can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• zest of 1/2 lemon
• juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• salt and pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. In a large bowl, toss potatoes with 1 tablespoon oil, garlic, thyme, oregano, salt, and pepper.
3. 3. Add asparagus and chickpeas; drizzle with remaining oil and toss with lemon zest and juice.
4. 4. Spread on a sheet pan in a single layer and roast 18–22 minutes until potatoes are tender and edges are golden.
5. 5. Garnish with parsley and Parmesan if using; adjust salt and pepper.
6. 6. Serve warm as a complete sheet-pan dinner.

19. One-Pan Cauliflower Nachos

One-Pan Cauliflower Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, diced
• fresh cilantro for garnish
• sour cream or Greek yogurt for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss cauliflower florets with oil and spices until evenly coated.
3. 3. Spread on a sheet pan and roast 15–18 minutes until golden and tender.
4. 4. Remove from oven; sprinkle with black beans, corn, and cheddar cheese; return to oven just until cheese melts, about 3–5 minutes.
5. 5. Top with diced tomatoes, jalapeño, and avocado.
6. 6. Garnish with cilantro and serve with sour cream or yogurt if desired.

20. Baked Lemon Chicken With Asparagus

Baked Lemon Chicken With Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
• 1 lb (450 g) asparagus, trimmed
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp paprika
• salt and pepper to taste
• 1/4 cup chicken broth (or dry white wine)
• 1 tbsp butter (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Pat chicken dry and season with salt, pepper, paprika, thyme, and oregano.
3. 3. Place chicken breasts and asparagus on a baking sheet; drizzle with olive oil, then sprinkle with garlic and lemon zest.
4. 4. Pour lemon juice and broth over the sheet; dot with butter if using.
5. 5. Bake 18–22 minutes, until the chicken reaches 165°F (74°C) and asparagus is tender.
6. 6. Let rest 5 minutes; spoon pan juices over the chicken and garnish with extra lemon if desired.

21. Apple Gouda Stuffed Chicken Breasts With Smoky Roasted Sweet Potatoes

Apple Gouda Stuffed Chicken Breasts With Smoky Roasted Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Gouda cheese, grated
• 1 large apple, diced
• 1/2 cup breadcrumbs (Panko for extra crunch)
• 2 tbsp Dijon mustard, divided
• 1 tbsp olive oil
• 2 large sweet potatoes, peeled and cut into wedges
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• salt and pepper to taste
• fresh thyme or rosemary for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a bowl, mix Gouda, apple, breadcrumbs, and 1 tablespoon Dijon mustard.
3. 3. Slice pockets into the chicken breasts and stuff with the cheese-apple mixture; secure with toothpicks if needed.
4. 4. Sear stuffed breasts in a skillet with olive oil for 2–3 minutes per side to brown.
5. 5. Arrange sweet potato wedges on a baking sheet; season with smoked paprika, garlic powder, cumin, salt, and pepper.
6. 6. Bake chicken and potatoes together for 20–25 minutes, until the chicken reaches 165°F (74°C) and sweet potatoes are tender.
7. 7. Let chicken rest a few minutes, then slice and serve with potatoes.

22. Healthy Orange Chicken

Healthy Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp cornstarch
• salt and pepper to taste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3/4 cup fresh orange juice
• 3 tbsp soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cups broccoli florets
• zest of 1 orange
• sesame seeds for garnish

Instructions

1. 1. Toss chicken with 1 tablespoon cornstarch and a pinch of salt and pepper.
2. 2. Heat olive oil in a skillet and cook chicken until browned and cooked through; remove from pan.
3. 3. In the same pan, sauté garlic and ginger for 30 seconds.
4. 4. Add orange juice, soy sauce, honey, and rice vinegar; simmer until slightly thickened.
5. 5. Return chicken to the pan and add broccoli; cook until broccoli is tender-crisp.
6. 6. Stir in orange zest and sprinkle with sesame seeds before serving.

23. Sheet Pan Garlic Shrimp With Zucchini

Sheet Pan Garlic Shrimp With Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1/2 lemon (juice)
• fresh parsley for garnish
• optional: cherry tomatoes for roasting

Instructions

1. 1. Preheat oven to 425°F (220°C) or heat skillet for stovetop option.
2. 2. Toss shrimp with 1 tablespoon olive oil, garlic, paprika, red pepper flakes, salt, and pepper.
3. 3. On a sheet pan, arrange zucchini and bell pepper; drizzle with remaining oil.
4. 4. Roast vegetables 6–8 minutes, then add shrimp and roast 5–6 minutes more until shrimp are pink and opaque.
5. 5. Squeeze lemon juice over the dish and garnish with parsley; serve hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.