47 Sheet Pan Recipes for Easy Cleanup

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. Sheet Pan Pork Chops

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 pork chops’]

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

2. Sheet Pan Chicken Thighs

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

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

3. Sheet Pan Tempeh and Fall Vegetables

Sheet Pan Tempeh and Roasted Fall Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This sheet pan dinner is made with Brussels sprouts, carrots, leeks, and sweet potatoes and tossed with sweet and savory maple-soy marinate tempeh.

Ingredients

• 8 ounces tempeh (sliced into triangles)
• 2 tablespoons soy sauce (sub tamari to make GF)
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon spicy brown mustard
• 1/2 cup vegetable broth
• 8 ounces brussel sprouts (sliced in half)
• 2 large carrots (cut into 1/2 inch sticks)
• 1 large sweet potato (diced into 1/2 inch pieces)
• 1 medium leek (sliced)
• 1-2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• fresh ground black pepper (to taste)
• for serving: tahini, pumpkin seeds, hemp seeds (all optional)

Instructions

1. Preheat the oven to 400F.
2. In a medium bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, spicy brown mustard and vegetable broth. Add the sliced tempeh and marinate for at least 15 minutes and up to 24 hours. Make sure to reserve the marinade.
3. Add the veggies and marinated tempeh to a parchment paper lined baking sheet. Drizzle with olive oil, salt and pepper, and 2-3 tablespoons tempeh marinade. Toss to combine.
4. Spread the vegetables and tempeh in a thin layer on the sheet pan so that they aren’t overlapping. Roast at 400F for 35 minutes total on the middle oven rack. After 15 minutes, remove from the oven and drizzle with 2-3 more tablespoons of marinade. Stir the veggies around to promote even cooking.
5. Return to the oven for another 15-20 minutes, until the sweet potato is fork-tender and the brussel sprouts are golden. Brush with more marinade before serving.
6. Serve topped with a drizzle of tahini, pumpkin seeds and hemp seeds. Enjoy!

4. Sheet Pan Shrimp Tacos

Sheet Pan Shrimp Tacos with Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘5’]

These Sheet Pan Shrimp Tacos are healthy and ready in 20 minutes! They’re topped with fresh Pico de Gallo salsa and Mexican lime crema.

Ingredients

• 1 lb. shrimp (peeled and cleaned)
• 1 Tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. cumin
• 1/2 tsp. smoked paprika
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 5 corn tortillas (can use flour tortillas if not gluten free)
• greens (such as lettuce, spinach, or any salad greens)
• 3 tomatoes (yields 2 cups diced tomatoes)
• 1 small onion (any color)
• 2 cloves garlic
• 1 jalapeno (seeds removed)
• 1/4 cup cilantro (minced)
• 2 Tbsp. lime juice
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 1/2 cup sour cream
• 2 Tbsp. heavy cream
• 1 Tbsp. lime juice
• lime zest (from 1 lime)

Instructions For The Shrimp Tacos:

1. Heat oven to 400 degrees Fahrenheit.
2. Clean, peel, and devein (if necessary) 1 lb. of fresh or thawed (if frozen) uncooked shrimp and place them onto a baking sheet.
3. Drizzle the shrimp with 1 Tbsp. of olive oil and toss until completely coated in the oil.
4. Sprinkle ½ tsp. each garlic powder, onion powder, cumin, and smoked paprika along with ¼ tsp. each kosher salt and pepper over the shrimp and toss until completely coated.
5. Place the baking sheet in the oven and roast for 8-10 minutes. The shrimp should be fully cooked through at this point. Try not to overcook the shrimp or they may become rubbery.The safe internal temperature for shrimp is 145 degrees and may be checked using a food thermometer if needed.
6. Remove the baking sheet from the oven and set aside.

For The Pico de Gallo:

1. Chop 3 medium tomatoes (such as Roma or vine-on tomatoes) or 2 large tomatoes. This yields 2 cups of diced tomatoes. Place the tomatoes into a bowl.
2. Dice 1 small onion (any color) or ½ a large onion (any color), 2 cloves of garlic, 1 jalapeno pepper (remove seeds for less heat), and mince ¼ cup of cilantro. Add all of these ingredients to the bowl.
3. Add 2 Tbsp. fresh lime juice (equals 1-2 limes) to the bowl, along with ¼ tsp. each kosher salt and pepper. Stir all of these ingredients until completely combined.Feel free to drain any excess liquid from the Pico de Gallo if needed.

For The Crema:

1. Add ½ cup of sour cream and 2 Tbsp. heavy whipping cream in a small bowl. Whisk until combined using a fork or small whisk.
2. Add the zest of 1 lime using a Microplane zester and then add 1 Tbsp. of fresh lime juice along with a pinch of kosher salt.Whisk all of these ingredients until completely combined. The crema should be smooth and creamy.
3. To serve: Warm a few corn tortillas (can use flour tortillas if not gluten free). Add some lettuce or greens of choice, cooked shrimp, Pico de Gallo, Mexican crema, and any other toppings of choice to the tortillas.

5. Garlic Butter Salmon

Sheet Pan Garlic Butter Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Learn how to make easy and delicious garlic butter salmon on one sheet pan. A simple recipe made with fresh salmon, potatoes, green beans, garlic, herbs, and butter.

Ingredients

• 1 – 1 ½ pounds salmon filet joint (skin-on and boneless, 500-600g)
• 1 pound baby potatoes
• 12 ounces green beans (350g, trimmed)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (melted)
• 2 cloves garlic (minced)
• ½ lemon (juiced)
• 1 teaspoon dried herbs (I used oregano, basil, dill, and parsley)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat the oven to 350°F/180°C.
2. To a sheet pan, add the potatoes, drizzle with olive oil, season with salt and pepper. Arrange them cut side down and bake in the oven until fork tender (about 15 minutes). Or you can parboil the potatoes for 10-15 minutes, drain them and add to the sheet pan.
3. Meanwhile, make the garlic butter sauce. In a small bowl, combine all of the ingredients and give them a whisk.
4. Remove the sheet pan from the oven, move the potatoes to one side, place the salmon in the middle and arrange the green beans around the salmon.
5. Pour the garlic butter sauce over the salmon and green beans.
6. Place the sheet pan in the oven and cook for 15 more minutes.

6. Maple Glazed Salmon, Sweet Potatoes, and Broccoli

Maple-Glazed Sheet Pan Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 people’]

With just 5 ingredients, this sheet pan dinner brings together maple-glazed salmon, roasted sweet potatoes, and broccoli on a single tray. It’s an easy, healthy weeknight meal with a sweet-and-savory glaze and almost no cleanup!

Ingredients

• 2 sweet potatoes, (peeled and cut into 1-inch cubes)
• 2 tablespoons olive oil, (plus more for drizzling)
• 12 ounces broccoli florets
• 4 salmon fillets ((about 4-6 ounces each))
• ¼ cup maple syrup
• 2 tablespoons Dijon mustard
• Kosher salt and ground black pepper, (to taste)

Instructions

1. Prep the pan. Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
2. Season the vegetables. Spread the sweet potatoes and broccoli on the pan in a single layer. Drizzle with the olive oil (add more as needed to coat), toss well, and season with salt and pepper to taste.
3. Roast. Roast for 10 to 15 minutes, until the potatoes are almost fork-tender.
4. Make the glaze. Meanwhile, whisk together the maple syrup, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
5. Add the salmon. Remove the pan and switch the oven to BROIL on high. Push the vegetables to the outer edges, then set the salmon in the center, leaving at least ½ inch between fillets. Brush each piece generously with the glaze.
6. Broil. Broil for 7 to 10 minutes, until the salmon flakes easily with a fork and the top is browned and crisp. Broiling time varies with the thickness of the fish, so watch closely. If the vegetables start to darken too fast, transfer them to a plate and return the salmon to the oven until it’s done.

7. Oven Roasted Chicken Shawarma

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

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘8’, ‘8 Servings’]

This easy sheet pan chicken shawarma is packed with bold Middle Eastern spices, roasted to juicy perfection alongside onions and peppers for a one-pan meal. Serve it in warm pita with your favorite toppings or over rice with a drizzle of creamy garlic sauce.

Ingredients

• 2 lbs. Chicken Breast or Thighs (trimmed and sliced thin into strips )
• 1/2 cup Red Onion (thinly sliced )
• 1/2 cup Greek Yogurt (full fat works best )
• 1 Lemon (Juiced)
• 1 tsp Tomato Paste
• 3 tbsp. Olive Oil
• 2 tsp Coriander
• 1 tbsp. Cumin
• 1 tsp. Sea Salt
• 1 tsp Smoky Paprika
• 1/2 tsp. Aleppo Pepper (sub with Cayenne if needed)
• 1/2 tsp Dried Thyme
• 1/2 tsp. Turmeric
• 1/2 tsp. Cinnamon
• 1/2 tsp Black Pepper
• 1/4 tsp Cloves
• 1/4 tsp. Nutmeg

Instructions

1. In a large bowl, whisk together the Greek yogurt, lemon juice, tomato paste, olive oil, and all the spices until well combined.
2. Add the sliced chicken and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Preheat the oven to 425°F. Lightly oil or spray the baking sheet with non stick spray.
4. Spread the marinated chicken evenly across the pan. Scatter the sliced red onions over the top of the chicken just before baking.
5. Bake for 15 minutes. Carefully drain any excess liquid from the pan to promote better browning.
6. Switch the oven to broil and cook for an additional 3–5 minutes, or until the edges are golden and slightly crisp. Monitor closely to prevent the chicken from burning.
7. Serve warm in a pita wrap with toppings like cucumber, tomato, pickles, tahini sauce, or garlic yogurt sauce.

8. Chicken Meatloaf with Bacon

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

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’]

This chicken meatloaf with bacon is surprisingly easy for such a hearty, comforting meal. All you need is some chicken breasts, a couple extra ingredients and flavor-packing bacon and cheese.

Ingredients

• 4 tablespoons olive oil (divided)
• 2 large zucchini (grated)
• 1 onion (finely chopped)
• 3 garlic cloves (minced)
• Salt and pepper (as needed)
• 4 large chicken breasts halved horizontally to make 8 fillets
• 1 teaspoon dried thyme or rosemary
• 1 1/2 cup shredded Grano Padano or Parmesan (please use fresh)
• 10 oz 300 grams thinly sliced bacon
• Fresh thyme (as needed)
• 1 lb 500 gram green beans
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Preheat your oven  to 400°F ( 220°C). Drizzle a  large baking dish with 2 tablespoons of olive oil. Set aside.
2. Wash zucchini and trim off ends. Using a box grater or food processor with the shredding disc, grate zucchini. Place in a large mixing bowl and set for 5 minutes.
3. After 5 minutes, squeeze handfuls of zucchini over the sink to get rid of extra liquid. Alternatively you can use cheesecloth if you have one on hand. Transfer to a bowl.
4. Heat 2 tablespoons olive oil in a large skillet over medium  heat. Add the zucchini, onion and garlic; cook until soft, about 5-7 minutes. Allow to cool slightly.
5. Meanwhile, place the chicken fillets on the cutting board, cover with plastic and pound with a rolling pin or the flat side of a meat mallet. Work with two chicken fillets at a time. Repeat with the remaining breasts. This step is optional, but it helps to tenderize the chicken.
6. Place the fillets on the parchment paper and form a rectangle. Season the chicken with salt, pepper and thyme.
7. Spread the zucchini mixture over the chicken in an even layer, top with shredded Grano Padano ( or Parmesan).
8. Roll the meat to make a log.  CAREFULLY  transfer  the log  into the prepared baking dish. Discharge the parchment paper.
9. Arrange the bacon slices ( crosswise) over the loaf. Overlap them and tuck under to prevent from curling. Place 2-3 thyme sprigs on top of the meatloaf.
10. Bake in the preheated oven for 30 minutes.
11. Remove from the oven, arrange the green beans around the meatloaf. Drizzle the beans with lemon juice and season with salt and pepper. Bake further for 10-15  minutes or until the beans are crisp-tender.
12. Enjoy!
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9. Ginger Soy Glazed Salmon

Sheet Pan Ginger Soy Glazed Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This Sheet Pan Ginger Soy Glazed Salmon makes the perfect weeknight dinner that’s quick, healthy and easily made all on one pan!

Ingredients

• 4 (6 oz) salmon fillets, fresh or frozen, thawed
• 1 lb. fresh green beans
• 2 cups carrots (cut into 2-inch pieces)
• 1 Tbsp olive oil
• Salt and pepper (to taste)
• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 1 Tbsp grated ginger
• 2 cloves garlic (minced)
• 1 Tbsp chopped green onions

Instructions

1. Preheat oven to 400 degrees F.
2. Place salmon (skin side down), green beans and carrots in a single layer on a prepared baking sheet. Drizzle green beans and carrots with olive oil and sprinkle with a little salt and pepper.
3. In a small bowl, whisk together soy sauce, sweet chili sauce, honey, ginger, garlic and green onions. Spoon sauce over salmon fillets and bake in the oven for 10 minutes. Turn the broiler on and cook for an additional 3 to 5 minutes, until salmon is flaky and cooked through.
4. Serve immediately and enjoy!

10. Sheet Pan Chicken and Vegetables Stir Fry

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This easy Chicken and Vegetables Stir Fry is healthy, light, full of great Asian flavors and made in one sheet pan for easy clean up! The perfect quick meal for busy weeknights. 

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 1 red bell pepper, cored, seeded and cut into 1 inch pieces
• 2 cups broccoli florets
• 1 cup sugar snap peas or snow peas
• 1 large carrot, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons ginger, peeled and minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon rice wine vinegar
• 1/4 teaspoon sesame oil
• 2 tablespoons low sodium chicken broth
• 1 teaspoon cornstarch
• 1 – 2 green onions, thinly sliced
• 1 -2 teaspoons sesame seeds

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.  Line a baking sheet with aluminum foil and lightly oil it or coat it with nonstick spray.
2. In a small bowl, mix the stir fry sauce ingredients and set aside.
3. Place the chicken, red bell pepper and carrots onto the prepared baking sheet making sure it is all in a single layer. Pour the stir fry sauce over the chicken and vegetables and mix well to combine.
4. Place into the oven and bake for 15 to 18 minutes or until the chicken is cooked through, adding the broccoli and sugar snap peas (or snow peas) during the last 7 or 8 minutes of cooking time. 
5. Garnish with green onions and sesame seeds (optional).

11. Sheet Pan Ratatouille

Sheet Pan Ratatouille with Creamy Polenta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 people’]

A garden delight full of fresh herbs and flavors this recipe works for lunch, dinner, potluck, and holidays. You will never grow tired of eating this clean and healthy dish. It will be your “go-to” staple for any occasion.

Ingredients

• 1 large eggplant (chopped 1″ If the peel is tough then peel)
• 2 medium zucchini (chopped 1″)
• 1 large onion (chopped 1″)
• 1 large green pepper (chopped 1″)
• 8 oz your favorite mushrooms (small left whole, large cut in half)
• 4 large roma tomatoes (chopped 1″)
• 4 cloves garlic (peeled and cut in half)
• 2 tbsp fresh marjoram (chopped)
• 1/2 cup fresh basil
• 1 tbsp fresh parsley
• salt and black pepper (to taste)
• 1 cup polenta
• 3 cups homemade vegetable broth ((or homemade))
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened non-dairy milk
• salt and black pepper (to taste)

Instructions

1. Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes.
2. Remove the pan and add the chopped tomatoes, stirring to mix all.
3. Roast for another 20 minutes, making sure the vegetables stay moist. Remove from the oven when the vegetables are wilted and a bit mushy.
4. Add the fresh herbs.
5. Serve over polenta.

Polenta

1. Heat the vegetable broth over medium in a large saucepan to a slow simmer.
2. Slowly add the polenta in a stream, whisking the whole time.
3. Cook over low heat for 15 minutes, stirring frequently until thick and creamy. Scrape the bottom to avoid burning the cornmeal mixture.
4. Stir in soy milk and nutritional yeast and salt and pepper to taste before removing the pan from the heat.

12. Sheet Pan Chicken and Cauliflower

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

13. Sweet Chilli Chicken Sheet Pan Dinner

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

14. Vegetarian Sausage Sheet Pan Dinner

Vegetarian Sausage Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 2

If you’re looking for an easy dinner for two with barely any cleanup, look no further. This satisfying meal comes together on one pan and is loaded with fresh veggies and filling vegetarian protein.

Ingredients

• 3 teaspoons Olive Oil, divided
• 8 ounces Fresh Brussels Sprouts, halved
• 8 ounces Cubed Butternut Squash, about 1-inch chunks
• 1/2 cup Diced Red Onion (about 1/4 a large red onion)
• Half a Crisp Apple, seeded and chopped into 1½-inch thick chunks
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Dried Thyme Leaves (see note)
• 1/4 teaspoon Dried Rosemary Leaves (see note)
• Salt and Pepper, to taste
• 2 Ready-To-Eat Vegetarian Sausage Links, about 3.5 ounces each (we used Field Roast Apple Sage Sausage)

Instructions

1. Preheat your oven or toaster oven to 400°F. If using a toaster oven adjust the rack to the bottom placement and select the BAKE setting.
2. Rub a quarter sheet pan with 1/2 teaspoon of the oil.
3. In a large bowl, combine the Brussels sprouts, squash, onion, and apple. Drizzle with 2 teaspoons of the oil and sprinkle over garlic powder, thyme, rosemary, salt, and pepper. With clean hands, toss to coat evenly. Pour onto a quarter sheet pan and arrange in a single layer. Cook until the sprouts are barely starting to brown, about 15 to 17 minutes.
4. While the vegetables roast, remove the casing from the sausages and slice into ½-inch thick pieces. Add to the large bowl used previously, drizzle with remaining 1/2 teaspoon of oil and toss to coat.
5. Carefully remove the hot pan. Add the sliced sausage and stir everything.
6. Continue cooking for about 10 to 15 minutes more. You’re looking for the vegetables to be browned and tender and the sausage lightly crisped and warmed through.
7. Divide the sausage and vegetables across two plates and dig in!

15. Sausage and Cajun Sweet Potato

Sausage and Cajun Sweet Potato Sheet Pan Dinner (or lunch prep for the week!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Sausage and Cajun Sweet Potato Sheet Pan Dinner recipe is on the table in 25 minutes and is easy easy easy!  Make it as a quick weeknight supper, or do your lunch prep for the entire week!  You can customize the cajun spice to make it mild or spicy.  It’s delicious! 

Ingredients

• 1 pkg sausages ((If you want this meal to be gluten free, make sure you’re using gluten free sausages))
• 2 sweet potatoes ((I used fairly large ones))
• 4 tbsp olive oil ((divided (or oil of your choice)))
• 1 head broccoli
• 1/2 tsp kosher salt
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/8 tsp pepper

Instructions

1. Preheat oven to 425 degrees F, if possible a few minutes before you’re ready to start cooking. There is no prep ahead of time.
2. Lay out your sausages on a sheet pan.*

Bake the sausages in the preheated oven for 5-10 minutes while you prep your sweet potatoes and seasoning.

1. Chop two sweet potatoes into small cubes about 1 inch square.  I washed mine well instead of peeling them.  In a small bowl, combine the ingredients for the Cajun Spice Mix.
2. Take your sheet pan out of the oven and add the sweet potatoes to it.  I keep the sausages in the centre and add the sweet potatoes on either side.  Drizzle with about 2 tablespoons of olive oil (or oil of your choice) and sprinkle with the seasoning.  Toss them around.  Bake for 10 more minutes while you prep your broccoli.
3. Wash a head of broccoli and chop it into florets.  Peel the stem and slice it. After the ten minutes is over, take the sheet pan out.  Flip the sausages over and then add the broccoli to the sheet pan too.  Drizzle with another 2 tablespoons of oil and sprinkle with the of kosher salt and a bit of pepper.  Toss around on the pan. I also like to give the sweet potatoes a little toss to make sure they’re not sticking and will cook evenly.  Bake for 10 more minutes.
4. When the timer goes off, take the pan out of the oven.  I like to test the sausages (and all my meat) with a meat thermometer to make sure it’s done.  For sausages you’re looking for 165 degrees F. **
5. If the sausages are up to temperature and the veggies are done to the softness you want (I like my broccoli to still have some texture), you’re done!

Enjoy! 🙂

16. Keto Sheet Pan Pizza

Keto Sheet Pan Pizza with Sausage Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: [‘8’, ‘8 slices’]

This Keto Sheet Pan Pizza is a delicious twist on an old classic. A low-carb sausage crust is topped with cheese and lots of delicious toppings. Nutritional Information for this recipe is provided at the bottom of this recipe card. Scroll down.

Ingredients

• ½ pound sweet Italian sausage, removed from casings
• 2 tablespoons cream cheese
• 1 cup almond flour
• ¼ cup coconut flour
• 1 ½ cups shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• 2 whole large eggs
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 medium Bell pepper sliced, (any bell pepper, green, red, yellow or orange)
• 8 ounces baby spinach
• 2 tablespoons fresh garlic passed through a garlic press
• ½ cup pizza sauce (leave out the sugar)
• ½ cup shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium bowl mix uncooked sausage meat, cream cheese, almond flour, coconut flour, 1 ½ cups mozzarella cheese, Parmesan cheese and eggs.
3. Spray a quarter sheet pan (13×9-inch) with kitchen pan spray.
4. Press the mixture into the pan making an even edge all the way around.
5. NOTE>…If mixture is not cold, refrigerate the filled pan for 30 minutes to firm up the crust before baking.
6. Bake 12 minutes, turning pan half way through baking.
7. While crust is baking, in a medium skillet with the olive oil over medium heat, saute onions and peppers for ten minutes until slightly soft. Add spinach and cook one minute to wilt.
8. Add garlic and remove from heat.
9. When crust comes out of oven, spread pizza sauce on bottom, top with cooked vegetables from pan, sprinkle on cheddar and mozzarella and bake for about 25 minutes, or until browned and melty. Place under the broiler for a minute if you desire it to be more browned.
10. Cut into eight portions and serve.

17. Garlic Herb Chicken & Sweet Potato Meal Prep

Garlic Herb Chicken and Sweet Potato Sheet Pan Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Garlic Herb Chicken & Sweet Potato Meal Prep is the easiest and most delicious way to have your meals cooked and ready to go when you’re short on time! Inspired by and adapted from The Real Food Dieticians

Ingredients

• 1 sweet potato (peeled and diced into 1/2-inch wide pieces)
• 1/4 cup olive oil (divided)
• 4 cloves garlic (crushed or finely chopped, divided)
• 2 teaspoons dried oregano (divided)
• 2 teaspoons basil (divided)
• 2 teaspoons parsley (divided)
• 1 pinch salt
• 1 pinch ground pepper
• 21 ounces boneless skinless chicken breasts (diced into 1 1/4-inch pieces)
• 1 broccoli (large, cut into florets, about 3 cups of florets)
• 1 red pepper (deseeded and cut into wedges)
• 1 red onion (medium, cut into wedges)

Instructions

1. Preheat oven to 400°F ( 200°C).
2. Line a large, rimmed baking sheet / tray with parchment paper or aluminium foil. Arrange sweet potatoes on the tray; drizzle with 1 tablespoon of oil (or enough to evenly coat), 1 crushed garlic clove, 1/2 teaspoon each of oregano, basil and parsley. Toss well to coat completely. Season with salt and pepper and spread into an even layer. Cover with foil and roast in hot oven for 20 minutes, while preparing the remaining vegetables.
3. The sweet potatoes will just begin to soften at this time (they will still be fairly hard on the inside, but soft on the outside). Remove from the oven and arrange the chicken, broccoli, peppers, and onion around the sweet potatoes. Drizzle with remaining oil; add the garlic and herbs. Toss everything together to completely coat in the oil. Season with extra salt and pepper to taste.
4. Return to the oven and bake for 15-20 minutes, turning chicken and other ingredients once while cooking, until the chicken is cooked through and no longer pink in the middle, and the other vegetables are cooked through.
5. Serve immediately OR allow to cool to room temperature, divide into 4 containers and you have meals ready for the week!

18. Sheet Pan BBQ Tofu

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4-6’]

Sheet Pan BBQ Tofu! BBQ-spice-crusted baked tofu that’s made in a snap. Serve it in bowls, add it to salads, or eat it straight off the pan! YUM.

Ingredients

• 2 (16-ounce) packages extra firm tofu
• 2 tablespoons cornstarch
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 tablespoons olive oil

Instructions

1. Preheat the oven to 425 degrees.
2. Press the liquid out of the tofu – you can use a tofu press, or wrap it with a towel and place a heavy pan on top of it for 10-15 minutes. Cut into cubes.
3. Mix the cornstarch, brown sugar, spices, and salt together. Toss cubed tofu gently with the spices to coat, being careful not to break the tofu. Transfer to a baking sheet and drizzle with just a tiny bit of olive oil so it doesn’t stick. Bake for 30-45 minutes, until the exterior is lightly golden and dry-ish to the touch.
4. While the tofu is baking, prep your extras for the bowls (see notes for ideas). Arrange beautifully in a bowl, snap a pic for the ‘gram, and devour!

19. Sheet Pan Fajitas

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Quick and easy sheet pan dinner featuring juicy flavorful chicken with roasted bell peppers and onions. Perfect week night meal!

Ingredients

• 1½ – 2 pounds chicken thighs, boneless, skinless (trimmed and sliced (see note))
• 1 onion (large, sliced)
• 2 bell peppers, large (or 3 small/med ones, sliced)
• 3-4 tablespoons olive oil (or other oil of your choice)
• 2 teaspoons kosher or sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2-3 teaspoons True Lime (optional)
• handful cilantro
• 1 lime
• optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans

Instructions

1. Preheat oven to 425℉. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
2. Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat. (Tip:  I keep nitrile gloves in my kitchen and use them for things like this; tossing with your hands is much easier!)
3. Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.
4. Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime).
5. Serve with tortillas and traditional Latin-themed fixings. Or, try over a bed of salad, veggies, or rice and beans.

20. Sheet Pan Shrimp Boil

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

Sheet Pan Shrimp Boil: A delicious shrimp boil recipe that anyone can make. Perfect for a weeknight dinner or a weekend party. Simply put the ingredients on the pan and put it in the oven.

Ingredients

• 1 pound baby red potatoes (cut in half)
• 1/2 pound yellow dutch baby potatoes
• 2 Tbs salt
• Water for boiling
• 4 ears corn (each cut into 4-6 pieces)
• 1 onion (quartered)
• 1/4 cup butter (melted)
• 1 Tbs garlic (minced)
• 1 Tbs Old Bay Seasoning
• 1 Lb medium shrimp (peeled and deveined)
• 1 Lb smoked andouille sausage (sliced into chunks)
• 1 lemon (cut into wedges)
• 2 Tbs fresh parsley (chopped)

Instructions

1. Preheat oven to 400 degrees F.
2. Coat a baking sheet with nonstick spray, and set aside.
3. Fill a large pot with water, and salt and potatoes. Bring to a boil.
4. Cook potatoes until just tender and parboiled, about 8-10 minutes.
5. Add corn to the boiling water during the last 3 minutes of cooking time
6. Drain water, set potatoes and put on the prepared baking sheet.
7. In a small bowl, combine butter, garlic, half the parsley and Old Bay Seasoning.
8. Add shrimp and sausage and onions to the corn and potatoes and baking sheet
9. Stir in butter mixture and gently toss to combine, then spread out to make sure everything is in a single layer.
10. Place into oven and bake for 12-15 minutes, or until the shrimp are pink and cooked through, sausage is hot, and corn is tender.
11. Serve immediately garnished with remaining parsley and lemon wedges.

21. Sheet Pan Garlic Ginger Chicken and Broccoli

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 4

Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar. ♡

Ingredients

• 3/4 cup low sodium soy sauce
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup oil (olive oil is fine)
• a 2-inch knob of fresh ginger (peeled)
• 4 cloves garlic
• 4 medjool dates (you can also use 1/4 cup honey or sugar)
• 1 pound boneless skinless chicken breasts or thighs, cut into strips
• 1 head broccoli, cut into florets (about 5 cups)
• 1 red pepper, cut into strips
• sesame oil, sesame seeds, and/or green onions for topping

Instructions

1. Preheat the oven to 425 degrees. Blend all sauce ingredients together until smooth.
2. Place chicken, broccoli, and red pepper on a sheet pan. Pour about 1/2 cup sauce over top of the chicken and just a few tablespoons over the veggies. Bake for 10-15 minutes.
3. While the broccoli and chicken are roasting, simmer another 1/2 cup or so of sauce in a small saucepan over medium low heat until it’s thickened. Drizzle it over the finished chicken and broccoli. Finish with sesame oil, sesame seeds, or scallions. Voila! Happy bowls and meal prep lunches.

22. Sheet Pan Honey Soy Chicken Dinner

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘3’, ‘3 servings’]

This Sheet Pan Honey Soy Chicken Dinner will have you reaching for seconds! Marinaded and cooked in a flavourful honey and soy sauce mixture and served with roasted potatoes and vegetables, you’ll have dinner ready in a jiffy.

Ingredients

• ⅓ cup honey
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon rice vinegar
• 4 tablespoons olive oil (divided into 2)
• 6 boneless skinless chicken thighs
• 10 to 15 baby potatoes (halved)
• 15 to 20 grape tomatoes
• 1 red onion (quartered)
• 1 teaspoon salt

Instructions

1. The night before or 20 minutes before you’re ready to cook, combine the honey, soy sauce, garlic powder, onion powder, rice vinegar, and only 2 tablespoons of olive oil and marinate the chicken thighs in it.
2. Heat oven to 425F.
3. On a sheet pan, make a divider with tinfoil and place the chicken thighs on one side with the marinade and the baby potatoes, grape tomatoes, and red onions on the other.
4. Drizzle the rest of the olive oil onto the vegetables, sprinkle with salt, and using your hands or tongs, mix it together so that they’re evenly coated with the olive oil and salt.
5. Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir as well at the 10-minute and 20-minute mark.
6. Serve when ready.

23. Mini Meat Loaf Sheet-Pan Meal

Sheet-Pan Mini Meat Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT40M · Total: PT01H15M · Yield: 6 servings

Sheet-pan mini meat loaf is everything you love about the classic dish—only faster, cuter, and cooked with potatoes and veggies in one fell swoop.

Ingredients

• 2 large eggs, lightly beaten
• 1 cup tomato juice
• 3/4 cup quick-cooking oats
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1-1/2 pounds lean ground beef (90% lean)
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1/4 teaspoon ground nutmeg
• 3 large potatoes, peeled and cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided
• 1/2 teaspoon garlic salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound fresh asparagus, trimmed and halved

Instructions

1. Preheat the oven to 425°F. In a large bowl, combine the eggs, tomato juice, oats, onion and salt. Add the ground beef and mix lightly but thoroughly. Shape into six 4×2-1/2-inch loaves. Place the loaves on a sheet pan or in a large shallow roasting pan. Editor’s Tip: If you’re not sure your loaves are all the same size, weigh them with a kitchen scale.
2. In a small bowl, combine the ketchup, brown sugar, mustard and nutmeg. Brush the glaze over the loaves.
3. Combine the potatoes with 2 tablespoons of oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add the seasoned potatoes to the pan in a single layer. Bake the loaves and potatoes for 25 minutes.
4. Combine the asparagus with the remaining 1 tablespoon of oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper, tossing to coat. Add to the pan. Bake until a meat thermometer inserted into meat loaves reads 160° and vegetables are tender, 15 to 20 minutes. Let the meat loaf rest five minutes before serving. Editor’s Tip: Letting the meat loaf rest a few minutes before serving ensures it won’t crumble when someone cuts into it.

24. Sheet Pan Loaded Cauliflower

Sheet Pan Loaded Cauliflower, Keto Friendly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Try this sheet pan loaded cauliflower for the perfect easy side dish. Roasted cauliflower topped with cheese, bacon, green onions and sour cream is the perfect combination that the entire family will love.

Ingredients

• 2 Heads of Cauliflower (Cut into florets)
• 2 tbsp Olive Oil
• 1 ½ -2 tsp Season Salt
• 1 ½ cups Cheddar Cheese (Shredded)
• ½ lb Bacon (Fried and Crumbled)
• 3 Green Onions (Sliced)
• Sour Cream (for serving (optional))

Instructions

1. Preheat the oven to 425 ° F and line a baking sheet with aluminum foil and spray with non-stick spray.
2. Cut the cauliflower into medium florets and place in a large bowl. Add the olive oil and season salt. Toss to coat.
3. Transfer the cauliflower florets to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the cauliflower is tender and the edges are beginning to brown.
4. Remove from the cauliflower from the oven, but leave the oven on. Sprinkle the shredded cheese and cooked, crumbled bacon over the cauliflower and return the pan to the oven for 5 minutes or until the cheese is melted and beginning to brown.
5. Remove from the oven and top with the sliced green onions.
6. Serve the cauliflower topped with sour cream if desired.

25. Orange Chicken Sheet Pan Dinner

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Dinner is so simple with this Baked Orange Chicken Sheetpan Dinner! Toss all the ingredients on the pan, spread on the marinade and bake! Serve over some minute rice and you are all set for dinner!

Ingredients

• 1 ½ – 2 lb chicken tenderloins
• 3 Tbsp olive oil (separated)
• ⅓ cup honey
• zest of one orange
• 2 Tbsp freshly squeezed orange juice
• 1-2 garlic cloves, minced
• 1 inch grated ginger
• 2 tsp cornstarch*
• ¼ tsp crushed red pepper
• ½ tsp sea salt (to taste)
• ½ tsp pepper
• 2-3 large broccoli crowns (about 6 cups chopped)
• ½ tsp Garlic powder

Instructions

1. Preheat oven to 400°F.
2. In a small bowl, whisk together honey, orange juice, orange zest, 1 T olive oil, ginger, garlic cloves, red pepper and sea salt and pepper. Place chicken in a medium bowl or large ziplock bag. Pour marinade over top and toss to evenly coat*.
3. Cut stems from broccoli and break into florets. Toss 2 tablespoons olive oil, dash of sea salt 1/2 tsp garlic powder and cracked pepper together so that broccoli is coated. Line the broccoli evenly on a parchment lined sheet pan and push to the edges of the pan.
4. Add the chicken to the center of the pan and pour remaining marinade over top. ** Short on time? Line the chicken straight onto the pan and pour the marinade right on top before popping in the oven.
5. Place in oven and bake for about 15- 20 minutes or until chicken reaches 165°F internal temperature. When you pull out the pan, some extra liquid may be on it. Blot it with a paper towel or pour it gently off the side.
6. Serve with rice or as desired! I like to add an extra drizzle of honey and a garnish of red pepper when serving.

26. Honey Balsamic Chicken and Veggies

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!

Ingredients

• 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
• 3 bell peppers (red, orange, yellow, cut into chunks)
• 1 medium onion (cut into chunks)
• 1 Tbsp fresh basil (chopped)
• Salt and pepper (to taste)
• 1/4 cup balsamic vinegar
• 2 Tbsp honey
• 1 Tbsp Dijon mustard
• 2 cloves garlic (minced)

Instructions

1. Preheat oven to 400 degrees F.
2. To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
3. Spread chicken and chopped veggies on a baking sheet sprayed with some cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
4. Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy

27. Sheet Pan Cashew Chicken

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

28. One Pan Shrimp and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Get dinner on the table quick with this flavourful and wholesome Sheet Pan Shrimp and Potatoes.

Ingredients

• 0.75 lbs large shrimp
• 1.5 lbs Boomer Gold Little Potatoes, quartered
• 280 grams chopped broccoli (about 1 large head of broccoli)
• 2 tbsp unsalted butter, melted
• 2 medium garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 small lemon, juiced (optional)
• 1 tbsp fresh chopped parsley (optional )

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss potatoes and broccoli with butter and garlic on a large baking tray (or use 2 baking sheets* to create space between potatoes and florets). Sprinkle with salt and pepper.
3. Bake potatoes and broccoli for 15- 20 minutes or until potatoes begin to give when pierced with a fork.
4. Add shrimp to baking tray and toss with potatoes and shrimp. Bake for 5-7 more minutes or until shrimp is pink and firm to indicate it is fully cooked.
5. Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.

29. Sausage Bake Dinner

Sausage Bake Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb baby potatoes, halved
• 1 lb Italian sausage links (about 4 sausages)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. 1. Preheat the oven to 425 F (220 C).
2. 2. On a large baking sheet, toss the potatoes, peppers, and onion with olive oil, garlic, oregano, paprika, salt, and pepper.
3. 3. Nestle the sausage links among the vegetables.
4. 4. Roast for 25-30 minutes, turning once, until the potatoes are tender and the sausage is cooked through (internal temperature 160-165 F).
5. 5. Remove from oven and rest 5 minutes. Taste and adjust seasoning.
6. 6. Garnish with parsley and serve.

30. Crispy Cheddar Pork Chops

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 Servings’]

These crispy cheddar pork chops are baked to perfection on a single sheet pan—no frying, no fuss, just bold, cheesy flavor in every bite.

Ingredients

• 4 bone-in thick cut pork chops
• salt and pepper
• 2 eggs
• ¼ cup milk
• 1 ½ cups panko bread crumbs
• 1 ½ cups shredded cheddar cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 pound halved Brussels sprouts
• 1 pound quartered baby potatoes
• 2 tablespoons olive oil
• salt and pepper

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with non-stick cooking spray and set aside.
2. In a shallow dish, whisk together 2 eggs and ¼ cup milk.
3. In another shallow dish, combine 1 ½ cups panko bread crumbs, 1 ½ cups shredded cheddar cheese, 1 tablespoon Italian seasoning, and 1 teaspoon garlic powder.
4. Season the 4 bone-in thick cut pork chops with salt and pepper, and dredge each pork chop in the egg mixture.
5. Next, coat the pork chops in the panko mixture and lay them on the prepared sheet pan. Repeat until all the pork chops are coated.
6. In a large bowl, add the 1 pound halved Brussels sprouts and 1 pound quartered baby potatoes. Toss the vegetables with 2 tablespoons olive oil then season with salt and pepper. Lay them next to the breaded pork chops on the sheet pan.
7. Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit.

31. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

32. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

33. Crispy Parmesan Garlic Chicken

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus. It’s easy to make, easy to clean up, and is the perfect meal for any occasion!

Ingredients

• 4 chicken breasts, (about 2 pounds)
• salt and pepper
• 2 eggs
• ¼ cup milk
• 1 cup panko breadcrumbs
• 1 cup parmesan cheese, (grated)
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 pound baby potatoes, (halved)
• 1 bunch asparagus
• salt and pepper
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Spray a sheet pan with cooking spray or line it with parchment paper. Set aside.
2. In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, Italian seasoning, and garlic powder.
3. Salt and pepper the chicken. Dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
4. In two medium-sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
5. Bake for 15 minutes then flip the chicken over and add the asparagus. Bake for an additional 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

34. Honey Garlic Shrimp and Broccoli

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

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Flavorful roasted broccoli and tender, juicy shrimp join forces in this super easy Sheet Pan Honey Garlic Shrimp and Broccoli. This one pan wonder makes a great fuss-free weeknight dinner!

Ingredients

• 2 lb thawed or fresh raw shrimp ((cleaned/peeled/deveined))
• 12 oz broccoli
• drizzle of olive or avocado oil
• salt and pepper (to taste)
• 4 cloves garlic ((approx 1.5-2 TBSP minced))
• 1/4 cup raw honey
• 1/4 cup low sodium soy sauce
• 2 TBSP sweet chili sauce
• 1 TBSP lemon juice
• 1/2 tsp ginger paste (or minced fresh ginger)
• 2 tsp sesame seeds
• basmati or jasmine rice
• brown rice
• quinoa
• extra veggies

Instructions

1. Pre-heat oven to 400 degrees F
2. Whisk together your sauce ingredients and set aside.
3. Roughly chop broccoli into florets, leaving a bit of a stem on each.
4. Place broccoli on a baking sheet, drizzle with olive or avocado oil, and massage oil into florets. Add salt and pepper to taste.
5. Roast at 400 F for 15 minutes.
6. Prep shrimp as needed; tail can be left on or off based on preference.
7. In a bowl, combine 1/2 of your sauce with the shrimp and toss to coat. Allow to marinate until 15 minute mark has passed for the broccoli, then move the broccoli to one side of the sheet pan and add your shrimp to the other side.
8. NOTE: In the photo I have them all mixed together, which took way more time. Shrimp on one side and broccoli on the other side is the way to go!
9. Return sheet pan to oven and bake an additional 8-10 minutes until shrimp turn pinkish, opaque, and curled.
10. The remaining sauce may be heated in a saucepan until simmering and reduced into a thick sauce (2-3 tsp of corn starch diluted in water can help thicken it even further if desired or you can add extra honey) or drizzled over your shrimp as is.
11. Plate and enjoy immediately while hot.

35. Oven Baked Gnocchi with Sausage and Vegetables

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Sheet pan oven baked gnocchi with sausage and vegetables is a quick dinner that comes together in just 25 minutes and is made in one pan.

Ingredients

• 2 lbs of shelf-stable gnocchi
• 1/4 cup olive oil
• 1 head broccoli (chopped into florets)
• 1 pint cherry tomatoes (halved)
• 5 hot Italian sausage links (cut into 1″ pieces)
• 1/4 tsp salt

Instructions

1. Preheat oven to 425F.
2. In a large bowl, toss gnocchi with olive oil, broccoli, cherry tomatoes, sausages and salt. Dump onto a baking sheet.
3. Bake in the oven for 15 minutes or until sausage and gnocchi are fully cooked.

36. Greek Sheet Pan Chicken Dinner

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

37. Sheet Pan Beef and Broccoli

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is absolutely delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

Ingredients

• 1 1/2 lb flank steak
• 2 Tbs Oyster sauce
• 1 Tbs Soy Sauce
• 1/4 tsp Garlic Powder
• 1/2 Tbs Minced Garlic
• 1 tsp sesame oil
• 1 tsp Corn Starch
• 1 Tbs Oyster Sauce
• 1 Tbs Hoison Sauce
• 1 Tbs Brown Sugar
• 1 Tbs Soy Sauce
• 1/3 cup vegetable stock
• red pepper flakes to taste (1/4 tsp)
• 1 pound broccoli florets
• Sesame seeds for garnish

Instructions

1. Preheat oven to 425 degrees F.
2. Place flank steak on a sheet pan.
3. In a small bowl mix together the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.
4. Pour over flank steak, and spread evenly over the top.
5. Bake for 15-17 minutes depending on the thickness of the steak.
6. Meanwhile, mix together sauce ingredients in a medium sized bowl, whisking until smooth.
7. When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).
8. Return steak and any juices to the pan.
9. Dump broccoli over the top of the steak.
10. Pour sauce over the top of all of it, and stir to mix it all together.
11. Return to 425 degree F oven, and bake an additional 5-8 minutes until broccoli is fork tender.
12. Remove from oven. top with sesame seeds, stir well to coat everything in sauce.
13. Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

38. Parmesan Roasted Cauliflower and Chicken

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Crispy parmesan cauliflower and juicy bone-in chicken breast roast together on one pan to make an easy weeknight dinner. So full of flavor and a great way to get your veggies and protein in one dish. I like to serve it with pasta or rice!

Ingredients

• 2 small heads cauliflower (cut into 1-inch florets)
• 1/4 cup + 2 teaspoons avocado oil or extra virgin olive oil (divided)
• 4 boneless skin-on chicken breasts
• 4 sprigs fresh thyme
• ½ cup freshly grated parmesan cheese (plus more for serving)
• 1 tablespoon unsalted butter
• Zest from 1 lemon
• 3 tablespoons toasted pine-nuts
• 1 tablespoon freshly squeezed lemon juice
• Salt & pepper
• 12 ounces gluten-free (or regular pasta such as spaghetti or fettuccine)
• 1/2 tablespoon unsalted butter
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoon freshly grated parmesan cheese

Instructions

1. Preheat oven to 425°F.
2. On a large 10×15 or 12×18 sheet pan or large 9×12 baking pan, toss the cauliflower with 1/4 cup avocado oil and 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Spread the cauliflower out into an even layer, add the fresh thyme sprigs, and roast for 25 minutes on the bottom rack, tossing every 10 minutes to help the cauliflower evenly brown.
3. Meanwhile, if serving with pasta, bring a large pot of water to boil.
4. While the cauliflower roasts, heat a large skillet over medium heat (I use a cast-iron skillet). Rub the skins of the chicken with the 2 teaspoons avocado oil and sprinkle with a few pinches each of salt and pepper. Place the chicken skin-side down on the hot pan and cook until the skin is golden brown and crispy, 5-7 minutes. Transfer to a plate, skin-side up until the cauliflower is ready.
5. Pull the cauliflower out of the oven and toss with parmesan, butter, and lemon zest. Nestle the chicken into the cauliflower so it rests on the bottom of the pan with cauliflower all around. Return the pan to the oven and roast for 20-25 minutes longer until the chicken registers 165°F.
6. If serving with pasta, cook the pasta according to the instructions, then toss with butter, olive oil, lemon juice, and parmesan. Set aside for serving.
7. When the chicken is done, toss the cauliflower with lemon juice and sprinkle with pine nuts. Serve the chicken and cauliflower over pasta.

39. Sheet Pan Chicken Fajitas

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

40. Healthy 20 Minute Sheet Pan Sausage and Veggies

Healthy 20 Minute Sheet Pan Sausage and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 -6’]

Ingredients

• 12-16 ounces Smoked Turkey or Chicken Sausage (about 3 cups)
• 2 cups sweet potato (diced into 1/2” cubes)
• 2 cups broccoli florets
• 1 cup bell pepper (chopped (any colors you like))
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning (or taco, Cajun of your favorite spice blend!)
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Pre-heat oven to 400F.
2. Slice the sausage into 1” rounds. Dice the sweet potatoes into small 1/2” cubes.
3. Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
4. Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

41. Sheet Pan Chicken Tinga Bowls

15 Minute Meal Prep: Sheet Pan Chicken Tinga Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘3’, ‘3-4’]

These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!

Ingredients

• 1 lbs. boneless skinless chicken thighs
• 3 bell peppers, sliced (I used one of each color)
• 1 teaspoon salt, pepper to taste
• 1-2 tablespoons olive oil
• 1 tablespoon olive oil
• half of an onion, chopped
• 2 cloves garlic, chopped
• 1–2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 14-ounce can crushed fire-roasted tomatoes
• 1⁄2 teaspoon salt

Instructions

1. Preheat the oven to 425 degrees. Pat chicken dry with paper towels. Arrange chicken and peppers on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until chicken is cooked through.
2. While the chicken and peppers bake, heat olive oil in a skillet. Add onion, garlic, chipotles, and spices. Saute for about 10 minutes. Add tomatoes and salt. Simmer for another 10 minutes. Transfer to a blender and blend until smooth.
3. Remove sheet pan from the oven. Shred chicken. Toss with the sauce (some, most, all… up to you). Serve chicken and peppers with quinoa, rice, cauliflower rice, beans, tortillas, greens, or just on its own!

42. Cajun Shrimp and Sausage Vegetable Sheet Pan

Cajun Shrimp and Sausage Vegetable Sheet Pan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Cajun shrimp and sausage vegetable sheet pan is so incredibly easy that it makes a perfect weeknight meal! It’s bursting with amazing Cajun flavor! This is a healthy and delicious one-pan dinner full of shrimp, sausage, and veggies.

Ingredients

• 1 pound large shrimp, (peeled and deveined)
• 14 ounce pork or chicken sausage, (sliced)
• 1 medium-sized zucchini, (sliced)
• 1 medium-sized yellow squash, (sliced)
• ½ bunch asparagus, (sliced into thirds)
• 1 red bell pepper, (chopped into chunks)
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• salt and pepper, (to taste)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Add 1 pound large shrimp, 14 ounce pork or chicken sausage, 1 medium-sized zucchini, 1 medium-sized yellow squash, ½ bunch asparagus, and 1 red bell pepper, in a large bowl.
3. Add 2 tablespoons olive oil and 2 tablespoons Cajun seasoning and toss until coated evenly.
4. Spread the shrimp, sausage, and veggies evenly onto a sheet pan.
5. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.
6. Season with salt and pepper, if needed, and enjoy!

43. Sheet Pan BBQ Tofu

Sheet Pan BBQ Tofu and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This baked BBQ Tofu is combined with broccoli, peppers, sweet potatoes, a BBQ dry rub and your favorite BBQ sauce for the ultimate vegetarian sheet pan dinner!

Ingredients

• 16 oz. extra firm/super firm organic tofu (drained, pressed and torn into bite sized pieces)
• 1 small head broccoli (cut into florets)
• 1 large (or 2 small sweet potato, sliced)
• 1 large (or 2 small bell peppers, seeded and sliced)
• 1/3 cup BBQ sauce
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons avocado oil

Instructions

1. Preheat oven to 425°F and grease a large baking sheet with cooking spray.
2. Combine dry rub spices in a large bowl. Add avocado oil and stir until a paste forms. Add tofu and vegetables and toss until well combined in the spice mixture.
3. Spread out onto the prepared baking sheet and cook for 30 minutes tossing every 10 minutes.
4. Remove from the oven and drizzle BBQ sauce on top before serving.

44. Salmon Sheet Pan Dinner

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

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 salmon fillets’]

This sweet, umami, spicy salmon sheet pan dinner is an amazing dinner that even the kids will love. Easy to make, full of nutrition, and just so good.

Ingredients

• 2 sweet potatoes (cut into cubes)
• 2.5 tbsp extra virgin olive oil
• 4 salmon fillets
• 2 cups broccoli florets
• 1 white onion (sliced)
• 1 red bell pepper (sliced)
• salt
• black pepper
• 1/2 cup coconut aminos
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic (minced)
• 1/4 tsp ground ginger
• 3 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds

Instructions

1. Preheat the oven to 400F.
2. Toss diced sweet potatoes with 1 tbsp of olive oil in a bowl. Place them on the sheet pan evenly and sprinkle with salt and black pepper.
3. Now bake them in the oven for 15 minutes.
4. Sauce
5. While the potatoes are baking, add coconut aminos, rice vinegar, sesame oil, garlic, ginger, and honey to a saucepan. Whisk to combine and bring to boil over medium-high heat.
6. Now, combine cornstarch and water until it’s fully dissolved. Then, add into the saucepan, whisk for a little bit until the sauce thickens up, and reduce the heat. Then remove the saucepan and stir in the sesame seeds. Finally, let it cool down.
7. Salmon and Veggies
8. Once the potatoes are done, to push them, toss them to the edge of the sheet pan. Now place salmon fillets in the center of the sheet pan and brush them with 1/2 tbsp olive oil. Season with salt and black pepper.
9. Toss the rest of the vegetables in 1 tbsp of olive oil and season with salt and black pepper.
10. Spread the rest of the vegetables around the salmon.
11. Drizzle the sauce over salmon and vegetables. However, keep 1/4 cup of the sauce for later.
12. Place in the oven for 15 minutes and roast until the salmon is fully cooked and flakes easily with a fork.
13. Drizzle with the remaining sauce before serving.

45. Sheet Pan Steak and Veggies

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

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT23M · Yield: [‘6’]

An easy flavorful steak dinner in minutes! Sheet Pan Steak and Veggies is an easy weeknight meal, or a fuss free fancy dinner. Tender steak and perfectly roasted vegetables smothered in a homemade Boursin cheese sauce.  

Ingredients

• 12 oz whipped cream cheese
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1 tsp dried tarragon
• 1 tsp dried thyme
• 1 tsp dried chives
• 1 tsp dried sage
• 1 tsp dried basil
• 1 clove fresh garlic, pressed
• 1/4-1/2 cup Almond milk
• 1 head fresh broccoli, cut into florets
• 1 pint grape or cherry tomatoes
• 3 tbs olive oil
• salt & pepper to taste
• 2 lbs top sirloin steak
• Montreal steak seasoning

Instructions For the cheese sauce

1. Place the cream cheese, parsley, oregano, marjoram, tarragon, thyme, chives, sage, basil and garlic in a food processor and process until well combined. 
2. Take half of the cream cheese mixture, and put it in a small saucepan on medium low.
3. Stir occasionally until the mixture starts to melt and become softer. Add the milk a couple tablespoons at a time until you reach a pourable consistency. Then set aside and keep warm. 

For the steak & Veggies

1. Place the broccoli and tomatoes on a rimmed baking sheet and drizzle with olive oil, toss so everything is coated and add salt and pepper to taste.
2. Season the steaks with Montreal seasoning, and nestle them on the pan between the veggies.
3. Broil for 5 minutes on each side for medium rare. (Adjust cooking times for your preferences).
4. Pour cheese sauce over the steaks and serve immediately.

46. Easy Sheet Pan Pork Tenderloin Dinner

Easy Sheet Pan Pork Tenderloin Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

This Easy Sheet Pan Pork Tenderloin Dinner is the perfect healthy and delicious family friendly meal with easy prep and super fast clean up.  Using super flavorful marinated Smithfield Golden Rotisserie pork tenderloin, this easy sheet pan dinner does all the work for you!  

Ingredients

• 1 Smithfield Golden Rotisserie pork tenderloin
• 3 cups baby potatoes (… or 24 ounces .. washed and halved)
• 3 cups brussel sprouts (.. trimmed and halved)
• 1 large bunch of asparagus (.. trimmed in half)
• 4 – 6 tablespoons olive oil (.. divided)
• 1 – 2 teaspoons seasoning salt (.. depending on taste)
• 1/2 lemon (.. juiced)

Instructions

1. To start, preheat your oven to 425 degrees and grab a large baking sheet pan and line it with foil or parchment paper. Remove your Smithfield Golden Rotisserie pork tenderloin from it’s packaging and place it in the center of your sheet pan. 
2. Rinse and dry your asparagus and holding your asparagus in both hands, gently snap the asparagus in half. It will naturally snap at it’s ‘natural breaking point’ so simply discard the bottom half (the half that does NOT look like a flower) and move the asparagus tops to a separate mixing bowl. Next, trim the ends from your brussel sprouts and slice in half vertically, moving the halves to the same bowl as the asparagus. Add a couple tablespoons of olive oil, seasoning salt and a squeeze of lemon and stir to combine. Gently pour your asparagus and brussel sprouts onto your sheet pan, arranging them around the pork tenderloin. 
3. Next, wash your baby potatoes and then slice them in half, adding them to the mixing bowl you used for the green veggies. Add in a couple of tablespoons of olive oil and seasoning salt. Stir to combine and then pour them onto the sheet pan, as well. Move the sheet pan to the oven and bake for 40-45 minutes or until your Smithfield Golden Rotisserie pork tenderloin reaches an internal temperature of 145 degrees. Remove your sheet pan dinner from the oven and let sit for 5 minutes. Serve immediately.

47. Acorn Squash and Pork Chops

Sheet Pan Pork Chops with Acorn Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

An easy weeknight dinner for Fall. This sheet pan dinner features juicy pork chops, acorn squash and is finished with a delightful honey sage vinaigrette.

Ingredients

• 2 Tablespoons coconut oil (melted, divided)
• 4 bone-in pork chops ((about 3/4 inch thick))
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 small acorn squash ((about 2 lbs), cut into 3/4″ half moons)
• 1 large red onion (cut into 1/2″ slices)
• 1 ½ cup cranberries (fresh or frozen)
• 1/2 medium orange (juiced and zest)
• 1 clove garlic (minced)
• 1 Tablespoon fresh sage (minced)
• 1 teaspoon honey
• 1 Tablespoon apple cider vinegar
• 3 Tablespoons olive oil

Instructions Sheet Pan Assembly

1. Preheat oven to 400 F.
2. Brush pork chops with half of the oil and sprinkle with dried sage, salt, and pepper. Place the pork chops on a rimmed baking sheet in a single layer. Bake for 10 minutes while you prep the vegetables.
3. Slice your squash and onion. Add the cranberries and toss with the remaining oil. You do not need to peel the squash.
4. Flip the pork chops and add the vegetables to the pan. Bake an additional 10 to 15 minutes or until pork chops reach a minimum internal temperature of 145 F and squash is easily pierced with a fork.
5. Move pork chops to plates, drizzle vinaigrette over vegetables and serve

Honey Sage Vinaigrette

1. Combine all ingredients into a mason jar, shake until well combined

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.