Sheet pan dinners offer a convenient, efficient, and healthy way to prepare a delicious homemade meal with minimal effort and cleanup. They are a practical solution for busy people looking to enjoy flavorful, nutritious dinners without spending too much time in the kitchen. Hope you enjoy the three recipe ideas below!
- Easy preparation: Sheet pan dinners are incredibly simple to prepare. You only need one baking sheet to cook the entire meal, cutting down on the number of dishes to clean up afterward.
- Time-saving: With sheet pan dinners, you can cook all the components of a meal at once. This saves time and effort compared to cooking multiple items separately.
- Minimal cooking skills required: Sheet pan dinners are beginner-friendly, making them a great way to get started in the kitchen!
- Customizable: Sheet pan dinners are highly versatile and allow you to mix and match different ingredients to suit your preferences and dietary restrictions. You can use all kinds of proteins, vegetables, and seasonings to create a meal tailored to your taste.
- Healthy and nutritious: Sheet pan dinners often involve roasting vegetables and lean proteins, which helps retain their nutritional value. It’s a simple way to create a very balanced and healthy meal in one go.
- Even cooking: Cooking everything on a single sheet pan ensures that all the ingredients cook evenly, producing consistent and well-cooked results.
- Reduced use of oil and fats: With sheet pan dinners, you can often use less oil or butter compared to cooking on the stovetop, promoting healthier eating habits.
- Easy clean-up: Using just one sheet pan means less time spent washing dishes and cleaning up the kitchen, making the whole cooking experience more efficient. I line my pan with foil or parchment paper and it makes clean up even easier!
- Ideal for meal prep: Sheet pan dinners can be easily scaled up to make larger portions, making them perfect for meal prepping and having leftovers for future meals.
- Great for feeding a crowd: Sheet pan dinners are perfect for entertaining or feeding a larger family. You can cook large quantities of food all at once, minimizing the time spent in the kitchen during gatherings.
Sheet pan lemon herb chicken and vegetables
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 lemon, sliced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
- Place the chicken breasts in the center of the baking sheet and arrange the halved baby potatoes, broccoli florets, cherry tomatoes, and lemon slices around the chicken.
- Drizzle the olive oil mixture over the chicken and vegetables, making sure everything is evenly coated.
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Cooking times may vary depending on the thickness of the chicken breasts.
Sheet pan shrimp fajitas
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 red and/or yellow bell pepper, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Flour tortillas for serving
- Optional toppings: salsa, guacamole, sour cream, shredded cheese, and cilantro
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a bowl, mix together olive oil, chili powder, ground cumin, paprika, garlic powder, salt, and pepper.
- Place the sliced bell peppers and red onion on the baking sheet.
- Add the shrimp to the same bowl with the spice mixture and toss to coat the shrimp evenly.
- Lay the seasoned shrimp on top of the sliced vegetables on the baking sheet.
- Bake in the preheated oven for about 8-10 minutes or until the shrimp are pink and cooked through.
- Serve the shrimp and vegetables in warm flour tortillas with your favorite toppings.
Sheet Pan Honey Mustard Salmon and Asparagus
Ingredients:
- 4 salmon fillets
- 1 bunch of asparagus, trimmed
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, whisk together the Dijon mustard, honey, soy sauce, olive oil, minced garlic, salt, and pepper.
- Place the salmon fillets on one side of the baking sheet and arrange the trimmed asparagus on the other side.
- Drizzle the honey mustard sauce over the salmon and toss the asparagus in the remaining sauce.
- Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked to your desired doneness and the asparagus is tender-crisp.
- Garnish with sesame seeds and/or sliced green onions before serving, if desired
