3 Sheet Pan Dinners Perfect For Busy School Nights
Has school started for you yet? If not, I bet it’s right around the corner! When school starts up again, I’m sure most families start feeling the pinch of having less time for dinner. After school activities, homework, catching up on chores in the afternoon, etc all help to contribute to a pretty busy and chaotic day, and sometimes dinner is the last thing you want to think about! Who wants to spend hours in the kitchen cooking and doing dishes when there’s so much else to do?
I have included 3 sheet pan recipes here for you to solve this exact dilemma. I LOVE sheet pan dinners because they’re usually quite easy- just throw everything on a pan and toss it in the oven! They also usually only require one or two dishes- which is great news for those busy weeknights! And to top it all off, they’re hearty and healthy, the perfect way to nourish your family during a busy week .
Sheet Pan Fajitas
This has become one of my new favorite recipes. It’s SO good. But it’s also incredibly easy! I used to make fajitas on the stovetop all the time- and this method has totally replaced that. You could always change up the seasonings that this recipe calls for, but it’s super tasty as is if you’re not feeling very creative!
Easy Sheet Pan Fajitas Recipe
This one-pan recipe requires just a few minutes prep and in less than 30 it's on the table! Family favorite at our house! Author: Sara Wells (Our Best Bites)
Serving size: 4
Calories per serving: 598
Ingredients:
Calories per serving: 598
2 pounds skinless chicken thighs, trimmed and sliced
1 large onion, sliced
2 large green bell peppers, sliced
3-4 tablespoons olive oil (or other oil of your choice)
2 teaspoons sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1 teaspoon garlic powder
handful of cilantro
1 lime
Directions:
Preheat oven to 425 degrees. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat.
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.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice.
Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.
Source: sourbestbites.com
Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat.
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.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice.
Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.
Source: sourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Chicken Sausage and Veggies
I actually really like chicken sausage. It has a great flavor by itself, but I love some of the combinations you can buy, like chicken and apple or chicken with pineapple and bacon. This recipe is so flexible- I literally just eyeball it every time depending on what veggies I have on hand. I love the sweet addition of sweet potatoes, and in my mind red onions are just a must. But beyond that, throw whatever veggies you need to use on the pan and you’re ready to go! I love Creole seasoning, but you could experiment with any seasoning that’s calling your name, even if it’s just salt and pepper!
Sheet Pan Chicken Sausage and Veggies
Ingredients:
2-3 link, chicken sausages, sliced into bites
1 large red onion, sliced
2 cups broccoli
1-2 red bell peppers, chopped
1 (10-ounce) package frozen, chopped sweet potatoes
1-2 teaspoons seasoned salt or seasonings of choice!
2-3 tablespoons olive oil
Directions:
Toss all ingredients together into a bowl and mix until everything is evenly coated. Bake at 400 degrees for 20 minutes. Broil at the end to get a nice browning on top if desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Honey Garlic Chicken and Veggies
I’ve shared this one before, but it’s worth sharing again. The flavor of this dish is just perfection! I love red potatoes and broccoli, but I’m sure you could get creative with veggies if you have some that you need to use up. That’s the other beautiful thing about sheet pan dinners- they are such an easy and tasty way to use up vegetables that are about to go bad!
One Pan Honey Garlic Chicken and Veggies
Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!
Prep time:
Cook time:
Serving size: 4
Calories per serving: 323
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 323
3 tablespoons olive oil, divided
2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Dijon style mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts
24 ounces broccoli florets (about 5 cups)
2 tablespoons chopped fresh parsley leaves
salt
pepper
Directions:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.
*Cooking time will vary depending on the size and thickness of the potatoes.
Source: damndelicious.net
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.
*Cooking time will vary depending on the size and thickness of the potatoes.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Do you have a favorite sheet pan dinner recipe? I’d love to hear them in the comments below!
Sources:
- https://www.flickr.com/photos/22280677@N07/2272656387
- https://ourbestbites.com/sheet-pan-fajitas/
- https://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
