Busy nights call for easy meals, and one pan can save your whole evening. These sheet pan dinners bring protein and vegetables together on a single tray, so you get a full meal with barely any dishes after.
From lemon chicken to spicy shrimp, this list covers every craving and every season. Grab a sheet pan, pick a recipe, and get dinner on the table fast without the mess.
31 Sheet Pan Dinners With Almost No Cleanup
1. Chicken Fajitas
Juicy chicken strips and charred peppers make a crowd-pleasing fajita dinner. Everything roasts together, so cleanup stays simple. Pile it into tortillas with your favorite toppings.
Ingredients
- 1.5 pounds chicken breast, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small tortillas
Instructions
- Heat the oven to 425 degrees
- Toss chicken and vegetables with oil and spices on a sheet pan
- Spread everything in a single layer
- Roast for 20 to 25 minutes, stirring once, until chicken is cooked through
- Serve with warm tortillas
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 |
| Protein | 30g |
| Fat | 12g |
| Carbs | 30g |
For recipe: [Chicken Fajitas]
2. Pork Tenderloin with Sweet Potatoes
Sweet potatoes and pork tenderloin share a warm, cozy flavor profile. A simple spice rub gives the meat a nice crust while the potatoes turn tender and caramelized. This meal feels like fall on a plate.
Ingredients
- 1 pork tenderloin, about 1.5 pounds
- 2 sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss sweet potatoes with half the oil, salt, and pepper on a sheet pan
- Roast for 15 minutes
- Rub pork with remaining oil, paprika, garlic powder, and cinnamon
- Add pork to the pan and roast for 20 to 25 minutes until it reaches 145 degrees
- Rest for 5 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 370 |
| Protein | 30g |
| Fat | 14g |
| Carbs | 28g |
For recipe: [Pork Tenderloin with Sweet Potatoes]
3. BBQ Chicken and Corn
Smoky barbecue sauce brings bold flavor to chicken drumsticks and sweet corn. This dinner tastes like summer,r no matter the season. It works well for casual family nights.
Ingredients
- 8 chicken drumsticks
- 4 ears of corn, halved
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Place drumsticks and corn on a sheet pan and drizzle with olive oil
- Season with salt and pepper
- Roast for 20 minutes
- Brush chicken with barbecue sauce and roast for another 20 minutes until cooked through
- Brush with more sauce before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 |
| Protein | 32g |
| Fat | 18g |
| Carbs | 38g |
For recipe: [BBQ Chicken and Corn]
4. Moroccan Spiced Chicken
Warm spices like cumin and cinnamon give this chicken dish a rich, exotic flavor. Chickpeas and carrots round out the plate with heartiness. This dinner brings something different to a regular rotation.
Ingredients
- 4 chicken thighs
- 1 can chickpeas, drained
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss chickpeas and carrots with half the oil and spices on a sheet pan
- Rub chicken with remaining oil and spices
- Place chicken on the pan with the vegetables
- Roast for 30 minutes until chicken is cooked through
- Rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 30g |
| Fat | 20g |
| Carbs | 26g |
For recipe: [Moroccan Spiced Chicken]
5. Lemon Herb Chicken and Vegetables
This dish brings juicy chicken thighs together with bright lemon and fresh herbs. The vegetables roast alongside the chicken and soak up all the pan juices. It tastes like a Sunday meal but comes together on any weeknight.
Ingredients
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pound baby potatoes, halved
- 1 cup carrots, chopped
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss potatoes and carrots with half the olive oil, salt, and pepper on a sheet pan
- Rub chicken thighs with remaining oil, garlic, oregano, and thyme
- Place chicken on the pan with the vegetables and top with lemon slices
- Roast for 35 to 40 minutes until chicken reaches 165 degrees
- Let rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Fat | 22g |
| Carbs | 26g |
For recipe: [ Lemon Herb Chicken and Vegetables]
6. Honey Garlic Salmon and Asparagus
Salmon and asparagus cook fast, so this meal is ready in under 20 minutes. The honey garlic glaze adds sweetness and depth without extra work. It feels fancy but takes barely any effort.
Ingredients
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Mix honey, soy sauce, and garlic in a small bowl
- Place salmon and asparagus on a sheet pan and drizzle with olive oil
- Brush the honey mixture over the salmon
- Bake for 12 to 15 minutes until salmon flakes easily
- Season with salt and pepper before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 |
| Protein | 34g |
| Fat | 18g |
| Carbs | 20g |
For recipe: [Honey Garlic Salmon and Asparagus]
7. Sausage and Peppers
Smoky sausage and sweet peppers make a classic pairing. This sheet pan version skips the stovetop and lets the oven do the work. Serve it over rice or with crusty bread.
Ingredients
- 4 Italian sausage links
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss peppers and onion with olive oil, seasoning, salt, and pepper
- Spread the vegetables on a sheet pan and nestle the sausages among them
- Roast for 30 minutes, turning sausages halfway through
- Check that sausages reach 160 degrees before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 |
| Protein | 20g |
| Fat | 30g |
| Carbs | 14g |
For recipe: [Sausage and Peppers]
8. Teriyaki Chicken Thighs and Broccoli
Sticky teriyaki sauce coats tender chicken thighs and crisp broccoli. This dinner brings takeout flavor straight from your own oven. Kids and adults both ask for seconds.
Ingredients
- 4 boneless chicken thighs
- 3 cups broccoli florets
- 1/3 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss broccoli with sesame oil, salt, and pepper on a sheet pan
- Coat chicken thighs with half the teriyaki sauce
- Place chicken on the pan with the broccoli
- Roast for 20 to 25 minutes, brushing with remaining sauce halfway through
- Sprinkle sesame seeds before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 390 |
| Protein | 30g |
| Fat | 18g |
| Carbs | 22g |
For recipe: [Teriyaki Chicken Thighs and Broccoli]
9. Balsamic Chicken and Brussels Sprouts
Tangy balsamic glaze turns simple chicken breast into something special. Brussels sprouts caramelize in the oven and pick up the same tangy sweetness. This meal tastes rich but stays light.
Ingredients
- 4 chicken breasts
- 1 pound Brussels sprouts, halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Whisk balsamic vinegar, olive oil, honey, and garlic in a bowl
- Toss Brussels sprouts with half the mixture on a sheet pan
- Coat chicken with remaining mixture and place on the pan
- Roast for 25 to 30 minutes until chicken is cooked through
- Rest for 5 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 |
| Protein | 32g |
| Fat | 14g |
| Carbs | 18g |
For recipe: [Balsamic Chicken and Brussels Sprouts]
10. Shrimp Fajitas
Spicy shrimp and colorful peppers cook together in minutes. This sheet pan fajita night skips the skillet and still delivers big flavor. Wrap it in tortillas and add your favorite toppings.
Ingredients
- 1 pound shrimp, peeled
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small tortillas
Instructions
- Heat the oven to 425 degrees
- Toss peppers and onion with half the oil and spices on a sheet pan
- Roast for 10 minutes
- Toss shrimp with remaining oil and spices, then add to the pan
- Roast for another 8 to 10 minutes until shrimp turns pink
- Serve with warm tortillas
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 |
| Protein | 26g |
| Fat | 10g |
| Carbs | 32g |
For recipe: [Shrimp Fajitas]
11. Garlic Butter Steak Bites and Mushrooms
Tender steak bites and earthy mushrooms come together in a rich garlic butter sauce. This dinner tastes indulgent but takes little time to prepare. Serve it with crusty bread to soak up the juices.
Ingredients
- 1.5 pounds sirloin steak, cubed
- 1 pound mushrooms, halved
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss mushrooms with half the butter, garlic, salt, and pepper on a sheet pan
- Roast for 10 minutes
- Toss steak with remaining butter and garlic, then add to the pan
- Roast for another 8 to 10 minutes until the steak reaches your desired doneness
- Sprinkle with parsley before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 440 |
| Protein | 34g |
| Fat | 30g |
| Carbs | 6g |
For recipe: [Garlic Butter Steak Bites and Mushrooms]
12. Steak and Potatoes
Seared steak bites and crispy potatoes make a filling dinner without extra fuss. A garlic butter finish ties the whole dish together. This one feels like a steakhouse meal at home.
Ingredients
- 1.5 pounds sirloin steak, cubed
- 1 pound baby potatoes, halved
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss potatoes with olive oil, salt, and pepper on a sheet pan
- Roast for 20 minutes
- Toss steak with butter, garlic, rosemary, salt, and pepper
- Add steak to the pan and roast for another 10 to 12 minutes
- Rest for 3 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 |
| Protein | 36g |
| Fat | 26g |
| Carbs | 22g |
For recipe: [Steak and Potatoes]
13. Cajun Shrimp and Sausage
Bold Cajun spice brings heat and depth to shrimp and smoked sausage. Colorful peppers round out the dish and add crunch. This meal comes together fast for a spicy weeknight dinner.
Ingredients
- 1 pound shrimp, peeled
- 12 ounces smoked sausage, sliced
- 2 bell peppers, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss sausage and peppers with half the oil and seasoning on a sheet pan
- Roast for 12 minutes
- Toss shrimp with remaining oil and seasoning, then add to the pan
- Roast for another 8 minutes until shrimp turns pink
- Serve hot
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 28g |
| Fat | 24g |
| Carbs | 12g |
For recipe: [Cajun Shrimp and Sausage]
14. Greek Chicken with Zucchini
Lemon, oregano, and olive oil give this chicken a fresh Mediterranean taste. Zucchini and cherry tomatoes roast alongside for a bright, colorful plate. Serve with pita or a simple salad.
Ingredients
- 4 chicken breasts
- 2 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Whisk olive oil, lemon juice, and oregano in a bowl
- Toss zucchini and tomatoes with half the mixture on a sheet pan
- Coat chicken with remaining mixture and place on the pan
- Roast for 25 minutes until chicken is cooked through
- Rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 33g |
| Fat | 16g |
| Carbs | 10g |
For recipe: [Greek Chicken with Zucchini]
15. Maple Mustard Salmon
Maple syrup and Dijon mustard create a sweet and tangy glaze for salmon. Green beans are roasting in the same pan and pick up the same flavor. This meal is light but satisfying.
Ingredients
- 4 salmon fillets
- 1 pound green beans, trimmed
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Whisk maple syrup, mustard, and olive oil in a bowl
- Toss green beans with a spoonful of the mixture on a sheet pan
- Brush salmon with the rest of the mixture and place on the pan
- Bake for 12 to 15 minutes until salmon flakes easily
- Serve right away
| Nutrient | Amount per serving |
|---|---|
| Calories | 370 |
| Protein | 32g |
| Fat | 16g |
| Carbs | 18g |
For recipe: [Maple Mustard Salmon]
16. Italian Sausage and Peppers with Marinara
This dish takes classic sausage and peppers and adds a rich marinara finish. The sauce bakes right onto the pan, so the flavors deepen as everything cooks. Serve over pasta or with garlic bread.
Ingredients
- 4 Italian sausage links
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 cup marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried basil
Instructions
- Heat the oven to 400 degrees
- Toss peppers and onion with olive oil and basil on a sheet pan
- Nestle sausages among the vegetables
- Spoon marinara sauce over the top
- Roast for 30 to 35 minutes until sausages reach 160 degrees
- Let sit for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 21g |
| Fat | 28g |
| Carbs | 20g |
For recipe: [Italian Sausage and Peppers with Marinara]
17. Garlic Parmesan Chicken and Green Beans
Garlic and Parmesan give this chicken a savory, crispy coating. Green beans roast alongside and soak up the same garlicky flavor. This dinner tastes rich without much effort.
Ingredients
- 4 chicken breasts
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss green beans with a tablespoon of oil, salt, and pepper on a sheet pan
- Rub chicken with remaining oil and garlic, then place on the pan
- Sprinkle Parmesan over the chicken
- Roast for 25 to 30 minutes until chicken is cooked through
- Rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 36g |
| Fat | 20g |
| Carbs | 10g |
For recipe: [Garlic Parmesan Chicken and Green Beans]
18. Turkey Meatballs with Roasted Veggies
Lean turkey meatballs bake alongside colorful vegetables for a well-rounded meal. A light seasoning blend keeps the flavor simple and clean. This dinner works well for meal prep too.
Ingredients
- 1 pound ground turkey
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Mix turkey, breadcrumbs, egg, garlic, salt, and pepper, then shape into meatballs
- Toss zucchini and pepper with olive oil on a sheet pan
- Place meatballs among the vegetables
- Roast for 20 to 25 minutes until meatballs reach 165 degrees
- Serve warm
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 26g |
| Fat | 16g |
| Carbs | 14g |
For recipe: [Turkey Meatballs with Roasted Veggies]
19. Chili Lime Shrimp
Bright lime juice and chili powder give this shrimp dish a punchy, fresh flavor. Bell peppers add crunch and color to the pan. This meal cooks in under 20 minutes.
Ingredients
- 1 pound shrimp, peeled
- 2 bell peppers, sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Whisk olive oil, lime juice, and chili powder in a bowl
- Toss shrimp and peppers with the mixture on a sheet pan
- Spread in a single layer
- Roast for 10 to 12 minutes until shrimp turns pink
- Squeeze extra lime juice before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 |
| Protein | 24g |
| Fat | 12g |
| Carbs | 10g |
For recipe: [Chili Lime Shrimp]
20. Rosemary Pork Chops and Carrots
Fresh rosemary and garlic bring warmth to simple pork chops. Carrots roast until soft and slightly sweet, matching the herby flavor. This meal feels homey and comforting.
Ingredients
- 4 bone-in pork chops
- 1 pound carrots, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss carrots with half the oil, garlic, and rosemary on a sheet pan
- Rub pork chops with remaining oil, salt, and pepper
- Place pork chops on the pan with the carrots
- Roast for 20 to 25 minutes until pork reaches 145 degrees
- Rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 |
| Protein | 30g |
| Fat | 26g |
| Carbs | 14g |
For recipe: [Rosemary Pork Chops and Carrots]
21. Buffalo Chicken and Cauliflower
Spicy buffalo sauce coats chicken tenders and roasted cauliflower for a fiery dinner. A drizzle of ranch on top cools things down. This dish brings game day flavor to any night.
Ingredients
- 1.5 pounds chicken tenders
- 1 head cauliflower, cut into florets
- 1/2 cup buffalo sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Ranch dressing for serving
Instructions
- Heat the oven to 425 degrees
- Toss cauliflower with olive oil, salt, and pepper on a sheet pan
- Roast for 15 minutes
- Toss chicken tenders with half the buffalo sauce and add to the pan
- Roast for another 15 minutes until the chicken is cooked through
- Drizzle with remaining sauce and ranch before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 32g |
| Fat | 16g |
| Carbs | 12g |
For recipe: [Buffalo Chicken and Cauliflower]
22. Miso Glazed Salmon and Bok Choy
Savory miso paste gives salmon a deep, umami flavor. Bok choy roasts quickly and adds a light, crisp texture. This dinner brings a taste of Japanese comfort food to your table.
Ingredients
- 4 salmon fillets
- 4 baby bok choy, halved
- 2 tablespoons miso paste
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- Heat the oven to 400 degrees
- Whisk miso paste, honey, rice vinegar, and sesame oil in a bowl
- Brush salmon with the mixture and place on a sheet pan
- Add bok choy to the pan and drizzle with any leftover glaze
- Bake for 12 to 15 minutes until salmon flakes easily
- Serve right away
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 |
| Protein | 30g |
| Fat | 18g |
| Carbs | 14g |
For recipe: [Miso Glazed Salmon and Bok Choy]
23. Chicken Sausage and Sweet Peppers
Mild chicken sausage pairs well with sweet mini peppers for a simple, colorful dinner. This dish needs a few ingredients but delivers plenty of flavor. It works great for busy weeknights.
Ingredients
- 6 chicken sausage links
- 2 cups mini sweet peppers, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Toss peppers and onion with olive oil, paprika, salt, and pepper on a sheet pan
- Add sausage links to the pan
- Roast for 25 to 30 minutes, turning sausages halfway through
- Check that sausages reach 165 degrees before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 330 |
| Protein | 22g |
| Fat | 20g |
| Carbs | 12g |
For recipe: [Chicken Sausage and Sweet Peppers]
24. Blackened Cod with Asparagus
A smoky,y blackened seasoning gives mild cod a punch of flavor. Asparagus roasts fast and stays crisp next to the fish. This meal feels light but full of taste.
Ingredients
- 4 cod fillets
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 2 teaspoons blackened seasoning
- Salt and pepper to taste
- 1 lemon, cut into wedges
Instructions
- Heat the oven to 400 degrees
- Toss asparagus with half the oil, salt, and pepper on a sheet pan
- Rub cod with remaining oil and blackened seasoning
- Place cod on the pan with the asparagus
- Bake for 12 to 15 minutes until fish flakes easily
- Serve with lemon wedges
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 |
| Protein | 28g |
| Fat | 10g |
| Carbs | 8g |
For recipe: [Blackened Cod with Asparagus]
25. Honey Mustard Pork and Apples
Sweet apples and tangy honey mustard bring a fall-inspired twist to pork tenderloin. The apples soften and caramelize next to the meat. This meal tastes cozy and a little sweet.
Ingredients
- 1 pork tenderloin, about 1.5 pounds
- 2 apples, sliced
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the oven to 400 degrees
- Whisk honey, mustard, and olive oil in a bowl
- Rub half the mixture on the pork and place on a sheet pan
- Toss apples with the rest of the mixture and add to the pan
- Roast for 25 minutes until pork reaches 145 degrees
- Rest for 5 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 |
| Protein | 28g |
| Fat | 8g |
| Carbs | 32g |
For recipe: [Honey Mustard Pork and Apples]
26. Southwest Chicken and Black Beans
Bold southwest spices bring smoky heat to chicken thighs and black beans. Corn and peppers round out the plate with color and crunch. This dinner works great with a scoop of rice.
Ingredients
- 4 boneless chicken thighs
- 1 can black beans, drained
- 1 cup corn kernels
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss beans, corn, and pepper with half the oil on a sheet pan
- Rub chicken with remaining oil and taco seasoning
- Place chicken on the pan with the vegetables
- Roast for 25 minutes until chicken is cooked through
- Rest for 5 minutes before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Fat | 16g |
| Carbs | 30g |
For recipe: [Southwest Chicken and Black Beans]
27. Sweet and Sour Chicken
Tangy pineapple and bell peppers give this chicken dish a bright, sweet,t and sour taste. It brings takeout flavor to a simple sheet pan dinner. Serve it over steamed rice.
Ingredients
- 1.5 pounds chicken breast, cubed
- 1 cup pineapple chunks
- 2 bell peppers, chopped
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
Instructions
- Heat the oven to 425 degrees
- Whisk soy sauce, rice vinegar, and brown sugar in a bowl
- Toss chicken, pineapple, and peppers with olive oil and the sauce on a sheet pan
- Spread in a single layer
- Roast for 20 to 25 minutes until chicken is cooked through
- Serve over rice
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 |
| Protein | 30g |
| Fat | 10g |
| Carbs | 34g |
For recipe: [Sweet and Sour Chicken]
28. Thai Peanut Chicken and Vegetables
Creamy peanut sauce brings bold, nutty flavor to chicken and mixed vegetables. This dish tastes rich but comes together with basic pantry staples. Top it with crushed peanuts for extra crunch.
Ingredients
- 4 chicken thighs
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 tablespoons water
Instructions
- Heat the oven to 400 degrees
- Whisk peanut butter, soy sauce, lime juice, honey, and water in a bowl
- Toss chicken and vegetables with the sauce on a sheet pan
- Spread in a single layer
- Roast for 25 to 30 minutes until chicken is cooked through
- Sprinkle with crushed peanuts before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 30g |
| Fat | 24g |
| Carbs | 18g |
For recipe: [Thai Peanut Chicken and Vegetables]
29. Herb Roasted Turkey Breast and Root Vegetables
Turkey breast stays juicy when roasted with fresh herbs and hearty root vegetables. This meal brings holiday flavor to any regular weeknight. It also makes great leftovers.
Ingredients
- 2 pounds turkey breast
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- Salt and pepper to taste
Instructions
- Heat the oven to 375 degrees
- Toss root vegetables with half the oil, salt, and pepper on a sheet pan
- Rub turkey with remaining oil, thyme, and sage
- Place turkey on the pan with the vegetables
- Roast for 45 to 50 minutes until the turkey reaches 165 degrees
- Rest for 10 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 330 |
| Protein | 36g |
| Fat | 12g |
| Carbs | 18g |
For recipe: [Herb Roasted Turkey Breast and Root Vegetables]
30. Spicy Sausage and Broccoli
Hot Italian sausage and roasted broccoli make a quick, satisfying dinner with a kick. Red pepper flakes bring extra heat for spice lovers. This meal needs little prep and cleans up fast.
Ingredients
- 4 hot Italian sausage links
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat the oven to 425 degrees
- Toss broccoli with olive oil, garlic, red pepper flakes, salt, and pepper on a sheet pan
- Nestle sausages among the broccoli
- Roast for 25 to 30 minutes, turning sausages halfway through
- Check that sausages reach 160 degrees before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 20g |
| Fat | 30g |
| Carbs | 10g |
For recipe: [Spicy Sausage and Broccoli]
31. Lemon Pepper Tilapia
Light and flaky tilapia gets a fresh lift from lemon and cracked pepper. Cherry tomatoes roast alongside and burst with flavor. This dinner cooks in about 15 minutes.
Ingredients
- 4 tilapia fillets
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Heat the oven to 400 degrees
- Place tilapia and tomatoes on a sheet pan
- Drizzle with olive oil and season with salt and pepper
- Top the fish with lemon slices
- Bake for 12 to 15 minutes until fish flakes easily
- Serve right away
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 |
| Protein | 26g |
| Fat | 10g |
| Carbs | 6g |
For recipe: [Lemon Pepper Tilapia]
