Lemon Herb Chicken and Vegetables
Lemon Herb Chicken and Vegetables is a revitalizing and wholesome sheet pan dinner that perfectly balances delicious flavors with ease of preparation. This one-pan meal combines juicy, lemon-infused chicken thighs with a colorful assortment of roasted vegetables, making it a perfect dish to enjoy after a long day of school or work. It’s simple to put together and the cleanup is minimal, so you can spend more time enjoying your meal and less time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Garlic cloves, minced | 4 cloves |
| Fresh thyme leaves | 1 tablespoon |
| Fresh rosemary, chopped | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Bell peppers, chopped | 1 cup |
| Zucchini, sliced | 1 medium |
| Red onion, sliced | 1 medium |
| Baby carrots | 1 cup |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and black pepper.
- Place the chicken thighs on a large sheet pan and pour the lemon herb mixture over them, ensuring they are well-coated.
- Arrange the chopped bell pepper, zucchini, red onion, and baby carrots around the chicken on the sheet pan.
- Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let rest for a few minutes before serving and enjoy your delicious and healthy sheet pan dinner!
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2. Taco Sheet Pan Bake
Taco Sheet Pan Bake is a fun and delicious way to serve up taco night with minimal effort and maximum flavor. This crowd-pleasing one-pan meal combines seasoned ground beef with colorful bell peppers, onions, and a sprinkling of cheese, all baked to perfection. It’s a simple, customizable dish that will satisfy everyone’s cravings while keeping cleanup to a minimum, making it ideal for busy back-to-school evenings.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Olive oil | 1 tablespoon |
| Taco seasoning | 1 packet (1 oz) |
| Bell peppers, chopped | 2 (any color) |
| Red onion, sliced | 1 medium |
| Corn kernels | 1 cup |
| Black beans, drained and rinsed | 1 can (15 oz) |
| Shredded cheese | 1 cup |
| Tortilla chips | 2 cups |
| Fresh cilantro, chopped | Optional |
| Sour cream | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat and cook the ground beef until browned, adding taco seasoning according to package instructions.
- On a large sheet pan, spread the cooked beef mixture, chopped bell peppers, sliced onion, corn, and black beans evenly.
- Bake in the preheated oven for about 15 minutes or until the vegetables are tender.
- Remove the pan from the oven and sprinkle shredded cheese over the top. Return it to the oven for an additional 5-7 minutes until the cheese melts.
- Serve warm with tortilla chips, and top with fresh cilantro and sour cream as desired. Enjoy your easy Taco Sheet Pan Bake!
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3. BBQ Salmon With Asparagus and Potatoes
BBQ Salmon with Asparagus and Potatoes is a delightful and nutritious one-pan meal that’s perfect for busy back-to-school nights. This dish features flaky salmon fillets marinated in BBQ sauce, accompanied by tender asparagus and roasted baby potatoes. It’s an easy, flavorful option that brings together fresh ingredients for a wholesome dinner without the fuss of excessive cleanup.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Baby potatoes | 1 pound |
| Olive oil | 2 tablespoons |
| BBQ sauce | 1/2 cup |
| Asparagus, trimmed | 1 bunch |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Lemon wedges | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a large sheet pan.
- Bake the potatoes for 15 minutes.
- After 15 minutes, add the trimmed asparagus and salmon fillets to the sheet pan. Brush the salmon with BBQ sauce.
- Return the pan to the oven and bake for an additional 12-15 minutes, until the salmon is cooked through and the vegetables are tender.
- Serve warm with lemon wedges on the side. Enjoy your delicious BBQ Salmon with Asparagus and Potatoes!
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4. One-Pan Mediterranean Quinoa Bake
One-Pan Mediterranean Quinoa Bake is a wholesome and vibrant dish suitable for busy weeknights, especially during the back-to-school rush. This savory bake combines quinoa with a medley of colorful vegetables, aromatic herbs, and creamy feta cheese, all baked together in one pan for an easy and nutritious meal. It’s both vegetarian and filling, making it an excellent option for the whole family.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Bell peppers, diced | 2 (any color) |
| Red onion, diced | 1 medium |
| Spinach | 2 cups |
| Olive oil | 2 tablespoons |
| Feta cheese, crumbled | 1/2 cup |
| Garlic, minced | 3 cloves |
| Dried oregano | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the quinoa, vegetable broth, cherry tomatoes, bell peppers, red onion, spinach, garlic, oregano, salt, and pepper. Mix well.
- Transfer the mixture to a greased sheet pan, spreading it evenly.
- Drizzle olive oil over the top and sprinkle crumbled feta cheese.
- Bake in the preheated oven for 25-30 minutes, or until the quinoa is cooked and the vegetables are tender.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley. Serve warm and enjoy!
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5. Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas are a quick and flavorful dinner option perfect for busy weeknights. Bursting with zesty spices and vibrant vegetables, this dish is cooked on a single sheet pan, making clean-up a breeze and allowing for more time spent with family. The shrimp becomes tender and succulent while the peppers and onions caramelize beautifully, yielding a delicious and nutritious meal that can be served wrapped in tortillas or over rice.
| Ingredients | Quantity |
|---|---|
| Shrimp, peeled and deveined | 1 pound |
| Bell peppers, sliced | 2 (any color) |
| Red onion, sliced | 1 medium |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh lime, juiced | 1 |
| Fresh cilantro, chopped | For garnish |
| Tortillas (for serving) | 8 |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, combine the shrimp, bell peppers, red onion, olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the shrimp and vegetable mixture evenly on the prepared sheet pan.
- Bake in the preheated oven for 15-20 minutes, or until the shrimp is pink and opaque, and the vegetables are tender.
- Remove from the oven and squeeze fresh lime juice over the top.
- Garnish with chopped cilantro and serve with tortillas. Enjoy!
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6. Roasted Sausage and Mixed Veggies
Roasted Sausage and Mixed Veggies is a hearty and satisfying meal perfect for busy nights. With just one sheet pan and a variety of colorful vegetables, this dish offers both great flavor and nutrition. The savory sausages pair wonderfully with the caramelized veggies, creating a comforting dinner that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Smoked sausage (or your choice of sausage) | 1 pound |
| Bell peppers, chopped | 2 (any color) |
| Zucchini, sliced | 2 medium |
| Red onion, chopped | 1 medium |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley, chopped (for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large bowl, combine the chopped sausage, bell peppers, zucchini, red onion, olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the sausage and vegetable mixture onto the prepared sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the sausage is browned and the vegetables are tender.
- Remove from the oven and garnish with fresh parsley. Serve and enjoy!
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7. Pesto Chicken and Cherry Tomatoes
Pesto Chicken and Cherry Tomatoes is a vibrant and flavorful sheet pan dinner that comes together in just a few simple steps. Perfect for busy weeknights, this dish showcases succulent chicken breasts tossed with fresh basil pesto and juicy cherry tomatoes. It’s not only quick to prepare but also packed with deliciousness, making it an ideal choice for back-to-school dinners that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 1.5 pounds |
| Cherry tomatoes | 2 cups |
| Basil pesto | 1/2 cup |
| Olive oil | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Grated Parmesan cheese (optional) | For serving |
| Fresh basil leaves (for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large bowl, combine the chicken breasts, cherry tomatoes, basil pesto, olive oil, Italian seasoning, salt, and pepper; toss to coat.
- Spread the chicken and tomatoes onto the prepared sheet pan in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven, sprinkle with grated Parmesan cheese if desired, garnish with fresh basil leaves, and serve hot. Enjoy!
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8. Teriyaki Tofu and Broccoli
Teriyaki Tofu and Broccoli is a delicious and healthy sheet pan dinner that is perfect for busy weeknights, especially for families looking to incorporate more plant-based meals into their diets. This dish features crispy tofu coated in a savory teriyaki sauce, accompanied by vibrant broccoli florets that roast to perfection alongside the tofu. It’s colorful, flavorful, and satisfying—a wonderful choice for back-to-school dinners.
| Ingredients | Quantity |
|---|---|
| Firm tofu | 1 pound |
| Broccoli florets | 4 cups |
| Teriyaki sauce | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Ginger (fresh or ground) | 1 teaspoon |
| Salt and pepper | To taste |
| Sesame seeds (for garnish) | For serving |
| Green onions (for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- In a large bowl, toss the tofu cubes, broccoli florets, teriyaki sauce, olive oil, garlic powder, ginger, salt, and pepper until everything is evenly coated.
- Spread the mixture onto the prepared sheet pan in a single layer.
- Roast in the oven for 25-30 minutes, or until the tofu is golden and the broccoli is tender-crisp.
- Remove from the oven, garnish with sesame seeds and chopped green onions, and serve warm. Enjoy!
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9. Garlic Butter Steak Bites and Brussels Sprouts
Garlic Butter Steak Bites and Brussels Sprouts is a savory sheet pan dinner that combines tender, flavorful steak bites with crispy Brussels sprouts, all coated in a rich garlic butter sauce. This dish is perfect for busy weeknights, providing a satisfying meal that can be made in one pan, making cleanup a breeze while delighting the whole family.
| Ingredients | Quantity |
|---|---|
| Sirloin steak, cut into bite-sized pieces | 1 pound |
| Brussels sprouts, halved | 4 cups |
| Unsalted butter | 1/4 cup |
| Garlic, minced | 4 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a sheet pan with foil or parchment paper.
- In a small saucepan over low heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
- In a large bowl, toss the steak pieces with half of the garlic butter, olive oil, salt, and pepper.
- In a separate bowl, toss the Brussels sprouts with the remaining garlic butter, salt, and pepper until well coated.
- Spread the steak bites and Brussels sprouts in a single layer on the prepared sheet pan.
- Roast in the oven for 15-20 minutes or until the steak is cooked to your preferred doneness and the Brussels sprouts are crispy.
- Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy!
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10. Stuffed Bell Peppers
Stuffed Bell Peppers are a colorful and hearty sheet pan dinner that can be customized to suit any taste. This dish features vibrant bell peppers filled with a savory mixture of rice, ground meat, and spices, topped with melted cheese. It’s a complete meal that comes together effortlessly and is perfect for busy back-to-school nights.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Ground beef or turkey | 1 pound |
| Cooked rice | 2 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a sheet pan.
- In a large skillet, heat olive oil over medium heat, then sauté the onion and garlic until soft.
- Add the ground beef or turkey, cooking until browned, then stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper until heated through.
- Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the meat and rice mixture.
- Place the stuffed peppers upright on the prepared sheet pan and sprinkle cheese on top of each.
- Cover the pan with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes or until the peppers are tender and cheese is bubbly.
- Garnish with fresh parsley and serve warm. Enjoy!
11. Baked Ziti in a Sheet Pan
Baked Ziti is a comforting and delicious sheet pan dinner that combines pasta, marinara sauce, and melted cheese for a satisfying meal the whole family will love. This dish is perfect for layering and can be prepared ahead of time, making it an ideal choice for busy weeknights as school gets back into full swing.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Marinara sauce | 4 cups |
| Ricotta cheese | 1 container (15 oz) |
| Shredded mozzarella cheese | 2 cups |
| Grated Parmesan cheese | 1 cup |
| Eggs | 1 large |
| Italian seasoning | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
| Fresh basil or parsley (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and lightly grease a sheet pan.
- Cook the ziti pasta according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine ricotta cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- In the prepared sheet pan, spread a layer of marinara sauce on the bottom, then layer half of the cooked ziti over the sauce.
- Spoon half of the ricotta mixture over the ziti, then sprinkle with mozzarella and parmesan cheese. Repeat the layers with the remaining ingredients.
- Top with any remaining marinara sauce and extra mozzarella cheese.
- Cover the sheet pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil or parsley and serve warm. Enjoy!
