Lemon Herb Chicken With Asparagus and Potatoes
Lemon Herb Chicken with Asparagus and Potatoes is a delightful and nutritious sheet-pan meal that perfectly balances protein and vegetables for a quick and easy dinner. This one-pan dish is infused with fresh lemon and herbs, making it not only flavorful but also visually appealing. It’s ideal for busy weeknights when you want to enjoy a wholesome meal without spending hours in the kitchen.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 (boneless) |
| Asparagus | 1 lb |
| Potatoes | 1 lb (baby or diced) |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon slices | for garnish |
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic powder, thyme, salt, and pepper.
- Place chicken breasts on a sheet pan and drizzle half of the lemon herb mixture over them.
- Add asparagus and potatoes to the pan, tossing them with the remaining mixture.
- Arrange everything in a single layer and season with additional salt and pepper if desired.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with lemon slices before serving. Enjoy your easy and flavorful meal!
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BBQ Chicken With Sweet Potatoes and Corn
BBQ Chicken with Sweet Potatoes and Corn is a deliciously satisfying sheet-pan meal that combines savory chicken with the natural sweetness of roasted sweet potatoes and corn. This vibrant dish is not only easy to prepare, but it also brings bold flavors together for a comforting weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless) | 4 |
| Sweet potatoes | 2 large (cubed) |
| Corn (frozen or fresh) | 2 cups |
| Olive oil | 2 tablespoons |
| BBQ sauce | 1/2 cup |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the sweet potatoes with olive oil, paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a sheet pan and roast in the oven for 15 minutes.
- In a separate bowl, coat the chicken thighs with BBQ sauce, garlic powder, salt, and pepper.
- After 15 minutes, remove the sweet potatoes from the oven, push them to one side of the pan, and add the BBQ chicken to the empty space.
- Add the corn to the pan, spreading it evenly around the chicken and sweet potatoes.
- Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Garnish with fresh parsley before serving. Enjoy your delicious BBQ Chicken with Sweet Potatoes and Corn!
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Mediterranean Chicken With Zucchini and Bell Peppers
Mediterranean Chicken with Zucchini and Bell Peppers is a vibrant, flavorful sheet-pan meal that brings together tender chicken, fresh vegetables, and aromatic spices for a healthy and quick dinner solution. This dish is not only easy to make but also bursting with Mediterranean flavors, making it a delightful choice for any night of the week.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless) | 4 |
| Zucchini | 2 large (sliced) |
| Bell peppers (any color) | 2 (sliced) |
| Olive oil | 3 tablespoons |
| Italian seasoning | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper to create a marinade.
- Add chicken breasts to the marinade, tossing until evenly coated.
- On a sheet pan, arrange the marinated chicken breasts and surround them with sliced zucchini and bell peppers.
- Drizzle any remaining marinade over the vegetables.
- Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh basil before serving. Enjoy your delicious Mediterranean Chicken with Zucchini and Bell Peppers!
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Honey Garlic Chicken With Broccoli and Carrots
Honey Garlic Chicken with Broccoli and Carrots is a sweet and savory sheet-pan dinner that’s quick to prepare and packed with nutritious vegetables. This dish combines tender chicken breasts with vibrant broccoli and carrots, all coated in a delicious honey garlic sauce, making it a perfect meal for busy weeknights.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless) | 4 |
| Broccoli florets | 2 cups |
| Carrots (sliced) | 2 large |
| Honey | 1/4 cup |
| Soy sauce | 1/4 cup |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Sesame seeds (for garnish) | for serving |
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together honey, soy sauce, minced garlic, olive oil, salt, and pepper to create the sauce.
- Place chicken breasts on a sheet pan and pour half of the sauce over them, ensuring they are well coated.
- Arrange broccoli and carrots around the chicken, drizzling the remaining sauce over the vegetables.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with sesame seeds before serving. Enjoy your delicious Honey Garlic Chicken with Broccoli and Carrots!
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Teriyaki Chicken With Snap Peas and Rice
Teriyaki Chicken with Snap Peas and Rice is a vibrant and flavorful sheet-pan dinner that comes together in no time. This dish features tender chicken thighs marinated in a sweet and tangy teriyaki sauce, accompanied by crisp snap peas and served over perfectly fluffy rice. It’s a delicious and wholesome meal that can be enjoyed by the whole family.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless) | 4 |
| Snap peas | 2 cups |
| Cooked rice | 2 cups |
| Teriyaki sauce | 1/3 cup |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Ginger (minced) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Sesame seeds (for garnish) | for serving |
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the teriyaki sauce, olive oil, garlic powder, ginger, salt, and pepper to make the marinade.
- On a sheet pan, arrange the chicken thighs and drizzle half of the marinade over them, ensuring an even coating.
- Scatter snap peas around the chicken and pour the remaining marinade over the vegetables.
- Bake for 25-30 minutes, or until the chicken is cooked through and snap peas are tender-crisp.
- Serve the chicken and snap peas over cooked rice, garnishing with sesame seeds before enjoying your Teriyaki Chicken with Snap Peas and Rice!
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Italian Baked Chicken With Tomatoes and Green Beans
Italian Baked Chicken With Tomatoes and Green Beans is a delightful sheet-pan meal that showcases the vibrant flavors of Mediterranean cuisine. Juicy chicken breasts are seasoned and baked alongside fresh, juicy tomatoes and crisp green beans, creating a healthy and satisfying dish that’s perfect for any night of the week.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless) | 4 |
| Cherry tomatoes | 2 cups |
| Green beans | 2 cups |
| Olive oil | 3 tablespoons |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (for garnish) | for serving |
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cherry tomatoes and green beans with olive oil, garlic powder, salt, and pepper.
- Place the chicken breasts on a sheet pan and drizzle with olive oil, then season with Italian seasoning, salt, and pepper.
- Arrange the seasoned vegetables around the chicken on the sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh basil before serving your Italian Baked Chicken with Tomatoes and Green Beans!
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Spicy Cajun Chicken With Roasted Brussels Sprouts
Spicy Cajun Chicken With Roasted Brussels Sprouts is a flavorful and visually appealing sheet-pan meal that combines the bold spices of Cajun cuisine with the nutty taste of roasted Brussels sprouts. This dish is not only quick to prepare but also packed with nutrients, making it an excellent choice for a busy weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 |
| Brussels sprouts | 1 lb (450 g) |
| Olive oil | 2 tablespoons |
| Cajun seasoning | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper, then arrange them on one side of a sheet pan.
- In another bowl, coat the chicken thighs with olive oil and season them with Cajun seasoning, paprika, salt, and pepper.
- Place the seasoned chicken thighs on the other side of the sheet pan, ensuring they are skin-side up.
- Bake for 30-35 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.
- Garnish with fresh parsley before serving your Spicy Cajun Chicken With Roasted Brussels Sprouts!
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Garlic Parmesan Chicken With Cauliflower and Cherry Tomatoes
Garlic Parmesan Chicken With Cauliflower and Cherry Tomatoes is a delicious and wholesome sheet-pan meal that brings together tender chicken thighs, savory garlic, and the flavors of roasted cauliflower and sweet cherry tomatoes. This dish not only offers a satisfying dinner option but is also quick and simple to prepare, making it ideal for any busy weeknight.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 |
| Cauliflower florets | 1 lb (450 g) |
| Cherry tomatoes | 1 pint (300 g) |
| Olive oil | 3 tablespoons |
| Garlic powder | 2 teaspoons |
| Grated Parmesan cheese | ½ cup (50 g) |
| Italian seasoning | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (for garnish) | for serving |
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cauliflower florets and cherry tomatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them out evenly on one side of a sheet pan.
- In another bowl, coat the chicken thighs with olive oil, and season them with salt, pepper, and half of the grated Parmesan cheese.
- Place the seasoned chicken thighs on the other side of the sheet pan, skin-side up, and sprinkle the remaining Parmesan cheese on top.
- Bake for 25-30 minutes, until the chicken is cooked through (165°F or 75°C) and the vegetables are tender and slightly caramelized.
- Garnish with fresh basil before serving your Garlic Parmesan Chicken With Cauliflower and Cherry Tomatoes!
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Greek Chicken With Eggplant and Red Onions
Greek Chicken With Eggplant and Red Onions is a vibrant and flavorful sheet-pan meal that combines tender chicken breasts with the rich, smoky flavors of roasted eggplant and the sweetness of red onions. Ideal for a quick dinner, this dish is seasoned with classic Greek herbs, delivering a delicious and wholesome meal that is both healthy and easy to prepare.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 |
| Eggplant, diced | 1 large (about 1 lb) |
| Red onions, sliced | 2 medium |
| Olive oil | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Dried oregano | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Feta cheese, crumbled | ½ cup (75 g) |
| Fresh parsley (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the eggplant and red onions with olive oil, garlic, oregano, thyme, salt, and pepper. Spread evenly on one side of a sheet pan.
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil, placing them on the other side of the sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F or 75°C) and the veggies are tender.
- Remove from the oven, sprinkle with crumbled feta cheese and fresh parsley before serving your Greek Chicken With Eggplant and Red Onions!
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Mustard Glazed Chicken With Mixed Veggies
Mustard Glazed Chicken With Mixed Veggies is a quick and easy sheet-pan dinner that delivers delicious flavors with minimal effort. This dish features succulent chicken thighs coated with a tangy mustard glaze, paired with a colorful assortment of roasted seasonal vegetables. It’s perfect for a busy weeknight meal that doesn’t compromise on taste or nutrition.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (boneless, skinless) | 4 |
| Mixed vegetables (e.g., bell peppers, zucchini, carrots) | 4 cups, chopped |
| Olive oil | 3 tablespoons |
| Dijon mustard | 2 tablespoons |
| Honey | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together olive oil, Dijon mustard, honey, garlic powder, salt, and black pepper to create the glaze.
- Place chicken thighs on one side of a sheet pan and brush them generously with the mustard glaze.
- Toss mixed vegetables with a drizzle of olive oil, salt, and pepper, then spread them on the other side of the sheet pan.
- Bake for 20-25 minutes, until the chicken reaches 165°F (75°C) and the vegetables are tender.
- Garnish with fresh thyme before serving your flavorful Mustard Glazed Chicken With Mixed Veggies!
Citrus Marinated Chicken With Radishes and Spinach
Citrus Marinated Chicken With Radishes and Spinach is a vibrant and invigorating sheet-pan meal that combines juicy chicken breasts with zesty citrus flavors and nutritious greens. This dish is not only quick to prepare but also highlights the natural sweetness of radishes and the earthiness of spinach, making it perfect for a health-conscious weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 |
| Radishes | 2 cups, halved |
| Fresh spinach | 4 cups |
| Olive oil | 3 tablespoons |
| Orange juice | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | for serving |
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together olive oil, orange juice, lemon juice, minced garlic, salt, and black pepper to create the marinade.
- Place chicken breasts on one side of a sheet pan and pour the citrus marinade over them, ensuring they are well-coated.
- Toss halved radishes with a drizzle of olive oil, salt, and pepper, then add them to the other side of the sheet pan.
- Bake for 20-25 minutes until the chicken reaches 165°F (75°C) and the radishes are tender.
- In the last 5 minutes of baking, sprinkle fresh spinach over the chicken and radishes to wilt slightly.
- Garnish with fresh parsley before serving your Citrus Marinated Chicken With Radishes and Spinach!
