15 Summer Sheet Pan Dinners for Minimal Cleanup

Sheet pan dinners simplify summer cooking with their quick preparations and minimal cleanup. Options like Lemon Herb Roasted Chicken and Vegetables or Sheet Pan Shrimp Tacos With Cabbage Slaw provide delicious flavors and vibrant ingredients. Teriyaki Salmon with Asparagus and Rice and Mediterranean Chickpea and Quinoa Bake add delightful variety. For heartier meals, consider BBQ Chicken and Pineapple Skewers or Fajita-Style Grilled Steak and Peppers. Discover even more tasty and easy ideas to elevate summer dining experiences.

Lemon Herb Roasted Chicken and Vegetables

Lemon Herb Roasted Chicken and Vegetables is a delightful, one-pan dish that’s perfect for a summer dinner. Bursting with fresh flavors, this meal is ideal for families and gatherings, allowing you to enjoy a nutritious and satisfying meal without spending too much time in the kitchen.

Preparation takes around 15 minutes, while the cooking time is approximately 45 minutes, making it easy to present a wholesome dinner that delights everyone at the table.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium zucchinis, sliced into rounds
• 1 bell pepper, sliced
• 1 red onion, quartered
• 1 cup cherry tomatoes
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, zucchini, bell pepper, red onion, cherry tomatoes, and minced garlic.
3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, rosemary, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables, and toss to coat everything evenly.
4. Spread the chicken and vegetables in a single layer on a sheet pan, making sure the chicken skin is facing up.
5. Roast in the preheated oven for about 35-45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
6. If desired, broil for an additional 2-3 minutes to crisp the chicken skin.
7. Remove from the oven and let rest for 5 minutes before serving. Enjoy!

Variations and Tips:

• Vegetable Swaps: Feel free to substitute any seasonal vegetables you have on hand, such as asparagus, carrots, or Brussels sprouts.
• Herb Options: This dish is versatile; you can experiment with different herbs like oregano or parsley for a unique twist.
• Chicken Variation: For a different cut of chicken, use chicken breasts or drumsticks, adjusting the cooking time as necessary.
• Meal Prep: You can marinate the chicken and chop the vegetables a day ahead to save time on the day you plan to cook.
• Serving Suggestions: Serve with a side of rice, quinoa, or a fresh garden salad to complete your meal.

This Lemon Herb Roasted Chicken and Vegetables dish is not only simple but also a crowd-pleaser, making it a wonderful addition to your summer repertoire!

Sheet Pan Shrimp Tacos With Cabbage Slaw

Sheet Pan Shrimp Tacos with Cabbage Slaw is a flavorful and vibrant dish that captures the essence of summer with its fresh ingredients and zesty flavors. Perfect for a quick weeknight dinner, this meal can be prepared in just about 30 minutes, making it suitable for busy families or anyone who wants to enjoy a delicious homemade dinner without a lot of fuss.

The combination of roasted shrimp, a crunchy slaw, and soft tortillas makes for an enticing and satisfying meal that everyone will love.

Ingredients:

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cabbage (green or purple)
• 1/2 cup carrots, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small tortillas (corn or flour)
• Optional toppings: avocado slices, hot sauce, sour cream

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until the shrimp are well-coated.
3. Spread the shrimp evenly on a large sheet pan in a single layer.
4. Roast the shrimp in the oven for about 8-10 minutes, or until they are pink and opaque.
5. While the shrimp is cooking, prepare the cabbage slaw by combining shredded cabbage, shredded carrots, fresh cilantro, and lime juice in a separate bowl. Toss to combine and season with salt and pepper to taste.
6. Once the shrimp are cooked, remove the sheet pan from the oven. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
7. To assemble the tacos, place a generous portion of the cabbage slaw on each tortilla, add a scoop of roasted shrimp, and finish with any optional toppings of your choice.
8. Serve immediately and enjoy the invigorating flavors!

Variations & Tips:

• For extra heat, add diced jalapeños or a sprinkle of red pepper flakes to the shrimp mixture before roasting.
• You can substitute the shrimp with chicken or tofu for alternative protein options.
• Serve the tacos with a side of grilled corn or a revitalizing summer salad for a complete meal.
• If you have leftovers, store the shrimp and slaw separately in the refrigerator for up to two days. Reheat the shrimp gently before serving in additional tortillas.

Teriyaki Salmon With Asparagus and Rice

Teriyaki Salmon with Asparagus and Rice is a wholesome and delightful sheet pan dinner that combines rich, tender salmon infused with a sweet and savory teriyaki glaze, paired with vibrant asparagus and fluffy rice.

This dish is perfect for busy weeknights or leisurely weekends, as it allows for easy preparation and minimal cleanup. The entire meal can be ready in just 30 minutes, making it an ideal choice for families or anyone looking to enjoy a nutritious meal without the fuss.

Ingredients:

• 4 salmon fillets
• 2 tablespoons teriyaki sauce
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed
• 1 cup uncooked jasmine or basmati rice
• 2 cups water or vegetable broth
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the rice under cold water until the water runs clear, then combine the rice and water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is fluffy and water is absorbed.
3. Meanwhile, in a large bowl, toss the asparagus with olive oil, salt, and pepper. Lay the asparagus evenly on one side of a large baking sheet.
4. Place the salmon fillets on the other side of the baking sheet. Brush each fillet with teriyaki sauce, ensuring they are evenly coated.
5. Bake in the preheated oven for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
6. Once cooked, serve the salmon and asparagus over a bed of fluffy rice, drizzling any remaining teriyaki sauce over the top. Garnish with sesame seeds and green onions if desired.

Variations and Tips:

• Feel free to substitute the salmon with chicken thighs or tofu for a different protein.
• Add other vegetables like bell peppers, broccoli, or snap peas to the sheet pan for variety.
• For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before baking.
• If you prefer a bit of crunch, broil the dish for the last 2-3 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and make great lunch options.

Mediterranean Chickpea and Quinoa Bake

Mediterranean Chickpea and Quinoa Bake is a vibrant, healthy dish that combines the nutty flavors of quinoa with the hearty, protein-packed goodness of chickpeas. This one-pan meal is perfect for vegetarians and anyone looking to enjoy a nutritious, satisfying dinner without much fuss.

Plus, it’s packed with Mediterranean herbs and vegetables that deliver an array of flavors. Preparation takes about 15 minutes, and the baking time is approximately 30-35 minutes, making it a quick option for busy weeknights.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the rinsed quinoa, vegetable broth, chickpeas, diced red bell pepper, diced zucchini, halved cherry tomatoes, diced red onion, and minced garlic. Stir in the dried oregano, thyme, cumin, salt, and pepper.
3. Pour in the olive oil and mix everything until well combined.
4. Transfer the mixture to a large sheet pan, spreading it out evenly.
5. Bake for 30 to 35 minutes or until the quinoa is puffed and the vegetables are tender.
6. If desired, sprinkle crumbled feta cheese over the top during the last 5 minutes of baking.
7. Once done, remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.

Variations & Tips:

• Feel free to add other vegetables like spinach, eggplant, or artichokes based on your preference or what you have on hand.
• For a spicier kick, add red pepper flakes or diced jalapeños to the mix.
• You can substitute quinoa with farro or bulgur for a different texture.
• This bake can be stored in the fridge for up to 4 days, making it a great meal prep option.
• To reheat leftovers, place in a preheated oven or microwave until warmed through.

BBQ Chicken and Pineapple Skewers

BBQ Chicken and Pineapple Skewers are a delightful and vibrant summer dish that brings the essence of outdoor grilling right to your oven. Perfect for families, casual gatherings, or anyone looking to enjoy a fresh, flavorful meal, these skewers feature tender chicken marinated in tangy barbecue sauce, perfectly complemented by sweet, juicy pineapple chunks.

With a quick preparation time of just 20 minutes and a cooking time of about 15-20 minutes, this dish can be ready to serve in no time, making it an ideal choice for busy weeknights or summer cookouts.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup barbecue sauce (your choice of flavor)
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• Skewers (wooden or metal)
• Olive oil
• Salt and pepper to taste

Instructions:

1. Marinate the chicken: In a bowl, combine the cubed chicken and barbecue sauce. Let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
2. Preheat the oven: Preheat your oven to 400°F (200°C). If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
3. Prepare the skewers: Thread the marinated chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating the ingredients for a colorful presentation.
4. Season and arrange: Lightly brush the skewers with olive oil and season with salt and pepper. Place the skewers on a lined sheet pan, spreading them out so they aren’t crowded.
5. Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, turning halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Garnish and serve: Once done, remove the skewers from the oven, and allow them to cool slightly before serving. You can drizzle additional barbecue sauce on top, or serve with a side of rice, salad, or coleslaw.

Variations and Tips:

• For a spicier kick, add jalapeño slices to your skewers or use a spicy barbecue sauce.
• Substitute chicken with shrimp or tofu for different protein options.
• Use seasonal veggies, such as zucchini or cherry tomatoes, to mix things up according to your taste.
• Double the recipe for larger gatherings and serve with a variety of dips and sides.
• These skewers can also be grilled on an outdoor grill for that classic smoky flavor. Just cook until the chicken is fully cooked and slightly charred.

One-Pan Pesto Chicken and Zucchini Noodles

One-Pan Pesto Chicken and Zucchini Noodles is a light and invigorating summer dinner that combines tender chicken breasts with flavorful pesto and spiralized zucchini noodles. This quick and easy dish is perfect for busy weeknights or a simple dinner party, taking only 30 minutes from start to finish.

It’s a great option for those looking to enjoy a healthy, low-carb meal while still satisfying the taste buds with vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 cups zucchini noodles (zoodles)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Cherry tomatoes, halved (for garnish)
• Grated Parmesan cheese (for serving)
• Fresh basil leaves (for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Pat the chicken breasts dry and season both sides with olive oil, garlic powder, salt, and pepper.
3. Arrange on Pan: Place the seasoned chicken breasts on a large sheet pan. Bake in the preheated oven for 20 minutes.
4. Add Zoodles and Pesto: After 20 minutes, remove the pan from the oven. Add the zucchini noodles around the chicken, and spoon the basil pesto over the chicken and zoodles.
5. Bake Again: Return the sheet pan to the oven and bake for an additional 5-7 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the zucchini noodles are tender but still have a bit of crunch.
6. Serve: Remove from the oven, garnish with cherry tomatoes, grated Parmesan cheese, and fresh basil leaves. Serve immediately.

Variations and Tips:

• Protein Swap: Substitute chicken with shrimp, turkey, or tofu for a different protein option.
• Pasta Option: For a heartier meal, you could swap out zucchini noodles for whole-grain pasta or quinoa.
• Herb Variation: Mix things up by using different varieties of pesto, such as sun-dried tomato, spinach, or arugula pesto.
• Vegetable Add-ins: Feel free to throw in other seasonal vegetables like bell peppers, asparagus, or broccoli, adjusting the cooking time as necessary.
• Meal Prep: This dish can be prepped ahead by seasoning the chicken and spiralizing the zucchini noodles a day ahead and storing them in the fridge until you’re ready to bake.

Enjoy your vibrant, healthy dinner that captures the essence of summer!

Greek-Style Sheet Pan Meatballs With Salad

Greek-Style Sheet Pan Meatballs with Salad is a vibrant and healthy dish that brings together the flavors of the Mediterranean in a simple, one-pan meal.

Perfect for busy families or anyone looking for a quick weeknight dinner, this dish can be prepared in about 30 minutes. The combination of savory meatballs infused with herbs and spices paired with a revitalizing salad makes it a delightful option for summer evenings.

Ingredients:

• 1 lb ground beef (or ground lamb)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg
• 2 medium zucchini, sliced into rounds
• 1 red bell pepper, sliced
• 1 pint cherry tomatoes
• 1 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Meatballs: In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, parsley, garlic, oregano, salt, pepper, and egg. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Prepare the Vegetables: On a large sheet pan, arrange the sliced zucchini, red bell pepper, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper.
4. Bake the Meatballs and Vegetables: Place the meatballs on the sheet pan among the vegetables. Bake for 20-25 minutes or until the meatballs are cooked through and the vegetables are tender.
5. Make the Salad: While the meatballs and vegetables are baking, prepare the salad. In a bowl, combine diced cucumber, feta cheese, sliced olives, olive oil, lemon juice, salt, and pepper. Toss to mix well.
6. Serve: Once the meatballs are cooked, remove the sheet pan from the oven. Serve the meatballs and roasted vegetables alongside the fresh salad for a complete meal.

Variations and Tips:

• Protein Options: Substitute ground turkey or chicken for a leaner option. You can also make vegetarian meatballs using lentils or chickpeas.
• Add More Veggies: Feel free to include other seasonal vegetables like asparagus, eggplant, or bell peppers to the sheet pan.
• Herb Substitutes: Use fresh dill or mint for a different flavor profile.
• Meal Prep: Prepare the meatballs ahead of time and freeze them. Bake directly from frozen, adding an extra 5-10 minutes to the cooking time.
• Serving Suggestions: Serve with pita bread or over quinoa for a more filling meal.

Enjoy this simple yet delicious Greek-Style Sheet Pan Meatballs with Salad, perfect for warm summer nights!

Spicy Sausage and Bell Pepper Bake

Spicy Sausage and Bell Pepper Bake: This vibrant and flavorful dish combines juicy sausages with colorful bell peppers, making it a perfect option for a quick and satisfying summer dinner.

Ideal for families or small gatherings, this easy sheet pan cookery requires only about 10 minutes of prep time, followed by about 30 minutes in the oven. The result is not only delicious but also allows for minimal clean-up, perfect for those warm evenings when you want an effortless and hearty meal.

Ingredients:

• 1 pound spicy Italian sausage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, place the sausages and surround them with the sliced bell peppers and red onion.
3. In a small bowl, combine the minced garlic, olive oil, smoked paprika, oregano, salt, and pepper. Mix well.
4. Drizzle the oil and spice mixture over the sausages and vegetables. Toss everything together to guarantee even coating.
5. Bake in the preheated oven for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender, stirring halfway through for even cooking.
6. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Variations and Tips:

• Sausage Options: Substitute spicy sausage with chicken, turkey, or plant-based sausage for a different flavor profile.
• Vegetable Additions: Feel free to add other vegetables like zucchini, cherry tomatoes, or mushrooms for more variety.
• Serve With: This dish pairs well with crusty bread, rice, or pasta for a more substantial meal.
• Make Ahead: You can prep the ingredients ahead of time and keep them in the refrigerator for up to a day before baking. Just add a little extra baking time if refrigerating before cooking.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, and they taste great reheated.

Garlic Butter Shrimp and Broccoli

Garlic Butter Shrimp and Broccoli is a vibrant and delicious summer sheet pan dinner that’s perfect for seafood lovers and health-conscious eaters alike. This dish combines succulent shrimp and tender broccoli florets, all coated in a rich garlic butter sauce that enhances the natural flavors of the ingredients. It’s ideal for busy weeknights or casual gatherings, taking only about 30 minutes from prep to table.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cups broccoli florets
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper. Whisk together until well combined.
3. On a large sheet pan, arrange the broccoli florets in a single layer. Drizzle half of the garlic butter mixture over the broccoli and toss to coat.
4. Place the shrimp on the same sheet pan, spacing them evenly. Drizzle the remaining garlic butter mixture over the shrimp, ensuring they are evenly coated.
5. Bake in the preheated oven for about 12-15 minutes, or until the shrimp are pink and opaque, and the broccoli is tender.
6. Remove from the oven and garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side.

Variations and Tips:

• For added flavor, you can include other vegetables such as bell peppers, asparagus, or snap peas.
• Substitute shrimp with chicken or tofu for a different protein option.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic butter mixture.
• This dish can be served over rice, quinoa, or pasta to make it more filling.
• Make sure not to overcook the shrimp, as they can become rubbery. Keep a close eye on them while baking.
• Feel free to prepare the garlic butter mixture ahead of time to save on prep time when you’re ready to cook.

Lemon Dill Tilapia With Green Beans

Lemon Dill Tilapia with Green Beans is a light and invigorating dish that perfectly captures the flavors of summer. Ideal for families seeking a quick and healthy meal, this dish can be prepared in just 30 minutes, making it perfect for busy weeknights or a leisurely weekend dinner.

The combination of flaky tilapia, zesty lemon, and aromatic dill pairs beautifully with crisp green beans, creating a satisfying meal that’s not only delicious but also visually appealing.

Ingredients:

• 4 tilapia fillets
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound fresh green beans, trimmed
• Lemon wedges (for serving)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Line a large sheet pan with parchment paper for easy cleanup.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, salt, and pepper.
4. Place the tilapia fillets on one side of the sheet pan and brush them generously with the lemon-dill mixture.
5. On the other side of the sheet pan, arrange the trimmed green beans and toss them with a drizzle of olive oil, salt, and pepper.
6. Place the sheet pan in the preheated oven and bake for about 15-20 minutes, or until the tilapia flakes easily with a fork and the green beans are tender yet crisp.
7. Once cooked, remove from the oven and serve immediately with lemon wedges on the side for added invigorating flavor.

Variations and Tips:

• Substitute tilapia with other white fish like cod or snapper if preferred.
• For a heartier meal, add small diced potatoes or cherry tomatoes to the sheet pan and adjust cooking time accordingly.
• Feel free to experiment with different herbs like parsley or basil for a twist on flavor.
• To enhance the dish, consider marinating the tilapia for 30 minutes before cooking to deepen the flavors.
• Serve with a side of rice or quinoa for a complete meal, or enjoy it as is for a lighter option.

Honey Mustard Chicken and Brussels Sprouts

Honey Mustard Chicken and Brussels Sprouts is a delicious and easy-to-make sheet pan dinner that combines the tangy sweetness of honey mustard with tender chicken and vibrant Brussels sprouts.

This dish is perfect for busy weeknights or casual gatherings, as it requires minimal prep and only one pan for cooking. The total preparation time is around 15 minutes, and the cooking time is approximately 30 minutes, making it a quick yet satisfying meal for families or anyone looking to enjoy a wholesome dinner.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 lb Brussels sprouts, halved
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper to create the honey mustard sauce.
3. In a large bowl, add the chicken thighs and half of the honey mustard sauce. Toss to coat the chicken evenly.
4. Place the chicken on one side of a large sheet pan. On the other side, add the halved Brussels sprouts.
5. Drizzle the remaining honey mustard sauce over the Brussels sprouts and season them with salt and pepper.
6. Roast in the oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the Brussels sprouts are tender and slightly browned.
7. Remove from the oven and let it rest for a few minutes before serving. Optionally, garnish with fresh parsley.

Variations and Tips:

• Additions: Feel free to include other vegetables like carrots, bell peppers, or sweet potatoes alongside the Brussels sprouts for added flavor and nutrition.
• Marination: For enhanced flavor, marinate the chicken in the honey mustard mixture for 1-2 hours before cooking.
• Chicken Options: Substitute chicken thighs with chicken breasts or drumsticks, adjusting cooking time as needed.
• Serving: Serve the dish with a side of quinoa, rice, or a fresh salad for a complete meal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

This Honey Mustard Chicken and Brussels Sprouts recipe is not only easy to prepare but also offers a delightful balance of flavors, making it a go-to dish for any summer night!

Taco Stuffed Sweet Potatoes

If you’re looking for a delightful, health-conscious meal that’s packed with flavor, Taco Stuffed Sweet Potatoes are the perfect option! This dish combines the natural sweetness of baked sweet potatoes with savory taco filling for a satisfying dinner that’s ideal for families, meal prep enthusiasts, or anyone wanting a quick weeknight meal.

With a preparation time of about 10 minutes and a cooking time of 40 minutes, you’ll have a delicious dinner ready in under an hour.

Ingredients:

• 4 medium sweet potatoes
• 1 lb ground turkey or beef (or a plant-based substitute)
• 1 packet taco seasoning
• 1 can black beans, rinsed and drained
• 1 cup corn (frozen or fresh)
• 1 cup diced tomatoes (canned or fresh)
• Olive oil
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, sour cream, chopped cilantro, lime wedges

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes, then pierce them with a fork several times. This allows steam to escape while baking.
3. Place the sweet potatoes on a baking sheet and drizzle them lightly with olive oil, sprinkling with salt. Bake in the preheated oven for about 40 minutes, or until they are tender when pierced with a fork.
4. While the sweet potatoes are baking, heat a skillet over medium heat. Add the ground turkey or beef, breaking it apart with a spoon.
5. Cook the meat until browned and cooked through, then drain excess fat if necessary.
6. Stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for an additional 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
7. Once the sweet potatoes are done baking, remove them from the oven and let cool slightly.
8. Slice each sweet potato down the center and gently fluff the insides with a fork.
9. Carefully spoon the taco mixture into each sweet potato.
10. Top with your choice of toppings such as shredded cheese, avocado, sour cream, cilantro, and lime wedges.

Variations and Tips:

• For a vegetarian option, substitute the meat with lentils or quinoa mixed with taco seasoning.
• For an additional kick, add diced jalapeños to the taco filling.
• You can prep the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to bake them.
• Try different toppings like salsa, Greek yogurt, or salsa verde to give your stuffed potatoes a new twist.
• Serve with a side of your favorite salad or tortilla chips for extra crunch.

Balsamic Glazed Vegetable Medley

Balsamic Glazed Vegetable Medley is a vibrant and healthful sheet pan dish that celebrates the fresh flavors of summer vegetables. This dish is perfect for a quick weeknight dinner, suitable for vegetarians, and a great side dish for meat enthusiasts.

With a prep time of just 15 minutes and an additional 20 minutes to roast in the oven, you can enjoy a wholesome meal in under an hour. Its sweet and tangy balsamic glaze elevates the seasonal veggies, making it a delightful addition to any summer table.

Ingredients:

• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced (any color)
• 1 red onion, sliced into wedges
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (or maple syrup for a vegan option)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the zucchini, bell pepper, red onion, cherry tomatoes, and asparagus. Toss the vegetables with olive oil, salt, and pepper.
3. In a separate small bowl, whisk together the balsamic vinegar and honey until well combined.
4. Pour the balsamic mixture over the vegetables and toss until everything is evenly coated.
5. Spread the vegetables in a single layer on a large sheet pan.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
7. Remove from the oven and let cool for a couple of minutes before garnishing with fresh basil or parsley if desired.

Variations and Tips:

• Feel free to add other summer vegetables like eggplant, corn, or yellow squash based on your preference.
• For a heartier dish, incorporate cooked quinoa or couscous onto the sheet pan before roasting.
• Adjust the amount of honey to your taste; more honey will give a sweeter glaze, while less will allow the balsamic flavor to shine through.
• If you want a little kick, sprinkle red pepper flakes over the veggies before roasting.
• This dish can be served warm or at room temperature, making it a great option for outdoor gatherings.

Caprese Chicken With Cherry Tomatoes and Basil

Caprese Chicken with Cherry Tomatoes and Basil is a delightful summer dish that showcases the vibrant flavors of fresh ingredients. This easy-to-make sheet pan dinner is perfect for busy weeknights or casual gatherings, requiring just 10 minutes of prep time and around 25 minutes in the oven.

Ideal for families or anyone looking to enjoy a healthy yet satisfying meal, this recipe combines juicy chicken breasts with ripe cherry tomatoes, aromatic basil, and creamy mozzarella for a deliciously fresh experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Balsamic glaze (optional for drizzling)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Toss to coat the tomatoes evenly.
3. Spread the cherry tomato mixture on a large sheet pan.
4. Place the chicken breasts on the sheet pan among the tomatoes. Drizzle a little more olive oil over the chicken and season with salt and pepper.
5. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
6. Remove the pan from the oven and top each chicken breast with slices of mozzarella cheese.
7. Return the pan to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Once done, remove from the oven and sprinkle the torn basil leaves over the chicken and tomatoes.
9. Drizzle with balsamic glaze, if desired, before serving.

Variations and Tips:

• For extra flavor, marinate the chicken in olive oil, garlic, and a splash of balsamic vinegar for a couple of hours before cooking.
• You can substitute the chicken breast with chicken thighs for a juicier option.
• Add sliced bell peppers, zucchini, or asparagus to the sheet pan for added vegetables.
• Serve with crusty bread or a side salad to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Fajita-Style Grilled Steak and Peppers

• 1 lb flank steak
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• Fresh cilantro (for garnish)
• Tortillas (for serving)

Cooking Instructions:

1. Marinate the Steak: In a bowl, mix together the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over it, and let it sit for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
2. Preheat Oven: Preheat your oven to 425°F (220°C).
3. Prepare the Pan: Line a large baking sheet with aluminum foil or parchment paper for easy cleanup. Spread the sliced bell peppers and red onion evenly over the pan.
4. Cook the Steak and Vegetables: After the steak has marinated, place it on top of the sliced vegetables on the sheet pan. Roast in the preheated oven for about 15-20 minutes or until the steak reaches your desired doneness (medium-rare to medium is recommended).
5. Slice and Serve: Once cooked, remove the sheet pan from the oven, and let the steak rest for about 5 minutes. Slice the steak thinly against the grain. Serve the sliced steak and roasted vegetables with warm tortillas and a sprinkle of fresh cilantro on top.

Variations and Tips:

• Vegetable Variations: Feel free to mix in or substitute other veggies such as zucchini, mushrooms, or corn for added flavor and color.
• Spice it Up: Add sliced jalapeños to the vegetable mixture if you prefer some extra heat.
• Quick Prep: For even quicker prep, use pre-marinated flank steak or a pre-packaged fajita seasoning mix.
• Leftovers: Use any leftover steak and veggies in quesadillas, salads, or wraps for another delicious meal.
• Grilling Option: If you prefer to grill, cook the marinated steak on a hot grill for 6-8 minutes per side while grilling the vegetables in a grill basket or on skewers.

Enjoy this summery, delicious Fajita-Style Grilled Steak and Peppers, perfect for feasting with family or friends!