Sheet Pan Recipes - The Girl on Bloor

Sheet Pan Chicken and Asparagus

Taylor Stinson — Mon, 24 Feb 2025 13:00:00 +0000

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

Ingredients and substitutions

Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
Rosemary – thyme, oregano or another herb of choice would all work here.
Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Recipe Tips and Variations

Use these tips to keep this dish fresh and delicious, every time you make it!

Even it out: Cut the baby potatoes into smaller pieces to make sure they cook evenly.
Marinate: Marinate the chicken in the lemon mixture for 30 minutes to make it more flavourful.
Switch the veg: Swap asparagus with other vegetables like broccoli, green beans, or bell peppers.
Add a kick: Sprinkle some red pepper flakes or drizzle a bit of sriracha over the dish before baking.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

Add some rice or quinoa to soak up any juices or sauce.
Try any of these side salads for a fresh crunch.
Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

More chicken sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 238kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tsp dried (or fresh) parsley
1/2 tsp dried rosemary
1/2 tsp each salt & pepper
1 cup baby potatoes, sliced in half
4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
1 bunch asparagus

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Sheet Pan Greek Chicken {Meal Prep}

Taylor Stinson — Fri, 27 Dec 2024 14:29:48 +0000

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Why You'll Love This Recipe

One pan wonder: Everything comes together on one pan, for less prep and less clean-up.
Yummy flavours: Enjoy a taste of the Mediterranean at your kitchen table!

Ingredients and substitutions

Yukon gold potatoes – substitute for sweet potatoes instead.
Chicken breasts – use chicken thighs or drumsticks instead.
Vegetables – I like bell pepper, red onion and zucchini, but you can use any veggies here.
Olive oil – use another neutral cooking oil like avocado oil.
Lemon juice – lime juice can be used in a pinch.
Garlic – use freshly minced or jarred minced garlic.
Oregano – basil, thyme or parsley will work, but will have a different flavour.
Feta cheese – goat cheese or mozzarella would also be good.

How to make Greek chicken

Step 1: Roast the potatoes.

Season the potatoes then roast in the oven.

Step 2: Make the marinade.

Mix the olive oil, lemon juice and garlic together.

Step 3: Toss everything in the marinade.

Add everything to the sheet pan and pour the marinade over top.

Step 4: Bake in the oven.

Top with feta cheese and serve.

Recipe tips & variations

Here are some of my top tips for making Greek chicken, including different variation ideas:

Add different veggies: Eggplant, mushrooms, beets and olives would all be good.
Use chicken thighs: You'll probably need to cook the thighs for longer.
Try different seasonings: Use my homemade Greek seasoning for even more flavor!
Re-purpose the leftovers: Make loaded Greek fries with the leftovers.

Frequently Asked Questions

Can you use another cut of chicken?

You can use chicken thighs or drumsticks, but the cooking time will vary and the calorie count will be higher.

Why is there liquid at the bottom of the sheet pan?

This is totally normal! The chicken releases juices as it cooks, so there's going to be some liquid in the pan.

Can you make this recipe dairy-free?

Yes definitely, just leave out the feta cheese or swap it out for a dairy-free alternative or even some vegan tzatziki.

What to serve with Greek chicken

This Greek chicken is an entire meal on its own! If you want a little something extra, serve with one of these sides:

Fresh pita bread
Mediterranean-inspired cauliflower rice
Hummus or tzatziki
Beet salad

Storing and reheating

Storing: Store the leftovers in the fridge for up to 5 days.

Reheating: Sprinkle some water over top, then microwave for 1-2 mins. Add some fresh cheese and dig in!

More easy sheet pan recipes

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
And of course I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Course Main Course

Cuisine American, Greek

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 359kcal

Author Taylor Stinson

Ingredients

3 small Yukon gold potatoes chopped into 1-inch pieces
1 lb chicken breasts, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, thickly sliced
1 red onion, thickly sliced
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
1/4 cup feta cheese, crumbled (leave out for Whole 30)

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Instructions

Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.

Video

Notes

Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes.

Serve your bowls with cauliflower rice or beet salad.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Nutrition

The post Sheet Pan Greek Chicken {Meal Prep} appeared first on The Girl on Bloor.

Lemony Garlic Sheet Pan Salmon

Taylor Stinson — Mon, 18 Nov 2024 13:00:00 +0000

This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it's the perfect meal for busy weeknights.

The zesty lemon and garlic sauce really brings everything to life, and a sprinkle of fresh parsley makes it feel like a restaurant-quality meal.

Why you'll love this recipe

Healthy & light: Packed with lean protein, healthy fats, and fresh veggies.
One-pan simplicity: Minimal cleanup, and everything cooks on a single sheet pan!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Lemon juice & zest – Fresh lemon gives the best flavor, but bottled lemon juice will work too.
Garlic – use fresh garlic for flavor, but jarred garlic works if you’re in a pinch.
Dried dill – try dried thyme or rosemary for variety; finish with fresh dill for even more flavour!
Baby potatoes – substitute with small Yukon gold or red potatoes.
Salmon filets – trout or cod also work.
Asparagus – swap with green beans or broccoli.
Fresh parsley (optional) – try fresh basil instead.

How to make lemony garlic salmon on a sheet pan

Step 1: Prep the potatoes.

Place potatoes on a baking sheet, drizzle with olive oil, season, and bake.

Step 2: Make the sauce.

Mix olive oil, lemon juice, zest, garlic, dill, salt, and pepper.

Step 3: Add salmon & asparagus.

Add salmon and asparagus to the sheet and drizzle with sauce.

Step 4: Bake & serve.

Bake until salmon flakes easily. Garnish with parsley and serve!

Recipe Variations

You have a few options to change up this dish:

Serve with a side: Pair the salmon with a simple couscous or quinoa salad for extra texture.
Herb-crusted: Press a mix of fresh rosemary, thyme, and oregano with a bit of panko and olive oil onto the salmon filets before baking for a crispy crust.
Swap potatoes for sweet potatoes: Use cubed sweet potatoes for a slightly sweeter twist.

Frequently asked questions

Can I use frozen salmon?

Yes! Thaw completely and pat dry before baking for the best results.

Do I need to parboil the potatoes?

No need to parboil. Baking the potatoes for 20 minutes first ensures they cook through.

How do I know when the salmon is done?

Salmon is ready when it flakes easily and reaches an internal temp of 145°F.

How to store and reheat

Storing: Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating: Microwave individual portions for 1-2 minutes or warm in the oven at 350°F for 10 minutes.

Freezing: Freeze salmon and asparagus separately in individual portions for up to 3 months. The cooked potatoes won't freeze well.

Reheating from frozen: Thaw in the fridge overnight, then reheat as directed.

More easy sheet pan recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this salmon into leftovers.
Get a meat thermometer to make sure your salmon is cooked through.

Lemony Garlic Sheet Pan Salmon

This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it's the perfect meal for busy weeknights.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 415kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil plus more for drizzling
1 tbsp lemon juice from half a lemon
1 tsp lemon zest
2 cloves garlic minced
1 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
4 cups baby potatoes quartered
4 salmon filets
1 lb asparagus ends trimmed
2 tbsp fresh parsley finely chopped; optional garnish

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add potatoes to a baking sheet lined with parchment paper, then drizzle with a bit of olive oil and season with salt and pepper. Bake for 20 minutes.
Meanwhile, mix together olive oil, lemon juice, lemon zest, garlic, dried dill and salt and pepper. Set aside. Trim ends off asparagus.
Remove potatoes from the oven and add salmon and asparagus. Drizzle lemon-dill sauce overtop of salmon and asparagus, then bake along with potatoes for another 10 minutes.
Remove from oven, serve with parsley sprinkled overtop and enjoy!

Notes

Bake potatoes for an extra 5 minutes initially for extra crisp.

Prep potatoes and lemon-dill sauce a day in advance for an even quicker dinner.

Store in an airtight container in the fridge for up to 5 days.

Freeze individual portions of salmon and veggies for up to 3 months.

Microwave individual servings for 1-2 minutes or warm in the oven at 350°F for about 10 minutes.

Nutrition

The post Lemony Garlic Sheet Pan Salmon appeared first on The Girl on Bloor.

Sheet Pan Gnocchi with Sausage

Taylor Stinson — Mon, 04 Nov 2024 14:00:00 +0000

This easy Sheet Pan Gnocchi with Sausage is loaded with veggies such as cherry tomatoes and peppers. It's a quick and delicious dinner!

This Sheet Pan Gnocchi is one of my absolute favorites when I'm short on time. I just toss everything onto a tray, pop it in the oven, and relax—dinner’s ready in 30 minutes.

Why you'll love this recipe

Simple and quick: Ready in 30 minutes for a no-fuss weeknight dinner.
Protein-packed: Turkey sausage adds protein to keep you full.
Customizable: Swap out ingredients to suit your taste.

Ingredients and substitutions

Olive oil – Use olive oil for a rich flavor, or substitute with a neutral cooking oil like avocado oil.
Turkey sausages – Feel free to swap with your choice of sausage, like chicken or pork.
Gnocchi – Store-bought gnocchi makes this recipe quick and easy, but homemade gnocchi will work beautifully if you have the time.
Cherry tomatoes – Use grape tomatoes or diced large tomatoes if needed.
Bell pepper – Use zucchini or broccoli instead of pepper if you prefer.
Red onion – Substitute with yellow or white onion for a slightly different flavor.
Lemon juice – Freshly squeezed lemon juice gives the best tang, but bottled lemon juice is a convenient option.
Garlic – Freshly minced garlic is ideal for flavor, but jarred minced garlic or garlic powder can work in a pinch.
Fresh herbs – Basil, sage, rosemary, thyme, parsley, or cilantro all work well. Use one or a mix depending on your preferences.
Parmesan cheese – Shaved parmesan adds a great finishing touch, but grated parmesan or even a sprinkle of feta could be used, too.

How to make this recipe

Step 1: Cook the sausages.

Cook the turkey sausages for 5 minutes, then slice into bite-sized pieces.

Step 2: Assemble on the pan.

Toss sausage, gnocchi, veggies, garlic, lemon juice, and remaining oil on the sheet pan.

Step 3: Bake.

Bake for 20 min until the veggies are tender and the gnocchi is golden and slightly crisp.

Step 4: Garnish and serve.

Top with herbs and parmesan, and serve warm.

Recipe Variations

Make it seasonal: Use fall veggies like butternut squash, winter greens like kale, asparagus in spring, or zucchini in summer.
Serve with a side dish: Pair this dish with a light side salad or some garlic bread.
Add a drizzle: Finish with a drizzle of balsamic glaze or pesto for an extra layer of flavor.

Frequently Asked Questions

Can I use gluten-free gnocchi?

Yes! Look for cauliflower or potato-based gluten-free gnocchi in the natural foods or frozen section of the store.

Do I need to thaw frozen gnocchi?

There's no need to thaw frozen gnocchi. Simply add it straight to the pan.

How can I make the gnocchi crispy?

Broil for 1-2 minutes at the end of baking for extra crispiness.

Storing and Reheating

Storing: Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating: Reheat individual servings in the microwave for 1-2 minutes, or place the whole dish in the oven at 350°F for about 10 minutes until heated through.

Freezing: This dish can be frozen for up to 3 months. Store in individual portions for easy reheating.

Reheating from frozen: Microwave individual portions for 1-2 minutes, or reheat as directed.

More easy sheet pan recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range turkey sausages from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Gnocchi with Sausage

This easy Sheet Pan Gnocchi with Sausage is loaded with veggies such as cherry tomatoes and peppers. It's a quick and delicious dinner!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 447kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil divided
4 turkey sausages
12 oz package gnocchi
1 pint cherry tomatoes
1 bell pepper any colour, chopped
1 red onion sliced
1 tbsp lemon juice
2 cloves minced garlic
Salt & pepper to taste
2 tbsp fresh herbs basil, sage, rosemary, thyme, parsley and cilantro are all good choices; pick one or do a mix
1/4 cup parmesan cheese shaved

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Meanwhile, heat half the olive oil in a large skillet over med-high heat. Cook turkey sausages for 5 minutes until browned, then slice into bite-sized pieces. It's ok if they're still pink, they will get cooked through in the oven.
Add remaining ingredients, including sausages and except for fresh herbs and parmesan cheese, to a baking sheet lined with parchment. Toss to combine, then bake for 20 minutes.
Sprinkle the finished dish with fresh herbs and shavings of parmesan, then serve and enjoy!

Notes

You can use pork sausage in place of turkey, but then it will be 200 calories more per serving.

Gnocchi tends to soften over time. For the best texture, eat this dish within 2-4 days of storing in the fridge.

Reheat individual servings in the microwave for 1-2 minutes, or place the whole dish in the oven at 350°F for about 10 minutes until heated through.

Make it ahead: Prep and assemble all the ingredients on the sheet pan, cover, and refrigerate for up to a day before baking. Just pop it in the oven when you're ready to cook.

Nutrition

The post Sheet Pan Gnocchi with Sausage appeared first on The Girl on Bloor.

Sheet Pan Sausage and Vegetables

Taylor Stinson — Wed, 02 Oct 2024 12:00:00 +0000

This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.

Why you'll love this recipe

Sheet pan meal: Stick everything on a pan, cook in the oven, then serve.
Super customizable: Make this recipe your own with different sausages, veggies and seasonings.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Turkey sausages – Italian sausage or kielbasa would add extra flavour.
Sweet potato – butternut squash, parsnips or yam would be good too.
Brussels sprouts – add in broccoli, cauliflower florets or asparagus instead.
Beets – try carrots instead.
Red pepper – yellow or orange pepper would be good too.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Rosemary – thyme, sage or parsley would be good too.

How to make this recipe

Step 1: Cook the sausage.

Brown the sausage in a skillet.

Step 2: Slice it up.

Slice the sausage into coins.

Step 3: Add the veggies to a sheet pan.

Toss the veggies with garlic and spices.

Step 4: Add the sausage.

Roast the veggies, then add the turkey sausage. Cook and then serve.

Recipe tips & variations

Here are my top tips for making this sheet pan recipe, including some variations to try:

Ingredient prep: Pre-cook the sausage and chop up the veggies to save time.
Line the pan: Parchment paper will make cleanup easier (you'll thank me later).
Chop into small pieces: Dice the veggies into 1/2″ pieces so they cook evenly.
Add some spice: Throw on more seasonings, spices or sauces for added flavour.
Swap out the sausage: Italian sausage, kielbasa or chicken sausage are all good options.

Frequently asked questions

What other vegetables can I add?

The sausage would taste delicious with butternut squash, carrots, parsnips, onion, yams, broccoli, cauliflower and asparagus.

What kind of sausage should I use?

I like using turkey sausage since it's healthier, but chicken sausage, Italian sausage or kielbasa would all work.

Can I use frozen vegetables?

No, I wouldn't recommend using frozen veggies, since they'll make the rest of the ingredients soggy.

Storing and reheating

Storing: Store the leftovers in the fridge for 5 days.

Reheating: Reheat in the microwave for 1-2 mins or in a pan on the stovetop with a bit of olive oil until heated through.

Freezing: I wouldn't recommend freezing this recipe, as the veggies won't defrost well.

More sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range turkey sausages from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Sausage and Vegetables

This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 309kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil, divided
4 turkey sausages
1 small sweet potato, chopped
1 cup brussels sprouts, sliced in half
2 medium-sized beets, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 tsp rosemary
1/2 tsp salt
1/2 tsp pepper

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Heat 1 tbsp olive oil over medium heat in a large skillet. Add turkey sausages and cook for 5 minutes until browned but not quite cooked in the middle.
Meanwhile, add veggies to a large baking sheet and toss with olive oil, garlic, rosemary, salt and pepper. Bake in the oven for 20 minutes until veggies are tender.
Remove from oven and add turkey sausage, cooking another 5 minutes. Remove from oven, serve and enjoy!

Video

Notes

Try out different veggies like butternut squash, carrots, parsnips, broccoli or cauliflower.

Chop the ingredients into 1 inch pieces to ensure they cook evenly.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 minutes.

Nutrition

The post Sheet Pan Sausage and Vegetables appeared first on The Girl on Bloor.

25+ Sheet Pan Dinners Recipes for Busy Weeknights

Taylor Stinson — Tue, 10 Sep 2024 13:00:00 +0000

The oven does all the work for you with these sheet pan dinners – they're perfect for busy weeknights and only the sheet pan to wash!

Leave the dishes behind

What could be better than a delicious dinner that's made all on one dish? I personally love these recipes because I HATE doing dishes.

They're all super delicious and easy to make, with minimal clean-up since everything's made on one sheet pan! To help you get started, I rounded up some of my favourite sheet pan recipes that everyone will love.

Why you'll love them

Here are just a few reasons why you'll love these sheet pan recipes:

Easy, healthy meals that require no additional sides
Prep time is minimal and the oven does most of the work
Cleanup is very easy since there's just one pan (make sure to check out these skillet recipes for more one pan meals)!

Beef & Pork Recipes

These recipes range from steak to sausage, pork tenderloin and more. They're a great way to enjoy a quick and easy but hearty meal.

Sheet Pan Sausage and Vegetables

This Sheet Pan Sausage and Vegetable Dinner is perfect for busy weeknights! It's a healthy meal that requires minimal prep and clean-up.

Sheet Pan Gnocchi with Sausage

This easy Sheet Pan Gnocchi with Sausage is loaded with veggies such as cherry tomatoes and peppers. It's a quick and delicious dinner!

Sheet Pan Steak Fajitas via Life Made Sweeter

These Sheet Pan Steak Fajitas are tender, juicy and full of flavor. They're made all on one pan, with low-carb and keto options. They're the perfect weeknight dinner!

15-Minute Sheet Pan Beef and Broccoli via Averie Cooks

This Beef and Broccoli recipe is healthier and faster than Chinese takeout! There's so much flavor in this family favorite that you'll want to add to your weekly rotation.

One Pan Pork Tenderloin and Vegetables via My Kitchen Love

This one pan Za’atar Pork Tenderloin, Sweet Potato, and Cauliflower is a quick and healthy meal the whole family will love! Packed with lean protein and loads of family-loving vegetables, it’s a delicious and easy pork tenderloin recipe.

Vegetarian & Seafood Options

Looking for meatless options? Check out my fave seafood and vegetarian recipes that can be cooked on just one pan.

Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

These Sheet Pan Buddha Bowls with Turmeric Tahini Dressing are a delicious vegan lunch idea that can be made almost all on one pan!

Lemony Garlic Sheet Pan Salmon

This Lemony Garlic Sheet Pan Salmon is so delicious! With minimal ingredients and easy clean up, it's the perfect meal for busy weeknights.

Sheet Pan Shrimp Fajitas

These easy Sheet Pan Shrimp Fajitas are a quick 30-minute dinner! Just marinate shrimp, bake with peppers, then load up your tortillas.

Sheet Pan Teriyaki Salmon and Vegetables via Skinnytaste

This easy, delicious teriyaki salmon meal is SO good, made all on one sheet pan and ready in 20 minutes!

Old Bay Shrimp and Sausage Sheet Pan Dinner via The Modern Proper

Seasoned with Old Bay, this asparagus, shrimp and sausage sheet pan dinner couldn’t be easier. Served with a lemon aioli, it’s the kind of meal that just might find its way into your weekly rotation!

Maple Salmon Sheet Pan Dinner via Salt & Lavender

My maple salmon sheet pan dinner with sweet potatoes and asparagus is an easy, fast, delicious, and comforting fall meal!

Tandoori Tofu Sheet Pan Dinner via Minimalist Baker

This sheet pan dinner features crumbled tofu, tender roasted vegetables, and our Indian-inspired tandoori spice mix. It’s flavorful, oh so satisfying, and plant-based.

Chicken Dinners

Winner, winner, chicken dinner! These chicken recipes are by far the easiest when it comes to sheet pan recipes.

Sheet Pan Pesto Chicken

These Sheet Pan Pesto Chicken Meal Prep Bowls are a delicious low carb lunch idea that comes together in 30 minutes!

Sheet Pan Chicken Thighs

This Sheet Pan Chicken Thighs recipe is the perfect weeknight meal with minimal prep and easy clean-up. It's served with potatoes & veggies.

Indian-Inspired Chicken Meal Prep Bowls

These Indian-Inspired Chicken Meal Prep Bowls are super easy to make and come together on one sheet pan – they’ve even got pakoras!

Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies

Sheet Pan Crispy Coconut Chicken

This Sheet Pan Crispy Coconut Chicken with mango salsa and sweet potato fries is the perfect dinner idea for busy weeknights.

Chicken & Butternut Squash Harvest Bowls

These Chicken & Butternut Squash Harvest Bowls are filled with fall flavours and an easy meal prep idea. Almost everything cooks on one pan!

Sriracha Ranch Sheet Pan Chicken

This Sriracha Ranch Sheet Pan Chicken is a super easy and healthy 30-minute dinner idea that doubles as your weekly meal prep!

Easy Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!

Sheet Pan Balsamic Chicken

This Sheet Pan Balsamic Chicken is a healthy, low carb dinner idea – it comes together on one pan in 30 minutes and is great for meal prep!

30-Minute Sheet Pan Rosemary Chicken

This Sheet Pan Rosemary Chicken is a healthy low-carb meal that's ready in just 30 minutes – plus, it's great for meal prep!

Sheet Pan Honey Dijon Chicken

This Sheet Pan Honey Dijon Chicken with butternut squash is a delicious meal that comes together in 30 minutes – it's great for meal prep.

Jamaican Chicken Sheet Pan Dinner via Sweet Peas and Saffron

This Jamaican chicken sheet pan dinner bakes up with bell peppers, onions & potatoes in a spicy Jamaican spice rub in under 30 minutes. Top with fresh mango!

Sheet Pan Bruschetta Chicken via Damn Delicious

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Paprika Chicken Sheet Pan Dinner via Sweet Peas and Saffron

This paprika chicken sheet pan dinner cooks all up on the same pan with potatoes, bell peppers, zucchini, and cherry tomatoes.

15-Minute Sheet Pan Pineapple Teriyaki Chicken via Averie Cooks

Fast, EASY, and loaded with fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp-tender veggies make make for a DELISH one-pan meal with zero cleanup.

Sheet Pan Honey Lemon Chicken with Asparagus via Life Made Sweeter

The perfect easy meal for busy weeknights. Best of all, made with tender and juicy chicken, asparagus coated in a sweet and savory sauce.

Sheet Pan Hoisin Chicken via Life Made Sweeter

An easy one pan meal with healthy roasted veggies. Best of all, clean up is a breeze so this is perfect for busy weeknights!

Roasted Chicken and Sweet Potatoes via EatWell101

Seasoned with olive oil and cajun spices then roasted to perfection, this easy sheet pan chicken meal prep with sweet potato recipe is great.

Honey Apricot Chicken and Asparagus via The Seasoned Mom

This Sheet Pan Honey Apricot Chicken and Asparagus is a healthy and fresh spring dinner that cooks entirely on one tray! Easy and FAST!

Meal prep tools

Here are the best sheet pans!
Make cleanup a breeze by lining your sheet pans with parchment paper.
Grab some glass meal prep bowls to pack up these recipes as your weekly lunches.
Meal prep with your freezer! Butcher Box conveniently delivers a variety of meats to your door frozen.

More healthy dinner ideas

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The post 25+ Sheet Pan Dinners Recipes for Busy Weeknights appeared first on The Girl on Bloor.

Baked Honey Mustard Chicken Recipe

Taylor Stinson — Wed, 28 Aug 2024 13:00:00 +0000

This Baked Honey Mustard Chicken comes together on one sheet pan for minimal clean up – it's a 30-minute dinner with a delicious sauce!

Why You'll Love This Recipe

One pan wonder: Everything's made on one pan, which means less prep and less clean-up.
Yummy sauce: The honey mustard sauce adds the perfect flavour to the chicken and veggies.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Boneless skinless chicken breasts – chicken thighs would also work.
Yukon gold potatoes – sweet potatoes or yams would also be good.
Carrots – try butternut squash, parsnips or rutabaga instead.
Brussels sprouts – green beans, asparagus or broccoli would all be good here.
Dijon and grainy mustard – you can use regular mustard, but the flavour will be different.
Honey – agave or maple syrup would also add some sweetness.
Rosemary – thyme, sage or marjoram would be good too.

How to make honey mustard chicken

Step 1: Prep your ingredients.

Chop up the chicken and veggies.

Step 2: Make the sauce.

Whisk the mustard, honey and seasonings together.

Step 3: Bake the mixture.

Bake the chicken and veggies on a sheet pan.

Step 4: Add the sauce.

Drizzle the sauce over the chicken and veggies.

Step 5: Bake in the oven.

Bake until the sauce thickens.

Step 6: Garnish with rosemary.

Store in meal prep bowls or serve immediately.

Recipe variations

There are a few different ways you can make this recipe your own:

Cook the chicken: Grill or air fry the chicken instead, then drizzle it in the sauce.
Swap the protein: Try it with chicken thighs, chicken tenders or salmon.
Add seasonings: Add other seasonings, spices or fresh herbs for more flavour.
Try different veggies: Sweet potato, green beans, asparagus and broccoli would all be good.

Frequently Asked Questions

Can you marinate the chicken in the sauce?

You can if you want to, but it's not necessary. Cooking it in the sauce for 2-3 mins will still add plenty of flavour.

Can I use another cut of chicken?

You can make this recipe with chicken thighs or tenders instead. Keep in mind the cooking time may vary.

Is this recipe keto?

To make this recipe keto, you'll need to use a keto honey mustard sauce and skip the starchy vegetables.

Serving suggestions

This recipe is an entire meal on its own, but if you're looking for more side dish options, try one of these:

Roasted, mashed or scalloped potatoes
Rice or cauliflower rice
Quinoa salad

How to store the leftovers

This honey mustard chicken is perfect for meal prep!

To prep: Dice the chicken, potatoes and veggies, and make the sauce.
To store: Store the leftovers in the fridge for 5 days.
To reheat: Sprinkle some water over top and microwave for 1-2 mins.

More easy chicken recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Baked Honey Mustard Chicken Recipe

This Baked Honey Mustard Chicken comes together on one sheet pan for minimal clean up – it's a 30-minute dinner with a delicious sauce!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 290kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb chicken breasts, diced into 1-inch pieces
2 small Yukon gold potatoes, diced into 1-inch pieces
2 carrots, chopped into 1-inch pieces
1 cup brussels sprouts, sliced in half
2 tbsp dijon mustard
2 tbsp grainy mustard
2 tbsp honey
1 sprig fresh rosemary, chopped or 1 tsp dried
1/2 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Line a baking sheet with parchment paper and add chicken, potatoes, carrots and brussels sprouts. Drizzle with olive oil and season with a bit of salt & pepper.
Bake mixture for 18 minutes.
Meanwhile, mix mustards, honey, rosemary and salt & pepper together in a small bowl. Remove sheet pan from oven and drizzle sauce over chicken and veggies on sheet pan, then toss to coat.
Bake another 2-3 minutes until sauce thickens.
Remove from oven, garnish with a bit of extra fresh rosemary if desired, then serve and enjoy!

Video

Notes

Serve with mashed potatoes, cauliflower rice or quinoa salad.

Swap out the veggies for any other veggies of your choice.

Store any leftovers in the fridge for up to 5 days. Reheat in the microwave or in a skillet on the stovetop.

Nutrition

The post Baked Honey Mustard Chicken Recipe appeared first on The Girl on Bloor.

Sheet Pan Chicken Thighs

Taylor Stinson — Wed, 26 Jun 2024 12:00:00 +0000

This Sheet Pan Chicken Thighs recipe is the perfect weeknight meal with minimal prep and easy clean-up. It's served with potatoes & veggies.

Why You'll Love This Recipe

Easy dinner: These chicken thighs are a quick and easy dinner idea. Everything comes together on one pan for minimal clean-up!
Super flavorful: The spice blend is so yummy. You can use it for other proteins as well.

Ingredients & substitutions

Chicken thighs – you can use bone-in or boneless chicken thighs with or without the skin for this recipe, just keep in mind the cooking time will alter.
Yukon gold potatoes – use any kind of potatoes of your choice.
Red pepper – or another colour bell pepper like yellow or orange pepper.
Red onion – white onion, yellow onion or shallots would all be good instead.
Olive oil – substitute for another neutral cooking oil.
Lemon juice – freshly squeezed or bottled lemon or even lime juice can be used.
Salt & black pepper – to taste.
Lemon – leave this off if you don’t have any fresh lemon.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Kalamata olives – use another kind of olives or capers.
Parsley – basil or oregano will provide a similar flavor.
Feta cheese – swap out for another cheese of your choice or leave this off for a dairy-free option.

Spice blend

Paprika – cayenne or chili powder would also work here.
Onion powder – substitute for garlic powder or onion salt (leave out the rest of the salt if you use onion salt).
Garlic powder – freshly minced garlic or extra onion powder can be used instead.
Salt & pepper – to taste.

How to make sheet pan chicken thighs

Step 1: Prepare the vegetables.

Toss the potatoes, red pepper and red onion with olive oil, lemon juice, salt and pepper on a parchment-lined baking sheet.

Step 2: Season the chicken thighs.

Mix together the teaspoon paprika, teaspoon onion powder, teaspoon garlic powder, and half teaspoon salt and pepper in a small bowl. Rub the chicken thighs with the spice blend.

Step 3: Bake the chicken thighs.

Place chicken thighs and lemon slices on the sheet pan, then bake in the oven.

Step 4: Serve and enjoy!

Remove from the oven and assemble Mediterranean bowls if desired. Serve and enjoy!

Recipe tips & variations

Here are some of my top tips for making these chicken thighs, including some recipe variations:

Don't overcrowd the pan: Make sure the chicken and vegetables are in a single layer, and there's not too much overlap, or the ingredients won't cook properly.
Try different spices/marinades: Feel free to get creative with the seasonings you use. Try fajita seasoning, jerk seasoning, or even marinate the chicken in one of my chicken thighs marinades.
Swap out the veggies: Add in any veggies of your choice like brussels sprouts, broccoli, carrots, sweet potatoes, red onion and more. Just make sure you cut the vegetables into bite-sized pieces.
Use a meat thermometer: An instant read thermometer is the easiest way to ensure your chicken is cooked all the way through.

Frequently Asked Questions

Can you use chicken breasts instead?

You can use boneless skinless chicken breasts for this recipe, but they won't need to cook for as long. They'll probably only take about 20-25 mins to cook, versus the thighs which take about 35 mins. Use a meat thermometer to ensure you're not under or over cooking.

Why is there so much liquid at the bottom of the sheet pan?

The chicken will release juices while it cooks, so it's totally normal for there to be liquid at the bottom of the sheet pan after cooking. I like to line the sheet pan in parchment paper for easy cleanup.

Can you make them ahead of time?

If you want to prep this recipe ahead of time, you can chop up all the veggies and rub the chicken with the spice blend a couple days in advance. Store everything separately in the fridge in glass containers. When you're ready to eat, all you have to do is stick everything on a sheet pan and cook!

What to serve

These sheet pan chicken thighs are a full low-carb meal on their own. If you want to serve them with a little something extra, here are some ideas:

Cauliflower rice
Creamy mashed potatoes or cauliflower mashed potatoes if you want to keep the meal low-carb
Light side salad with homemade dressing

Storing and reheating

Store any leftovers in the fridge for 4-5 days. Sprinkle some water over top and cover with a damp paper towel, then microwave for 1-2 mins. Add on some fresh feta and dig in!

You can also freeze the cooked thighs for up to 3 months. Defrost in the fridge then reheat as normal, or reheat straight from frozen for 6-7 mins in the microwave with a damp paper towel over top.

More easy sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers in the fridge.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Sheet Pan Chicken Thighs

This Sheet Pan Chicken Thighs recipe is the perfect weeknight meal with minimal prep and easy clean-up. It's served with potatoes & veggies.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 545kcal

Author Taylor Stinson

Ingredients

8 bone-in, skin-on chicken thighs or boneless, skinless chicken thighs
2 Yukon gold potatoes chopped
1 red pepper chopped
1 red onion chopped
1 tbsp olive oil
1 tbsp lemon juice
1 lemon sliced (optional)
2 cloves garlic minced
Salt & pepper to taste
1/2 cup kalamata olives
1/2 cup parsley chopped
1/4 cup feta crumbled

Spice blend

1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice and season with salt and pepper on a parchment-lined baking sheet. Rub chicken thighs with spice blend, then place on sheet.
Add lemon slices, then bake for 35-38 minutes if using skin-on, bone-in thighs. If using boneless, skinless thighs, bake for 25 minutes.
Remove from oven and mix garlic into veggies, then garnish with kalamata olives, parsley and feta. Serve and enjoy!

Notes

Use a wire rack so any extra fat from the chicken drains from the rack onto the baking sheet.

Try different vegetables like sweet potatoes, brussels sprouts, broccoli and more.

Serve with a side of mashed potatoes, cauliflower rice or a light side salad.

Store any leftovers in the fridge for 4-5 days. Sprinkle some water and add a damp paper towel over top, then microwave for 1-2 minutes.

Freeze the cooked chicken thighs for up to 3 months. Reheat in the microwave from frozen for 6-7 minutes or defrost in the fridge then reheat as normal.

Nutrition

The post Sheet Pan Chicken Thighs appeared first on The Girl on Bloor.

Easy Sheet Pan Shrimp Fajitas

Taylor Stinson — Wed, 05 Jun 2024 12:00:00 +0000

These easy Sheet Pan Shrimp Fajitas are a quick 30-minute dinner! Just marinate shrimp, bake with peppers, then load up your tortillas.

Why You'll Love This Recipe

Everything's made in one pan: The shrimp and vegetables cook together on one sheet pan for easy cleanup.
Quick and easy meal: This recipe is great for busy weeknights, since everything comes together in less than 30 minutes.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Fajita seasoning – use a store-bought blend or make your own using chili powder, cumin, paprika and other spices.
Lime juice – freshly squeezed lime juice is best, but bottled can be used in a pinch.
Soy sauce – coconut aminos or tamari are the best substitutes here.
White vinegar – you can try using apple cider vinegar, but the flavor will be different.
Salt & pepper – to taste.
Garlic – freshly minced or jarred minced garlic would both work.
Shrimp – you can use fresh or frozen shrimp, or try another protein option like chicken or steak.
Bell peppers – use any color combination like red bell pepper, green bell pepper or yellow bell pepper.
Red onion – white or yellow onion would also be good.
Cheddar cheese – swap out for another cheese of your choice like Monterey Jack, Tex Mex or even oaxaca cheese.
Cilantro – leave this off if you're not a fan.
Lime wedges – leave these off if you don't have any fresh limes.
Corn tortillas – flour tortillas would also work or you could serve your shrimp fajitas in lettuce wraps.

How to make sheet pan shrimp fajitas

Step 1: Marinate the shrimp.

Mix together the marinade ingredients in a large bowl or Ziploc, then toss the shrimp in the marinade and marinate for at least 10 minutes.

Step 2: Add everything to a sheet pan.

Add the marinated shrimp and veggies to a parchment-lined baking sheet.

Step 3: Bake in the oven.

Bake in the oven, then sprinkle cheese over top and bake until the cheese has melted.

Step 4: Assemble your tacos and serve.

Serve the shrimp fajitas in warm tortillas with all your favourite toppings.

How to Serve Shrimp Fajitas

These shrimp fajitas are super easy to make, and you can customize them to include your favorite toppings and sides. Here are some different ideas on how to serve your fajitas:

With your favorite toppings: Add on some guacamole or diced avocado, salsa or pico de gallo, hot sauce, sour cream, lime crema or corn. The topping options are endless!
As lettuce wraps: For a low-carb option, swap out the tortillas for lettuce wraps.
Serve over rice: Instead of serving them in tortillas, serve the shrimp as fajita bowls over cauliflower rice or Mexican rice with all your toppings.
With yummy sides: These fajitas would be delicious with a side dish like cowboy caviar, chips and guac, refried beans or black beans.
As a salad: You can use the leftovers to make a shrimp salad! Serve the shrimp and veggies over lettuce with any other veggies of your choice.

Frequently Asked Questions

Can you make shrimp fajitas ahead of time?

You can marinate the shrimp, cut up the veggies and prep all your toppings a couple days in advance. It'll cut down on prep time, so when you're ready to make them, all you have to do is dump everything onto a sheet pan and stick it in the oven.

How do you know when the shrimp is done?

You'll know the shrimp is cooked through when it's opaque and a pink-ish color or no longer gray. About 12-15 minutes in the oven should do the trick.

Should you heat up the tortillas?

If you're using corn tortillas, I'd highly recommend heating them up in the microwave or the oven before serving your fajitas. It makes them a lot softer, but it's totally optional.

Storing and reheating

You can store any leftovers in an airtight container in the refrigerator for 3 to 5 days. When you're ready to enjoy, reheat the mixture in a skillet on the stovetop or in the microwave for 1 minute. I personally prefer the skillet method, as it ensures the vegetables get nice and crispy again. Serve in warm tortillas with all your toppings and enjoy!

More healthy shrimp recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
Use these Ziploc bag holders to make marinating the shrimp easier.

Easy Sheet Pan Shrimp Fajitas

These easy Sheet Pan Shrimp Fajitas are a quick 30-minute dinner! Just marinate shrimp, bake with peppers, then load up your tortillas.

Course Main Course

Cuisine tex mex

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 449kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 tbsp faijta seasoning
1 tbsp lime juice
1 tbsp soy sauce
1 tsp white vinegar
1/4 tsp each salt & pepper
4 cloves garlic minced
1 lb shrimp tails left on
2 bell peppers any colour, sliced
1 small red onion sliced
1 cup cheddar cheese grated
1/4 cup cilantro chopped; optional, to serve
lime wedges optional, to serve
12 corn tortillas optional, to serve

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Mix olive oil, seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.
Pour marinade over shrimp in a resealable plastic bag or in a large bowl and let marinate for 10 minutes. Meanwhile, slice peppers and onions and place on a large baking sheet lined with parchment paper.
Add shrimp to sheet pan with veggies and bake on lowest oven rack for 12 minutes.
Remove from oven and turn oven to broil. Sprinkle shrimp and veggies with cheese, then return to oven and bake for 3-5 minutes until cheese is melted.
Remove from oven, garnish with cilantro and lime wedges then serve in corn tortillas and enjoy!

Notes

Add on toppings like guacamole, salsa, pico de gallo, sour cream, lime crema or corn.

For a low-carb option, serve the fajitas as lettuce wraps or over cauliflower rice.

Serve with a side of cowboy caviar, refried beans or chips and guac.

Marinate the shrimp, chop up the veggies and prep your veggies a couple days in advance.

Store the leftover shrimp and veggies in the fridge for 3-5 days. Reheat in a skillet on the stovetop or in the microwave for 1 min.

Nutrition

The post Easy Sheet Pan Shrimp Fajitas appeared first on The Girl on Bloor.

Sheet Pan Pesto Chicken

Taylor Stinson — Wed, 29 May 2024 13:00:00 +0000

This Sheet Pan Pesto Chicken is a delicious low carb meal prep bowl idea that comes together in 30 minutes!

Why You'll Love This Recipe

One pan recipe: Everything comes together on one sheet pan, so there are less dishes to do afterwards!
Super easy: All you have to do is cut up the chicken and veggies, toss it in the pesto, then bake in the oven.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Store-bought pesto – you can also make your own using basil, olive oil, parmesan, garlic and pine nuts.
Salt & pepper – to taste.
Chicken breasts – chicken thighs would also be good but would increase the calorie count.
Veggies – swap out the veggies for any veggie of your choice like parsnips, potatoes, green beans, asparagus, etc.

How to make pesto chicken on a sheet pan

Step 1: Add everything to a sheet pan.

Add the chicken and veggies to a parchment-lined baking sheet, and toss to coat in the pesto.

Step 2: Bake in the oven.

Bake until the veggies are tender-crisp and the chicken is cooked through.

Recipe tips & tricks

Here are some of my top tips for making these pesto chicken bowls:

Use store-bought pesto: You can use homemade pesto, but store-bought pesto will work just as well and significantly cuts down on prep time.
Ingredient prep: If you want this meal to come together even faster, chop up all the veggies and the chicken a couple days in advance. When you're ready to cook, all you have to do is throw everything on the pan and coat in pesto.
Swap out the veggies: Use any vegetables of your choice like broccoli, zucchini, mushrooms, cauliflower, cherry or grape tomatoes, carrots, parsnips, potatoes, asparagus, green beans and more.
Add some garnish: For extra flavor, garnish your bowls with parmesan cheese and/or fresh basil.

Frequently Asked Questions

What kind of pesto should you use?

You can use homemade or store-bought pesto for this recipe. I normally just use store-bought pesto as it's easier to make, and can be found in the pasta aisle of your grocery store.

Can you make it on the stovetop instead?

If you don’t want to turn on the oven, you can definitely make this recipe on the stovetop. Simply sauté the chicken and mushrooms (and/or any other hearty vegetables) for 5-6 minutes with olive oil in a large skillet over medium heat, then sauté the rest of your vegetables for another 10 minutes along with the pesto.

What do you serve these pesto bowls with?

You can serve this pesto chicken alone to make it a low-carb meal, or add on some sides like your favourite pasta noodles, rice or cauliflower rice, quinoa or roasted potatoes. You can even repurpose the leftovers and turn them into pita pizza.

Storing and reheating

You can store this recipe in meal prep bowls in the fridge for up to 5 days. To reheat, simply sprinkle a tiny bit of water over top to keep the chicken from drying out, then microwave for 1-2 minutes. You can also mix in some extra fresh/jarred pesto for more flavour!

Freezing this recipe

You can try storing your pesto chicken in the freezer, but you won't be able to freeze the veggies, as they won't defrost well. You can freeze the chicken on its own in Ziploc bags or meal prep containers for up to 3 months, then defrost in the fridge and reheat as normal.

More easy sheet pan recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls for your leftovers.
I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Pesto Chicken

This Sheet Pan Pesto Chicken is a delicious low carb meal prep bowl idea that comes together in 30 minutes!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 328kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts diced
2 cups mushrooms sliced
1 red pepper chopped
1 head broccoli cut into florets
1 zucchini cut thickly in half
1/2 cup store bought pesto

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add all ingredients to a sheet pan and toss to coat in pesto.
Bake for 18 minutes or until veggies are to desired tenderness. Serve and enjoy!

Video

Notes

Switch up the seasonings to customize this recipe. Italian seasoning, lemon pepper or fajita seasoning would all be yummy.

Cook heartier root veggies and mushrooms for 20 minutes like beets, parsnips and potatoes.

Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.

Add a bit more pesto to the dish before reheating for added flavour.

Nutrition

The post Sheet Pan Pesto Chicken appeared first on The Girl on Bloor.

Easy Sheet Pan Chicken Fajitas

Taylor Stinson — Tue, 16 Jan 2024 12:33:00 +0000

These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Fajita seasoning – use a store-bought blend or make your own.
Lime juice – freshly squeezed lime juice is best but bottled lime or even lemon juice will work.
Soy sauce – coconut aminos and tamari are the best substitutes for soy sauce.
Vinegar – white vinegar is best or you can leave this out.
Salt & pepper – to taste.
Garlic – I prefer freshly minced garlic. Jarred minced garlic will work in a pinch.
Chicken breasts – you could also make this recipe using chicken thighs. If you wanted to make sheet pan shrimp fajitas, I have a separate recipe for that.
Bell peppers – use any colour combination of bell peppers of your choice.
Red onion – the red onion gives it a Tex Mex flair but white or yellow onions will work too.
Tex Mex cheese – swap out for any shredded cheese blend of your choice.
Cilantro – leave this off altogether if you’re not a fan of cilantro.
Lime wedges – leave these off altogether if you don’t have any on hand.
Corn tortillas – flour tortillas or even lettuce wraps will work as well.

How to make sheet pan chicken fajitas

Step 1: Marinade the chicken.

Mix together the olive oil, seasoning, lime juice, soy sauce, vinegar, salt, pepper and garlic. Pour the marinade over the chicken and marinate for at least 15 minutes.

Step 2: Cook everything on a sheet pan.

Add the marinated chicken to a sheet pan with the sliced peppers and onions, and bake in the oven.

Step 3: Sprinkle on the cheese.

Remove the sheet pan from the oven and turn it to broil. Sprinkle the cheese over top, then broil until the cheese is melted.

Step 4: Serve and enjoy!

Garnish with cilantro and lime wedges, then serve in tortillas with all your favourite toppings.

Variations of these fajitas

Here are some different ways you can customize these sheet pan chicken fajitas:

Toppings: Add on some guacamole, diced avocado, salsa, pico de gallo, sour cream, lime crema, shredded cheese, jalapeno slices or diced tomatoes.
Crockpot: Make them in the crockpot or Instant Pot.
Vegetarian: Make the fajitas with sweet potatoes or black beans instead.
Low-carb: Serve in lettuce wraps or on their own for a low-carb option.

Frequently Asked Questions

What do you serve with chicken fajitas?

You can serve these chicken sheet pan fajitas with a side of Mexican rice, street corn, black beans, cowboy caviar or refried beans.

Can you make your own fajita seasoning?

All you need to do to make homemade fajita seasoning is to mix together some chili powder, cumin, paprika, cayenne, garlic powder, onion powder, salt and pepper. Store it all in an airtight container or Ziploc bag in your pantry so you can use some whenever you want!

How long do you need to marinate the chicken for?

You'll need to marinate the chicken for at least 15 minutes. You could also marinate the chicken the night before and store it in the fridge until you're ready to use.

Are they spicy?

These sheet pan chicken fajitas aren't spicy but they definitely have a big of flavour! If you want to make them even milder, reduce the amount of cayenne in your fajita seasoning.

Can you make the fajitas ahead of time?

You can make these fajitas up to 5 days in advance, then reheat the chicken and peppers in a pan on the stovetop or in the microwave for 1-2 minutes.

Storing and reheating

You can store any leftover sheet pan chicken fajitas in the fridge for up to 5 days in an airtight container. Keep the chicken and veggies in one container and then store your tortillas and toppings separately to ensure everything stays as fresh as possible.

When you want to enjoy your fajitas, I suggest reheating everything in a pan on the stovetop so the peppers stay nice and crisp. You can also reheat in the microwave if you’re in a pinch, but I recommend sprinkling some water over top of the chicken first so it doesn’t dry out. Assemble your fresh tacos, add on your fave toppings and dig in!

Freezing this recipe

While I wouldn’t recommend freezing the veggies, you can freeze the chicken either cooked or raw in the marinade for up to 3 months. Freeze the cooked chicken after it’s cooled down or toss the raw chicken in the marinade and freeze it in an airtight container or Ziploc bag.

All you have to do is let the chicken defrost in the fridge overnight then cook with the rest of the veggies or reheat as normal. Easy-peasy!

More sheet pan recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on adding the fajitas into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
**Get my full list of tools here**

Easy Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 300kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 tbsp fajita or taco seasoning
2 tsp lime juice
2 tsp soy sauce
1 tsp vinegar
1/4 tsp each salt & pepper
2 cloves garlic, minced
2 chicken breasts, cut into 1-inch pieces
1/2 each red, green, yellow and orange pepper, sliced
1 small red onion, sliced
1/2 cup shredded tex mex cheese
1/4 cup chopped cilantro
Lime wedges, to serve
Corn or flour tortillas, to serve (optional)

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Mix olive oil, seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.
Pour marinade over chicken in a resealable plastic bag or in a large bowl and let marinate for 15 minutes. Meanwhile, slice peppers and onions and place on a large baking sheet lined with parchment paper.
Add chicken to sheet pan with veggies and bake on lowest oven rack for 15 minutes, tossing once halfway through.
Remove from oven and turn oven to broil. Sprinkle chicken and veggies with cheese, then return to oven and bake for 2 minutes until cheese is melted.
Remove from oven, garnish with cilantro and lime wedges then serve and enjoy!

Video

Notes

Make your own seasoning mix by following this recipe for homemade fajita seasoning.

Add on some guacamole, sour cream, shredded cheese, salsa or jalapeno slices.

Serve with a side of Mexican rice, cowboy caviar or refried beans.

Make them in the crockpot or Instant Pot instead.

Store the leftovers in the fridge for up to 5 days. Reheat the chicken and veggies in a pan on the stovetop then assemble your fresh fajitas.

Freeze the chicken either cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post Easy Sheet Pan Chicken Fajitas appeared first on The Girl on Bloor.

Sheet Pan Bruschetta Chicken {Low Carb}

Taylor Stinson — Tue, 27 Jun 2023 13:12:00 +0000

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies – plus, the entire recipe only uses one pan!

Ingredients and substitutions

Olive oil – or any other light cooking oil like grapeseed, canola or avocado oil.
Chicken breasts – you could also use boneless skinless chicken thighs, but they'd increase the calorie count.
Zucchini – swap for any kind of veggies you like such as bell peppers, cherry tomatoes or mushrooms.
Broccoli – cauliflower would also work.
Italian seasoning – make your own blend using basil, oregano, rosemary and thyme.
Plum tomatoes – any ripe tomatoes would work like heirloom, cherry or beefsteak tomatoes.
Garlic – minced jarred garlic or garlic salt would work in a pinch, but I prefer the flavour of fresh garlic.
Basil – fresh basil is the way to go, as dried basil just won't taste the same.
Salt & pepper – to taste.

How to make bruschetta chicken

Step 1: Bake the chicken on a sheet pan.

Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes.

Step 2: Make the bruschetta.

Combine olive oil, diced plum tomatoes, minced garlic, fresh basil, salt and pepper to make the bruschetta then set aside.

Step 3: Add the broccoli and zucchini to the pan.

Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.

Step 4: Top the cooked chicken with bruschetta and serve.

Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!

How to make bruschetta

Now this bruschetta recipe is your most basic version out there.

The basic formula is this: plum tomatoes + LOADS of garlic + olive oil + salt + fresh basil. Here's exactly what you need to make the bruschetta for this sheet pan bruschetta chicken:

1 tbsp olive oil
5 plum tomatoes, diced
4 cloves garlic, minced
1/4 cup freshly chopped basil
1/2 tsp each salt & pepper

DO NOT skimp on the fresh basil.

One time my mom used dried basil and it absolutely ruined in for me. I know it's a pain, but keeping fresh herbs on hand at your house is one of the best ways to elevate your weekly meals from plain and boring to delicious and full of flavour.

Frequently Asked Questions

What is chicken bruschetta made of?

This recipe for bruschetta chicken is made even easier thanks to the sheet pan! It's made of chicken breasts with Italian seasoning, topped with fresh homemade bruschetta.

What do you eat with it?

If you want to keep this keto bruschetta chicken low-carb, I'd recommend sticking with fresh veggies or even a salad on the side. If you're not worried about keeping it keto, pasta is always a super tasty side dish, and I've even got a Chicken Bruschetta Pasta up on the blog from a couple of summers ago and it's my FAVE!

What kind of veggies do you use?

You can literally use ANY type of vegetable for this sheet pan bruschetta chicken! I like to add some chopped potatoes to bake in the oven with the chicken to add a bit of starch – sweet potatoes are also a great option. If using mushrooms or potatoes or another hearty vegetable, I recommend that you cook the sheet pan for a full 20 minutes along with the chicken and drain the excess liquid halfway through. For other types of vegetables like broccoli, cauliflower, bell peppers, zucchini, cherry tomatoes, etc. you will only want them to cook for 10-12 minutes in the oven, so add them in halfway through the cooking time. You don't want to overcook them!

What is bruschetta sauce made of?

This recipe for bruschetta chicken is topped with a flavourful and fresh homemade bruschetta that's made with olive oil, plum tomatoes, garlic, freshly chopped basil, salt and pepper.

Storing and reheating

You can store any leftover sheet pan bruschetta chicken in meal prep bowls in the fridge up to 5 days. To reheat, simply sprinkle a tiny bit of water overtop to avoid drying out the chicken, and microwave for 1 to 2 minutes. Leave the bruschetta off until you've finished microwaving everything – bruschetta will last in the fridge up to 5 days too so it will taste fresh when you add it to the leftover chicken.

Freezing this recipe

As a whole, I would NOT recommend freezing this recipe for bruschetta chicken. The bruschetta definitely won't freeze well, and neither will the veggies. However, the cooked chicken on its own does freeze well so it's worth a shot to freeze a breast or two if you have too many leftovers. This recipe only serves 4 though, so this shouldn't be an issue. I would recommend enjoying fresh if you can, or cut the recipe in half if you don't think you can finish it.

More sheet pan chicken recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls for your leftovers.
I get all my free-range chicken breasts from Butcher Box.
Get a meat thermometer to make sure your chicken is cooked through.
**Get my full list of tools here**

Sheet Pan Bruschetta Chicken {Low Carb}

This Sheet Pan Bruschetta Chicken is a healthy low-carb dinner idea made with fresh veggies – plus, the entire recipe only uses one pan!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 274kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 chicken breasts
1 zucchini, sliced
1 head broccoli, chopped
1 tbsp Italian seasoning, divided

Bruschetta

1 tbsp olive oil
5 plum tomatoes, diced
4 cloves garlic minced
1/4 cup freshly chopped basil
1/2 tsp salt
1/2 tsp pepper

Get Recipe Ingredients

Instructions

Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes. Meanwhile, combine all ingredients for bruschetta and set aside.
Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.
Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!

Video

Notes

Make sure to use fresh herbs for the best bruschetta.

Store the chicken, veggies and bruschetta separately in the fridge for 4-5 days. Microwave the chicken for 1-2 minutes, then top with bruschetta and serve.

Freeze the cooked chicken for up to 3 months.

Nutrition

The post Sheet Pan Bruschetta Chicken {Low Carb} appeared first on The Girl on Bloor.

Baked Pesto Chicken Dinner {Sheet Pan}

Taylor Stinson — Tue, 21 Feb 2023 12:23:00 +0000

This cheesy Baked Pesto Chicken dinner with potatoes and salad is made on a sheet pan for easy cleanup. Plus, it’s ready in 40 minutes!

Ingredients and substitutions

Chicken cutlets – you can also slice boneless skinless chicken breasts in half lengthwise.
Salt & pepper – to taste.
Plum tomatoes – use another variety of tomatoes.
Mozzarella cheese – I like using mozzarella but provolone cheese or mild white cheddar would work well.

Homemade pesto (or use store-bought pesto)

Basil – leafy greens, spinach, watercress or herbs such as cilantro or mint can be used but will have a slightly different flavour.
Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
Parmesan cheese – asiago cheese or pecorino romano are great alternatives.
Garlic – fresh minced garlic is best but jarred minced garlic will also work.
Salt & pepper – to taste.

Side dishes

Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
Baby potatoes – you can use any kind of potato, just make sure it’s cut into small pieces.
Salt & pepper – to taste.
Spring mix or arugula – swap for another leafy green like spinach, kale or collard greens.

How to make pesto chicken

Step 1: Bake the potatoes.

Preheat oven to 425 F. Line a baking sheet with parchment paper. Toss potatoes, olive oil and salt & pepper together, then bake for 20 minutes.

Step 2: Bake the chicken.

Brush chicken cutlets with a tiny bit of olive oil then season with salt and pepper and add to baking sheet along with potatoes. Bake another 10 minutes.

Step 3: Coat chicken with pesto.

Make the pesto if not using store bought by adding basil, olive oil, parmesan, garlic and salt & pepper to a mini blender or Magic Bullet, blending until combined. Coat chicken cutlets with pesto.

Step 4: Top chicken with tomato and cheese then bake.

Top chicken with 2-3 slices of tomatoes. Sprinkle mozzarella overtop, then bake another 3-5 minutes until cheese is melted. Remove sheet pan from the oven, then serve chicken and potatoes alongside some spring mix or arugula.

Store-bought vs. homemade pesto

You can definitely make your own homemade basil pesto for this baked pesto chicken recipe! The only reason I use store-bought pesto is to save time and money.

Here’s what you’ll need to make homemade pesto:

2 cups fresh basil leaves
1/4 cup olive oil
1/2 cup parmesan cheese
4 cloves garlic, minced
1/4 cup pine nuts (optional)
1 pinch salt & pepper

All you have to do is blend everything up together in a food processor or mini blender like a Magic Bullet and voila!

Keep in mind that the ingredients are fairly expensive and not necessarily items you would already have on hand at home so I do often encourage people to use store-bought shortcuts when they can. It just depends on how much time you have to meal prep and make this baked pesto chicken recipe!

Frequently Asked Questions

What does pesto chicken go with?

I like serving my baked pesto chicken with some roasted veggies than cook on the sheet pan alongside the chicken for minimal clean-up. Feel free to use whatever veggies you have on hand! You could also serve your pesto chicken with some rice or even pasta noodles.

What is it made of?

This baked pesto chicken cutlets recipe is super simple because all you need are two ingredients – jarred pesto sauce and chicken cutlets! The pesto sauce tastes so good with the chicken and it’s a super easy lunch or dinner idea.

What does it taste like?

Baked pesto chicken takes earthy, garlicky and herby thanks to the basil or parsley in the pesto sauce.

Can you make baked pesto chicken thighs?

You can definitely use this recipe to make baked pesto chicken thighs. I’d recommend using boneless skinless chicken thighs – the instructions will stay the same, but you’ll need to bake the chicken for about 20 minutes until it reaches an internal temperature of 165° Fahrenheit.

Storing and reheating

This baked pesto chicken will last in the fridge for up to 5 days in an airtight glass bowl or meal prep container. When you’re ready to enjoy, sprinkle some water over top of the chicken and reheat in the microwave for 1-2 minutes.

If you’re making homemade pesto, it will last in the fridge for 4 to 5 days. You can use it to make pesto chicken, pasta or even a sandwich spread! If the oil turns brown or the pesto has a foul odor, it is no longer safe to eat and should be thrown out.

Freezing this recipe

You can freeze this baked pesto chicken recipe for up to 3 months. The chicken can be frozen raw in the pesto sauce or cooked in airtight glass containers or freezer-safe Ziploc bags. The night before you want to enjoy your chicken, transfer it the fridge to defrost then reheat or cook as normal.

More sheet pan chicken recipes

See more related recipes

Meal Prep Tools

Grab some glass meal prep bowls if you plan on turning this baked pesto chicken into lunches for the week.
I get all of my free-range chicken from Butcher Box, conveniently delivered to me frozen.
I like to use parchment paper with my sheet pan recipes for easy clean up.

Baked Pesto Chicken Dinner {Sheet Pan}

This cheesy Baked Pesto Chicken dinner with potatoes and salad is made on a sheet pan for easy cleanup. Plus, it’s ready in 40 minutes!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 446kcal

Author Taylor Stinson

Ingredients

4 chicken cutlets (or 2 chicken breasts sliced in half down the middle)
Salt & pepper, to taste
2 plum tomatoes sliced
1 cup grated mozzarella cheese

Homemade pesto – alternatively, use 1/2 cup jarred pesto

2 cups basil leaves
1/4 cup olive oil
2 tbsp parmesan cheese
2 cloves minced garlic
Salt & pepper, to taste

Side dishes

1 tbsp olive oil
2 cups baby potatoes, sliced
Salt & pepper, to taste
1 package spring mix or arugula

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Line a baking sheet with parchment paper. Toss potatoes, olive oil and salt & pepper together, then bake for 20 minutes.
Meanwhile, make the pesto if not using store bought by adding basil, olive oil, parmesan, garlic and salt & pepper to a mini blender or Magic Bullet, blending until combined. At the same time, slice tomatoes and grate mozzarella.
Brush chicken cutlets with a tiny bit of olive oil then season with salt and pepper and add to baking sheet along with potatoes. Bake another 10 minutes.
Coat chicken cutlets with pesto, then top with 2-3 slices of tomatoes. Sprinkle mozzarella overtop, then bake another 3-5 minutes until cheese is melted.
Remove sheet pan from the oven, then serve chicken and potatoes alongside some spring mix or arugula. Enjoy!

Notes

Make a homemade pesto sauce or save time and money by using a store-bought jarred pesto sauce.

I find the chicken and potatoes flavourful enough to forgo a dressing for the spring mix, but if you'd like to add one, check out my 5 homemade salad dressing recipes.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.

Freeze the chicken raw or cooked for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post Baked Pesto Chicken Dinner {Sheet Pan} appeared first on The Girl on Bloor.

Indian-Inspired Chicken Meal Prep Bowls

Taylor Stinson — Thu, 08 Sep 2022 12:55:00 +0000

These Indian-Inspired Chicken Meal Prep Bowls are super easy to make and come together on one sheet pan – they’ve even got pakoras!

Ingredients and substitutions

Olive oil – if you don't have olive oil, feel free to use canola, sunflower or avocado oil.
Cauliflower – if you're not a fan of cauliflower, you can prepare this dish with just the potatoes.
Russet potato – Yukon Gold potatoes are a good alternative.
Red onion – red onions will compliment the flavour palette of the meal, but yellow onions will work just fine.
Peas – feel free to leave the peas out of this recipe.
Frozen pakoras – leave these out if you’re not a fan or can’t find any.

Chicken marinade

Chicken breasts – chicken thighs are a great substitute.
Plain yogurt – you can use plain Greek yogurt or low-fat yogurt instead.
Lemon juice – if you're in a pinch, you can use lime juice.
Garlic – fresh garlic is ideal but a garlic paste or jarred minced garlic will also do the trick.
Turmeric – if you don't have any turmeric, curry powder would be the next best substitute.
Garam Masala – substitute for cardamom or double the ground ginger.
Cumin – coriander is the best substitute for cumin.
Ground dried ginger – minced fresh ginger can also work.
Salt – to taste.

Aloo Gobi spice

Curry powder – if you don't have any curry powder, you can make your own using a mixture of cumin, coriander, turmeric, black pepper and chili powder/flakes.
Coriander – add extra cumin to replace the coriander powder.
Turmeric – see substitution notes above.
Cumin – see substitution notes above.
Ground dried ginger – see substitution notes above.
Salt – to taste.

How to make this recipe

Make the marinade.
Marinate the chicken.
Toss the veggies in the aloo gobi spice.
Cook everything on a sheet pan.
Serve and enjoy!

Where to find pakoras

You can usually find pakoras in the freezer aisle of your local grocery store's International Foods section. If you're having a hard time finding them in your local grocery store, you can also try a South Asian supermarket in your area or buy them fresh from a local Indian restaurant!

Frequently Asked Questions

What are pakoras?

Pakoras are fried vegetable fritters that are popular in Indian cuisine. They’re known as a snack served by street food vendors in various subcontinents in India. Pakoras are a side dish packed with flavour and can turn even the most boring meal into something to look forward to. When eaten alone, pakoras are often enjoyed with a special dipping sauce or chutney, made out of either creamy cilantro or tamarind sauce.

What is aloo gobi?

Aloo gobi is a dry Indian dish typically made using potatoes, cauliflower and spices. This recipe uses an aloo gobi-inspired spice mix with curry powder, coriander, turmeric, cumin, dried ginger and salt.

How many calories are in this recipe?

These meal prep bowls have 277 calories per serving, not including the pakoras. Depending on what brand of pakoras you use, you’re looking at an extra 40-80 calories per pakora.

Storing and reheating

These Indian-inspired bowls are perfect for meal prep and will last in the fridge for up to 5 days! When you’re ready to enjoy, just microwave for 1-2 minutes and you’re good to go.

Freezing the chicken

If you have any extra chicken on hand, feel free to freeze it for up to 3 months. You can freeze the chicken in the marinade or fully cooked. Once you're ready to enjoy your chicken, defrost the meat in the fridge overnight and then follow the cooking or reheating instructions as normal.

More Indian-inspired recipes

Meal prep tools for this recipe

Glass meal prep bowls are great for reheating these bowls.
These Bento box containers are perfect for packing snacks and lunches together (I usually place the pakoras in the compartments to separate them).
Restock your freezer with free-range chicken from Butcher Box!

Indian-Inspired Chicken Meal Prep Bowls

These Indian-Inspired Chicken Meal Prep Bowls are super easy to make and come together on one sheet pan – they’ve even got pakoras!

Course Grain Bowl

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 277kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 head cauliflower, chopped
1 medium-sized russet potato, diced
1 small red onion, diced
1/2 cup peas
8 frozen pakoras I like the Spice it up Foods brand

Chicken marinade

1 lb chicken breasts, cut into 1-inch pieces
2 tbsp plain yogurt (Greek or low fat is fine!)
1 tbsp lemon juice
2 cloves garlic minced
1 tsp turmeric
1/2 tsp garam masala (sub in cardamom or if you're really in a pinch, leave out altogether and double the ground ginger)
1/2 tsp cumin
1/2 tsp ground dried ginger
1/2 tsp salt

Aloo gobi spice

1 tsp curry
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ground dried ginger
1/2 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Mix chicken together with marinade ingredients and let marinate for 10-15 minutes.
Toss cauliflower, potatoes and red onion with the ingredients under the aloo gobi spice heading, along with olive oil on a baking sheet. Bake for 15 minutes, then remove from oven. Mix peas into cauliflower mixture.
Add chicken and pakoras to the same baking sheet and bake for 15 minutes, turning pakoras and tossing chicken halfway through.
Remove from oven, and serve!

Notes

Nutritional info does not include pakoras as this varies by brand. If using the Spice it Up brand, add 80 calories for every 2 pakoras.

Store the leftovers in the fridge for up to 5 days then microwave for 1-2 minutes.

Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

Nutrition

The post Indian-Inspired Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

Chicken & Butternut Squash Harvest Bowls

Taylor Stinson — Wed, 07 Sep 2022 10:10:00 +0000

These Chicken & Butternut Squash Harvest Bowls are filled with fall flavours and an easy meal prep idea. Almost everything cooks on one pan!

Ingredients and substitutions

Olive oil – use any neutral cooking oil like avocado or canola oil.
Chicken breasts – swap out for another type of meat of your choosing such as sausage.
Honey mustard – combine Dijon mustard and honey for a similar flavour.
Butternut squash – sweet potatoes can be used instead and are often easier to peel.
Brussels sprouts – broccoli, cauliflower, parsnips, beets or turnips would also be good.
Red pepper – try another veggie like mushrooms or carrots.
Red onion – white onion, yellow onion or shallots would be the best substitutes here.
Garlic – freshly minced garlic or jarred minced garlic can both be used.
Fresh sage – use dried sage, rosemary or thyme if you don’t have any fresh sage on hand.
Salt & pepper – to taste.

Wild rice

Wild rice – you can use any type of rice for this recipe or even use quinoa. Leave out the rice altogether for a low-carb option.
Butter – swap out for a butter-free substitute of your choice to keep the rice moist.

How to make this recipe

Cook the wild rice.
Toss the chicken with honey mustard.
Add everything to a sheet pan.
Cook for 20-25 minutes.
Divide amongst bowls and serve or store for later!

How to cook wild rice

Here's what you need to make 4 servings of wild rice:

1 cup wild rice
1 ¾ cups water
1 tsp. butter

Add all the ingredients to a rice cooker and just set it and forget it! You can also cook the rice in a pot on the stovetop, which should take about 45 minutes. I prefer the rice cooker method because it's hands off and often provides a faster cooking time, but you can use what you have on hand.

Frequently Asked Questions

What can I put in a harvest bowl?

Pretty much whatever you want! Add a variety of fall produce to these bowls in addition to a source of protein like chicken, sausage or turkey. You can even leave the meat out if you want a vegetarian option. The basic premise of these bowls is to combine a bunch of delicious fresh fall flavours into one healthy dish.

How many calories are in this recipe?

These harvest bowls have 379 calories per serving. They’re a great low-calorie meal option!

What marinade should you use?

I just used a basic honey mustard to marinate this chicken, and that's really all you need! If you don't have any honey mustard on hand, you can mix together some Dijon mustard and honey to make a very similar marinade. You can also season your chicken with the same seasonings that you use on your vegetables (olive oil, garlic, sage, salt & pepper) then add a little bit of lemon juice.

Storing and reheating

These harvest bowls are great as leftovers! Divide the entire recipe into meal prep bowls and store them in the fridge for up to 5 days. When you’re ready to enjoy, sprinkle a bit of water over top so the chicken doesn’t dry out then microwave for 2-3 minutes.

Freezing the chicken and rice

You can't freeze this entire recipe, but you can freeze components of it. Freeze the chicken either raw in the honey mustard sauce or cooked for up to 3 months. You can also freeze the cooked rice for up to 3 months, which is a great way to cut down on prep time. Let everything defrost in the fridge overnight then reheat or cook as normal.

More sheet pan chicken recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
This is the wild rice blend I use.
A rice cooker is invaluable for saving time, and it cooks other grains, too!

Chicken & Butternut Squash Harvest Bowls

These Chicken & Butternut Squash Harvest Bowls are filled with fall flavours and an easy meal prep idea. Almost everything cooks on one pan!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 379kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb chicken breasts diced
1/4 cup honey mustard
1 cup butternut squash, diced
1 cup brussels sprouts, sliced in half
1 red pepper, chopped
1 small red onion, chopped
4 cloves garlic minced
12 fresh sage leaves, finely chopped (alternative: 1 tsp dried)
1 tsp salt
1/2 tsp pepper

Wild rice

1 cup wild rice
1 3/4 cups water
1 tsp butter

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Cook wild rice according to package directions on stove top or in a rice cooker (highly recommend a rice cooker so you can set it and forget it!)
Toss chicken with honey mustard. Add all veggies to baking sheet, tossing with olive oil, garlic, sage and salt & pepper. Add chicken and cook in oven for 20-25 minutes until chicken is cooked through.
Evenly divide all ingredients among four meal prep bowls. Serve and enjoy – leftovers last in fridge up to 5 days.

Video

Notes

Swap out the veggies for any other veggies that are in season.

Make your own honey mustard marinade by combining Dijon mustard and honey.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes.

Freeze the chicken raw in the marinade or cooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

Nutrition

The post Chicken & Butternut Squash Harvest Bowls appeared first on The Girl on Bloor.

Sriracha Ranch Sheet Pan Chicken

Taylor Stinson — Tue, 09 Aug 2022 11:00:00 +0000

This Sriracha Ranch Sheet Pan Chicken is a super easy and healthy 30-minute dinner idea that doubles as your weekly meal prep!

Ingredients and substitutions

Olive oil – canola, sunflower, peanut, avocado or coconut oil will all work.
Chicken breasts – use diced up boneless skinless chicken thighs in place of the breasts.
Broccoli, red pepper, carrots and asparagus – -se any veggies you've got kicking around in the fridge. Seriously, any veggie will work!
Red onion – white onion, yellow onion or shallots would also be good in this recipe.
Baby potatoes – leave the potatoes out altogether if you want this to be a low carb dish, or use cauliflower instead.
Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
Dry ranch seasoning – make your own homemade ranch seasoning or use a store-bought seasoning.
Sriracha – use chili garlic sauce or sambal oelek in place of the sriracha, or just leave it out altogether if you don't like spice.

How to make sriracha ranch chicken

Toss everything together.
Spread the mixture out on a sheet pan.
Cook for 25-30 minutes.
Serve and enjoy!

What other veggies can you use?

Don't like some of the veggies I've included in this recipe? Swap one or two of them out! Here are some other great veggie options that work well in sheet pan dinners like this:

Cauliflower
Sweet potato
Bell peppers
Green beans
Scallions (cut into large pieces, not finely chopped)
Zucchini
Parsnips
Cherry tomatoes
Mushrooms

Frequently Asked Questions

What is sriracha ranch made of?

For this recipe, the chicken and veggies are seasoned with dry ranch seasoning and sriracha sauce. You can use a store-bought ranch seasoning or make your own using dry buttermilk, dried parsley, dried chives, garlic powder, onion powder, dried dill, salt and pepper.

How long does the chicken need to cook for?

The chicken in this recipe needs to cook for 25-30 minutes alongside the other veggies on the sheet pan. It’s a great weeknight dinner idea and since there’s hardly any prep involved, it’ll be ready in a flash.

Can you make this dish low-carb?

Making this dish low carb is as simple as leaving out the potatoes! You may want to check on your packet of ranch seasoning as well if you’re really trying to watch your carbs, as there may be some hidden in different ranch seasoning brands. In place of potatoes, you can sub in some cauliflower or just leave the potatoes out altogether – there's so much in this recipe, you likely won't miss 'em!

Storing and reheating

You can store any leftovers in the fridge in glass meal prep containers for 4 to 5 days. I prefer to store it all in individual serving sizes – that way, all I have to do is pull one out of the fridge, reheat it and enjoy.

To reheat, sprinkle a little bit of water over top of the chicken and then reheat it in the microwave for 1-2 minutes.

Freezing this chicken

The chicken in this recipe will freeze just fine, but the veggies will definitely change texture and get all mushy, so I don't recommend freezing this dish. You can try, but it just won't be the most appealing thing to eat.

If you are concerned about too many leftovers, I suggest cutting the recipe in half and eating everything within a few days.

More sheet pan recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls for your leftovers.
And of course I get all my free-range chicken from Butcher Box!
You can order ranch seasoning online.

Sriracha Ranch Sheet Pan Chicken

This Sriracha Ranch Sheet Pan Chicken is a super easy and healthy 30-minute dinner idea that doubles as your weekly meal prep!

Course Main Course

Cuisine Healthy

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 284kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 chicken breasts, diced
1 head broccoli, chopped
1 red pepper, chopped
1 carrot, sliced
1/2 bunch asparagus, chopped
1 small red onion, chopped
1/2 cup baby potatoes, chopped
2 cloves garlic minced
1 packet dry ranch seasoning
1 tsp Sriracha
1/2 tsp salt
1/2 tsp pepper

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Toss all ingredients together in a large bowl.
Add everything to a large parchment-lined baking sheet and roast for 25-30 minutes, depending on how tender you want the veggies. Serve and enjoy!

Video

Notes

Make your own ranch seasoning using dry buttermilk, dried parsley, dried chives, garlic powder, onion powder, dried dill, salt and pepper.

Switch up the veggies to include whatever you have in the fridge.

Store the leftovers in the fridge for 4-5 days. Sprinkle some water over top of the chicken then microwave for 1-2 minutes.

Nutrition

The post Sriracha Ranch Sheet Pan Chicken appeared first on The Girl on Bloor.

Sheet Pan Crispy Coconut Chicken

Taylor Stinson — Tue, 19 Jul 2022 13:29:00 +0000

This Sheet Pan Crispy Coconut Chicken with mango salsa and sweet potato fries is the perfect dinner idea for busy weeknights.

Ingredients and substitutions

Chicken cutlets – you can also make this recipe with shrimp following the same steps, just make sure to remove the shrimp shells.
Flour – use any gluten-free variety of your choice to make this recipe gluten-free.
Eggs – you can also use a flax egg by mixing together 1 tbsp. flax seed and 3 tbsp. water.
Sweetened shredded coconut – panko breadcrumbs will also give your chicken a nice crunch, although you’ll lose the coconut flavour.
Bell pepper – feel free to swap out for another veggie like broccoli, cauliflower or zucchini.
Sweet potato fries – you can also use regular frozen fries or substitute for another kind of vegetable.
Salt – to taste.
Sweet chili Thai sauce – this is optional, I just love dipping the chicken in it.

Mango salsa

Mango – this salsa would also be delicious with peach or pineapple.
Red pepper – or any colour bell pepper of your choice.
Red onion – white or yellow onion would also work but will have a milder flavour.
Cilantro – leave this out altogether if you’re not a fan of cilantro.
Lime juice – freshly squeezed lime juice is best but the bottled variety will work in a pinch.
Salt – to taste.

How to make coconut chicken

Coat the chicken.
Add the peppers and fries to the pan.
Bake for 20 minutes.
Make the mango salsa.
Top the cooked chicken with the salsa.
Serve with sauce and enjoy!

Making the mango salsa

This mango salsa is so good! It will last in the fridge for up to 5 days, so you can use it with other foods if you'd like as well. I find it especially tasty with chicken and salmon. It’s really easy to make – all you need to do is mix everything together in a bowl and let it sit for about 30 minutes to bring out the flavours.

Here's what you need:

1 diced mango
½ diced red pepper
½ diced red onion
2 tbsp. chopped cilantro
1 tbsp. lime juice
½ tsp. salt

Frequently Asked Questions

What does coconut chicken taste like?

This coconut chicken is so delicious – it’s nice and juice with a crispy coating and, of course, the yummy taste of coconut. Add some of my homemade mango salsa over top to complete the tropical vibes!

What should you serve on the side?

The great thing about this sheet recipe is that it’s an entire meal in one. Your coconut chicken, bell peppers and sweet potato fries will all cook on the same pan then you can serve them with the mango salsa and sweet chili Thai sauce for dipping. If you want, you can swap out the sweet potato fries for regular fries or go for another veggie entirely.

How many calories are in this recipe?

This coconut chicken has 412 calories per serving. It’s the perfect healthy meal!

Storing and reheating

You can store this coconut chicken in the fridge for up to 5 days. If you want to maintain that nice crispy finish, the best way to reheat it is in a pan on the stovetop for 3-4 minutes or in the oven for 10 minutes at 375° Fahrenheit. You can also microwave it if you’re in a hurry, just keep in mind it won’t be as crispy.

Can you freeze coconut chicken?

Yes, you can! I would not recommend freezing the bell peppers or frozen sweet potato fries, but the chicken can be frozen for up to 3 months. After it’s completely cooled, store it in glass containers or freezer-safe Ziploc bags. When you’re ready to enjoy, let it defrost in the fridge overnight then reheat as directed above.

More chicken sheet pan recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls for your leftovers.
I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Crispy Coconut Chicken

This Sheet Pan Crispy Coconut Chicken with mango salsa and sweet potato fries is the perfect dinner idea for busy weeknights.

Course Entree, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 412kcal

Author Taylor Stinson

Ingredients

4 chicken cutlets or 2 chicken breasts sliced in half lengthwise
1 cup flour
2 eggs
1 cup sweetened shredded coconut
1/2 each red, yellow and green pepper, chopped
1 cup frozen sweet potato fries (as much as you can fit onto the pan)
Salt to taste
Sweet chili Thai sauce (to serve)

Mango Salsa

1 mango, diced
1/2 red pepper, diced
1/2 red onion, diced
2 tbsp chopped cilantro
1 tbsp lime juice
1/2 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add flour, eggs and coconut to three separate bowls. Toss chicken in flour, then coat in egg. Finally, coat in coconut, covering well. Add each cutlet to a parchment-lined baking sheet.
Add chopped bell peppers, then season with a bit of salt & pepper. Add sweet potato fries, fitting as many as you can on the pan while making sure they remain in one layer. Bake in oven for 20 min or until chicken is fully cooked.
While everything is cooking in the oven, make the mango salsa. This step is optional as you may just want to use the sweet chili Thai dipping sauce – that's all the chicken really needs. But if you'd like the salsa, just mix all ingredients together and set aside until the meal is finished cooking.
Remove everything from oven and serve with mango salsa on top and sweet chili sauce on the side. Enjoy!

Video

Notes

Make coconut crusted shrimp instead. Follow the same instructions, but make sure to deshell the shrimp first.

Serve with frozen sweet potato fries, regular fries or another veggie of your choice.

Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10 minutes at 375° F or in a pan on the stovetop.

Freeze this coconut chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Sheet Pan Crispy Coconut Chicken appeared first on The Girl on Bloor.

Crispy + Juicy Chicken Cutlets {Oven Baked}

Taylor Stinson — Tue, 24 May 2022 12:34:06 +0000

These Chicken Cutlets are SO good – plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal!

Ingredients and substitutions

Breadcrumbs – use panko breadcrumbs, gluten-free breadcrumbs or unsweetened corn flakes to bread the chicken.
Grated parmesan cheese – nutritional yeast is a great dairy-free substitute for parmesan.
Garlic powder – substitute for some fresh minced garlic instead.
Paprika – chili powder or cayenne would be the best substitutes here.
Chicken cutlets – you can also slice boneless skinless chicken breasts in half lengthwise.
Flour – try using cornstarch or your favourite gluten-free flour like chickpea flour.
Eggs – cornstarch or potato starch mixed with water will help coat the cutlets.
Cooking spray – use any neutral cooking oil instead.
Salt & pepper – to taste.
Baby arugula – swap for another leafy green like spinach, kale or collard greens.

Lemon dill potatoes

Baby potatoes – you can use any kind of potato, just make sure it’s cut into small pieces.
Olive oil – use any other neutral cooking oil like avocado or grapeseed oil.
Lemon juice – freshly squeezed lemon juice is best but bottled lemon or lime juice will work in a pinch.
Paprika – chili powder or cayenne would be the best substitutes here.
Salt & pepper – to taste.
Garlic – fresh minced garlic is best but garlic powder would also work.
Fresh dill – tarragon and fennel provide a similar flavour or you can leave this off altogether.

How to make chicken cutlets

Assemble your ingredients.
Make the breadcrumb mixture.
Coat and bread the cutlets.
Season with salt and pepper.
Bake for 15 minutes.
Serve with lemon dill potatoes and dig in!

How to cut chicken breasts into cutlets

Chicken cutlets can be a bit more expensive than regular chicken breasts. Luckily, it’s super easy to turn chicken breasts into cutlets. Since this recipe calls for four chicken cutlets, you’d need a total of two boneless skinless chicken breasts. Try and find chicken breasts that are fairly thin already.

Take each breast and slice it in half lengthwise and voila! If the chicken breast is still pretty thick, stick the chicken in a Ziploc bag or in between two pieces of plastic wrap and pound it with a wooden pallet or even a pan to flatten it out some more. Now you’ve got chicken cutlets at a fraction of the price!

Frequently Asked Questions

What is a chicken cutlet?

A chicken cutlet is a thinly-sliced piece of boneless skinless chicken breast. You can buy pre-cut cutlets at the grocery store but they tend to be a bit pricier than regular breasts, so feel free to buy breasts and cut them lengthwise to make your own cutlets.

How long do you cook cutlets in the oven?

For this recipe, you only need to cook the chicken cutlets in the oven for 15 minutes or until they reach an internal temperature of 165° Fahrenheit. They make a great weeknight dinner idea since they’re ready so fast!

How do you keep them moist?

Coating the chicken cutlets in egg and the breadcrumb mixture will help lock in the juices and keep them nice and moist. You also want to make sure you don’t overcook them, so pull them out of the oven after 15 minutes, keeping in mind that the chicken will continue to cook for a bit after it’s removed from the heat.

Storing and reheating

These chicken cutlets and potatoes are great for meal prep and will last in the fridge for up to 5 days in airtight glass containers. When you’re ready to enjoy them again, I suggest reheating the chicken and potatoes in the oven so they stay nice and crispy. Sprinkle some water over top then stick them in the oven for 10 minutes at 350° Fahrenheit. You can technically microwave them, but you won’t get the same texture.

Freezing this recipe

You can freeze the chicken cutlets either raw or cooked for up to 3 months. I suggest storing them in an airtight glass container or a freezer-safe Ziploc bag. Defrost the chicken in the fridge overnight then bake the raw chicken cutlets following the recipe card instructions or reheat the cooked cutlets in the oven at 350° Fahrenheit for 10 minutes.

More juicy chicken recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning these chicken cutlets into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.
Freeze this recipe in glass microwave-safe bowls for up to 3 months.

Crispy + Juicy Chicken Cutlets {Oven Baked}

These Chicken Cutlets are SO good – plus, they're made on a sheet pan for easy cleanup. Serve them with lemon dill potatoes for a tasty meal!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 652kcal

Author Taylor Stinson

Ingredients

1 cup breadcrumbs
1/2 cup grated parmesan cheese
1 tsp garlic powder
1 tsp paprika
4 chicken cutlets
1 cup flour
2 eggs
Cooking spray
Salt & pepper, to taste
2 cups baby arugula, to serve on the side

Lemon dill potatoes

2 lb baby potatoes, cut in half about 4 cups
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1 tbsp fresh dill, finely chopped

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Add all ingredients under the Lemon dill potatoes heading except for the fresh dill to a 9×13 baking dish, tossing well to coat. Bake for 40 minutes or until fork tender. Remove from the oven and stir in the dill before serving.
Meanwhile, mix breadcrumbs, parmesan cheese, garlic powder and paprika together in a large bowl. Add flour to another medium-sized bowl, and whisk eggs together in another medium-sized bowl.
Line a baking sheet with parchment paper, then dip each chicken cutlet in the bowl of flour, coating both sides. Once coated in flour, dip each cutlet in egg and then dip each cutlet in the breadcrumb mixture.
Add each cutlet to the baking sheet, then spray with cooking spray and season with salt and pepper. Bake cutlets for 15 minutes or until internal temperature reaches 165 F.
Serve chicken cutlets with lemon dill potatoes and a little bit of arugula on the side. You can serve a store bought salad dressing overtop of the arugula if desired, but I don't find it necessary. Enjoy!

Notes

Leftovers can be stored for up to 5 days in the fridge. I recommend sprinkling some water overtop and then reheating the chicken and potatoes again in a 350 F oven for 10 minutes as opposed to microwaving in order to get it crispy again.

You can freeze the cooked chicken cutlets for up to 3 months.

You can freeze the raw chicken cutlets for up to 3 months as well then defrost in the fridge overnight before baking as per the instructions.

Nutrition

The post Crispy + Juicy Chicken Cutlets {Oven Baked} appeared first on The Girl on Bloor.

Sheet Pan Recipes - The Girl on Bloor

Sheet Pan Chicken and Asparagus

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make this recipe

Step 1: Make the lemon mixture.

Step 2: Bake the potatoes and chicken.

Step 3: Bake asparagus.

Step 4: Serve and enjoy!

Recipe Tips and Variations

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

How do I prevent the asparagus from getting soggy?

How do I know when the chicken is cooked through?

What to serve with this dish

How to store and reheat

More chicken sheet pan dinners

Meal prep tools

Sheet Pan Chicken and Asparagus

Ingredients

Instructions

Video

Notes

Nutrition

Sheet Pan Greek Chicken {Meal Prep}

Why You'll Love This Recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make Greek chicken

Step 1: Roast the potatoes.

Step 2: Make the marinade.

Step 3: Toss everything in the marinade.

Step 4: Bake in the oven.

Recipe tips & variations

Frequently Asked Questions

Can you use another cut of chicken?

Why is there liquid at the bottom of the sheet pan?

Can you make this recipe dairy-free?

What to serve with Greek chicken

Storing and reheating

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Meal prep tools

Sheet Pan Greek Chicken {Meal Prep}

Ingredients

Instructions

Video

Notes

Nutrition

Lemony Garlic Sheet Pan Salmon

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make lemony garlic salmon on a sheet pan

Step 1: Prep the potatoes.

Step 2: Make the sauce.

Step 3: Add salmon & asparagus.

Step 4: Bake & serve.

Recipe Variations

Frequently asked questions

Can I use frozen salmon?

Do I need to parboil the potatoes?

How do I know when the salmon is done?

How to store and reheat

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Meal prep tools for this recipe

Lemony Garlic Sheet Pan Salmon

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Sheet Pan Gnocchi with Sausage

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make this recipe

Step 1: Cook the sausages.

Step 2: Assemble on the pan.

Step 3: Bake.

Step 4: Garnish and serve.