sheet pan dinners

Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a foil-lined sheet pan for a quick meal with easy cleanup.

Sheet Pan Turkey Meatloaf and Broccoli

(20 oz) 93% ground turkey

quick cooking oatmeal (or gf oats)

ketchup (divided)

onion

thyme leaves

salt

Worcesterchire sauce (divided)

broccoli

olive oil

Reynolds Wrap Non-Stick Foil

Preheat the oven to 425F. Line a 13x9-inch sheet pan with Reynolds Wrap Non-Stick Foil, dull side facing up towards food.

In a medium bowl toss broccoli with oil and season with 1/2 teaspoon salt and spread out on the sheet pan in a single layer on one side.

In a medium bowl combine ground turkey, oatmeal, 1/4 cup ketchup, onion, egg, 3/4 teaspoon salt, 1 teaspoon Worcesterchire sauce and thyme, mix well.

Divide mixture into 4 equal portions. Shape each portion into a 4 x 3 –inch free form loaf on the other side of the sheet pan.

In a small bowl mix remaining 2 tablespoons ketchup with remaining teaspoon of Worcesterchire sauce and brush onto loaves.

Bake 30 minutes in the center of the oven, turning the broccoli halfway, until meat is cooked through in the center and the broccoli is slightly charred.

Sheet Pan Turkey Meatloaf and Broccoli made with individual loaves cooked on a sheet pan for a quick and easy meal.



Print Recipe: https://www.skinnytaste.com/sheet-pan-turkey-meatloaf-and-broccoli/

Chicken breasts strips, bell peppers and onions are all tossed together on a baking sheet with spices and oil and baked in the oven until cooked through. It doesn't get any easier than this!&nbsp;

Sheet Pan Chicken Fajitas

tsp cumin

tsp ground paprika

tsp coriander

Salt and black pepper

chicken breasts

garlic (, minced)

lime juice

Tbsp chopped cilantro

taco size flour tortillas

Sour cream (, avocado slices

Preheat oven to 400°F (200°C). Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet.&nbsp;

Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips.&nbsp;

Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.&nbsp;

Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center).

Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.&nbsp;

Serve filling warm in warm tortillas with desired toppings.

https://content.jwplatform.com/videos/NBeA186o.mp4

Sheet Pan Chicken Fajitas - all baked together in one sheet pan - of course meaning clean up is a breeze!

Sheet Pan Fajitas

Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Sheet Pan Shrimp Oreganata

Reynolds Wrap® Non-Stick Foil

dry white wine

red pepper flakes

bread crumbs

parsley

Pecorino Romano cheese

garlic (minced)

oregano

lemon zest

extra virgin olive oil

lemon wedges (for serving)

Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.

In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

Add the shrimp to the sheet pan and arrange in a single layer cut side up.

Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.

Bake until the shrimp are cooked through, about 8 to 10 minutes.

Broil on high for 2 minutes until the breadcrumbs are golden brown.

Serve with a squeeze of fresh lemon juice.

These Easy Sheet Pan Dinners come together super quickly and the oven does all the work for you. These healthy dinner ideas are a great way to eat your veggies and clean out your fridge!

25 Super Easy Sheet Pan Dinners

Add all ingredients to a parchment-lined sheet pan, then bake for 20 minutes or so (specific instructions will vary per recipe linked above).

Sheet Pan Steak Fajitas are tender, juicy and full of flavor and perfect for busy weeknights! Cooks up in under 30 minutes on one pan with options for paleo/ Whole30, low carb and keto with a homemade fajita spice blend.

Sheet Pan Steak Fajitas - Low Carb / Keto / Paleo / Whole30

chili powder

cumin

garlic powder

smoked paprika

sea salt

cayenne pepper (optional

flank steak

Tablespoons olive oil (divided)

Tablespoons fresh cilantro (finely chopped)

juice limes (divided)

Worcestershire sauce

medium bell peppers

red onion (thinly sliced)

chopped fresh cilantro

lime wedges

avocado

your favorite homemade paleo / Whole30 or store-bought compliant tortillas

Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier cleanup, you can also line with parchment paper or foil.

Combine the ingredients for the seasonings in small bowl or bag and mix.

In a large zip-top bag, add the steak and drizzle with 1 1/2 tablespoons olive oil, juice from 1 lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss to coat well. (If time permits, allow to marinate at least 30 minutes or covered in the&nbsp;fridge for up to 3 hours for maximum flavor).

Spread the vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer. (Use two sheet pans if necessary). Drizzle with remaining 1 1/2 tablespoons olive oil and season with remaining one third (1/3) of the seasonings. Toss to coat well.

Bake in preheated oven for 10-15 minutes (depending on how done you like your vegetables) or until peppers are tender. (If steak was marinating in the fridge, remove and allow to sit at room temperature while the vegetables are cooking).

Remove sheet pan from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan, making sure not to overcrowd the pan. Broil on high for 3 minutes or until desired doneness (flip as needed).

Serve with your favorite homemade or store-bought paleo / low carb / Whole30 tortillas with sliced avocado and your favorite toppings.

To bake tortillas: wrap in aluminum foil and add to the top rack of the&nbsp;oven while the chicken is baking for about 5 minutes.

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!

Sheet Pan Teriyaki Salmon and Vegetables

bite-size broccoli florets

mini sweet rainbow peppers

sesame oil

black pepper (to taste)

(4-ounce) wild salmon filets

garlic (grated)

ginger

soy sauce (or gluten-free soy sauce)

rice vinegar

brown sugar

sesame seeds

scallion (chopped)

Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.

Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.

In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.

Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.

While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.

Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.

Sheet-Pan, Chipotle Portobello Tacos - smoky, spicy and "meaty"  - these VEGAN tacos are sure to satisfy even the most diehard meat-lovers!  Make them in 30 minutes!

Vegan Tacos with Smoky Chipotle Portobellos 

extra large portobello mushrooms

red bell pepper

onion – optional

Chipotle

garlic

coriander

Slice the portobellos into ½ inch thick wedges and slice bell pepper in to ½ thick strips. If adding onion, cut into ½ inch thick rings or half moons.

Place all on a sheet-pan lined sheet pan &amp; Mix marinade ingredients together in a small bowl.

Brush both sides of mushrooms liberally with the marinade, then remaining red bell pepper and onion lightly. Sprinkle portobellos with salt.  Roast 20 minutes or until portobellos are fork-tender.

While this is roasting, heat the beans any prep any additional garnishes. Pickled onions and Vegan cilantro Crema both take about 10 minutes to make. Or simply use avocado slices.

When ready to serve, warm the tortillas ( over a gas flame on the stove, or in a toaster oven) and spread generously with the refried black beans. Divide chipotle portobellos and peppers (and onions if used)among the tortillas. Top with Cilantro Crema, Poblano Salsa, or avocado, fresh cilantro and optional pickled onions.

This was fabulous!  I made it exactly as described and even my meat loving husband was impressed.

Wow! So delicious! We made these last night and they were honestly our favorite meal of the year. Excellent. Highly Recommend! (+ Try that quick-pickled onions tip! I'd never pickled before and that recipe is so quick, easy and to die for - YUM!)

This was so simple and SO delicious. I recently decided to incorporate more vegan meals into my diet and have made some truly awful dishes from vegan cookbooks. Thank you for an amazing meal!

These were just so delicious!!  I made the pickled onions (added radishes), and green cilantro sauce to go with it.  It was a huge hit at my house.  Thank you so much!!  I've been so confused about eating vegan without having no options.  Your web site came at precisely the right moment.  I cannot wait to try so many of your recipes.  Thank you!!!

Very easy to make and very good.  Made my own refried black beans, but still great stuff

This is delicious! This is the first full vegan recipe my mother and I have ever eaten. We decided to try out a plant based diet because we both needed a serious change for health reasons. We are excited to try more of your recipes. We made the cilantro crema to go with the tacos and it was just as yummy! Thank you for your post. Your recipes are going to help us transition so much easier than we had originally thought.

My husband loved this one! He loves chipotle so I just went heavy with it and he approved. I made my own refried beans and fresh corn tortillas and it was a divine dinner.

Wow! Easy recipe, fresh ingredients, and complex flavors!

Thanks Sylvia!These are amazing, big on flavour and texture and yet easy to prepare. Yumm,yumm,we loved it...Also had some Mexican Slaw left over from the other day,that went well with these tacos, too.

This is my favourite new recipe! The tacos are delicious, with lots of fresh flavour and contrasting textures. Be sure to make the pickled onions - they add colour, flavour and crunch.

We had a vegan friend visit and I decided to try this recipe. Omg. Really a delicious surprise. Usually when I try vegan meals I feel kind of hungry afterwards but this was so tasty and filing I am totally going to make it again! Thank you.

I HAVE MADE THIS SO MANY TIMES. THE BEST FLAVOR EVER XOXOX 
YOU WILL NOT REGRET MAKING THIS FOR DINNER OR LUNCH !!!

Hello
Recipe looks yum! I'm not a fan of mushrooms. Can you suggest a replacement?

I have found your recipes delicious with layers of flavors. This is one (of many) that works so well working from home - on my lunch break I chop the veggies (10 mins) and make the marinade (5 min). Then at dinner time, its just bake, pull out some salsa, chop up the avocado and serve. I also love the spice level on your recipes and this one is no exception - more flavorful than most plant based recipes.

Absolutely delicious. I used the pickled onion recipe and the cilantro vegan creme sauce. This meal is a definite addition to my meal rotation.

I wanted to make this for lunch, so put it on a bed of cabbage instead of tortillas. My husband asked if we could have it every week!

If you haven’t made this yet make your list now and prepare it for your next dinner. Hubby said “If vegan tastes like this I could support it!” Winner winner vegan dinner!

Follow up post:

So I received my first shipment from Misfit Market which included portobello, shiitake and oyster mushrooms as well as 2 red and 2 orange bell peppers. The first thing that came to mind was to make a triple batch of the marinade from this recipe. Today I used a handful of the roasted gold in a frittata with some Kalamata olives! Oh my, my, my!  Thanks for sharing this recipe.

My parents and I are trying vegan for 30 days for health reasons. My dad is a little spoiled, as my mom is Italian and a chef. I found this recipe and my dad must have said 5 times "THIS is delicious!!! This is DE-licious." Suffice to say, it was delicious, we will be making it again. Thanks for this recipe! I didn't take any pictures because we dug right in, but it was beautiful and so colorful!

One of my favorites!  That's exactly how I started eating vegan--I started small.  I was doing VB6 (vegan before 6!)  Which is super easy to do with plant based butter.  Almond butter sandwiches for lunch or hummus and veggies.

https://content.jwplatform.com/videos/BihaZLEL.mp4

A Video on How to make Vegan Portobellos Tacos, made with sheet-pan roasted portobello mushrooms are full of flavor! Smoky, spicy and “meaty’ these vegan tacos are hearty and delicious!

Vegan Chipotle Portobello Tacos

This easy Balsamic Roasted Chicken Sheet Pan Supper is the best dinner recipe idea you can make any night of the week, and it&#x27;s ready in under an hour!

Easy Balsamic Roasted Chicken Sheet Pan Supper

Chicken Thighs, (boneless, skinless)

tbsp Olive Oil

tbsp Balsamic Vinegar

tsp Onion Powder

tsp Garlic Powder

tsp Oregano

Salt

½ tsp Ground Black Pepper

Broccoli Florets

Cauliflower Florets

Sliced Yellow Onion

Sliced Carrots

Combine

Combine the olive oil and balsamic vinegar with onion powder, garlic powder, oregano, salt, and black pepper.

Whisk

Whisk up the marinade in a container that has a lid, until well combined.

Add chicken thighs to the container, turning to coat all sides.

Marinate

Let the chicken marinate for at least 2 hours and up to 24 hours.

Preheat

Drizzle

On a half sheet pan, drizzle a Tablespoon of olive oil.

Add cut up veggies, and toss to coat with the oil.

Place

Nestle the chicken thighs among the veggies.

Roast

Roast the chicken and veggies on the half sheet pan for 25 minutes, or until chicken&#x27;s internal temperature reaches 165˚.

Is it pasta? Is it a salad? One thing’s for sure: This crisp-yet-chewy gnocchi with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Sheet-Pan Gnocchi

red onion,

garlic cloves, unpeeled

cherry tomatoes

potato gnocchi

extra-virgin olive oil, divided, plus more for drizzling

black pepper

lemon juice

baby arugula

basil leaves, large leaves torn

Parmesan,

While the instructions on a package of shelf-stable gnocchi might tell you to boil them, the secret—which I learned from my friend (and brilliant recipe developer) Ali Slagle—is that these types of gnocchi are at their best when roasted or pan-fried. Direct heat from the oven (or pan), along with a good bit of olive oil, helps them crisp on the outside while remaining chewy and tender within. Roasting them alongside some cherry tomatoes, which burst to create a jammy sauce, means you’ve got dinner in 25 minutes—just add a heap of greens and lots of sharp cheese and you’re good to go. —Sarah Jampel
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

Bon Appétit

Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.

Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.

Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.

Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.

A wonderful, easy dinner of bone-in chicken, chickpeas, sweet potato, and cauliflower - all in a fragrant Indian sauce of yogurt and spices.

Top 36 sheet pan dinners recipes from across the web

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Top 36 sheet pan dinners recipes from across the web

The most viewed sheet pan dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Turkey Meatloaf and Brocc...

Sheet Pan Chicken Fajitas

Sheet Pan Shrimp Oreganata

25 Super Easy Sheet Pan Dinners

Sheet Pan Steak Fajitas - Low Carb ...

Sheet Pan Teriyaki Salmon and Veget...

Vegan Tacos with Smoky Chipotle Por...

Easy Balsamic Roasted Chicken Sheet...

Sheet-Pan Gnocchi

Sheet Pan Tandoori Chicken

Sheet Pan Greek Shrimp Dinner Recip...

One Pan Roasted Gnocchi and Vegetab...

Sheet Pan Shrimp Stir-Fry Recipe

Kielbasa Veggie Sheet Pan Dinner

Shrimp Tacos with Pineapple

Panko-Crusted Roast Chicken Thighs ...

Sheet Pan Chicken Thighs with Sweet...

Green-Garlic-Rubbed Buttery Roast C...

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Blistered Green Beans with Garlic a...

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Sheet Pan Sausage and Vegetables

Roasted Celery Root with Walnuts an...

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The most viewed sheet pan dinners recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine