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Healthy Habits Momma

Why Sheet Pan Recipes Make Easy Healthy and Delicious Dinners

Easy and Delicious Sheet Pan Dinners

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Sheet pan recipes are a favorite at our house.

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I have 2 teens and 3 adults to feed so anything that is quick and simple is a must have for a busy mom like me.

Not to mention that one is a meat and potatoes kinda guy and one daughter is a vegetarian. So any thing that makes combining those 2 requirements easy and delicious is a plus👍👍.

The recipes in this post definitely fits the bill and it’s why I love them for easy and delicious healthy dinners.

Why I Love Sheet Pan Dinners

  • I can use the recipes as is or add switch out the meat for boneless chicken breast, steak, or pork chops and if your family doesn’t like the vegetable in the recipe, then others like, broccoli or carrots, will also work.
  • Sheet pan dinners like this are also great for creating extra meals or leftovers for lunch or dinner the next day. I can easily double the recipe and have lunch or dinner the next day.
  • Like I mentioned above, they make pleasing picky eaters and eaters with diet constraints easy.
  • I can cook meat and veggies together in one pan or at the same time in the oven at the same temperature. Just make sure everything is fully cooked if you are cooking meat and veggies on the same pan.

Tips for Making Sheet Pan Dinners

  • Get multiple pans in multiple sizes, especially if you have a large family or your family has adults and or teens. I personally have 2 large pans, 2 medium pans, and one small pan.
  • Aluminum pans are the best to cook with.
  • Don’t have a sheet pan – you can use a cast iron pan, an oven-safe casserole dish, or if worse comes to worse, just line your oven rack with aluminum foil (just be sure to put something oven-safe under the rack to catch any spills underneath.
  • Some veggies may cook for different lengths of time so I find it helpful to have a couple of timers handy. Potatoes usually need go in earlier as they take longer to cook and veggies like asparagus or carrots will go in later or can be taken out earlier, as they take less time to cook.

4 Sheet Pan Recipes to Try

Herb Roasted Chicken with Red Potatoes and Kale

Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.

I also have used boneless chicken breasts and other vegetables like broccoli or carrots instead of kale and the recipe turned out great.

If I am cooking on one pan then I will take the veggies out after about 15 – 20 minutes and then let the chicken and potatoes cook for another 15-20 minutes or until cooked thoroughly.

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan.

Herb-Roasted Chicken with Red Potatoes & Kale

Herb-Roasted Chicken with Red Potatoes & Kale

Yield: 6
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan.

Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.

Ingredients

  • 1½ lbs. red potatoes, cleaned and cut in half
  • 1 large red onion, roughly chopped
  • 6-8 whole garlic cloves, finely minced
  • 3 T. extra virgin olive oil
  • 2 T. fresh rosemary, minced
  • Sea salt and black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 10-12 sprigs fresh thyme
  • 1 large lemon, cut into 8 wedges
  • 2 c. fresh kale, washed, tough stems removed, and thinly sliced

Instructions

1.    Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2.    In a large mixing bowl, combine potatoes, red onions, minced
garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper,
to taste, and arrange the veggies on the prepared baking sheet in a single layer.


3.    Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.

4.    Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.

5.    Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

Notes

Always cook meat to temperature, not by time. Actual cooking time will
vary based on a number of factors, including internal starting temperature,
individual oven variations, size and thickness of the meat, what else is in the
oven while cooking, etc...

The minimum safe recommended cooking temperature for chicken thighs is 165°F
(74°C).

Nutrition Information:
Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 113mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 9g

Sheet Pan Beef Fajitas

Another family favorite😀😀

We love dinners like these because we serve them buffet style so each family member can choose which veggies or meat they like.

And this is how dinner should be when you have picky eaters in the family: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

You can also mix and match the meat like we have done. We will slice the chicken just like the beef and cook those together on the sheet pan and then, while that’s cooking, we will fix shrimp in a skillet on the stove.

We also fix a pot of rice or potatoes for my son and other daughter (who doesn’t like tortillas).

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

Sheet Pan Beef Fajitas

Sheet Pan Beef Fajitas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

For best results, use a three-quarter sized sheet pan for this recipe versus
the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

Ingredients

  • 1½ lb. flank steak, sliced into thin strips
  • 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 T. extra virgin olive oil
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. cayenne pepper
  • 1 t. red pepper flakes
  • Sea salt and black pepper, to taste
  • ½ c. fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced
  • Optional:
  • 1 large avocado, diced
  • Corn tortillas or large lettuce leaves

Instructions

1.    Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2.    In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.

3.    Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.

4.    Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!

Nutrition Information:
Yield: 6 servings Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 90mgSodium: 150mgCarbohydrates: 14gFiber: 6gSugar: 5gProtein: 34g

Thick Cut Boneless Pork Chops with Broccoli

Last but not least – pork chops!

We have a love/hate relationship with pork chops. Sometimes we crave pork and can’t seem to get enough of it, especially good pork barbecue. And other times we can go months without eating it.

We like this type of recipe because my family likes to top the pork with different sauces. One really likes barbecue sauce and seems to eat it with everything and another can’t seem to do without ranch sauce with every meal (sound familiar?😉😉).

Since this recipe doesn’t have a lot of veggies. I will usually roast another pan of vegetables like Brussels sprouts, green beans, or potatoes (I know that’s a carb/starch and not green veggie :>). Or I will make a simple side salad to add to the meal.

This tasty recipe works best on a single sheet pan because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. If necessary, use a larger three-quarter size sheet pan to allow enough room for the broccoli to be spread out in a single layer without overcrowding.

Thick-Cut Boneless Pork Chops with Garlic Broccoli

Thick-Cut Boneless Pork Chops with Garlic Broccoli

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This tasty recipe works best on a single sheet pan because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. If necessary, use a larger three-quarter size sheet pan to allow enough room for the broccoli and other veggies to be spread out in a single layer without overcrowding.

Portion Containers: 1 red, 2 spoons, ⅔ green (per recipe, I usually add more veggies to get to one 1 green)

Ingredients

  • 6 thick-cut boneless pork chops
  • ¼ c. extra virgin olive oil, divided
  • Sea salt and black pepper, to taste
  • 1 t. smoked paprika
  • 1 t. onion powder
  • 1 t. garlic powder
  • 1 T. Italian seasoning, divided
  • 4 c. fresh broccoli florets
  • 3-4 cloves fresh garlic, finely minced

Instructions

    1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
    2. Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).
    3.  In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.
    4. Add the fresh broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.
    5. Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through* and the broccoli is nicely browned.
    6.  Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving. Enjoy!

Notes

* Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc...

The minimum safe cooking temperature for fresh pork is 145°F 

Other Quick Healthy and Delicious Recipes to Try

Enjoy and feel free to comment below if you enjoyed these recipes!

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