Sheet Pan Dinners: Your New Weeknight Best Friend!
This month, I am incredibly excited to feature the ultimate kitchen game-changer: sheet pan dinners! If you haven’t experienced the magic of sheet pan cooking yet, now is the perfect time to start.
There is so much to love about these meals. They are incredibly convenient, effortless to customize, and best of all, they leave you with only one pan to clean. Because less time spent scrubbing at the sink means more time to relax and enjoy your evening! Not only are these dinners a lifesaver for busy schedules, but they are also genuinely fun to create and beautiful to serve. I hope you enjoy these recipes as much as I do!
To Healthy Cooking & Eating!
Melissa
Healthy Lifestyle Advocate, Author, Chef
Sheet Pan Fajitas!
An easy way to prepare all ingredients using only one pan!
Ingredients
- 1 Package Gardein Chikn Strips OR 1.5 lbs of boneless, skinless chicken breasts sliced into 1/2-inch strips.
- 1 Green Bell or Red Pepper Sliced lengthwise.
- 1 Medium Sweet Onion Sliced.
- 1/2 lb. mushrooms Sliced—optional.
- 2 Cloves garlic Minced.
- 3 Tbsp olive oil
- 2 Tbsp Lemon or Lime Juice
- 3 Tbsp Chopped Cilantro Or parsley.
- 8 Taco Sized Tortillas Flour or corn.
- 1 cup Sour cream Vegan or regular.
- 1 cup Guacamole Homemade or freshly-prepared store-bought.
- 2 whole Tomatoes Diced.
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp paprika
- Salt and ground pepper To taste.
- 1/2 tsp Coriander Optional.
Instructions
- Prep a 17" x 12" sheet pan with parchment paper (my favorite), aluminum foil or just regular spray oil.
- Preheat oven to 400 degrees.
- For the seasoning: in a small bowl, whisk together chili powder, cumin, paprika, salt, and pepper. Set aside.
- Slice peppers, onions and mushrooms. Place on the sheet pan.
- If you are using fresh chicken (or if you are using plant-based Chik'n), place in a bowl. Add garlic, half of your oil, and half of the seasoning mixture, then stir together to coat the chicken.
- Layer the seasoned and coated chicken on top of the vegetables in a single layer. If you are using pre-cooked Chick'n strips or plant-based coated chicken, wait to add to the sheet pan until the last fifteen minutes of baking as it is precooked.
- After oven has preheated, roast the veggies and chicken, tossing halfway through. Bake until vegetables are fully cooked, about 20-25 minutes. If you used raw chicken, be sure it reaches 165 degrees in the center.
- Warm tortillas by wrapping them tightly in aluminum foil and placing them in the warm oven for a few minutes.
