Eating healthy is a lot of work! There’s planning, finding recipes, shopping (which is an all day event right now) and prepping involved. One thing we can’t stand is all the pots and pans that you have to scrub, soak, and wash after you’re done cooking your healthy meal. Eating healthy can be hard enough, and the last thing you want to do after is clean up.
That’s where sheet pan recipes come in handy. These recipes are great for a weeknight meal or meal prepping. Either way, they leave you with minimal dishes!
We’ve decided to save you a couple of steps in the process and share with you some of our favorite sheet pan dinners.
- Jamaican Chicken Sheet Pan – Jump to Recipe – Print Recipe
- Sheet Pan Pesto Chicken and Veggies – Jump to Recipe – Print Recipe
- Sheet Pan Bruschetta Chicken & Potatoes – Jump to Recipe – Print Recipe
- One Pan Chicken with Carrots – Jump to Recipe – Print Recipe
- Roasted Squash and Chicken Sausage One Pan – Jump to Recipe – Print Recipe
- One Pan Balsamic Pork and Veggies – Jump to Recipe – Print Recipe
- Sheet Pan Steak Fajitas – Jump to Recipe – Print Recipe
- Sheet Pan Sausage and Veggies – Jump to Recipe – Print Recipe
- Sheet Pan Teriyaki Salmon and Veggies – Jump to Recipe – Print Recipe
- Sheet Pan Sesame Chicken and Veggies – Jump to Recipe – Print Recipe
- 1 tbsp dried thyme leaves
- 1 tbsp ground allspice
- 2 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cinnamon
- 1 tbsp garlic powder
- 1/8 tsp cayenne pepper
- 2 ea large chicken breasts
- 4 cups baby potatoes, chopped into 4-6 pieces
- 2 ea bell peppers, cut into chunks
- 1 ea. red onion, cut into chunks
- 1 ea. zucchini, cut into small pieces
- 2 ea. mangoes cut into cubes
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Heat oven to 425 degrees F. Line two baking sheets with parchment and set aside
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Mix together all rub inredients.
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In a medium bowl, toss the chicken with 1 tbsp of olive oil and 1.5 tbsp of the rub until evenly coated. Place on one of the baking sheets.
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In a separate medium bowl, toss the potatoes with 1 tbsp of olive oil and 2 tbsp of rub. Arrange on baking sheet around the chicken.
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Bake for 10 minutes. Flip the chicken and return to the oven for 15 minutes.
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Toss the peppers, onions and zucchini in 1 tbsp of olive oil and 2 tbsp of the rub. Arrange on the second sheet pan and bake for 15 minutes.
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While sheet pans are cooking, prepare the mango. Allow the chicken to rest for 5 minutes before serving.
Adapted from : Sweet Peas and Saffron
- 1 tbsp olive oil divided
- 4 tbsp premade pesto
- 2 ea garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 ea chicken breasts, diced
- 1 cup mushrooms, halved
- 1 cup cherry tomatoes
- 1 ea broccoli, cut into florets
- 1 ea zucchini, small, cut into thick chunks
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Preheat the oven to 400 degrees F.
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Add chicken and mushrooms to large sheet pan and toss with 1 tbsp of olive oil and 2 tbsp of pesto
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Bake in oven for 10 minutes. Remove from oven and remove excess liquid.
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Add remaining vegetables and the rest of the pesto. Toss to combine, then bake another 10 minutes until chicken is fully cooked.
Adapted from: The Girl on Bloor
- 4 ea. boneless, skinless chicken breasts
- Kosher salt and black pepper to taste
- 16 oz baby red potatoes, halved
- 2 tbsp. olive oil
- 3 ea garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/3 cup freshley grated Parmesan
- 4 oz fresh mozzarella, cut into 4 slices
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 ea garlic cloves, minced
- 1/4 cup basil leaves, chiffonade
- Kosher salt and black pepper to taste
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Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray.
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To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic, and basil in a medium bowl. Season with salt and pepper. Set aside.
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Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
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Place potatoes on the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan. Season with salt and pepper. Toss to combine.
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Place into oven and bake until chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with moxxarella during the last 10 minutes of cooking time.
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Top with bruschetta and serve
Adapted from: Damn Delicious
- 4 ea. chicken thighs
- 1 1/2 pound carrots, peeled and trimmed
- 1 ea. large onion, peeled and cut into eighths
- 3 ea. garlic cloves
- 4 tbsp. olive oil
- 1 tbsp. fresh rosemary, chopped
- Salt and pepper to taste
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Preheat oven to 425 degrees Farenheit
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Arrange carrots, garlic and onions in a single layer on a greased baking sheet.
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Drizzle 2 tbsp. of olive oil over the vegetables. Season with rosemary, and salt and pepper to taste.
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Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.
- 1 tbsp sherry vinegar
- 1 tbsp pure maple syrup
- 2 tsp Dijon mustard
- 1 ea butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 2 ea apples, diced
- 4 ea Al Fresco chicken sausage
- 3 cups Brussels sprouds, halved
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Preheat oven to 425 degrees F
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Shake vinegar, maple syrup, and mustard in a small jar
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Toss squash, oil, smoked paprika, salt, nutmeg, and pepper in a large bowl to coat. Spread on a large rimmed baking sheet and roast for 10 minutes.
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Add apples, sausage and Brussels sprouts to the bowl and toss to coat. Add to the baking sheet with the squash and roast for 18 to 22 minutes.
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Remove from the oven and drizzle the vinegar mixture over the roasted mixture. Toss to coat and serve immediately
Adapted from: Healthy Seasonal Recipes
- 1 ea pork tenderloin
- 1 pound Brussels sprouts, rinsed and halved
- 1/2 ea butternut squash, seeded and diced
- fresh chopped parsley for garnish
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 8 ea garlic cloves, peeled
- 1/2 cup fresh rosemary leaves
- 1 tsp Italian seasoning
- 1/2 ea bullion cube, crumbled optional
- 1 tbsp honey
- 1 tbsp hot sauce
- salt and pepper to taste
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Preheat the oven to 450 degrees Farenheit. Season pork tenderloin with salt and pepper
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In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, boullion, and pepper. Pulse until the marinade is mixed thoroughly.
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In a large skillet, heat 1 tbsp of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.
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In the meantime, line a sheet pan with parchment paper. Spread the halved Brussels sprouts and diced butternut squash. Season with salt and pepper and toss with 1 tbsp of olive oil. Push veggies to the side to make room for pork.
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Once browned, transfer the pork tenderloin onto the sheet pan. Baste with half of the balsamic sauce and lightly drizzle onto Brussels sprouts.
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Roast in the oven for 12=15 minutes or until pork is done and Brussels sprouts are nicely browned.
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Cut the tenderloin into 1/2 inch thick slices nad serve with the other half of balsamic sauce over the top. Garnish with parsley and serve.
Adapted from: Eat Well 101
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt to taste
- 1/8 tsp cayenne pepper
- 12 ounces flank steak, sliced into 1/4 inch strips slice accross the grain
- 3 tbsp olive oil divided
- 1 1/2 tbsp fresh cilantro
- juice from 2 limes
- 1/2 tsp Worcestershire sauce
- 4 ea medium bell peppers, thinly sliced
- 1 ea red onion, thinly sliced
- chopped fresh cilantro
- lime wedges
- sliced avocado
- tortillas of your choice
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Preheat oven to 400 degress Farenheit and line a baking sheet with parchment paper.
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Combine the ingredients for the seasonings in a small bowl and mix.
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In a large zip-top bag add the steak and drizzle with 1 1/2 tbsp olive oil, juice from one lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss well to coat.
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Spread the vegetables in a single layer on the sheet pan. Drizzle with remaining 1 1/2 tbsp olive oil and seson with remaining 1/3 of the seasonings. Toss to coat well.
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Bake in a preheated oven for 10-15 minutes or until the peppers are tender.
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Remove sheet pan from oven, flip and push the vegetables to the sides ot he pan. Add the steak strips in a single layer to the center of the pan. Broil on high for 3 minutes or until desired doneness.
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Serve on your favorite tortillas and top with desired toppings
- 12-16 ounces chicken sausage * We like Al Fresco brand
- 2 cups sweet potato diced into 1/2" cubes
- 2 cups broccoli florets
- 1 cup bell pepper chopped
- 2 ea garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
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Pre-heat oven to 400 degrees F
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Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian Spices. Add salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices
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Bake for 20 minutes, flipping halfway.
Adapted from: Gimme Delicious
- 2 cups sweet potatoes cubed
- 2 tbsp extra virgin oilve oil divided
- salt to taste
- pepper to taste
- 4-6 ounce salmon fillets
- 2 cups broccoli florets
- 2 ea shallots sliced
- 1/2 cup soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- 2 ea garlic cloves minced
- 1/4 tsp ground ginger
- 1/4 cup brown sugar packed
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame seeds
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Preheat oven to 400 degrees Fahrenheit
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Combine diced sweet potatoes and 1/2 tbsp olive oil in a medium bowl and toss to coat
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Transfer sweet potatoes to a sheet pan and season with salt and pepper. Roast for 15 minutes, tossing once halfway through.
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While the sweet potatoes are roasting, make the teriyaki sauce by combining the soy sauce, rice vinegar, sesame oil, garlic, ginger and brown sugar in a medium saucepan over medium high heat.
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Whisk together the cornstarch and water. Bring the sauce to a boil, then add cornstarch mixture. Continue to whisk until mixture thickens.
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Remove the pan from the heat, stir in the sesame seeds and set aside to cool
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When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges of the pan .
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Place the salmon fillets in the center and brush with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
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Combine the broccoli, shallots, and remaining tablespoon of olive oil in the medium bowl used for the sweet potatoes. Season with salt and pepper, then toss well to combine. Spread the broccoli mixture around the salmon.
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Reserve 1/4 cup of the teriyaki sauce, then drizzle the remaining sauce over the salmon and vegetables. Place the sheet pan back in the oven and roast for an additional 15 minutes, or until the salmon is slightly translucent, flakes easily with a fork, and the vegetables are fork-tender.
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Serve right from the sheet pan with an extra drizzle of the sauce or alongside rice or noodles.
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 ea head of broccoli, chopped
- 2 ea medium red bell peppers cut into chunks
- 1 cup snap peas
- salt and pepper to taste
- 1/4 cup low-sodium soy sauce
- 1 tbsp sweet chili sauce
- 2 tbsp honey
- 2 ea cloves garlic
- 1 tsp fresh ginger
- sesame seeds
- green onion
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Preheat oven to 400 degrees F
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To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally until sauce is thickened. Remove from heat.
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Spread chicken and chopped veggies on a baking sheet sprayed with cooking spray and season with salt and pepper. Drizzle half of the sauce over the chicken and veggies and toss to combine.
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Bake in oven for 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
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Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions.
Adapted from: Eat Yourself Skinny
2. Frozen Carrot Spirals: In my experience of trying the pre-spiralized veggies in the produce section – they always have a weird taste to them. Maybe it’s just me! These don’t have that same taste! They’re frozen and just get added to a skillet to thaw. I pair mine with pasta sauce, chicken sausage and a side of broccoli!
3. Steamed Lentils: If you’re catching on you’ve realized I love my convenience items. These little guys are on that list. They’re pre-cooked and are great for salads, grain bowls, veggie burgers, or soups. They’re a great source of plant based protein, fiber and iron!
vegetables. Each portion contains one clove of crushed garlic that is easily popped out and added to a pan. They also make a ginger 
Everything but the Bagel is literally the topping of an everything bagel! It’s delicious on top of avocado toast. I love to toast a slice of Dave’s Killer Bread, top with 1/2 of a mashed avocado, a hard boiled egg and sprinkle with the seasoning. The 21 Seasoning Salute is a mixture of every seasoning I could ever want. Amazingly it tastes great! I like sprinkling it on top of roasted vegetables. It also adds great flavor to scrambled eggs! 
7. Turkey Burgers: Quick and easy staple for the freezer! Each package contains 4 turkey burger patties. They come raw so they’ll taste nice and fresh when cooked. Even-though they’re frozen, they have a fairly reasonable amount of sodium. You can serve these traditionally on a whole wheat bun, open faced on a slice of bread, or added to a salad!
include the entire “nuts” section of Trader Joes but these guys will have to do. Every few weeks I stock up on raw nuts – they’re so reasonably priced here compared to a lot of other stores! I like to make my own trail mix and add these freeze-dried blueberries as a hint of sweetness! 
chocolate covered FROZEN strawberries! I occasionally like to have a couple after dinner for a yummy and refreshing sweet treat. They also make a banana slice version! 
I will be honest by telling you that I haven’t always been a “runner” or even enjoyed running. I was envious of people who fell into those categories. At just over 5 feet tall I felt like I wasn’t built to run effortlessly or even at a pace over eleven minute miles. Running always felt like a chore and the fastest way to get a workout in. It certainly wasn’t enjoyable.
Mushrooms are members of the fungi kingdom. Although they aren’t vegetables, they too provide several important nutrients. Mushrooms are high in antioxidants – a chemical that gets rid of cancer-causing free radicals in the body. They also contain selenium, a mineral that plays a role in liver enzyme function and reduces inflammation.