#sheetpanrecipe

Sheet Pan Mediterranean Meatballs

These meatballs brown beautifully in the oven while the pan fills with warm spice and tomato sauce. Chickpeas and roasted vegetables make the whole sheet pan feel like a complete, satisfying dinner.

Quick Cleanup Sheet Pan Chicken Fajitas

Everything cooks on one pan with chicken, peppers, and onions getting tender and lightly charred in about thirty minutes. The seasoned marinade creates that restaurant fajita taste while leaving just one sheet pan to wash.

This Honey Garlic Pork Tenderloin Sheet Pan Recipe has just the right amount of sweet and savory. Tender pork tenderloins glazed with a honey garlic sauce and roasted with tasty vegetables.

Ingredients: 2 pork tenderloins. Salt and black pepper to taste. 1/4 cup honey. 3 tablespoons soy sauce. 4 cloves garlic, minced. 1 tablespoon Dijon mustard. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon paprika. 1 pound baby potatoes, halved. 2 cups baby carrots. Fresh parsley for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Place the pork tenderloins on a sheet pan lined with parchment paper. Season them with salt and black pepper. Mix honey, soy sauce, Dill pickle relish, olive oil, dried thyme, and paprika in a small bowl using a whisk. Spread half of the honey-garlic mix on top of the pork tenderloins. Toss the baby carrots and potatoes cut in half with the rest of the honey garlic mixture in a large bowl until they are well covered. Place the vegetables on top of the pork on the baking sheet. Roast in an oven that has already been heated for 25 to 30 minutes, or until the vegetables are soft and the pork reaches an internal temperature of 145F 63C. Take the pork out of the oven and let it rest for a few minutes. Then cut it into slices. Serve the pork tenderloin slices with honey garlic on a bed of roasted vegetables and top with fresh parsley. Enjoy this easy and tasty sheet pan dinner!

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients: 2 cups cooked shredded chicken. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Tortilla chips. 1 cup shredded cheese cheddar or Mexican blend. 1/2 cup black beans, drained and rinsed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. Sliced jalapenos, optional. Fresh cilantro, for garnish. Sour cream, for serving. Guacamole, for serving.

Instructions: Preheat oven to 400F 200C. In a bowl, mix shredded chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Spread tortilla chips on a large sheet pan in an even layer. Top tortilla chips with seasoned chicken, shredded cheese, black beans, diced red onion, diced tomatoes, sliced black olives, and jalapenos if using. Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh cilantro. Serve hot with sour cream and guacamole.

Prep Time: 15 minutes

Cook Time: 12 minutes

A tasty and simple sheet pan meal with roasted sweet potatoes, black beans, and vegetables spiced with herbs. Avocado and fresh cilantro are added on top. Great for a quick and filling dinner!

Ingredients: 2 large sweet potatoes, diced. 1 red bell pepper, diced. 1 red onion, diced. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 1 15-ounce can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 avocado, diced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss together the sweet potatoes, red bell pepper, red onion, olive oil, chili powder, cumin, smoked paprika, salt, and pepper until well coated. Spread the seasoned vegetables out in an even layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through. Remove the baking sheet from the oven and add the black beans and corn to the roasted vegetables, tossing gently to combine. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the beans and corn are heated through. Serve the hash hot, topped with diced avocado, fresh cilantro, and lime wedges for squeezing over the top.

Prep Time: 15 minutes

Cook Time: 35 minutes

A simplified version of the classic chicken pot pie, this sheet pan recipe makes for an easy and comforting meal. With a flaky crust and a creamy chicken and vegetable filling, it's perfect for a cozy dinner.

Ingredients: 2 cups cooked chicken, shredded. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1/2 cup chicken broth. 1/2 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 sheet refrigerated pie crust.

Instructions: Preheat the oven to 375F 190C. In a mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Spread the mixture onto a sheet pan lined with parchment paper. Unroll the pie crust and place it over the chicken mixture, tucking in the edges. Cut a few slits in the crust to allow steam to escape. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes