Quick and Simple Sheet Pan Meals

Quick and Simple Sheet Pan Meals

BY KAREN KELLY

Homecooked, healthy meals don’t always have to lead to a sink full of dishes. With only one sheet pan, simplicity and flavor reign supreme in these three delicious dinners.

Shrimp Fajitas

Take your tastebuds on a trip south of the border with this light and fresh meal.

INGREDIENTS

1 pound large shrimp, peeled and deveined

2 bell peppers, sliced thin

½ large red onion, sliced thin

2 Tablespoons olive oil

2 teaspoons cumin

1 Tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon kosher salt

Cilantro and cotija cheese for serving (optional)

DIRECTIONS

1. Preheat the oven to 450° and place rack in the center of the oven.

2. Pat shrimp dry with paper towels on both sides.

3. Place the shrimp, peppers, and red onions into a bowl and sprinkle with olive oil, cumin, paprika, chili powder, garlic powder, and salt. Toss gently.

4. Pour onto a sheet pan and cook for about 8–10 minutes or until shrimp is cooked through.

5. Turn the oven to high broil and cook for about 2 minutes or until the vegetables turn slightly brown. Watch carefully.

6. Serve in tortillas with cilantro and cotija cheese.

MAKES 4 SERVINGS

210 calories, 10 g fat, 24 g protein, 7 g carbohydrates, 2 g fiber, 3 g sugar

Gnocchi with Vegetables

Bursting with color and flavor, this vegetarian dish is sure to satisfy without leaving you too full.

INGREDIENTS

16 ounces fresh, shelf stable gnocchi

½ cup grape tomatoes

½ small red onion, sliced thin

1 cup sugar snap peas

2 bell peppers, sliced thin

2 Tablespoons olive oil

1 teaspoon garlic powder

¼ teaspoon kosher salt

Chopped basil and Parmesan for garnish, optional

DIRECTIONS

1. Preheat the oven to 400° and place rack in the middle of the oven.

2. Put the gnocchi, grape tomatoes, red onion, sugar snap peas, and bell peppers into a medium sized bowl.

3. Sprinkle with olive oil, garlic powder, and salt. Toss gently to cover everything with oil and seasoning.

4. Pour onto a sheet pan.

5. Cook for about 20 minutes, tossing gently a few times during cooking.

6. Serve with chopped fresh basil and Parmesan cheese if desired.

MAKES 4 SERVINGS

427 calories, 9 g fat, 11 g protein, 97 g carbohydrates, 6 g fiber, 6 g sugar

Chicken and Vegetable Stir Fry

Spice up your stir fry with this simple recipe and Asian-inspired sauce.

INGREDIENTS

1 pound chicken tenders or breasts, cut into bite-sized pieces

1 cup sugar snap peas

1 small red onion, sliced thin

2 red peppers, scored and sliced thin

Stir Fry Sauce¼ cup soy sauce

2 Tablespoons olive oil

2 Tablespoons rice wine vinegar

1 Tablespoon oyster sauce

3 garlic cloves, chopped

1 teaspoon honey

¼ teaspoon ginger

DIRECTIONS

1. Preheat the oven to 425° and place rack in the middle of the oven.

2. Combine all the stir fry ingredients together in a small bowl and whisk well. Put chicken into a bowl and pour stir fry sauce over it, coating all the chicken. Set aside.

3. Cut all vegetables and place onto a sheet pan. Pour chicken and marinade onto sheet pan and toss well so the vegetables are coated with sauce.

4. Bake for about 18–20 minutes, tossing gently at least once during cooking. Cook until the chicken is cooked through and vegetables start to brown.

5. Serve with rice or quinoa and top with sesame seeds if desired.

MAKES 4 SERVINGS

405 calories, 25 g fat, 19 g protein, 26 g carbohydrates, 3 g fiber, 6 g sugar