A recipe that only requires me throwing it all together and just cleaning up ONE dish?! Yep, count me in! These sheet pan recipes will hopefully help make a Tuesday/Thursday…ANY night meal easy, delicious, and fun!
p.s. soooo many yummy flavors of Fall from crockpot recipes, to desserts, and cocktails are all this way!
Sheet Pan Crunchy Buffalo-Style Chicken
Recipe from Home Chef
Sheet Pan Crunchy Buffalo-Style Chicken
Ingredients
- 2 Boneless Skinless Chicken Breast
- 3-4 Small Yukon Potatoes
- 2 Handfuls Green Beans
- 3 Tbsp Ranch Dressing
- 1 oz Cream Cheese softened
- 1 Handful Shredded Cheddar Cheese
- 1 oz Buffalo Sauce
- 1 Tbsp Butter melted
- 4 Ritz Crackers
- 1 tsp Garlic Pepper
Instructions
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Preheat the oven to 425 degrees
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Cut potatoes into 1" dice.
Place potatoes on 1/3 of prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into a single layer.
Roast in hot oven, 10 minutes.
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Trim green beans, if necessary.
Coarsely crush crackers in a ziplock bag.
In a mixing bowl, combine crushed crackers, shredded cheese, and 1 tsp. olive oil. Set aside.
In another mixing bowl, combine half the Buffalo sauce (to taste; reserve remaining for garnish) and softened cream cheese. Set aside.
Pat chicken dry and season both sides with a pinch of salt and pepper.
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After 10 minutes, carefully remove sheet from oven and flip the potatoes.
Place green beans in center of sheet and top with a pinch of salt, garlic pepper, and 2 tsp. olive oil.
Place chicken on empty side of sheet. Evenly top with Buffalo-cream cheese mixture (use less if spice-averse), then cracker-cheese mixture, pressing gently to adhere.
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Roast in hot oven until potatoes are browned, green beans are tender, and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Top vegetables with softened butter and stir until melted and combined.
To serve, top chicken with remaining Buffalo sauce (to taste) and dressing!
Pineapple Teriyaki Chicken & Broccoli
Chop broccoli and toss with chicken meatballs with olive oil. Bake at 350 for 20 minutes.
- Amylu Chicken Meatballs – found at Costco
- Broccoli
- Teriyaki Sauce
- Avocado Oil Spray
- Garlic Powder
- Salt
Truffle Chicken & Veggies
Chop all veggies and chicken sausage. Toss together with olive oil and spread evenly on pan. Bake at 350 for 20 minutes.
- Bilinski Wild Mushroom Chicken Sausage
- Peppers
- Carrots
- Zucchini
- TRUFF Black Truffle Salt
- Onion Powder
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
Ingredients
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 1/2 lbs boneless, skinless chicken breasts cut into thin strips
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion cut into wedges
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tbsp freshly squeezed lime juice
- 6 8-inch flour or corn tortillas warmed
Instructions
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Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
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Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
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Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
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Serve immediately with tortillas.
Notes
Sheet Pan Gnocchi
Sheet Pan Gnocchi
Ingredients
- 16 oz store bought gnocchi
- 1 pint cherry tomatoes
- 16 oz garbanzo beans
- 2 cups frozen kale
- 1 large yellow pepper
- 1/2 medium red onion
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- parmesan cheese for topping
Instructions
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Preheat your oven to 425 degrees F. Line a baking sheet.
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Add the gnocchi, tomatoes, kale, garbanzo beans, pepper and onion on a baking sheet. Drizzle with the olive oil.
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Sprinkle salt, pepper, garlic powder, and Italian seasoning and toss well.
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Cook for 20 minutes or until tomatoes have burst.
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Top with parmesan cheese, serve, enjoy!
