Sheet pan dinners are so great, with just one or two basic recipes you can make a variety of meals simply by changing the protein, vegetables or spices. Plus they are super easy, just spread all ingredients on a sheet pan, place in the oven and 20 – 30 minutes later dinner is served! Here are a couple delicious sheet pan dinner recipes to get you started. Enjoy!

Shrimp Fajitas

Serves 4

1 lb shrimp peeled and deveined

1 red bell pepper, seeded and sliced thin

1 yellow bell pepper, seeded and sliced thin

1 green bell pepper, seeded and sliced thin

1 small onion, sliced thin

1 packet fajita seasoning

1 tablespoon olive oil

4 whole wheat tortillas

Cilantro Crema:

1 tablespoon fresh lime juice

1/4 cup cilantro, chopped

1/2 cup non-fat sour cream

To make at the cilantro crema mix all ingredients in a small bowl.

Preheat oven to 375 degrees. Spray a large sheet pan with non-fat cooking oil. Mix fajita seasoning and oil in a small bowl. Rub fajita mixture over the shrimp, peppers and onions and spread evenly on the sheet pan. Bake for 10 minutes. After 10 minutes remove shrimp to a plate and cover with foil to keep warm. Flip the vegetables and continue to cook for 7 – 10 minutes more until tender and slightly charred. Warm tortillas over an open flame on stove, or in the oven for 2 minutes or in the microwave for a few seconds.

Serve the fajitas with tortillas and a scoop of the cilantro crema.

Lemon Garlic Salmon with Green Beans

Serves 4

4 pieces salmon

2 lbs green beans, trimmed

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Zest of 1 lemon

Juice of 1 lemon

Preheat oven to 375 degrees. Spray a large sheet pan with non-fat cooking oil. Mix olive oil, garlic, oregano, basil, salt, pepper and lemon zest in a small bowl. Coat salmon, carrots and beans with the rub. Spread out evenly on the sheet pan and bake in the oven for 15 – 20 minutes until the fish is flaky. Right before serving drizzle all with fresh lemon juice.

BBQ Chicken with  Brussels Sprouts & Fingerling Potatoes

Serves 4

1 lb chicken breast

1 lb Brussels sprouts, halved

1 lb fingerling potatoes, halved

1 tablespoon olive oil

Dry BBQ Rub:

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 tablespoon paprika

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 lemon zested

1 tablespoon olive oil

To make at the rub mix all ingredients in a small bowl.

Preheat oven to 375 degrees. Spray a large sheet pan with non-fat cooking oil. Coat the chicken with the BBQ rub and place on the sheet pan. Spread brussels and potatoes evenly on the same sheet pan next to the chicken. Drizzle with a little olive oil, sprinkle with salt and pepper. Bake in the oven for 40 minutes flipping halfway through.

Roasted Cauliflower with Crunchy Chickpeas

Serves 2

1 head cauliflower, cut into bite-sized pieces

1/2 red onion, sliced

15 oz can chickpeas, drained rinsed and patted dry

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped

 

Tahini Dressing

1/4 cup tahini

1/3 cup water

2 tablespoons fresh lemon juice

1 clove garlic, chopped

1/2 teaspoon cumin

1/2 teaspoon salt

 

To make the dressing blend all together until smooth and creamy. If to thick add more water.

 

Preheat oven to 375 degrees. Spray a large sheet pan with non-fat cooking oil. In a small bowl mix paprika, garlic powder, salt and olive oil. Coat cauliflower and chickpeas with the rub and spread evenly on the sheet pan. Bake for 30 minutes flipping halfway through. Right before serving top with parsley.

 

Crispy Tofu and Broccoli with Rice

Serve 4

 

1 14 oz package extra firm tofu, cut crosswise into 4 1-inch thick pieces

1 head broccoli, cut into bite-sized florets

1/4 cup low sodium soy sauce

3 tablespoons water

1 tablespoon no sugar added maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 cup cooked brown rice for serving

3 scallions, sliced

1 tablespoon toasted sesame seeds

 

Preheat oven to 375 degrees. Spray a large sheet pan with non-fat cooking oil. Press the tofu. Arrange tofu pieces on half of a clean kitchen towel and cover with the other half of the towel. Put a cutting board on top and weight down with your heaviest cookbook or cans. Let sit for 10 – 30 minutes to press out the water (the longer the better but if you only have 10 minutes that’s fine). After 10 – 30 minutes remove from towel and cut into 1 inch cubes about the same size as the florets.

 

While the tofu is pressing mix the soy sauce, water, syrup and rice vinegar in a small bowl. Toss half the mixture with tofu then toss the tofu in the cornstarch. Spread evenly onto half of the sheet pan.

 

Spread broccoli on the other half of the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 30 minutes flipping halfway through.

 

To serve, toss tofu with the reserved soy sauce mixture. Place tofu and broccoli on top of a 1/4 cup brown rice. Finish with sliced scallions and sesame seeds.