Tag: Sheet Pan Dinner

Sheet Pan Greek Pita

I’m constantly printing out recipes or ripping them out of magazines. Sometimes I take a second (or third) look at them and decide that I just don’t want to make it for various reasons. Usually it’s because it requires too many ingredients or more than I feel like buying. And while the ingredient list for this Sheet Pan Greek Pita is a bit long, it was thankfully ingredients that I normally have on hand or are part of a typical trip to the supermarket.

Another plus to this recipe… It came together in less than 45 minutes. Since the salad requires a little time to sit and marinate I decided to make it earlier in the day so it would be ready by the time my chicken was done.

And when it was time to eat, it was super easy to put together. I cut a pita in half, added in some of the salad, some of the chicken and topped it off with more of the salad.  This is one recipe that I won’t be tossing. This pita was delicious and I may have discovered a new way to make my chicken for salads!

Sheet Pan Greek Pita

For the Chicken:

4 boneless & skinless chicken thighs cut into 1-inch pieces

3 tablespoons olive oil

1 1/2 teaspoons garlic powder

1 1/2 teaspoons oregano

1 teaspoon salt

For the Cucumber Tomato Salad:

1/4 cup olive oil

1/4 teaspoon garlic powder

1/4 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

1 cucumber, diced

1 pint cherry tomatoes, sliced in half

2 tablespoons chopped mint

1/4 cup diced red onion

1/2 cup black olives chopped (or Kalamata olives)

1 cup crumbled feta cheese

Juice of half a lemon

1/4 cup red wine vinegar

2 Pitas for serving

Directions:

Preheat the oven to 400 degrees.

In a medium bowl combine all the ingredients for the salad and mix well. Refrigerate for at least 30 minutes or overnight.

Combine all the ingredients for the chicken in a medium bowl. Mix well and then spread on a large baking pan. Make sure to leave ample space between the chicken so it roasts as opposed to steam. Cook in the preheated oven for 18-20 minutes, until chicken is cooked through.

To serve, slice a pita in half, spoon some of the cucumber tomato salad into the pita, followed by the chicken and top it off with more of the salad.

Recipe from Chef Jason Goldstein

Sheet Pan Chicken Fajitas

Sometimes the hardest part of writing a blog post is the intro. Thinking of something catchy to grab the reader’s attention to keep reading. I was having that exact problem for this blog post. I was trying to think of something catchy about how sheet pan dinners were becoming a go-to for me, but, I just couldn’t come up with anything. So I will just say, if you are thinking of making chicken tacos, this is a quick and easy way to make the filling. Hopefully that got you!

I began by slicing three bell peppers, an onion and chicken breast into strips. I then combined them all in a large bowl and sprinkled it with a spice mixture of chili powder, cumin, paprika, coriander and salt and pepper. Next I drizzled everything with olive oil and gave it a good toss. I then transferred the mixture to a rimmed baking sheet that I lined with aluminum foil.

I then baked it in a 400 F preheated oven for about 25 minutes.

Ideally at this point, while the chicken fajita mixture is still hot, it would be the perfect time to make tacos or fajitas with it, but, I made this as prep for the upcoming week’s dinner. So, after letting it cool to room temperature I placed it an airtight container and refrigerated it. The following evening I heated up some of it up and made tacos with it. And I am happy to say that it heated up well.

 

Sheet Pan Chicken Fajitas

Ingredients:

Fajita Seasoning:

2 teaspoons chili powder

1 1/2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon coriander

Salt and black pepper

Fajita Filling:

1 1/2 lbs. boneless chicken breast, sliced into thin strips

3 bell pepper (1 of each – red, green & yellow), sliced into strips

1 medium yellow onion, sliced into strips

2 garlic cloves, minced

3 tablespoons olive oil

For serving:

Taco size flour tortillas

Lime wedges

Sour cream

Guacamole

Salsa

Cheese

 

Directions:

Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil and set aside.

In a small bowl combine the ingredients for the fajita seasoning and set aside.

In a large bowl combine the chicken, peppers, onion and garlic. Sprinkle with the fajita season and the drizzle with the olive oil. Toss everything together and then transfer to the prepared baking sheet. Spreading everything in an even layer.

Cook in the preheated oven for 18-25 minutes, tossing everything at the halfway point.

To serve, wrap the tortillas in aluminum foil and heat in the oven for five minutes. Drizzle lime juice over the fajita filling and season with salt to taste. Tossing everything to coat.

Serve the filling warm in the warm tortillas with your desired topping.

Recipe from Cooking Classy

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

It’s safe to say that I may be hooked on sheet pan dinners after successfully making three of them. I finally made the gnocchi one I mentioned in the teriyaki chicken post from a few months ago and it was just as good as that one and as the rice and beans one. While the other two I made on a Sunday afternoon for lunch/dinner for the week, this one I made in under an hour after getting home from work one day. Being able to make dinner during the week that quick is always a good thing!

On a large sheet pan covered with aluminum foil and coated with non-stick cooking spray I combined a bag of Trader Joe’s frozen Cauliflower Gnocchi (I broke apart any large clumps and removed any ice and/or freezer burn from the gnocchi), a chopped red and orange pepper, chopped onion, and a pint of grape tomatoes. I then drizzled it with olive oil and sprinkled it garlic powder, dried oregano, dried basil, crushed red pepper, salt and fresh pepper. While the recipe had specific amounts of each spice I opted to sprinkle everything evenly with each and then gave it a good toss and placed the pan it in a 425 F preheated oven.

And after about 30 minutes dinner was ready.

I am not going to lie, I was shocked by how good this tasted. I had my doubts about the frozen gnocchi but all of that faded after the first bite. And the caramelized peppers added just the right amount of sweetness to the dish as well. All of the spices and ingredients worked so well together. This is one recipe that will be on repeat.

 

Sheet Pan Cauliflower Gnocchi & Roasted Vegetables

Ingredients:

1 12oz. bag of Trader Joe’s Cauliflower Gnocchi*

1 pint grape tomatoes

1 red bell pepper, chopped

1 orange pepper, chopped

1/2 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder**

1/2 teaspoon salt**

1/2 teaspoon fresh black pepper**

1/2 teaspoon dried oregano**

1/2 teaspoon dried basil

1 pinch crushed red pepper

 

*Instead of frozen cauliflower gnocchi you could also use a 16oz. package of uncooked potato gnocchi. If using unfrozen gnocchi, roasting time is reduced to 20 to 25 minutes. If using frozen gnocchi, there is no need to thaw it before using. Just make sure the gnocchi is not clumped together and remove any large pieces of ice and/or freezer burn.

**As I mentioned, I didn’t measure out my spices, I sprinkled the gnocchi and vegetables evenly with each.

 

Directions:

Preheat the oven to 425 F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray.

Spread the gnocchi, tomatoes, peppers and onions on the sheet and drizzle with the olive oil. Sprinkle the seasonings over everything and toss together.

Roast in the oven for 25 to 30 minutes, or until the tomatoes are bursting and the peppers are soft and caramelized.

Serve immediately.

Recipe slightly modified from How Sweet Eats

Sheet Pan Cuban Rice and Beans

I just might be on a sheet pan cooking kick. I recently shared a recipe for a Teriyaki Barbecue Pineapple Chicken dish and today I am sharing with you a rice and beans dish. I would have never thought I would make rice and beans in the oven on a sheet pan, but, after coming across the recipe and figuring it was worth trying I may try making some other rice dishes this way. I usually make rice the “normal” way, in a pot with water. And while it’s always edible there are times that I miss the moment when I should lower the heat and cover the pot and my rice comes out a little crispy on the bottom, or vice versa, I cover and lower it too soon and I end up with rice that has one too many clumps. I wouldn’t say it’s mushy by any means though. But, my first time using this method turn out rice that was pretty perfect.

I began by combining two sliced bell peppers (red and green), a sliced yellow onion, and 3 sliced garlic cloves with olive oil and salt in medium bowl. After tossing everything together I transferred the vegetables to a sheet pan I sprayed with cooking spray. I roasted the vegetables in a 400 F preheated oven for about 12-13 minutes.

While the vegetables were in the oven I combined rice, 2 cans of rinsed black beans, cumin, oregano, coriander, salt and 2 1/2 cups of water in a medium bowl. Don’t worry, it’s not a lot of water and if you use a large enough sheet pan it will not spill over.

After removing the pan from the oven, I stirred the vegetables and then carefully poured the rice mixture to the pan. I gave everything a few good stirs using a spoon and tongs. I covered the pan with aluminum foil and returned it to the oven for 30 minutes.

I let the pan stand for five minutes after removing it from the oven and then removed the aluminum foil and fluffed the rice with a fork. This was definitely one of the easiest and foolproof ways that I have made rice and beans. The end result was flavorful and the rice was the perfect texture and consistency.

Sheet Pan Cuban Rice and Beans

Ingredients:

2 bell peppers, any colors cut into thin strips

1 yellow onion, thinly sliced

3 garlic cloves, thinly sliced

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1 cup long-grain white rice

1 15oz. can black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoons ground coriander

 

Directions:

Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.

Combine the peppers, onion and garlic in a medium bowl and toss with olive oil and 1/4 teaspoon of salt. Spread the vegetables on the prepared baking sheet and roast in the oven for 13 – 15 minutes, until softened. Remove the pan from the oven and stir the vegetables.

In another medium bowl combine the rice, beans, cumin, oregano, coriander, remaining salt and 2 1/2 cups of water. Pour the mixture onto the pan with the vegetables and stir to combine. Cover with foil and return the pan to the oven for 28-30 minutes.

Remove the pan from the oven and let it rest for 5 minutes before removing the aluminum foil.

Remove the foil and fluff the rice with a fork before serving.

Recipe slightly modified from Epicurious

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Sheet Pan Dinners… They are pretty ingenious. You combine all of your ingredients on a pan, cook it in the oven and dinner is ready. It switches the idea of one pot cooking to a pan and lends itself to an easy and quick clean-up. You can’t beat that. Recently during a lull at work I clicked on a link for 50 sheet pan dinner recipes and came across a few that caught my eye. One is for gnocchi that included a variation to use Trader Joe’s Cauliflower Gnocchi which I currently have a bag of in my freezer. It took me a few trips to Trader Joe’s to finally find it since it’s apparently so popular. On a side note, I normally shy away from making frozen meals or snacks, but I am coming to love some of the frozen food in Trader Joe’s. Some of my faves, their mozzarella sticks, chicken and cilantro wontons, and Mandarin Orange Chicken. Back to the recipe for today though… a Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner. That’s a mouthful of a recipe title for sure, but, one that turns out a delicious end product.

I began by chopping some of my ingredients into bite-sized pieces: chicken breasts, a green and yellow bell pepper, and a sweet onion. I combined them with broccoli florets – I purchased a bag of these in the produce section – and a can of drained pineapple chunks in a large zip-top bag. In a medium bowl I whisked together the ingredients for the marinade: soy sauce, barbecue sauce, minced garlic, pineapple juice (from the can of pineapple chunks), honey and pepper. I poured some of the marinade into the bag, reserving a cup, and then sealed it and shook and massaged the bag to make sure the marinade was evenly distributed throughout it. I then placed it in the refrigerator for 30 minutes. You could leave it in longer if you have the time.

After the 30 minutes I preheated my oven to 400 F and using a slotted spoon I transferred the chicken and vegetables to a large baking sheet. You want to transfer as little as the marinade from the bag to the pan as possible as the chicken and vegetables will create more liquid as they cook. I then placed it in the oven and cooked it for 20 minutes. The recipe stated 10 minutes but when I checked the chicken at that point it looked way to underdone for my taste so I left it in for another 10 minutes. While the chicken and vegetables were in the oven, I poured the reserved marinade in a small saucepan and simmered it over medium-low heat until it was thickened.

Once chicken was done I removed the pan from the oven and switched it to the broiler setting. Using paper towels I soaked up some of the excess liquid on the pan and then poured the thickened marinade over the chicken and vegetables and stirred it all together. I placed the pan back in the oven and broiled it for about 6 minutes. To go along with this I made rice and had the perfect dinner (and leftovers.)

And there you have it… My first sheet pan dinner that I am sure I will be making again.

 

Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner

Ingredients:

2 skinless boneless chicken breasts, cut into bite-sized pieces

1 green bell pepper, cut into bite-sized pieces

1 orange bell pepper, cut into bite-sized pieces

2 cups broccoli florets

1/2 sweet onion, cut into bite-sized pieces

20 oz. can pineapple chunks in pineapple juice, drained and the juice reserved

 

For the marinade:

1/2 cup soy sauce

1 cup barbecue sauce

1/2 cup reserved pineapple juice

2 tablespoons honey

1/2 teaspoon pepper

 

Directions:

Combine the chicken, peppers, broccoli, onion and pineapple in a large zip top bag.

In a medium bowl combine the ingredients for the marinade and whisk them together. Reserve 1 cup of the marinade and pour the rest into the zip top bag.

Seal the bag and shake and massage the marinade into the meat until it’s evenly distributed. Refrigerate for at least 30 minutes.

Preheat the oven to 400 F.

Using a slotted spoon (or tongs) transfer the contents from the zip top bag to a sheet pan in a single layer. You don’t want to transfer too much of the marinade since the chicken and vegetables will let off their own liquid as it cooks. Discard the leftover marinade.

Cook in the oven for 15-20 minutes. Until the chicken is just about done.

Meanwhile, pour the reserved cup of marinade in a small saucepan and cook on medium heat until it begins to boil. Reduce the heat to medium-low and continue simmering until the sauce is thickened and has reduced by half.

Remove the pan from the oven and switch the oven to the broiler setting.

Use paper towels to remove any liquid from the pan. Pour the thickened sauce over the chicken and vegetables and lightly toss to coat.

Return the pan to the oven and broil for 5-7 minutes, or until the sauce is bubbly and the chicken and vegetables are browned.

Serve with rice or noodles.

Recipe from Yellow Bliss Road

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