Sheet pan meals have been gaining in popularity over the last few years, and for good reason. I’m a big fan of having fewer dishes to clean up at the end of a meal. I also like easy recipes that require minimal steps. My favorite sheet pan recipes typically include throwing everything on the sheet pan at the same time and tossing it in the oven. During the week, I typically prep the ingredients before heading into work, so that when I get home all I have to do is turn on the oven, spread it all on the sheet pan and toss it in.
Sheet Pan Recipes
Recipe options for sheet pan meals really are endless. Some require layering in ingredients at different times for even cooking while others you can simply toss together at once. Check out these easy sheet pan recipes below. For more recipe ideas, check out:
- Sheet Pan Roast Chicken Dinner
- Sheet Pan Salmon Fajitas
- Roasted Chicken Breast with Cherry Tomatoes and Broccoli
- Salmon and Green Bean Sheet Pan Dinner
- Sheet Pan Oatmeal Cottage Cheese Pancakes
15-Minute Sheet Pan Tempeh and Broccoli
¼ cup low-sodium soy sauce
4 cloves garlic, finely minced or pressed
2 Tbsp honey or maple syrup
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 Tbsp fresh grated ginger (or 1 tsp ground ginger)
freshly ground black pepper, to taste
pinch cayenne pepper or red pepper flakes, optional and to taste
8 oz tempeh cubes
4 cups broccoli florets (about 1-2 heads)
1 red bell pepper, large dice
2 green onions, sliced in 1-inch segments on the bias
1 Tbsp sesame seeds, optional for garnishing
- Pre-heat oven to 425ºF and line a sheet pan with parchment paper for easier cleanup; set aside.
- In a large bowl, add soy sauce, garlic, honey or maple syrup, toasted sesame oil, rice vinegar, ginger, pepper and optional cayenne or red pepper flakes. Whisk to combine.
- Add tempeh, stir to combine, and let marinate for at least 20 minutes (if you have time and can marinate 1-2 hours or longer, even better).
- Using tongs, transfer tempeh to the sheet pan with space in between the pieces; set aside.
- Add broccoli and bell pepper to the marinade mixture and give it a quick dunk; you just want to moisten it a bit. Using tongs, transfer the veggies to the sheet pan, and scatter it in between the tempeh so food isn’t overlapping too much.
- Bake for about 15 to 20 minutes, or until the broccoli is fork-tender.
- Evenly garnish with green onions and, if desired, sesame seeds, and serve immediately.
Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
1½ lbs chicken thighs, cut into small chunks
¼ cup balsamic vinegar
⅓ cup olive oil
Juice of ½ lemon
2 cloves garlic, crushed or diced
¼ cup finely chopped rosemary
10 oz Brussels sprouts, cut in half, or quartered if large
2 apples cored, peeled and chopped
4 slices of high-quality bacon finely chopped
Salt and pepper, to taste
- In a large bowl, combine balsamic vinegar, oil, lemon juice, garlic and rosemary. Place chicken into the marinade. Marinate for at least 5 minutes, but up to 12 hours.
- Pre-heat oven to 375ºF and line a large sheet pan with parchment paper.
- Scatter chicken on sheet pan, then add Brussels sprouts, apples and bacon. Brush any reserved marinade over sprouts and apples.
- Bake for 15 minutes (depending on thickness of chicken).
- Bump up the oven to 425ºF and cook for another 5-10 minutes to get everything extra crispy!
- Remove from oven and serve immediately.
- Season to taste with salt and pepper.