24+ Easy and Delicious Sheet Pan Dinner Recipes to Simplify Your Weeknights

If you’re tired of spending hours in the kitchen prepping and cleaning after dinner, sheet pan meals are here to save the day!

These one-pan wonders not only make cooking easier, but they also make cleanup a breeze.

From hearty meats to fresh vegetables, everything cooks together on a single sheet pan, bringing you delicious and flavorful meals with minimal effort.

In this article, we’ve rounded up 24+ sheet pan dinner recipes that cover a wide range of tastes and dietary preferences.

Whether you’re in the mood for succulent chicken, tender fish, or flavorful veggies, there’s a recipe for everyone.

These sheet pan dinners are perfect for busy weeknights, family gatherings, or meal prep.

So, say goodbye to the hassle of multi-pot cooking and hello to hassle-free, mouthwatering meals!

24+ Easy and Delicious Sheet Pan Dinner Recipes to Simplify Your Weeknights

Sheet pan dinners are the epitome of convenience and flavor, allowing you to create a full meal without the fuss.

Whether you’re cooking for one or feeding the whole family, these 24+ sheet pan dinner recipes will become your go-to solution for easy, satisfying meals.

With a variety of options to suit every taste, you’ll find a recipe for any occasion.

So next time you’re looking for a quick dinner that delivers on flavor and simplicity, reach for a sheet pan and let it work its magic.

Enjoy cooking, and happy eating!

Sheet Pan Lemon Garlic Chicken with Veggies

This vibrant and zesty lemon garlic chicken sheet pan dinner is the perfect blend of flavor, simplicity, and healthy eating. Chicken breasts are marinated in a lemony garlic mixture, then roasted alongside colorful vegetables for a one-pan wonder. It’s an easy weeknight meal that saves you time without compromising taste.

Ingredients:

• 2 boneless skinless chicken breasts, halved lengthwise
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
3. Marinate chicken in the lemon garlic mixture for at least 15 minutes (or up to overnight).
4. Arrange chicken on the sheet pan. Surround with sliced vegetables.
5. Drizzle remaining marinade over everything.
6. Bake for 25–30 minutes or until chicken is cooked through and vegetables are tender.
7. Garnish with parsley and serve immediately.

This sheet pan lemon garlic chicken is a complete meal on its own—protein, fiber, and flavor all in one tray. The citrusy tang complements the roasted vegetables beautifully, making it feel both light and satisfying. It’s a weeknight staple you’ll keep coming back to, especially when time and energy are in short supply.

Maple Dijon Salmon with Roasted Brussels and Potatoes

This savory-sweet maple Dijon salmon is a sheet pan showstopper. Juicy salmon fillets are glazed in a flavorful sauce and baked with crispy Brussels sprouts and baby potatoes. This wholesome dinner comes together quickly and delivers big on texture and taste—ideal for busy evenings when you still want something elegant.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 lb baby potatoes, halved
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

For the glaze:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder

Instructions:

1. Preheat oven to 425°F (220°C). Lightly grease or line a sheet pan.
2. Toss potatoes and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the pan.
3. Bake vegetables alone for 15 minutes.
4. Meanwhile, whisk glaze ingredients together in a small bowl.
5. Remove pan, push veggies to the side, and place salmon fillets in the center. Brush glaze generously over salmon.
6. Return to oven and bake for another 12–15 minutes, or until salmon flakes easily and veggies are crisp-tender.
7. Serve warm with extra glaze if desired.

This maple Dijon salmon recipe proves that a gourmet-style dinner doesn’t require a sink full of dishes. It balances the richness of salmon with the earthy crispness of Brussels sprouts and the comforting bite of roasted potatoes. It’s the kind of healthy, satisfying dinner that feels indulgent—but takes almost no effort to prepare.

Sheet Pan Steak Fajitas

Craving fajitas but want to avoid the mess? These sheet pan steak fajitas deliver all the Tex-Mex goodness you love—tender strips of marinated steak, caramelized bell peppers, and onions—all roasted together on one pan. Easy cleanup and bold flavors make this a fantastic family dinner or meal prep option.

Ingredients:

• 1 lb flank steak or skirt steak, thinly sliced
• 3 bell peppers (red, green, yellow), sliced
• 1 large red onion, sliced
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Warm tortillas, for serving
• Optional toppings: sour cream, guacamole, salsa, cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
2. In a bowl, combine olive oil, lime juice, and spices. Add steak and toss to coat. Let marinate for at least 15 minutes.
3. Spread peppers and onions on the sheet pan, drizzle with a little oil, and season lightly.
4. Place marinated steak over the veggies.
5. Roast for 15–18 minutes, stirring halfway, until steak is cooked to your liking and vegetables are slightly charred.
6. Serve with warm tortillas and your favorite toppings.

These sheet pan steak fajitas offer bold, smoky flavors with minimal effort. The high heat caramelizes the vegetables beautifully while keeping the steak juicy and tender. It’s a crowd-pleasing dinner that’s perfect for casual weeknights or entertaining guests—just set out the toppings and let everyone build their own.

Sheet Pan BBQ Chicken Thighs with Corn and Sweet Potatoes

This sheet pan BBQ chicken dinner is a hearty, smoky-sweet comfort meal that’s as easy as it is delicious. Juicy chicken thighs are slathered in barbecue sauce and roasted alongside caramelized sweet potatoes and corn for a southern-inspired dish that’s ready in under an hour. It’s the kind of satisfying dinner that feels like a backyard cookout—no grill required.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• ½ cup BBQ sauce (store-bought or homemade)
• 2 medium sweet potatoes, peeled and cubed
• 2 cups corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chopped parsley (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
2. Toss cubed sweet potatoes and corn with olive oil, smoked paprika, salt, and pepper. Spread them on one side of the sheet pan.
3. Brush chicken thighs with half of the BBQ sauce and place on the other side of the sheet pan.
4. Bake for 25 minutes, then brush chicken with remaining BBQ sauce and stir vegetables.
5. Return to oven and bake an additional 15–20 minutes, or until chicken reaches 165°F internally and skin is crisp.
6. Garnish with parsley and serve hot.

This BBQ chicken sheet pan dinner hits every comfort food note with very little work. The caramelized sweet potatoes pair beautifully with the tangy-sweet chicken, while the corn adds a pop of texture and brightness. It’s a balanced, down-home dinner that delivers warmth and flavor all on one tray.

Mediterranean Sheet Pan Shrimp and Orzo

Light, bright, and packed with flavor, this Mediterranean-inspired sheet pan shrimp dinner combines succulent shrimp with roasted vegetables and a bed of lemony orzo pasta. It’s a one-pan meal that feels refreshing yet satisfying—perfect for warmer evenings or when you’re craving something a little different but still fast and easy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 zucchini, chopped
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon (zest and juice)
• Salt and pepper to taste
• ½ cup feta cheese, crumbled
• 2 cups cooked orzo pasta
• Fresh parsley and olives for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Roast for 15 minutes.
3. Toss shrimp with remaining olive oil, lemon zest, and juice. Add shrimp to the sheet pan and roast another 7–8 minutes, until pink and cooked through.
4. Remove pan from oven and gently toss with cooked orzo.
5. Top with feta, parsley, and olives if desired. Serve warm.

This Mediterranean shrimp and orzo dish is a celebration of clean, vibrant flavors. It’s quick enough for a weekday dinner but beautiful and satisfying enough to serve guests. Best of all, cleanup is minimal—so you can enjoy more time savoring every bite and less time at the sink.

Sheet Pan Gnocchi with Sausage and Peppers

If you’ve never tried roasted gnocchi, this recipe will change your weeknight dinner game. Pillowy potato gnocchi get golden and crisp in the oven, pairing perfectly with savory Italian sausage and roasted peppers. This sheet pan meal is hearty, flavorful, and needs absolutely no boiling or fancy steps—just toss, roast, and eat.

Ingredients:

• 1 package (16 oz) shelf-stable potato gnocchi
• 1 lb Italian sausage links, sliced into coins
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil and Parmesan for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. In a large bowl, toss gnocchi, sausage, peppers, and onion with olive oil, Italian seasoning, salt, and pepper.
3. Spread evenly on the sheet pan.
4. Roast for 25–30 minutes, stirring once, until gnocchi are golden and sausage is cooked through.
5. Sprinkle with Parmesan and fresh basil before serving.

This sheet pan gnocchi dinner is comfort food at its easiest. The gnocchi roast into crispy, chewy bites that pair beautifully with the richness of the sausage and sweetness of the peppers. It’s an all-in-one meal with very little prep and massive payoff, ideal for those nights when you want something cozy and crave-worthy without any fuss.

Sheet Pan Teriyaki Chicken and Vegetables

This Sheet Pan Teriyaki Chicken is a quick and flavorful dinner option that combines tender chicken with an irresistible homemade teriyaki sauce and a variety of roasted vegetables. The combination of savory, sweet, and umami flavors comes together perfectly in one pan for a meal that’s both satisfying and easy to make.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced
• ¼ cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (optional, for thickening)
• Sesame seeds and green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer, then whisk in cornstarch (if using) to thicken the sauce. Set aside.
3. Toss chicken thighs with half of the teriyaki sauce, then place on the sheet pan.
4. Arrange broccoli, bell pepper, and carrot around the chicken. Drizzle remaining teriyaki sauce over the vegetables.
5. Roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
6. Garnish with sesame seeds and green onions before serving.

This Sheet Pan Teriyaki Chicken is a complete meal full of vibrant flavors and textures. The homemade teriyaki sauce elevates both the chicken and the vegetables, creating a restaurant-quality dinner with minimal effort. It’s perfect for a busy weeknight when you want something quick but packed with taste.

Sheet Pan Lemon Herb Salmon and Asparagus

This Sheet Pan Lemon Herb Salmon with Asparagus is a light and healthy meal that’s perfect for those nights when you need something fresh and flavorful. The salmon is infused with lemon, garlic, and herbs, while the asparagus roasts to a tender crisp. This meal is not only delicious but also incredibly easy to clean up after.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 teaspoons lemon zest
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Place the salmon fillets on one side of the sheet pan. Drizzle with 1 tablespoon olive oil, lemon zest, lemon juice, garlic, thyme, salt, and pepper.
3. On the other side of the pan, arrange the asparagus. Drizzle with remaining olive oil and season with salt and pepper.
4. Roast for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Garnish with fresh dill or parsley before serving.

This Sheet Pan Lemon Herb Salmon with Asparagus is the epitome of a simple, nutritious meal that doesn’t compromise on flavor. The tangy lemon and aromatic herbs bring out the best in the salmon, while the roasted asparagus adds a nice crunch. It’s a great option for a light dinner or meal prep for the week ahead.

Sheet Pan Chili Lime Shrimp and Rice

This Sheet Pan Chili Lime Shrimp with Rice is a vibrant, flavorful dinner that combines spicy shrimp with fluffy rice and roasted vegetables—all roasted on one pan. The zesty chili lime seasoning infuses the shrimp with bold flavor, while the rice serves as a perfect base for this dish. It’s a meal that feels special but comes together in a flash.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain rice, rinsed
• 1 red bell pepper, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Juice and zest of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, toss shrimp with olive oil, chili powder, cumin, lime juice and zest, salt, and pepper. Set aside.
3. Spread rice evenly across the sheet pan. Place bell pepper and corn around the rice.
4. Lay shrimp on top of the rice and vegetables.
5. Bake for 20–25 minutes, or until shrimp are pink and rice is tender, stirring the rice halfway through to ensure even cooking.
6. Garnish with fresh cilantro and lime wedges before serving.

This Sheet Pan Chili Lime Shrimp and Rice is a fiesta of flavors with its smoky-spicy shrimp and fresh, zesty lime. The combination of shrimp, rice, and roasted vegetables makes it a well-rounded and satisfying meal, perfect for a weeknight dinner or a gathering with friends. It’s quick, easy, and full of bold flavors that everyone will love.

Sheet Pan Beef and Vegetable Stir-Fry

This Sheet Pan Beef and Vegetable Stir-Fry is a quick and easy way to enjoy all the flavors of a stir-fry with minimal effort. Tender strips of beef are tossed in a savory sauce and roasted alongside vibrant vegetables. The combination of soy sauce, ginger, and garlic creates a perfect balance of umami and spice—served in one simple, no-mess pan.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked rice for serving (optional)
• Sesame seeds and green onions for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. In a bowl, mix soy sauce, hoisin sauce, sesame oil, rice vinegar, ginger, and garlic.
3. Toss beef strips in the sauce mixture and let marinate for 10–15 minutes.
4. On the sheet pan, toss bell pepper, zucchini, and broccoli with olive oil, salt, and pepper.
5. Add marinated beef on top of the vegetables.
6. Roast for 18–20 minutes, stirring halfway through, until the beef is cooked through and vegetables are tender.
7. Serve over rice and garnish with sesame seeds and green onions.

This Sheet Pan Beef and Vegetable Stir-Fry brings all the rich flavors of stir-fry to a one-pan meal that’s quick and easy to prepare. The soy and hoisin sauce gives the beef a deep umami flavor while the vegetables add freshness and crunch. It’s a healthy, balanced meal that’s perfect for busy nights when you want something flavorful but don’t want to stand at the stove for too long.

Sheet Pan Balsamic Chicken with Roasted Veggies

This Sheet Pan Balsamic Chicken with Roasted Veggies is the ideal weeknight dinner: easy to make, full of flavor, and packed with healthy vegetables. The chicken marinates in a tangy balsamic glaze, and the roasted vegetables—like potatoes, carrots, and Brussels sprouts—add hearty texture to the dish. It’s a wholesome, satisfying meal that requires minimal prep and cleanup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 2 medium potatoes, diced
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together balsamic vinegar, olive oil, oregano, garlic, salt, and pepper.
3. Place chicken breasts in a shallow dish and pour half of the balsamic mixture over them. Let marinate for 15–20 minutes.
4. Arrange carrots, Brussels sprouts, and potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper.
5. Place marinated chicken breasts on the sheet pan among the vegetables.
6. Roast for 25–30 minutes, or until chicken reaches 165°F and vegetables are tender and caramelized.
7. Garnish with fresh parsley before serving.

This Sheet Pan Balsamic Chicken with Roasted Veggies is an easy, flavorful dinner that delivers a savory and slightly tangy twist. The balsamic marinade keeps the chicken juicy, while the vegetables roast to a crispy, caramelized perfection. It’s an incredibly satisfying meal with minimal cleanup, making it a go-to dinner for busy families or anyone looking for a simple, wholesome meal.

Sheet Pan Mediterranean Chicken and Couscous

This Sheet Pan Mediterranean Chicken and Couscous brings the flavors of the Mediterranean to your dinner table in a simple, one-pan dish. Juicy chicken thighs are roasted alongside roasted veggies and served on a bed of fluffy couscous, making this a well-rounded and filling meal with a burst of tangy, herby goodness.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup couscous
• 1 red onion, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish
• Feta cheese, crumbled (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, oregano, garlic powder, lemon juice, zest, salt, and pepper. Rub the chicken thighs with half of the mixture.
3. Spread the onion, bell pepper, and zucchini on the sheet pan and drizzle with the remaining olive oil mixture.
4. Place chicken thighs on top of the vegetables.
5. Roast for 30–35 minutes, or until the chicken reaches 165°F and the vegetables are tender.
6. While the chicken is roasting, cook couscous according to package instructions. Fluff with a fork and season with salt and pepper.
7. Serve the chicken and vegetables over a bed of couscous. Garnish with fresh parsley and crumbled feta, if desired.

This Sheet Pan Mediterranean Chicken and Couscous is a flavor-packed, one-pan wonder. The chicken thighs are rich and juicy, complemented perfectly by the roasted vegetables and the light, fluffy couscous. The lemony, herb-infused marinade ties everything together with a refreshing zing. It’s a great option for a balanced and healthy dinner that’s easy to prepare and even easier to enjoy.

Sheet Pan Chicken Fajita Bowls

These Sheet Pan Chicken Fajita Bowls offer all the classic fajita flavors with a twist. Tender chicken strips are roasted alongside peppers and onions, all seasoned with bold fajita spices. Serve it all on a bed of rice, or in a tortilla for a more traditional touch, and top with your favorite fajita toppings like guacamole, sour cream, or salsa. It’s a customizable, no-fuss dinner that’s perfect for a crowd or meal prepping.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cooked rice (optional)
• Lime wedges for serving
• Toppings: guacamole, sour cream, salsa, cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss chicken and vegetables in the spice mixture until evenly coated.
3. Spread the chicken and vegetables evenly on the sheet pan.
4. Roast for 20–25 minutes, or until chicken is cooked through and vegetables are tender and slightly charred.
5. Serve over rice or in tortillas and top with lime wedges and your favorite toppings.

These Sheet Pan Chicken Fajita Bowls bring all the smoky, spicy flavors of fajitas to your dinner table with minimal effort. The roasted veggies and chicken are full of flavor, and the toppings allow you to customize each bowl to your liking. It’s a quick, fun dinner that works well for both weeknight meals and meal prep.

Sheet Pan Garlic Parmesan Shrimp and Broccoli

This Sheet Pan Garlic Parmesan Shrimp and Broccoli is a light yet satisfying meal that’s packed with flavor. The shrimp are coated in a rich garlic Parmesan sauce, roasted with tender broccoli, making it a perfect low-carb, protein-packed dinner. The dish is quick to make, healthy, and a great option for busy nights when you want something delicious but don’t want to spend too much time in the kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch broccoli, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon lemon zest
• ½ cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, garlic, lemon zest, Parmesan, lemon juice, salt, and pepper.
3. Toss the shrimp in half of the garlic Parmesan mixture and set aside.
4. Toss the broccoli in the remaining garlic Parmesan mixture, ensuring it’s evenly coated.
5. Spread the broccoli on one side of the sheet pan and arrange shrimp on the other side.
6. Roast for 12–15 minutes, or until shrimp are pink and cooked through, and broccoli is tender.
7. Garnish with fresh parsley and serve immediately.

This Sheet Pan Garlic Parmesan Shrimp and Broccoli is the perfect balance of light and flavorful. The garlic Parmesan sauce adds a rich, savory touch to both the shrimp and broccoli, making it a satisfying meal without the heavy carbs. It’s great for a healthy, quick dinner that feels indulgent but is packed with protein and veggies.

Sheet Pan Sweet and Sour Pork with Pineapple

This Sheet Pan Sweet and Sour Pork with Pineapple is a tropical, tangy dinner that brings a little bit of sunshine to your table. Tender chunks of pork are roasted with bell peppers, onions, and sweet pineapple, all drizzled in a homemade sweet and sour sauce. This one-pan meal is full of bold flavors and is the perfect way to satisfy a craving for something a little sweet and savory.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 cup fresh pineapple chunks
• 2 tablespoons olive oil
• ¼ cup apple cider vinegar
• 3 tablespoons honey
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, ketchup, soy sauce, garlic powder, salt, and pepper.
3. Toss the pork cubes in half of the sweet and sour sauce, ensuring they are well-coated.
4. On the sheet pan, arrange the pork, bell peppers, onions, and pineapple chunks.
5. Drizzle the remaining sweet and sour sauce over the top and toss everything to coat evenly.
6. Roast for 20–25 minutes, or until the pork is cooked through and the vegetables are tender.
7. Serve hot with steamed rice or on its own, garnished with extra pineapple if desired.

This Sheet Pan Sweet and Sour Pork with Pineapple is a deliciously tangy and sweet meal that hits all the right notes. The caramelized pineapple and savory pork balance out perfectly with the homemade sauce. It’s a bright, flavorful dish that’s sure to satisfy your craving for something bold and tropical, all in one easy sheet pan.

Sheet Pan Mediterranean Salmon with Roasted Vegetables

This Sheet Pan Mediterranean Salmon with Roasted Vegetables is a light and healthy dinner that’s full of vibrant flavors. The salmon fillets are seasoned with Mediterranean-inspired herbs and olive oil, while a colorful array of vegetables like zucchini, cherry tomatoes, and red onion roast alongside. This dish is not only easy to make but also packed with omega-3s, antioxidants, and a variety of textures.

Ingredients:

• 4 salmon fillets
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
3. Place salmon fillets on one side of the sheet pan. Drizzle with half of the seasoning mixture.
4. Arrange cherry tomatoes, zucchini, and red onion on the other side of the sheet pan. Drizzle with the remaining seasoning mixture.
5. Roast for 15–20 minutes, or until salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
6. Garnish with fresh parsley and serve with lemon wedges.

This Sheet Pan Mediterranean Salmon with Roasted Vegetables is a wholesome, colorful meal that is both nutritious and flavorful. The Mediterranean herbs and zesty lemon bring a refreshing lightness to the dish, while the roasted vegetables add depth and texture. It’s a perfect dinner for when you want something healthy and satisfying without spending a lot of time in the kitchen.

Sheet Pan Chicken Parmesan with Roasted Veggies

This Sheet Pan Chicken Parmesan with Roasted Veggies is a simple and healthier take on the classic chicken Parmesan. Instead of frying the chicken, it’s baked with marinara sauce and mozzarella cheese, all on a single sheet pan. Roasted vegetables like zucchini, bell peppers, and eggplant add a nutritious twist and complement the cheesy, savory chicken perfectly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 eggplant, sliced
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Season chicken breasts with olive oil, salt, pepper, and garlic powder. Place the chicken on one side of the sheet pan.
3. Spread the sliced zucchini, bell pepper, and eggplant on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper.
4. Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
5. Roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
6. Garnish with fresh basil and grated Parmesan before serving.

This Sheet Pan Chicken Parmesan with Roasted Veggies is a healthier and hassle-free take on the beloved Italian classic. The chicken is juicy and flavorful, with the tangy marinara and melted mozzarella providing all the comfort of traditional chicken Parmesan. The roasted vegetables add a nutritious, colorful twist, making it a well-rounded dinner that the whole family will enjoy.

Sheet Pan BBQ Pork Tenderloin with Sweet Potatoes and Corn

This Sheet Pan BBQ Pork Tenderloin with Sweet Potatoes and Corn is a hearty and satisfying meal that’s perfect for any time of year. The pork tenderloin is coated in a smoky BBQ rub and roasted alongside sweet potatoes and corn on the cob. The result is a balanced meal with a mix of savory, sweet, and smoky flavors, all cooked on one pan for easy cleanup.

Ingredients:

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 2 tablespoons BBQ rub (store-bought or homemade)
• 2 large sweet potatoes, diced
• 2 ears of corn, husked and cut into halves
• 1 tablespoon honey (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Rub the pork tenderloin with olive oil and BBQ rub, coating it evenly.
3. Arrange the pork tenderloin in the center of the sheet pan. Scatter the diced sweet potatoes and corn around the pork.
4. Drizzle the sweet potatoes and corn with olive oil and season with salt and pepper.
5. Roast for 25–30 minutes, or until the pork reaches an internal temperature of 145°F and the sweet potatoes are tender.
6. If desired, drizzle honey over the corn during the last 5 minutes of roasting for a touch of sweetness.
7. Garnish with fresh cilantro before serving.

This Sheet Pan BBQ Pork Tenderloin with Sweet Potatoes and Corn is a comforting and flavorful meal that is easy to prepare and perfect for a weeknight dinner. The smoky BBQ rub on the pork complements the natural sweetness of the sweet potatoes and corn, creating a balanced and delicious meal. With everything cooked on one pan, cleanup is a breeze, making this recipe a winner for busy nights.

Sheet Pan Lemon Herb Chicken with Asparagus and Potatoes

This Sheet Pan Lemon Herb Chicken with Asparagus and Potatoes is a simple yet flavorful dish that combines juicy chicken with crispy roasted potatoes and tender asparagus. The fresh lemon and herb marinade brings a zesty, refreshing flavor to the chicken, while the roasted potatoes and asparagus round out the meal perfectly. It’s a wholesome dinner that’s easy to prepare and perfect for any night of the week.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
3. Place chicken thighs on the sheet pan and drizzle with half of the lemon herb mixture. Let marinate for 15 minutes.
4. Arrange halved baby potatoes around the chicken and drizzle with the remaining lemon herb mixture.
5. Roast for 30 minutes, then add the asparagus to the sheet pan. Drizzle with a little olive oil and season with salt and pepper.
6. Continue roasting for another 10–15 minutes, or until the chicken reaches 165°F and the potatoes are golden and tender.
7. Serve hot, garnished with fresh herbs if desired.

This Sheet Pan Lemon Herb Chicken with Asparagus and Potatoes is a perfect combination of bright citrus flavors and savory, tender chicken. The asparagus and potatoes cook to perfection alongside the chicken, creating a complete meal that requires little effort. It’s a balanced and satisfying dish that’s perfect for busy weeknights or family dinners.

Sheet Pan Shrimp Tacos with Roasted Veggies

These Sheet Pan Shrimp Tacos with Roasted Veggies are a fun and flavorful twist on taco night. Shrimp is seasoned with taco spices and roasted alongside peppers, onions, and other veggies, creating a delicious filling for soft tortillas. Add your favorite toppings like avocado, salsa, and sour cream for a complete and satisfying taco dinner with minimal prep and cleanup.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 8 small flour or corn tortillas
• Toppings: avocado, salsa, sour cream, cilantro, lime wedges

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
3. Spread shrimp, bell peppers, and red onion on the sheet pan in a single layer.
4. Roast for 8–10 minutes, or until shrimp are pink and cooked through, and vegetables are tender.
5. Warm tortillas in a dry skillet or microwave.
6. Assemble tacos by filling each tortilla with shrimp and roasted vegetables. Top with avocado, salsa, sour cream, cilantro, and a squeeze of lime juice.

These Sheet Pan Shrimp Tacos with Roasted Veggies are a quick and flavorful option for taco night. The combination of seasoned shrimp and roasted veggies makes for a perfect filling, while the fresh toppings add a burst of flavor. It’s an easy, customizable dish that’s ideal for a weeknight dinner, and it’s sure to be a hit with the whole family.

Sheet Pan BBQ Chicken with Roasted Brussels Sprouts and Carrots

This Sheet Pan BBQ Chicken with Roasted Brussels Sprouts and Carrots is a smoky, savory dinner that’s sure to satisfy. The chicken is slathered in tangy BBQ sauce and roasted alongside caramelized Brussels sprouts and sweet carrots. It’s a comforting and hearty meal that combines your favorite BBQ flavors with roasted vegetables, all cooked on one pan for easy cleanup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 lb Brussels sprouts, halved
• 4 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Season chicken breasts with salt and pepper, then coat with BBQ sauce.
3. Place the chicken breasts in the center of the sheet pan and arrange Brussels sprouts and carrots around the chicken.
4. Drizzle vegetables with olive oil and season with salt and pepper.
5. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. Garnish with fresh parsley before serving.

This Sheet Pan BBQ Chicken with Roasted Brussels Sprouts and Carrots is a hearty, flavorful meal that brings together the smoky richness of BBQ chicken with the natural sweetness of roasted vegetables. The Brussels sprouts and carrots pair wonderfully with the tangy sauce, making it a well-rounded dinner option that’s easy to prepare and clean up after. Perfect for any night you want a comforting, flavorful dish without the hassle.

Sheet Pan Teriyaki Salmon with Veggies

This Sheet Pan Teriyaki Salmon with Veggies is a flavorful and balanced meal that combines tender salmon with colorful, roasted vegetables. The salmon is glazed with a sweet and savory homemade teriyaki sauce, which infuses the fish with rich flavor. Roasted vegetables like bell peppers, carrots, and snap peas add a satisfying crunch and complement the savory sweetness of the teriyaki glaze. It’s a quick, healthy, and delicious dinner that feels gourmet with minimal effort.

Ingredients:

• 4 salmon fillets
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, sliced
• 2 tablespoons olive oil
• ½ cup soy sauce (or tamari for gluten-free)
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Arrange the salmon fillets on the sheet pan and brush generously with teriyaki sauce. Let marinate for 10–15 minutes.
4. Add the snap peas, bell peppers, and carrots to the sheet pan, drizzling them with olive oil and seasoning with salt and pepper.
5. Roast for 15–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Garnish with sesame seeds and sliced green onions before serving.

This Sheet Pan Teriyaki Salmon with Veggies is a delicious, one-pan meal that’s both healthy and satisfying. The sweet and savory teriyaki glaze brings out the best in the tender salmon, while the roasted vegetables add a satisfying crunch. It’s the perfect dinner for anyone craving an easy yet flavorful dish with a touch of Asian-inspired flair.

Sheet Pan Balsamic Chicken with Roasted Vegetables

This Sheet Pan Balsamic Chicken with Roasted Vegetables is a simple yet flavorful dish that combines balsamic-marinated chicken with a mix of roasted vegetables. The tangy balsamic vinegar brings out the best in the chicken, while the roasted vegetables—like Brussels sprouts, carrots, and potatoes—become caramelized and sweet. This easy-to-make sheet pan meal is perfect for busy weeknights when you want something wholesome and tasty.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Brussels sprouts, halved
• 2 medium carrots, peeled and sliced
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
3. Season chicken breasts with salt and pepper, then coat them in the balsamic marinade. Let marinate for 15–20 minutes.
4. Arrange the marinated chicken breasts on the sheet pan, and add Brussels sprouts, carrots, and potatoes around the chicken.
5. Drizzle olive oil over the vegetables, tossing to coat, and season with salt and pepper.
6. Roast for 30–35 minutes, or until the chicken reaches 165°F and the vegetables are tender and caramelized.
7. Garnish with fresh thyme or rosemary before serving.

This Sheet Pan Balsamic Chicken with Roasted Vegetables is a wonderful combination of tangy balsamic flavor and roasted goodness. The caramelized vegetables, paired with the juicy, flavorful chicken, make for a complete and satisfying meal. It’s a simple, yet elegant dish that’s perfect for a family dinner or meal prep.

Sheet Pan Sausage and Peppers with Potatoes

This Sheet Pan Sausage and Peppers with Potatoes is a comforting, hearty meal that’s easy to prepare and bursting with flavor. The sausage links are roasted alongside colorful bell peppers, onions, and crispy potatoes, all seasoned with Italian herbs. This one-pan dinner is filling, flavorful, and a crowd-pleaser, making it perfect for busy nights or family gatherings.

Ingredients:

• 4 Italian sausage links (mild or spicy)
• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 1 large onion, sliced
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Toss the halved potatoes with olive oil, oregano, garlic powder, salt, and pepper. Spread them out on one side of the sheet pan.
3. Add the sausage links to the sheet pan, nestling them among the potatoes.
4. Toss the sliced bell peppers and onions in olive oil, salt, and pepper, then spread them around the sausages and potatoes.
5. Roast for 25–30 minutes, or until the sausages are browned and cooked through and the vegetables are tender and caramelized.
6. Garnish with fresh parsley and serve immediately.

This Sheet Pan Sausage and Peppers with Potatoes is a classic comfort food dish that’s full of savory flavors. The juicy sausages, sweet bell peppers, and crispy potatoes create a perfect balance of textures, making it a satisfying dinner that requires little prep. It’s a great choice for an easy weeknight dinner that the whole family will love.