These 5-Ingredient Sheet Pan Dinners Are Impossibly Easy17 maja 2019
Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.
I’ve long been a believer that sheet pan dinners are the easiest one-pan meal you can make. The prep is minimal, the cleanup is breeze, and the versatility is limitless. Pick your favorite protein, a couple of veggies, and a boost of flavor, then toss it all together on a single pan for a complete dinner. These five recipes are totally doable — even on those nights when you really don’t want to cook.
Use these recipes as a jumping-off point for inspiration, then mix and match all your favorite combos for easy weeknight dinners.
5 (5-Ingredient) Sheet Pan Dinners
Arrange a rack in the middle of the oven, place a rimmed baking sheet on it, and heat to 500°F.
Cut 3 boneless, skinless chicken breasts (about 1 1/2 pounds total) into 1-inch pieces. Toss with 1/2 cup finely grated Parmesan cheese, 3 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Transfer chicken to hot baking sheet and arrange in a single layer.
Return to oven; reduce heat down to 475°F. Roast 10 minutes. Stir chicken and add 1 pound trimmed asparagus to baking sheet. Return to oven until chicken is cooked through and asparagus is tender, 6 to 10 minutes more.
Arrange a rack in the middle of the oven and heat to 425°F. Lightly coat a rimmed baking sheet with olive oil.
Season a 1- to 1 1/2-pound pork tenderloin all over with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Brush with 2 tablespoons BBQ sauce. Place on one side of the baking sheet. Roast 10 minutes.
Toss 3 cups bite-sized cauliflower florets (from 1 small head) and 8 ounces trimmed green beans with 2 tablespoons olive oil and 1/2 teaspoon kosher salt in a large bowl. Remove baking sheet from oven. Flip the pork, brush with 2 more tablespoons BBQ sauce, and add the vegetables to the other side of the baking sheet. Cook until the pork is cooked through and the vegetables are tender, 10 to 15 minutes more.
Arrange a rack in the middle of the oven and heat to 425°F.
Place 14 to 16 ounces extra-firm tofu (pressed, drained, and torn into bite-sized pieces) on one side of a rimmed baking sheet. Drizzle with 1/2 tablespoon olive oil and season with 1 teaspoon salt, toss to coat, spread into even layer. Add 1 large peeled, cubed sweet potato to the other side of baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon kosher salt. Toss to combine and spread into even layer.
Roast 15 minutes. Remove baking sheet from oven. Flip the tofu. Add 2 cups bite-sized broccoli florets to the sweet potato; toss to combine. Roast until tofu is crisp and vegetables are tender and lightly browned, 15 to 20 minutes more. Drizzle 1/4 cup teriyaki sauce over tofu and toss to coat.
Arrange a rack in the middle of the oven and heat to 400°F.
Place a large sheet of aluminum foil on a work surface. Stack 8 (9-inch) flour tortillas on it; wrap completely in the foil. Place foil packet of tortillas on one side of a rimmed baking sheet.
Place 1 pound uncooked peeled and deveined medium shrimp (thawed if frozen), 1 (14-ounce) bag thawed frozen pepper and onion stir-fry, 2 tablespoons olive oil, 1 1/2 tablespoons taco seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl and toss to combine. Spread in an even layer on the baking sheet with the tortillas.
Roast, stirring halfway, until shrimp are opaque and pink, 6 to 8 minutes total. To serve, fill tortillas with roasted shrimp, peppers, and onions.
Arrange a rack in the middle of the oven, place a rimmed baking sheet on it, and heat to 400°F.
Toss 1 pound halved small red potatoes (8 to 10 potatoes), 1/2 teaspoon kosher salt, and 1 tablespoon olive oil in a medium bowl. Transfer to hot baking sheet, add 12 ounces smoked Italian-style chicken sausage, cut into 1-inch pieces, and spread into an even layer. Roast 15 minutes.
Meanwhile, place 1 chopped red bell pepper, 2 cups bite-sized broccoli florets (from 1 small head), and 1 tablespoon olive oil in the now-empty bowl and toss to combine.
Stir sausage and potatoes. Add pepper and broccoli to the baking sheet. Roast until sausage is browned and vegetables are tender, about 15 minutes more.
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