These quick and easy sheet pan dinners are perfect for everyone from busy moms who want something simple and nutritious, but still tasty, to serve to their family… to the busy professional looking to meal prep for a busy workweek.
Here’s some of the reasons I love quick and easy sheet pan dinners:
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Virtually ZERO clean up! Yep. You read that correctly. Just line your sheet pans with parchment paper before sticking them in the oven and the only things you’ll need to clean are utensils!
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They don’t require a ton of meal prepping skills. Just pick a veggie, starch, and protein option and you’re good to go. (Keep reading for foods that have similar cooking times and pair well together.)
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It’s a great way to let kids help you prep dinner. Let them arrange the veggies and starch choices on the pan and if they’re old enough, you can even let them help chop some things up.
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Quick and easy sheet pan dinners are great for weekend meal peppers too. See the pictures below for great ways to store your meals and have dinner ready to go all week long.
To start, set your oven to 425 degrees, and line a large sheet pan (I prefer one that has sides), with parchment paper. Then pick your foods based on how much time you have…
10 minute quick and easy sheet pan dinners:
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Veggies: green beans, asparagus, spiraled veggies
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Starch: sourdough bread slices, corn
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Protein: shrimp, sausage, thin white fish (like snapper)
15 minute quick and easy sheet pan dinners:
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Veggies: broccoli, cauliflower, chopped brussel sprouts
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Starch: chopped butternut squash, thin sliced potatoes and sweet potatoes
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Protein: salmon, tofu
25 minute quick and easy sheet pan dinners:
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Veggies: carrots, bell peppers, onions, mushrooms
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Starch: frozen rolls (I love BraziBites), sweet potato chunks, potato chunks,
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Protein: chicken breast, pork chops, chickpeas
And to add flavor, you definitely want to use things like spices, oils, cheese, herbs, etc. to spice things up a bit. Below are three of my favorite quick and easy sheet pan dinners! Enjoy!
15-minute surf & turf pesto sheet pan dinner
Ingredients
- 4 oz uncured beef sausage links
- 12 oz. raw snapper I recommend two 6oz fillets
- 12 oz. Fresh green beans
- 8 oz. frozen corn thawed
- Juice from 1/2 of a lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup of your favorite prepared pesto sauce
Instructions
- Arrange the sausage and snapper in the middle of the parchment lined sheet pan.
- Next spread the fresh green beans and thawed corn around the edges.
- n a small bowl, whisk together the lemon juice, salt and pepper.
- Sprinkle the entire pan with the lemon juice, salt, and pepper mixture.
- Next, using a basting brush, brush everything with the pesto.
- Bake on 425 degrees for 10-15 minutes until the fish is fully cooked.
Notes
Nutrition
15-minute lemon pepper salmon sheet pan dinner
Ingredients
- 1 head of broccoli chopped
- 1 large potato sliced into thin rounds
- 12 oz. wild caught salmon
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Avocado oil spray
- Juice from 1/2 a lemon
- 1/4 cup shredded mozzarella cheese
Instructions
- Arrange the salmon in the middle of the parchment lined sheet pan.
- Next spread the broccoli and potato slices as shown.
- Sprinkle the entire pan with the salt and pepper, and then spray with avocado oil.
- Sprinkle lemon juice over the broccoli and salmon. Next, divide the mozzarella cheese in half and sprinkle over the potatoes.
- Bake on 425 degrees for 15 minutes.
Notes
Nutrition
25-minute quick and easy sheet pan dinner
Ingredients
- 4 large carrots chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 package Brazi Bites
- Two 6-8oz. pork chops
- Avocado oil
- 1 lime
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Arrange the pork chops in the middle of the parchment lined pan.
- Next arrange the bell pepper slices and carrots, along with the brazi bites around the outside of the pan.
- Next, rub both sides of each of the pork chops with avocado oil and drizzle with the juice from one lime.
- Next sprinkle the veggies and pork chops with the salt and pepper. (You can also spray the veggies with oil at this point if you’d like.)
- Cook on 425 degrees for 25 minutes. Enjoy!
2 Responses
I love it that you’re teaching us a process–with interchangeable parts. I think this will help me a lot! I also love it that your recipes are for two servings. It means I’ll eat half for dinner that night, and save or freeze the other half to make a future night easier! BTW I was thrilled to see the salmon paired with rice w/beans & the green salad with blueberries and…feta? YUM! Looks like you cut your lettuce with a knife instead of tearing it? I’ll try that! Probably faster and easier! Do you use/make a salad dressing for that salad?? Do tell!
Hi Ellen,
I’m glad you like the recipes! I usually buy pre-made versions but also love the one in this recipe: https://www.milkandhoneynutrition.com/recipes/fall-harvest-salad-with-grapes-squash-maple-apple-cider-vinaigrette/