These teriyaki chicken and pineapple sheet pan is an easy and fun meal to make. It’s easy to make. We recommend that you marinate the chicken overnight in the sauce, but if you forget to do that, you can marinate it for just thirty minutes and it will still taste great. This sheet pan chicken is a perfect meal alone, but you can pair it with rice that’s your thing. Here’s how you make it:

1/4 cup teriyaki sauce
2 tablespoons olive oil, plus 2 tablespoons for drizzling over the pineapple, red bell peppers and sugar snap peas
1 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
1 to 2 tablespoons Asian chili garlic sauce, or to taste
2 tablespoons honey
1 teaspoon freshly ground black pepper
2 teaspoons ground ginger
1 cup sugar snap pes
1 1/2 cup fresh pineapple, diced into bite-sized pieces
1 red bell pepper, diced into bite-sized pieces
1 cup sugar snap peas
sesame seeds for garnish
about 2 green onions, sliced into rounds for garnish

1. Use a large ziplock bag and add the chicken, teriyaki, honey, chili garlic sauce, 2 tablespoons olive oil, 1 teaspoon ginger, 1 teaspoon pepper. Seal bag, squish the contents around to distribute evenly and place bag in the fridge to marinate. Marinate for at least 30 minutes, but overnight is best.
2. Preheat oven to 475 degrees F and line a baking sheet with foil.
3. Once the baking sheet is lined, add the sugar snap peas, bell pepper, pineapple and evenly drizzle olive oil across the the pan and season with salt and pepper.
4. Remove chicken from the bag and place it on the baking sheet and toss to combine evenly with other ingredients.
5. Bake for about 15 minutes or until the chicken is cooked through; stir and flip once halfway through to ensure even cooking. Keep a close eye after 15 minutes as things can go from underdone to overdone very quickly.
6. Garnish with green onion and sesame seeds before serving.

This roasted chicken and sweet potato with salsa is the perfect midweek meal. The roasted chicken pairs well with the sweet potatoes and salsa. We you can make your own salsa using the ingredients listed but you can also just buy a fresh store bought pico to go with the meal as well. This sheet meal makes just about three servings, so you can save some of it if you’re eating alone or double it if you’re making food for more than three people. Here’s how you make it:

2 tablespoons cajun seasoning mix
4 sweet potatoes, peeled and diced
8 boneless skinless chicken breasts cut into bite sized pieces
Italian seasoning
A few tablespoons of olive oil
Salt and pepper
Chopped fresh cilantro for salsa
Lemon juice and olive for serving
Bell pepper, tomato, red onion, jalapeño, celery finely diced to make the salsa

1. Preheat oven to 425 degrees F. In a mixing bowl, toss chicken pieces with cajun seasoning mix, Italian seasoning, salt and freshly cracked pepper and olive. Store in the fridge for 15 to 30 minutes while you prep the other ingredients.
2. Dice sweet potatoes. Arrange sweet potatoes on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Arrange chicken pieces on a single layer on the same pan, besides sweet potato.
3. Bake in oven for 12-15 minutes until the chicken is cooked throughout. Remove chicken and set aside. Roast sweet potatoes for another 5 minutes or so, until it is cooked through.
4. Chop bell pepper, tomato, bell onion, celery and jalapeno finely diced for salsa.
5. Combine the salsa, chicken and vegetables together and serve hot. Sprinkle with lemon and olive oil for flavor.

This turkey sausage and root vegetable sheet pan is an easy meal that does require two pans. You will need to use a skillet to cook the root veggies at the beginning. However, once you’re done with that the rest of the recipe is easy. You just chop the vegetables, throw the spices on top, put them in the oven and wait. Here’s how you make it:

1 package turkey sausage
1/2 chopped sweet potato
1 cup chopped brussels sprouts
2 tablespoons olive oil
2 chopped beets
1 chopped red peppers
2 cloves minced garlic
1 teaspoon rosemary
salt and pepper

1. Preheat oven to 450 degrees F.
2. Heat 1 tablespoons olive oil over medium heat in a large skillet. Add the turkey sausage and cook for 7-9 minutes until browned but not quite cooked in the middle.
3. While cooking, add veggies to a large baking sheet and toss with garlic, rosemary, salt and pepper and olive oil.
4. Bake in the oven for 15 minutes until veggies are done in the middle.
5. Remove from oven and add sausage, then pop back into the oven for 5 minutes.
6. Remove from oven and serve immediately.

Fajitas are amazing. but usually they take a lot of different dishes. Sautéing the vegetables, cooking the meat and beans — usually it takes a lot of prep and cleanup. But not with these sheet pan steak fajitas — you get all of the flavor and none of the mess. We have ingredients listed on how to make taco seasoning here, but you can also use a store bought one if that’s easier for you. Here’s how you make it:

1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoons smoked paprika
1/8 cayenne pepper
1 teaspoon salt
12 ounces flank steak sliced into 1/4 strips
1 1/2 tablespoons fresh cilantro
3 tablespoons olive oil
1/2 teaspoons worcestershire sauce
juice from 2 limes
4 thinly sliced bell peppers
1 thinly sliced red onion
warm tortillas
avocado, for serving
lime wedges, for serving
fresh cilantro, for serving

1. Preheat oven to 400 degrees F and grease a large baking sheet or line it with foil.
2. Combine the ingredients for seasoning in a small bowl and mix.
3. In a large ziploc bag and add the steak and drizzle with olive oil, juice from 1 lime, Worcestershire sauce and cilantro. Sprinkle with 2/3 fajita seasonings and coat well. If you have time, marinate for anywhere between 30 minutes and 3 hours.
4. Spread the vegetables in a layer on foil lined sheet pan. Drizzle with 1 1/2 tablespoons olive oil and season with the remaining 1/3 of seasonings. Toss to coat.
5. Bake in preheated oven for 10-15 minutes, until vegetables are tender. If the steak was marinating, remove it and let it sit out while vegetables are cooking.
6. Remove sheet pan from oven and flip the vegetables to the side. Add steak strips in a layer in the middle of the pan. Broil on high for 3 minutes or until they’re done.
7. Serve with warm tortillas, salsa and avocado.

One of my absolute favorite meals is beef and broccoli at Chinese restaurants. So when I found this recipe for beef and broccoli that is easy to make at home, I was absolutely thrilled. With a brown sugar, honey, vinegar and sesame oil glaze, this recipe tastes almost exactly as if you’re sitting down at your favorite chinese restaurant. And because it’s so easy to make, it’s perfect for days that you don’t want to go out but don’t feel like ordering takeout. Here’s how you make it:

4 to 5 cloves finely minced garlic
1/2 cup soy sauce
2 tablespoons brown sugar
2 to 3 tablespoons honey
2 tablespoons rice vinegar
salt and pepper to taste
2 tablespoons sesame oil
3 teaspoons ground ginger
pinch cayenne pepper
4 – 6 cups broccoli florets
1 pound flank steak, sliced into bite sized pieces

1. Preheat oven to 425 degrees F and line sheet pan with aluminum foil.
2. In a mixing bowl, add garlic, honey, sesame oil, rice vinegar, ginger, brown sugar and soy sauce and cayenne pepper and whisk to combine.
3. Add the steak and stir to combine. Let the steak marinate for 10 – 15 minutes or longer, if you have time.
4. Transfer steak to sheet pan and set sheet pan aside.
5. Add the broccoli to the marinade mixture and to the marinade mixture dunk it quickly. Then transfer the broccoli to the sheet pan and place between the steak. Make sure the food does not overlap a lot.
6. Bake for 10-12 minutes, until the steak is cooked and the broccoli is tender.
7. When the beef is cooked and the broccoli is tender, take out and serve warm.

Do you love shrimp scampi but don’t have time to make an elaborate pasta and sauce after you finish a long day at work? Well then this sheet pan shrimp scampi is perfect for you. Using only three dishes, this scampi brings together the tastiness of a classic shrimp scampi with the easiness of a sheet pan meal. For this meal, all you have to do is roast the vegetables, make a butter sauce, and cook the shrimp and bread. Easy and delicious. Here’s how you make it:

1 medium zucchini, sliced into diagonal 1 inch slices
1 medium summer squash, sliced into 1inch slices
kosher salt and pepper
zest of one lemon
1/4 cup grated Parmesan
2 tablespoons olive oil
1 1/2 pounds peeled and deveined shrimp, tailed removed
2 cloves grated garlic
1/4 teaspoon red pepper flakes
4 tablespoons unsalted butter
1/2 loaf french bread

1. Preheat oven to 450 degrees F. Place the zucchini and squash on baking sheet and drizzle with olive oil and salt and pepper to taste. Roast until golden, which is about 15 minutes.
2. While you are roasting, combine the garlic, red pepper flakes, butter, lemon juice, 2 tablespoons of olive oil and salt and pepper in a large microwave safe bowl. Microwave until butter is melted which should take about 1 minute. Drizzle the bread with two tablespoons of mixture and sprinkle with cheese. Set aside and toss the shrimp with the remaining butter mixture.
3. After the zucchini and squash have finished roasting, remove baking sheet and flip vegetables, moving them to the center third of the baking sheet. Put the bread on one side and the shrimp on the other. Make sure that the shrimp is in one even layer.
4. Return to oven and cook for 10-12 more minutes, until the shrimp is cooked through and the bread is warm and toasty.
5. Serve immediately.

This asian inspired breaded tofu, squash and spinach dish is delicious and easy. Though it does require you to bread the tofu, this is easily accomplished in just a few steps. Once you’ve done that you’ll just throw everything in the oven and wait for your delicious sesame flavored meal. Honestly, breading tofu may sound hard, but it is very easy if you follow these steps. Here’s how you make it:

1 tablespoon honey
1/4 teaspoon chili powder
extra virgin olive oil
1 14 ounce block firm tofu, drained
salt
1 small delicata squash, cut in half lengthwise with the seeds removed, then cut into 1/2 inch thick moons
1/3 cup cornstarch
1 cup panko breadcrumbs
ground pepper
1 large egg
1 package frozen spinach, thawed and squeezed to remove moisture
dipping sauce like soy sauce, or sauce of choice
1 teaspoon white sesame seeds
1 tablespoon toasted sesame oil

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Then grab a piece of aluminum foil and turn up four edges to make a rectangular baking tray thats about 12 by 3 inches for spinach. Set this aside.
2. Halve the block of tofu crosswise and then half each piece crosswise and then have that again, for a total of 8 pieces 3 1/2 inches long and 1 3/4 inches wide. Lay the tofu on paper towels and blot dry with two more, squeezing out as much moisture as you van. Sprinkle tofu evenly with salt and pepper.
3. Spread squash slices in an an even layer on one side of baking sheet. Then grab a small mixing bowl and whisk together one tablespoon of olive oil and the honey. Drizzle over the squash and sprinkle with salt and chili powder and toss to coat.
4. Put the cornstarch on a plate then crack your egg in a different mixing bowl and add 1 teaspoon salt and a little bit of pepper. Then whisk until combines.
5. In another bowl, put the panko, 1 teaspoon salt and some pepper in another bowl. Then line up the tofu, cornstarch, eggs, panko and baking sheet in order.
6. Individually coat each piece of tofu in cornstarch, then dip in the egg, coat and dredge in panko then spread on the baking sheet. Leave a space in center of baking sheet.
7. Roast until the squash begins to soften, which should take about 10 minutes. Then turn the squash pieces over and continue roasting until panko is crisp and lightly browned on the edge. This should take about half an hour in total.
8. Remove pan from oven and lay the prepared foil tray in center. Spread the spinach in the tray and toss with salt , pepper, sesame oil and sesame seeds.
9. Place baking sheet back in oven and cook until spinach has warmed, the squash is tender and the tofu is brown and crunchy. Serve immediately.

This one sheet breakfast for dinner meal is a fantastic dinner when you’re in a rush but want something tasty and comforting. With warm, delicious hashbrowns, crispy bacon strips , and yummy eggs, this one pan meal is absolutely to die for. Though you probably already know how to make these in a skillet, you can save time and cleanup by making them in a sheet pan. Here’s how you make it:

2 tablespoons unsalted butter, melted
1/4 teaspoon dried thyme
1 tablespoon olive oil
1 20 ounce package refrigerated hash browns
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
12 slices bacon
6 large eggs
3 tablespoons freshly grated parmesan
1 cup cheddar cheese
kosher salt and pepper
2 tablespoons chopped chives

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with cooking spray of choice.
2. Place hashbrowns in a single layer on baking sheet.
3. Stir in olive oil, butter, thyme, oregano, basil and garlic powder and toss to combine. Season with salt and pepper to taste.
4. Place into oven and bake until the edges are begin to brown which is abut 20-25 minutes.
5. Remove from oven and create 6 wells. Add the eggs and bacon slices, gently cracking the eggs throughout and keeping the yolk intact.
6. Sprinkle eggs with Parmesan and season with salt and pepper to taste.
7. Place in oven and bake until egg whites are set and bacon is cooked though, which should be an additional 10-12 minutes.
8. Serve immediately with chives.

This one sheet salmon is easy and tastes great. Sheet pan salmon is easy to make and you can customize it with whatever sauce you like. You simply need to make sure to keep an eye on the oven because salmon can go to from delicious to dry in just a couple minutes. Here’s how you make it:

16 ounces trimmed green beans
2 carrots peeled and cut diagonally
4 (5 ounce) salmon fillets
2 tablespoons olive oil
1/2 cup teriyaki sauce
2 green onions, thinly sliced
salt and pepper
1/2 teaspoon sesame seeds

1. Preheat oven to 400 degrees F. Oil a baking sheet with nonstick spray or use aluminum foil.
2. Place green beans, salmon and carrots in a single layer on baking sheet.
3. Drizzle teriyaki sauce over the salmon.
4. Drizzle carrots and green beans with olive oil and season with salt and pepper to taste.
5. Put in oven and cook until the fish flakes easily with a fork, should take 16-18 minutes.
6. Serve immediately and garnish with sesame seeds and green onions, if desired.

These cauliflower nachos are seriously so good. They are crispy, cheesy and best of all, extremely easy to make. To make these nachos, all you do is bake the cauliflower, flip them and then add the other toppings and bake some more. When you pull them our they will be cheesy and delicious. We have some optional toppings listed, but you can add whatever you’d like or substitute in some other toppings — whatever you’d like. Here’s how you make it:

2 tablespoons olive oil
1 head cauliflower
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper
Optional toppings:
1/2 cup rotisserie chicken
1/2 cup cheddar cheese
1/2 cup pinto beans
finely diced jalapeno
pico de gallo
1/4 cup red onion

1. Preheat oven to 400 degrees F and drizzle baking sheet with olive oil.
2. Cut cauliflower head into fourths and the chop into thin slice pieces.
3. Place on pan and drizzle with a generous amount of olive oil and season with chili powder, garlic powder, cumin, salt and pepper.
4. Bake at 400 degrees F for 25 minutes. Remove pan from oven and flip cauliflower.
5. Add chicken, cheddar cheese, pinto beans, jalapeño, onion and cilantro.
6. Bake again for 5-10 minutes and serve with pico de gallo.