These Sheet Pan Dinners Are Perfect for Busy Weeknights | Julia Pacheco

Line a large sheet pan with parchment paper for easy cleanup.

Cut 1.5 pounds of baby yellow potatoes into smaller bite-sized pieces and add to the sheet pan.

Add 1 pound of fresh broccoli florets to the sheet pan.

Drizzle 2 tablespoons of olive oil over the vegetables.

Sprinkle on 0.5 tablespoon each of salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika, then stir to coat the veggies in oil and seasonings.

Make room in the center of the sheet pan for 2 large chicken breasts and spray them with oil spray.

Sprinkle Parmesan cheese and Panko bread crumbs over the chicken breasts, patting them down to ensure they stick.

Season the top of the chicken with salt, pepper, paprika, Italian seasoning, onion powder, and garlic powder.

Flip the chicken over and repeat the oil, Parmesan, Panko, and seasoning process on the other side.

Bake in a preheated oven at 375 degrees for about 35 minutes or until the chicken is cooked through.

For the Ranch and veggie sheet pan dinner, add 1 diced green bell pepper, 1 diced red onion, 1 cubed zucchini, 1 cubed yellow squash, and 1 pound of fresh broccoli florets to the sheet pan.

Add 1.5 pounds of cubed chicken breast to the sheet pan.

Drizzle 2 tablespoons of olive oil and add 1 tablespoon of minced garlic.

Sprinkle 1 packet of ranch seasoning mix and 1 teaspoon of black pepper over the ingredients, then stir to coat everything.

Bake in a preheated oven at 400 degrees for about 35 minutes.

For the honey garlic pork chops, add 1.5 pounds of little potatoes to the sheet pan and a 12-ounce bag of frozen green beans.

Drizzle 2 tablespoons of olive oil over the top and add 0.5 tablespoon each of pepper, salt, oregano, rosemary, and paprika, then stir the veggies.

Bake in a preheated oven at 400 degrees for about 25 minutes.

After 25 minutes, place 1 pound of pork chops in the center of the sheet pan and drizzle with honey.

Season the pork chops with a dash of pepper, paprika, and onion powder, and add 1 tablespoon of minced garlic on top.

Brush the pork chops with 1 tablespoon of olive oil, flip them over, and repeat the seasoning process on the other side.

Bake the pork chops for about 15 to 20 minutes or until cooked through.

For the veggie nachos, add 1 bag of tortilla chips to a sheet pan.

Top with diced red onions, shredded Mexican style cheese, 1 drained and rinsed can of black beans, 1 drained and rinsed can of pinto beans, and part of a drained can of Southwest style corn.

Add a drained can of green chilies and top with more cheese and diced red onions.

Bake in a preheated oven at 375 degrees for about 25 minutes or until the cheese is melted and golden brown.

Top the nachos with any cold toppings you like after removing from the oven.

For the parmesan garlic chicken tenders, add 1 diced yellow onion to the sheet pan.

Add 1.5 pounds of little red potatoes diced into smaller pieces.

Add 8 ounces of either fresh or frozen asparagus.

Equipment Needed

Spice Level:

Dietary

Allergens