Sheet Pan Dinners That Feel Fancy Without Taking Forever | Julia Pacheco

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories.

butter

🥗Healthier: margarine

💰Cheaper: cooking oil

Margarine can be a lower-cost alternative.

Cut up 3 carrots, 1 large head of broccoli, and 1 head of cauliflower into smaller pieces.

In a small bowl, mix together 1/4 cup olive oil, juice from 1 lemon, 2 teaspoons italian seasoning, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until combined.

Line a sheet pan with parchment paper and add 1 1/2 pounds of chicken tenderloins.

Add the cut vegetables to the sheet pan with the chicken.

Pour the seasoning mixture over the chicken and vegetables, coating them well.

Bake in a preheated oven at 400 degrees for 25 to 30 minutes or until cooked through.

For the second dish, slice 1 red onion, 2 large carrots, and trim 1 pound of brussels sprouts, adding them to a large bowl.

Add 3 tablespoons olive oil and 1 tablespoon zesty italian dry seasoning mix to the vegetables and mix well.

Line a sheet pan with aluminum foil and spread the vegetables evenly on it.

Add 1 pound of sweet italian sausage links to the sheet pan, spacing them out.

Spray the top with avocado oil spray and bake in a preheated oven at 425 degrees for about 25 minutes or until the sausage is cooked.

For the pizza, in an electric mixer or large bowl, combine 5 cups all purpose flour, 3 tablespoons olive oil, 1/2 tablespoon sugar, 1 teaspoon yeast, and 1 3/4 cups warm water. Mix and knead for 3 to 5 minutes until a ball forms.

Cover the dough with a kitchen towel and let it rest in a warm place for 30 to 90 minutes until doubled in size.

Flour a countertop and roll the dough into a large rectangle.

Grease a sheet pan with olive oil and place the dough onto it, forming it to the edges.

Spread marinara sauce over the dough, then add 2 cups mozzarella cheese and any desired toppings, such as pepperoni.

Sprinkle 1/4 cup parmesan cheese, a dash of italian seasoning, and garlic salt over the top.

Bake in a preheated oven at 475 degrees for 18 to 24 minutes or until golden brown.

For the sweet and sour meatballs, in a pot, combine 1/2 cup apple cider vinegar, 1/2 cup barbecue sauce, 1/3 cup brown sugar, 1 teaspoon dry ground mustard, 1 teaspoon worcestershire sauce, and 1/2 teaspoon garlic powder. Whisk and bring to a simmer.

Add a cornstarch slurry made from 1 tablespoon cornstarch mixed with water to thicken the sauce, whisking for 1 to 2 minutes until thickened.

Remove 1/3 cup of the sauce to save for later.

In a bowl, combine 1 pound lean ground beef, 1/4 cup plain panko breadcrumbs, 1 egg, 2 tablespoons milk, 1 tablespoon worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Mix to combine.

Line a sheet pan with parchment paper and cube 4 medium golden potatoes and add to the pan along with 4 cups fresh broccoli.

Drizzle 2 tablespoons olive oil over the vegetables and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Stir to coat.

Push the vegetables to the side of the pan and roll the meatball mixture into large golf ball-sized meatballs, placing them on the sheet pan.

Brush the saved sweet and sour sauce over the meatballs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens